DennisLinkletter

Awesome Glazed Rib shots.. I really gotta start glazing again.. not sure why I stopped. I used to spray or mop with apple juice, some vinegar, lots of maple syrup and some kind of heat (chilies) Back to your ribs.. They look great.. Thanks for sharing

Komodo Kamado is going to be 7 years old this August.. KK Timeline and Milestones Ex-Kamado Crew starts work in my woodworking factory August 2003 Harbinson Walker engineers design materials for KK August 2003 KK's unbreakable two piece firebox designed September 2003 KK's first simple website up May 2004 First KK Ebay Feedback Sept 2004 OTB foam mockup built October 2004 First OTB made with two layer refractory material December 2004 First self-opening hinge installed December 2004 KK works with Shotgun Fred Pirkle and installs first OEM Guru faceplate May 2005 First KK OTB is shipped July 2005 KK OTB comes E-Z Que rotisserie ready August 2005 KK starts using CNC cut and folded stainless components August 2005 KK forum up and running March 2006 KK gets it's own new larger production facility December 2006 Naked Whiz puts up now infamous KK review April 2007 First Gen 2.2 ships May 2007 KK gets it's second website June 2007 KK makes About.com's Ultimate, Best of the Best on the market list as Ultimate Beauty July 2007 New Elastomeric adhesive/insulation/grout shipped November 2007 New KK Rib Rack shipped June 2008 Komodo Kamado patents issued Sept 2008 KK burns 85 hours at 225º on 16 lbs of charcoal Sept 2008 Chris Lilly cooks on a Komodo on the Today Show May 2009 Komodo Kamado Trade name registered July 2009 KK gets it's third but first Komodo quality website April 2010 Kingsford charcoal chooses Komodo Kamado for their promotions April 2010 In basically 6 years, KK has gone from zero to being "arguably" the finest all around charcoal cooker built at any price. Did I miss anything?

Komodo Timeline KK is actually going to be 7 years old this August.. Komodo Timeline Ex-Kamado Crew starts work in my woodworking factory August 2003 Harbinson Walker engineers design materials for KK August 2003 KK's unbreakable two piece firebox designed September 2003 KK's first simple website up May 2004 First KK Ebay Feedback Sept 2004 OTB foam mockup built October 2004 First OTB made up in refractory material February 2005 KK works with Shotgun Fred Pirkle and installs first OEM Guru faceplate May 2005 First KK OTB is shipped July 2005 KK OTB comes E-Z Que rotisserie ready August 2005 KK starts using CNC cut and folded stainless components August 2005 KK forum up and running March 2006 KK gets it's own new larger production facility December 2006 Naked Whiz puts up now infamous KK review April 2007 First Gen 2.2 ships May 2007 New Elastomeric adhesive/insulation/grout shipped November 2007 New KK Rib Rack shipped June 2008 Komodo Kamado patents issued Sept 2008 Chris Lilly cooks on a Komodo on the Today Show May 2009 Komodo Kamado Trade name registered July 2009 Kingsford charcoal chooses Komodo Kamado for their promotions April 2010

Thanks Chris.. Love hearing you talk about KOmodo.. Thank you very BIG!

Komodo Teak Cabinets I'm still in LA with my grandfather but I'll be back in Indo later this week and will send photos of some teak storage cabinets we are making.

Here are the hangers Here are the hangers but they don't have any wood to mount on them.. Give them a couple of days and I'll get the measurements for the cover..

