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My Komodo, Bolo, a 22” work of art, is now right at a year old. Having used this smoker/griller for that long, I’d like to give an update on performance and durability. First of all, I haven’t had a single issue with it. Dennis upgraded the rotisserie motor bracket a while back and that was a wonderful addition. Every single thing about this Komodo makes it as much of a joy to use as it was the day I received it. I’ve owned every single type of cooker there is from offset smokers to crappy electric smokers. Hands down, my Komodo is the simply the best in every single category. My criteria for a great outside cooker is that the food taste like good old fashion BBQ. That was my first pleasant surprise with the Komodo. The food taste like real BBQ and the moisture content is preserved. I can light this thing and once my vents are set (which I know by heart for achieving certain temperatures) you put the meat on and it’s on automatic pilot. No fire poking, no adding more smoke wood, no nothing. I’ve left it and gone grocery shopping without a care that the fire will go out or temperatures will rise out the roof. Probe ports, built in rotisserie, beautiful tiles, and heavy duty everything all add up to a perfect cooking device. So to sum it up, not only are the Komodos beautiful, they’re extremely functional. I use mine a minimum of 3 times a week and love it more each time. The topper is the experience with Dennis making it all so easy to acquire one and him being a real human being to deal with. I look forward to many more years of pleasure cooking on my Komodo.

I own a chamber vacuum sealer in one kitchen, the best external clamp sealer ever made in the other kitchen, and $30 impulse sealers like these (Amazon) in both kitchens. Once one gets the hang of it, for soft, wet foods it is far easier to burp the air out of plain chamber vacuum bags while sealing them with the impulse sealer. This is easier to figure out by experimentation than any wordy description. One squishes the bag to eliminate buried air pockets and to wet the inner walls. Drape the bag, above the contents, over the sealing bar, and pull down gently. Now squeeze the contents while adjusting how one secures the bag, so one end then the other over the sealing bar becomes the weak spot where air escapes. When virtually all the air has escaped, seal on an appropriate sealing setting. Wordy, yes. The driver never gets carsick, you have to figure this out by trial and error. Easy to master, and afterwards, much quicker than any active vacuum machine. I cannot word this strongly enough. There is a pronounced tendency for people to believe in the method they know (particularly if it's expensive and they already bought it). As a research mathematician I cannot afford this psychological inertia, so I regularly go around inside my head wildly swinging a baseball bat, to break up habits. Yes, I have recently tried both an external clamp vacuum machine and a chamber vacuum machine for this purpose, and neither holds a candle to learning the manual dexterity to burp air using a $30 impulse sealer. This method is also ideal for stock. The methods I have tried for freezing stock, over forty years of cooking, are a museum of horrors. Reuse a yogurt or Chinese takeout container, and blast off the ice barnacles with hot tap water before use? Yeah, that was me thirty years ago, and I try to keep my cringing to myself in other peoples' kitchens when I still see similar. Plain chamber vacuum bags, and a $30 impulse sealer, is THE way to go for freezing stock. Consider the more efficient use of freezer space a bonus.

I hate last minute panic attacks...happens to all of us eventually. I've had so many boxes arrive via UPS, mostly, that appear as if they were dropped from 30,000'.

@Poochie - well said! Your experience isn't unusual at all ... it's the same for all of us. The more we cook the more excuses we find to fire up the KK! Great review. Kudos!

So I know everyone is aware that there will be a historic speech today by the first female nominee for president. However, more monumental to me is that the boat carrying my grill is now within sight of land. It just pinged again. It is across the pacific! It is the one with the brackets around it! It's close!

Never ever tasted this dish before but when Shuley posted her dish I knew I had to try it. On the grill with some previously sous vide fresh garden carrots. In the SV bag was butter and maple syrup thanks to a great tip from Dennis.:) After about 45 mins. starting at 350F and allowed to creep to 400F here they are. Plated with greens from my salad bar on the deck with tons of Catalina dressing and some fries using dstr's recipe. I will be making this dish again.

Major Bummer, dude! What a waste of tasty (and expensive) meat. Glad that SRF refunded your cash. Plan B sounds OK to me!

