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DennisLinkletter

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Everything posted by DennisLinkletter

  1. Question for 42" SBB Owners.. Did your springs settle? Have you ever needed to adjust the springs for your lid? Thanks for your help..
  2. It looks pretty stealth to me!
  3. Just wanted to ping this 2014 post to new members can see it..
  4. Your damer top setting was too far open.. Remember, charcoal always burns at the maximum volume for the allowed airflow. If it's too hard, there's too much air; if it goes out, you are choking it off. And you were not taking into account you get a false reading when you first light the grill because the body is sucking up so many BTUs.. When it finally gets to heat.. it rushes to 300 because that was your airflow setting. I suggest you try opening the damper top, hauling it back until it touches the gasket, and then move it just about an inch. That will get you about 235º
  5. I was told that BBQ Guru was not always willing to sell only their fans (???) If you run across that, there are these, but I also do like the damper on the Guru fans. You could always choke the airflow on the Humphreys with something too.. Humphreys Fan for Fireboard Regular price$ 69.00 USD Humphreys Link/URL
  6. Please feel free to call me should you have any questions or if there is anything I can do for you. I'm online taking calls and chatting daily EST from 12 pm to 4-ish. Dennis Linkletter Owner/ Builder Komodo Kamado Bali, Indonesia US Warehouse: Las Vegas • Los Angeles (424) 270-1948 * Australia +61 3 9018 6628 • Whatsapp +62 818 850-860
  7. Charcoal basket splitters are available for all KK grills; only the 32 and 40 have the adjustable fence. The smaller ones just split it 50-50. 23 or 32"? The big question is, will you use it mostly for low and slow or grilling, and do you need to grill for more than four people at once? High-temperature grilling is straight-up heat from the charcoal, so you'll lose the 3-4 inches from the firebox around the outside of your grate as far as the sweet spot for grilling. So the 23" main grate has a 15-17" grilling sweet spot.. Remember, the lower grate is 21" because the body tapers down to the legs. A 21" grate has about a 13"15 sweet spot. The 32" is left to right and 22" deep like a full-size gas grill, 30% more territory..
  8. There is no escaping physics.. the grills expand when heated. That is an expansion tear.. it will be larger at high temps and then close back down when it cools.. the material is designed to do this.. there are stainless shards in the hotface that keep it together like rebar in cement.
  9. Heylo Franck, We shipped to Belgium last year, I can get the agent's details for you. They work with my forwarder, so no funny business.
  10. Favorite big City for food. With a Thai wife, Bangkok is our second home.. We had a house just behind Queen Park next to the Emporium for many years. So hard to cook there when little specialty kitchens are literally everywhere.
  11. When you buy the best, it only hurts once! Yikes, These can cost a very pretty penny! Click for eBay link
  12. New Video - Komodo Kamado Side Tables https://www.youtube.com/watch?v=q7ilIovz5b4
  13. Yes, I hold it at 150-155ºf in my oven.. but I let the brisket cool down to about 165º first before it goes in.
  14. LOL... I don't, but it makes perfect sense for me to build one.. Stay tuned!
  15. #3 Choosing The Right Size Kamado Grill https://www.youtube.com/watch?v=2OstegSFfVs
  16. For earlier KK grills that do not have the new faceplate, we have a special curved feed tube with an adapter to use in the BBQ Guru port. Please contact customer service if you can't find it.
  17. 42" Baking Stone for sale Deer Park NY A customer's son wanted a 32" but ordered the wrong size baking stone,. They somehow did not read it clearly being labeled a 42" Baking Stone on the special shipping box which is cardboard outside, plywood inside and lots of foam (because they always get broken by UPS), opened it up.. and even after seeing it's the wrong stone, (it's two pieces not one) threw away the highly engineered original crate/box... Now, I'm now I'm the bad guy for politely telling them by phone call, I'm sorry they could not return it a homemade box. It will probably get broken on the return or going out to a new customer (at my cost). And of course, the new merchandise experience we work so hard on with our packaging would also be lost. He then actually had the audacity to post this bad review about it.. ARGH.. We gladly accept returns but they often need to be in the original packaging.. Especially grills and heavy objects with specialized packing. But I'd still like to help him sell it.
  18. It's been a long, painful recovery from my torn rotator surgery.. Tore the muscle not the tenon so it was MUCH more challenging. Two months in a sling, three months of terrible no-sleep nights, lost 7 kilos.. Argh and double Argh. Back on my feet and starting up video production again. First one: Smoking Meat With The Komodo Kamado Smoke Generator https://www.youtube.com/watch?v=tJsesndfbUE&t=307s
  19. There is no escaping physics. The grills expand when heated, creating those small cracks.. They are called crazing in the business, and the material is designed to do that. It also has stainless steel shards all throughout the hot face, which works like rebar. Don't worry at all about those cracks/crazing.. The grills have always been pre-heated in the factory. What stumped us was how a grill could be taken to 1000ºf + for 24 hours in a kiln in the factory, and then heated again with charcoal to 800ºf before crating could vent moisture 3-4 months later in the US. We realized they were picking up humidity on the sea transit. We now meticulously wrap the grills with low-density polyethylene plastic wrap and throw in a big bag of silica desiccant beads to capture any moisture that may sneak in. This has pretty much stopped the venting. There will still be some uncured acrylic solvent that vents from time to time at high temps.
  20. Happy Holidays to all.. I just realized Komodo Kamado turned 20 last August. First grills sold were on Ebay and I had to use an escrow company for payment because there was no way to collect funds online.. Calling the US was over VOIP, I bought cards with X amount of minutes.. Dial a number, enter a code, get a US dial tone, call the customer.. 15 seconds before disconnect there would be a warning beep.. One model became, seven and the rest is history.. How far we've come, so much to be grateful for.. Thank you all for your support over the years, I really appreciate it.
  21. 1) If I were doing a high ticket/Snake River Farms brisket, I would absolutely pull the splitter, (which takes seconds) and put the meat dead center with foil and drip pan on the lower grate.. The heat left, and right sides of the meat would be completely uniform.. If you want to leave the splitter in I'd still put the meat over the coals with foil to make your airflow indirect.. Might not be noticeable but with the splitter in and the meat on the other side the far side will be a lower temp.. Not sure if it will change the outcome in a noticeable way but one side will definitely get more heat. Note.. All offset cookers have directional heat and they get great results..
  22. I have a difficult situation where two blue-black pebble 32's were shipped to a customer and they don't like them because they are too dark/ too black.. Not the tiles he imagined/wanted. For clarity, the factory has never made a blue-black tile; these are rejected black tiles and some of the tiles have blueish tones. All tiles are sorted for uniformity, these seem to be a sorted batch with the darker blue-black tiles. The first time I saw a grill made with them, I did not even know they were not proper black until it was pointed out. Another problem is they were shipped to him in July, and one has no crate, and the other was improperly opened/crate damaged. They will never have the "factory packing/presentation" I've worked so hard to create. Anybody on the East Coast interested in some discounted 32"s? Never had charcoal in them or lit.
  23. Two more with an early 23" but note the snow is not melting except the lower part of the damper top where the hot air exits.
  24. To swap the jets is pretty straightforward. The jet with the larger hole is for natural gas.
  25. It all depends on how you are burning your wood.. Have you tried the foil pouch method? The white cloud is wood alcohol fog, that's why it burns your eyes.
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