DennisLinkletter

I've raised the price on all KK products by 10% today to help offset the new 19% tariff on goods from Indonesia.
I've been eating 10% since March. Today, it was announced that the tariff will be 19% going forward.
I hope this will be short-lived. However, it could be worse, as tariffs on the rest of Asia are even higher.  19% is devastating for my factory-direct business model..
 

If you want to bake the Napoleon cracker crust pizzas.. I suggest using a baking steel (carbon plate 1/4-1/3").
At 500º, it mimics 900º on a standard baking stone, creating the same leoparding on the crust. 

My baking stone works beautifully for bread and dough with yeast at about 550-600º.
The density of the stone determines how fast it cooks.. Heat transfer.

I suggest you don't do anything. That black jacket of oil and smoke protects the material from moisture.
Cement is hydroscopic, but the oil in the walls makes it hydrophobic.. 

That definitely does not look like refractory cement.. 

AliMac23 spun this beautiful 12kg piggy using a spit, which can be much more challenging to get centered than using the cradle. But you can't argue with the results!

Best to try to fill the tears from the bottom up.. Get the acrylic material as far down in the tear as possible.
Blunt tip 14 gauge syringe

https://www.youtube.com/shorts/9jiyK6an5b4   

Syringe 20 or 50ml

Blunt Glue Dispensing Needle 14Ga

I'm unsure what size grill you have, but if it has wheels.. It's always easier to roll them.

We now have both available.
You ask and you shall receive..

I have a container that'll arrive before the July 8th tariff pause ends, and I'll be hit with the 10% base tariff.  If it goes back to 32%, I won't be shipping another container until the tariff is dropped. If someone wants a grill with the tariff included, I can always ship grills LCL.  (less than a container load) 

I can if necessary, survive on sales from outside the US until this fiasco is over.
Will I be raising my prices?  We will need to address the probable 10% Tariff.  Factory-direct sales don't have the same huge margins to slash as traditional retailers do; I'm considering eating half of it. Even that would be less than pleasant at the end of the year.

During COVID, when we added the upper lid strap and smoke generator faceplate to the grills, we removed the half-grate from being standard on the 32 and offered an optional warming grate like all the other grills.. My experience grilling under the half-grate on the lower grate was that it was too large and I couldn't reach under it easily. Removing a couple of rods made that possible. We also flipped the rod direction to make picking things up with a spatula easier..

The 32, 38, and 42" are the same grill with different center sections.
The outside sections of the grates are the same on the 38 and 42; only the center section changes.

     I preheat the grill empty and then put a piece of aluminum foil on the lower grate for the area I want indirect, put my drip pan on top of that and use them to create indirect airflow. This will give you better performance/less airflow.

From Sygies on my forum:
Being one of "those people," I'd like to explain that there's science behind it. All you are trying to accomplish is to block the direct infrared radiation from the hot glowing coals - hence, indirect cooking. A "tissue-thin" foil accomplishes that easily, not because of its mass, but because it's shiny. Just like a mirror reflects visible light, the foil is reflecting the infrared radiation back down and not absorbing it. So, it's not consuming much energy itself (this is where the low mass comes into play), and significantly impacting the overall heat up of the grill. The side benefit is that it also prevents drips from entering the fire.

Most of the cooking in the KK is due to convective heat transfer from the hot air flow around the meat. There is some secondary cooking from the radiative heat transfer from the walls/dome, which a heavy slab of similar material underneath the cooking grate will contribute to. But, radiative heat transfer drops off dramatically with distance. (Hence, it is most effective on the upper grate where the food is close to the dome surface.) So, placing the deflector on top of the charcoal basket handles, while allowing the deflector to be closer to the heat source for faster heat up, isn't contributing much if you're cooking on the main grate. Placing the deflector on the lower grate will result in a closer proximity to the food and some increase in effectiveness, but being further away from the heat source, will take longer to heat up - about the same rate as the walls/dome. The small incremental mass of the deflector stone is stealing BTUs of energy from the rest of the grill during heat-up, with little payback in overall cooking efficiency. Unlike the walls/dome, which are contributing to holding the heat inside the KK once at thermal equilibrium, the deflector, being wholly inside the grill isn't helping with that.

So, the bottom line is: What does the heavy deflector bring to the table that makes it better than the "tissue-thin" piece of AL foil?     

https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321  

The new acrylic grout only comes in black and white.. We mix a grey. We've never grouted a grill in white.
There were some very early pre-acrylic material grills with traditional grout but very few, probably over 21 years old.
Are you sure it's not a Richard Johnson Kamado? 
Is it round with straps around the center, square legs, and round with tubes with springs near the hinge?

The new one-piece replaces the two previous gaskets.  The second outside gasket was added for the weight of the 32" lid as a cushion to protect the grill lips from guests that like to slam lids and doors after one too many adult beverages... You can use the new one on all grills that have the 45º section on the lips..

Well, I dodged the proverbial bullet—at least the 32% one for 90 days. I will still get hit with a 10% at the end of this month, which still hurts, but I won't be losing money and need to reevaluate everything. ARGH.  

Please give me a call if you have any questions..
Too expensive for me to ship an assembled crate without a grill in it.
I suppose I could ship one in pieces; there would still be the trucking from Vegas.
Call if that interests you.. Would arrive in June.

Does anybody have a photo of a lamb/goat in a roti cradle?

  On 4/6/2025 at 9:41 PM, bbqking103 said:

I found a video of KK Grout being dispensed via a syringe but it does not show it dried. 

I was wondering a few things.

1) Does the KK Grout dry hard. Or does it dry flexible to the touch?

2) Do you have to remove the grout btwn the tiles first before applying?

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The grout is hard and gets flexible when heated...
I never suggest removing existing grout and recommend filling tears/cracks from the bottom up.
Best to clean up before it dries.

  On 1/19/2025 at 8:19 PM, Tyrus said:

   It's a Sunday dinner on the 23 using a 1/2 basket with a top shelf cook at 280F to 120 on the meat, set aside and cranked to 450 on the Teltru with the lower grate in place. Set the meat on and seared all sides. Now prior to this the meat was soaked with a local marinate and stuck with a long fork,  then set aside for 1 and 1/2 day, they married well together for taste. Salt and peppered the outside and set the fat side toward the fire for a two hour ride, I might add a good size chunk of oak wood was used for smoking lending too a nice little ring around the edge, the rest is history except for a very tender roast.

What was the cut of beef?  

 

 

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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.

  On 12/25/2024 at 10:26 PM, 5698k said:

Sent from my iPhone using Tapatalk

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Kramer Porn?
One can only dream!

  On 12/16/2024 at 5:11 AM, zkrause said:

Looking for a 32BB in Alameda, CA 94501

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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.