Re: Slow cook lamb? When cooking on your KK you will need to stop thinking in terms of how long..That's for the oven and bread.. Different pieces of the same cut and weight will take different times to cook depending on the amount of fat and connective tissue which is cooling when being broken down.. You need to focus on the meat's temperature only.. Only the temperature determines the meat's texture and doneness.. Make sure that your meat is room temperature when you begin, Most people roast at 325º until their desired temp Med Rare 140º Medium 150º Well Done 160º If you wanted it to fall off the bone, I'd probably foil it when it hit 140º because while lamb has fat outside the muscle it does not really have marbling and cooking too long could dry it out.. Foiling will capture the moisture and keep it moist.. you could also add some white wine and fresh rosemary to the foil pouch.. Lamb can be a bit tough if overcooked.. Best to cook a little hot that way you can brown up the outside before it becomes overcooked and dry in the middle. I like and cook mine to medium rare. Have a good cook and don't forget to take photos for us.. You do know that we'll say, "It did not happen" if you don't post the photos here..

Adjustable Propane Regulator Kits w/ SS braided hose Adjustable Propane Regulator Kits w/ SS braided hose

What do you recommend Tony? Tony my friend... Please take note of the subject of my post.. Ha.. Asleep at the wheel..

I know that Tony happily bakes his pizzas about 600º out of his 10psi regulator. Please remember that blowing that much pressure/gas into your cooker requires an open draft for oxygen supply. You also "really" want to keep and eye on it at super high temps.. Be extra careful if you add too much PSI to your burner, the flame will blow itself out. Bayou Classic depot has them.. the 15psi at $23 looks like it has the correct fitting. Kit includes a 30 inch stainless steel braided hose which is a BIG plus. (The 10 PSI regulator, which reaches 55,000 BTUs is actually all you need but the hose has a jet on the end which will need adaption) http://bayouclassicdepot.com/m3hph_propane_regulator.htm

Re: Hestia Just for the Hell of it . . . Great shot especially taken from a phone.. Imagine someone saying that just ten years ago.. My momma gave me the new 3g Ipad for my upcoming birthday and last Christmas.. Unbelievably slick technology.. I've been boohaaing them as a big phone that can't make calls.. soo much more. Absolute best way to share photos.. My grandparents could not believe what they were seeing..

My 97 year old grandfather's health has hit a speed bump and I needed to drop everything and fly back to the States. I'm now in LA and back at business. Long trip, 24+ hours since I left my house.. I surprised my grandmother and he and it was immediately all worth it. I'll be getting a cell number tomorrow that I'll post so you can get a hold of me.. for now please call and leave messages on the 310 928-3648 voicemail.

Thank you.. Thank you for the kind words, it's actually amazing how if you treat you customers like family and friends people are amazed. Sad reflection of the times we live in. But the real truth is simple and is easily summed up in the old adage "Do unto others..." Simple but always gives you the right direction unless you're a masochist of course.. Thanks again.. He's a truly great man, I'm honored to carry his name.

Thanks for the great idea.. That will go into production on the new tables immediately. You know I'm easy.. I've never had anybody ask but I can't see why not.. Would you like some?

Nice Pie and welcome Mrs T Rex As one who has been eating a lot of very strange shaped pizzas I can attest to their deliciousness.. In fact heart shaped ones are my daughter's favorite. I'll dig up some photos.. I'd like to send a special welcome out to Mrs. T Rex for being our first Mrs. from a couple here.. And thank Mr T Rex for being the other half of our first couple.. Especially with pizzas, team work is important for a continual flow of pies.. with out too much craziness.. Once you determine the cooking time for your particular thickness of a particular dough a timer works well as they will come off like clockwork also.. and a timer reducer the quantity of peeks.. Have no doubt that keeping your KK raging at 650º eats up some fuel.. There is nothing economical going on here.. Insulation saves you little here.. It's definitely a pedal to the metal situation to create all that heat.. and when you open it up at those temps you quickly notice it's a lot of heat.. It's also pretty shocking to notice that you are not blistering your hands when touching the body at these high temps.. It's hot but you're not going to burn your hands.. stay clear of the stainless front door and make sure that your low airflow vents are CLOSED this keeps the teak knob much cooler and prevents the chance of it getting toasted from the outside.

