DennisLinkletter

Looks great.. I now have to find one of these.. I asked around before Christmas but nobody had one or remembered having one.. You would think that the high end hotels would serve it for Christmas dinner..

I need too get this KK out of the guys back yard.. Please call me for more details.. The removal will not be the easiest but I'll make you a deal you can't refuse..

Re: Now I understand! That's not a candy striper.. that's a candy Stripper!

Stuffed Turkey.. I understand how under the correct circumstances it could be a bacteria factory but with a little care, I'm happy to take my chances.. Sorta like rare hamburgers.. I understand it could be dangerous but it angers me to be told I can't order it that way in a restaurant.

Am I missing something? I can't imagine cooking a turkey with out stuffing.. I was under the impression that as long as you stuff just before you cook and then un-stuff ASAP after the cook alz well.. Am I missing something? I frequently do living outside the States for so long..

Just wanted to wish everybody a Merry Christmas and a Happy New Year! I spent three weeks moving the factory the end of November and just spent a week moving out of the house in Surabaya that I've been in for the last 21 years.. My whole family would like to thank you for your support this last year, I think this will be Komodos magic year.. This last week I had people write me disappointed that they had not purchased a KK before the recent price hike.. I gave them the opportunity to purchase one for the old 2007 price of $3260. Through the end of the year I'm extending this price hike moratorium to those who write and ask.. Happy Holidays...

Dolly... I'm soo sorry.. Still missing my girl. Not a week goes by where Isla does not talk about her.. Tough to loose a family member. My heartfelt sympathies go out to you..

"Komodo Kamado is the best cooking, most efficient, and aesthetically perfect outdoor cooker on the market. Ask your children what tile color they prefer…one day the Komodo Kamado will be theirs." Chris Lilly 10 X World BBQ Champion Pitmaster Big Bob Gibson New YouTube vid from the Kingsford University event at Seghesio Winery. Great quote from the video, "He (Chris) uses a really sexy Komodo ceramic grill. Some bloggers actually hugged it, fondled it.. it was hard not to do it was really, really cool."

Gen 2.2 goes 85 hours on 1 bowl of KK CoCo Charcoal You will never run out of charcoal on a single cook.. Here is a post showing photos of 16 lbs of charcoal going 85 hours at 225ºf 85 hour cook post

At one point I was sending Komodos from Indo directly to Lake Wales FL. This is the last one there and I need to get it out.. I've discounted it $800 if you include the $300+ that trucking from LA would cost it's a great value. If your interested in getting a Komodo.. I'll even sweeten the deal more.. Give me a call.. GEN 2.1 Ultimate 23" OTB - in LAKE WALES FL WAREHOUSE** New Grout Replacement Material (shipped/bundled with gas $178) Warm Mottled Grey KKGENII-G84 $3,418 LESS $800 Now only $2,618

Re: Charcoal Storage Issue? Why take a chance..

Great food for thought on both sides.. Great food for thought on both sides.. Let's get back to meat from the grill..

I just want to chime here and wish everybody a Happy Thanksgiving from all of us at Komodo Kamado. I am truly thankful for everybody's contribution here on the forum. I'm very aware that Komodo Kamado was partially developed and definitely fine tuned here on the forum. And now that the KK is a mature product, it's your posts and enthusiasm for cooking on them that helps fuel sales.. I believe that this next year KK's presence online will really soar.. Our average daily unique IP hits went from mid 300's last year to mid 400's this year with two months averaging mid 500's... May we averaged 579 daily unique IP hits. That's a big group of people on our sites. As you can imagine I'm very pleased, now if the economy would just turn around... Once again.. Happy Thanksgiving and thank you all..

Very well carbonized charcoal has little to no smoke.. Just a note... It's the volume of unburned volatiles in the charcoal that determine how much smoke/flavor you get from the charcoal.. Very well (over) carbonized charcoal has little to no smoke or flavor.. but is a total bitch to light. When making charcoal there is a fine line between leaving enough volatiles to make it easy-ish to light and have flavor but not so much to where you get flames from off gassing and harsh acrid smoke/flavors.. That's why the old timers burn wood down to charcoal, then BBQ. This way there is no guessing. They know how far it's gone and exactly what it going to give them flavor wise. You can heat any charcoal to burn off these volatiles and then add your target wood for a more focused flavor.. You can bring the basket to high temps then shut it almost all the way down to get very clean burning smoke/flavor-less charcoal..

Video link dead..

Re: Ham recipe So I'm assuming you're not the one fully cooking the ham.. It's a store bought. Why did you decide not go the full distance and start with uncooked meat? Have you been unsuccessful in getting the consistency or saltiness you wanted thru brining? I'm actually pretty picky and always ask for a slice of many hams in the deli before finally settling with one.. But if you are smoking I'd recommend apple wood..

Re: Rib Rack for the 19.5" OTB Yes it does.. Here is the larger 23" Gen II Ultimate OTB Rib Rack sitting in a Lil' Isla 19.5" OTB So we clipped the first section and it fits perfectly...

New customers first cook This was sent to me by a new KK owner.. Her first cook.. 9 racks. She said they were great. (of course;-)

Ham..That recipe sounds great I've never purposely done a ham.. In my early days.. I once over brined a bone-in and the results were pretty much ham. That recipe sounds great, I can't see how you could go wrong.. Good luck, please take some shots for us..

Great job.. Great job.. as a furniture designer I love the little details like putting the dowels on the posts corners..

Re: Emergency Fire Starter And then once you get just a little orange glow going, blast it with a cheapo hair drier... Lots of fun.. brings out the 10 year old pyro in us all. Ace hardware here ran out of propane bottles about 8 months ago.. as a last option I purchased a bunch of those small wax starters.. I now dig a little hole with my super larger tongs, drop in the burning starter and make a little charcoal igloo over it.. Come back in 5 minutes and blast with the hair drier. In 2-3 minutes you have a raging inferno.

Yo Fetz.. 80# butt cook and no photos.. Criminal! Next time ok? Thanks in advance!

Looks great.. Looks great.. I gotta cook some birds.. been a while. That shot has gotta go up on the new KK website that's going up soon..

Pretty graphic... Pretty graphic... Gives being porked a whole new meaning!

and the pile grows and grows.. They harvest the coconuts for the meat and milk.. The shells are a byproduct/ leftover from that. The reason there were piles of them where you were diving is that there was a street vendor selling young coconuts in the shell as a drink and just tossed them aside.... and the pile grows and grows..