Awesome buddy you will love it. I have the stainless insert and prefer it. It is more practical than all wood in my opinion. I would hold off on the cabinet until you decide on what you are doing with the second KK. Tiny fish ordered a 23" and then on second order he made the cabinet to fit his second KK. If you are confident that you will be adding a second KK in the future I would order the cabinet so that it will accommodate your next KK. So if it were me ordering knowing what you wanted, I would get a 23" KK with the left side teak side table and the cabinet designed to house both the 23 on left and 32 on the right. Then when you are ready you can order the 32 and right side table for the 32. Your accessories look solid. Baking stone is a must they are wonderful. As for CC, the deflector stone is included in the grill cost

@HalfSmoke - if I remember correctly, the baking steel is in development. Someone please correct me ifmim wrong. As for using the TubeSmoker in a KK during a cook, don't hold your breath. They won't stay lit as the airflow is too low. I've spoken several times to the owners of the Amazen Tube Smoker and both he and his wife really recommend against the TuneSmoker in any kamado application. Honest folks. About the only way I use my TubeSmoker is during the winter to lay some smoke on cheese. I make certain to keep temps below about 85°F so the cheese doesn't oil too much or melt. Even then I have to keep the bottom vent wide open. Im betting that the KK Smoke machine will be ideal in every application.

Both the steel and smoker are new and there is a video here to show the smoker. I'll see if I can find it. Here it is and the video is at the bottom of the page.

Man that is a bummer....glad that SRF is so awesome.

That sounds like a great list, the only thing I can't comment on is the side tables. My KK fits into a ready made space with counters on both sides. You might want to consider the new smoking tool and the new baking steel/griddle. The baking stone is fantastic for baking bread and pies ets. and a loaded pizza but the steel will be even better of this crust pizzas and smash burgers.

As much as I admire the full bosco, it's going to be Plan B. We're going to start my KK Kollection with a 23. Would appreciate your comments and feedback on the accessories. I'm thinking: Splitter basket Extra charcoal basket Rotisserie cradle with 6" reducer Double bottom drip pan Ultimate baking stone Sunbrella cover Teak side tables (or should I go with stainless inlay, or should I go with a left side teak cabinet?) Grate grabbers Charcoal What am I missing or including that isn't useful? Thoughts on the side tables (or cabinet)? Charcoal? Everybody seems to rave about the coco char. What about the coffee char?

I was just using an impulse sealer last night. Here is 28 lbs of tomatoes partly dried and sealed into 14 packets, now freezing on a cookie sheet to keep them flat.

That was a really nice review and critique of Dennis's Komodo Komodo's. where else can you get such a great work of art That also cooks great food?

@Steve M - sorry to hear that the meat was compromised. Better safe than sorry, but it still sucks that what was to be won't be. Good news about SRF and their refund policy. Most folks around here would never turn their nose up to pulled pork. It's not brisket, but I'm sure everyone will enjoy your cook! All the best to you and your cook!

I think I'm most sad about the waste of really good beef and pork. Wagyu brisket and tritip, kurobota pork collar and spareribs. It's a real shame. SRF is a class act. they offered to get it to me Saturday but it would have been too late. they refunded my money no questions asked. I also had a $25 coupon show up in my inbox this morning. good folks.

Are you selling both eggs? Sounds like a second KK will be in your future. I have a friend who has unlimited access to an apple orchard, however, seasoning wood etc does not appeal to me. For the amount I use smoking wood, buying awesome wood from fruita works good for me

That coincides with happy hour

Poor dogs and lucky me.

That meal should help you to feel better. If chicken soup is good for a cold then rotisserie chicken should be the best. Get well soon.

5:00 pm tomorrow! Fingers crossed for a smooth trip through customs and expeditious transfer to the warehouse. From there on to Florida!

19 hours to go as of right now!

Your event is much more important!! Rob

I'm not skipping work tomorrow even though I have contemplated it. Pele is a brother or cousin of Komo. This isn't a good pic and sorry the little lady didn't take too good of pics of her uncrating but here is where she got after the last two evenings.

Not vicious, they will spray you if you get too close and that stuff stinks big time and it sticks and is the devil to get rid off. You don't want your dog to get sprayed either.

Thanks, @kjs! The meal was wonderful, but the leftovers were even better!

Maybe it was a good thing you didn't try and get a picture, they may of ate your arm and camera. ..lol.

Its that time of year again...my Two-Three is sitting at 175ºF and the tomatoes are getting heat and a light smoke kiss from the lump oak.