As always, I stand corrected.. Thanks Dave According to their FAQ: Fibra-Ment's heat transfer rate is 4.63 Btu.in/hr.sqft.°F tested to ASTM Standard C177-95. Huge Coincidence.. After our own independent in house KK testing the engineers at HW and myself settled on 4.68 Btu.in/hr.sqft.°F tested to ASTM Standard C177-95. We found this to be more to our liking. Getting enough heat to bring this bad boy up to operating temp in a KK is not a problem so the 1" was what I wanted. I actually did obsess about it.. Had to be KK quality or I was not going to make it.

Re: not working

Have no fear.. The cross members are of course counter sunk, glued and screwed. Those are just plugs to hide the screws... Trust me, they are not going anywhere..

These are the two new non-folding side table This table shares the lower draft door's rod in tube design. It has the same slatted recycled teak tables. They are sealed with non-toxic tung oil. They are $180 each / $360 pair + UPS ground. Another new rod in tube non-folding version with a simple smaller slatted recycled teak table. They are $140 each UPS ground.

CNC Cut and Bent Stainless Folding Side Tables These photos show the side tables with the same high end German CNC cut stainless as in the rear hinge, they are folding. Here show with the rotisserie motor installed This of course is the three bolt bracket. These are photos of the table and bracket for all TWO bolt OTBs.

Here is the new Mother Ship information The sinking ship was replaced with Feeder vessel/ Northern Harmony 201 New ETA Long Beach is June 2nd. Fdr vsl/ Northern Harmony 201 - Etd Sub. May 06, Eta Sin. May 08. Mother vsl/ NYK Terra 11E19 - Etd Sin. May 14 - Eta LGB. June 02 Good news is it did not sink with our container in it!

Here is the new Mother Ship information The sinking ship was replaced with Feeder vessel/ Northern Harmony 201 New ETA Long Beach is June 2nd. Fdr vsl/ Northern Harmony 201 - Etd Sub. May 06, Eta Sin. May 08. Mother vsl/ NYK Terra 11E19 - Etd Sin. May 14 - Eta LGB. June 02 Good news is it did not sink with our container in it!

The feeder vessel seems to have been towed over something that tore a good sized hole in it's hull.. Here is the note from the shipping company with the play by play... Subject: PYB-B350 Vessel Grounded and Water Ingress to E/R. Dear Sir, K'dly to inform that on 02/05/10 vessel was trying refloat by two tug. 0500 hrs ONH to E/R 0508 hrs POB. 0538 hrs Tug fast. 0540 hrs Commenced pull the vessel by astern,vsl start move until 2 knots, abt 200 mtrs astern. 0607 hrs Listen big sound from aft, the vessel direct stopped engine, suspected vsl hit the wreck sinking vessel/unknown object. 0610 hrs Get Inform from Engine room that water very fast ingress, from end saft tunnel and bilges E/R from port side.Try using pump but could not effect because the water pressure fast enter to E/R. 0612 hrs Sounded Emergency alarm Hull Failure, try help Engine Dept. to reduce ingress the water, but also unable to stop the water. 0615 hrs The water raising up to main engine and raise to generator. 0618 hrs Close watertight doors from M/E to passage way and Cargo hold. Vessel Condition still sitting down at sea bed. Temporary using Emergency generator. Have contact Fleet Manager Mr.Sukawat and RCL Agent to arrange diver, under water welder, also pump for assist the vessel. We are still using Inm-C, the F55 E-mail was failure. Brgds/A.Manaf As per latest information received, all containers that are to be arranged on Piya Bhum 410 are now being re-planned to be on board on alternative vsl, Kama Bhum 129 and/or Northern Harmony 201. We are still awaiting for further information from carrier for the final alternative feeder vessel to replace Piya BHum 410. We duly apologize for any inconvenience caused but shall very much thanking you for the kind understanding as this force majeur circumstance is duly beyond our competence and control.

most challenging things to do after cooking on a Komodo It's one of the most challenging things to do after cooking on a Komodo but you need to shoot shots of the sliced up ribs before the family eats them!