DennisLinkletter

Doug from the Naked Whiz and a very early supporter of Komodo Kamado, does the best BBQ product reviews online. I always suggest starting there. https://nakedwhiz.com/productreviews/ultraq/ultraq-1.htm#features

For those who missed this fantastic "restoration" https://komodokamadoforum.com/topic/7535-hammered-kk/

When playing with the generator while testing, we found we liked the smoke created at medium to lower temps more than high temps, and your wood lasts longer. I generally use about 40% airflow.. But my 220v version may not be the same volume as 110v (they are from China) The 6w version of this is convenient as it is cordless and charges with a USB cable. https://www.amazon.com/dp/B0CGR9BMCM?ref=ppx_yo2ov_dt_b_product_details&amp=undefined&th=1 Wood starts to smoke about 450ºf, so 250-300º should be fine to dry it out. You only need the wood to get over 212ºf to vaporize the water.

Kramer Porn? One can only dream!

That's easy if you are looking for a new one..

I love it.. It looks like one of the early 60's Corningware glass kamados.

The first 38" Goldilocks grills were shipped with an ETA in early Dec. Two sold and two unsold.. https://komodokamado.com/collections/38-goldilocks-kamado-grill

The 42 and 38 have all the same set up..

Yes your grill has a gas door assembly... It's cast iron.. Will not melt for sure.. It will fill up with ash if you burn charcoal above it... The nozzle/jet is never going to get any ash on it.. The burner might need to be flipped and cleared of ash if it piles up.. Easy to remove it for cleaning

I've been saying for years that Tri-Tip is the tastiest meat on the cow. I'm spoiled because there is a reasonable Indonesian Wagyu supplier. I prefer 5-7 marbling wagyu.. It's to die for. I use coffee smoke during the first part of the reverse sear, take it to 130 and let it dissipate it's heat before blasting it for color and crust. Sometimes I put it in the refrigerator overnight, then grill it cold so I can get a great crust without overcooking it or getting a well-done outside layer. After I get the color and crust I want I warm it slowly indirect to eating temp..

Install the top two bolts finger-tight. If you have some of the original black foam (or any small piece of styrofoam- half-inch square) that was sent with the tables, you can use it down low next to the lower bolt to hold the plate out if necessary, then tighten the lower bolt only until the table is level then tighten the top two down tight leaving the lower where it is..

I'm not sure how you are lighting the surface of the "entire area of charcoal", but please don't. Just light a grapefruit volume of charcoal in ONE place.

32, 38, 42" Grate Comparison 32" Upper 418 sq" (2,698 cm2) 1 pce 32" Main 576 sq" (3,716 cm2) 1 pce 32" Lower 544 sq" (3,514 cm2) 1 pce 38" Upper 496 sq" (3,202 cm2) 1 pce 38" Main 688 sq" (4,437 cm2) 3 pce 38" Lower 602 sq" (3,878 cm2) 3 pce 42" Upper 614 sq" (3,958 cm2) 1 pce 42" Main 774 sq" (4,984 cm2) 3 pce 42" Lower 730 sq" (4,714 cm2) 3 pce

Both look great; why can't you take credit for the pie?

Coffee of course!

I was asked to make some Q for my daughter's boyfriend and his parents. I cooked up both port and beef ribs and two pork necks for pulled sandwiches. https://youtube.com/shorts/4UyxKOShYRM?si=CpwCS0lHovORBnoy

What's the best way to quickly and easily light your charcoal grill so that you can start cooking without a lot of fuss? In this video, I demonstrate how to use my favorite toys to light my charcoal quickly and easily.

This video shows the two options for the teak Komodo Kamado side tables and how easy and fast it is to install and adjust them.

Smoking with wood can produce less-than-tasty results. If you're not careful, acrid, bad-tasting smoke can easily be produced. This video shows how the Komodo Kamado smoke generator helps you get high-quality, clean smoke that enhances your cooking every time.

How do you choose the best kamado grill size, and what must you consider? Explains why grill size matters so much and why considerations such as how much smoking versus grilling you want to do come into play.

Here's a Komodo Kamado basics/introduction video that you may find informative. Explains the engineering and performance of the grills as well as the components of the 32" Big Bad.

All the new grills have their gaskets on the lower lip...

Tony gets a box of charcoal every time he calls me a genius!

It's how we get four levels and a right down on the coals screaming hot blackening sear!