DennisLinkletter

Just had to bite If one accepts the premise that the more heat the ceramic cooker holds, a smaller volume of fuel needs to be burned to maintain a given low and slow temp, this lower volume of fuel burned means less airflow and of course less airflow means your meat will not get as dried out. It is a well known fact that a twice insulated KK holds in MUCH more heat than any of the glazed dense material ceramic cookers.. Whether obvious or not, the insulation's performance will result in more moisture in your meat. Common sense will tell you that the uniform distance from the ceiling of the KK to the grill or pizza will result in more even radiant heat/reflective cooking. It's pretty much impossible to compare even two KK's because of the difference in two different cuts of meat. Different of meat differ can differ in so many ways besides just their grades.. Champion BBQ chefs can cook on metal monsters and get great results but the learning curve is HUGE.. First time Q'ers will consistently get good to great results the first times they cook on a KK.

your body was not completely heat soaked at 11pm.. This shows that your body was not completely heat soaked at 11pm and then when it was the same amount of fuel burning brought the temp up to 230º. The only reason your temps will ever not be stable is the body is still absorbing or has just started to reflect/give off heat. Start a little earlier and set your airflow to where you know you had it before for a desired temp.. It will end up there.

No one I'd rather ask this! Well I immediately went out and pulled a string around a OTB main grill a got 71" which if it was perfectly round circle would translate into a diameter of 22.6 and area 401 sq" Dave, can I use the same formula for a circle on the OTB shape? No one I'd rather ask this!

Something relatively new, 25% of KKs shipped in 2 crates Something relatively new, actually about 25% of KKs are shipped in two crates.. Let's me get a few extra cookers in the container. I need to start listing which ones are in two.

Amazing! Great job.. Amazing! Great job..

Uncooked... I always liked raw lean hamburger meat as a kid.. and then loved Steak Tartare when I got older.. I'm guessing that if you take meat from the inside of a sirloin like Firemonkeys there is no danger eating it raw as long as reasonably fresh. And grinding and eating immediately must be ok too.. I had some very thinly sliced TarTare in a upscale place in Bangkok once that was to die for.. Can't believe the government stepped in and made it illegal to serve this and rare hamburgers.. Idiots..

Re: skewered tandoor chicken Why would you want the upper flipped, long legs up on the main grill?

seriously long lag screws Those are seriously long lag screws on the crate that arrived today. What's up with that? Bait me all you want.. I ain't biting!

These look Purrfect.. These look Purrfect.. Would you please steer me in the right direction on the steps you took.. I sometimes use turkey pins to pin back the skin on the bottom to keep them from shrinking or falling off..

Same boat

Hometown Sunset Laguna Beach

Sorry folks.. Just could not resist!

Re: K7 to KK transition advice for Syzygies?

I don't sell accessories to non Komodo customers.. I just send her an invoice.. She originally wrote me from another Email address that I did not recognize as a customer. For the time being, I don't sell accessories to non Komodo customers..

I just sent you an invoice Susan... Anybody who would like one,please send me an email I'll get ya one.. BakingStone @ komodoKamado.com

Aluminum Overcast Great condition, seems like there is a barrel for every angle.. Hate to be the guy down underneath.. Thanks for sharing..

Looks great, thanks for posting these. Looks great.. I gotta get one or two of those Clamptite tools. Looks like it should be standard issue for any MacGyver wanna be. To the best of my knowledge there is not any "on the wood" finish that is long lasting outdoors. This being said.. I think it looks great.. Hope it does not ignite if it gets too hot. You might want to wrap your ash screen in tim foil and install it as a heat shield. I'm playing with making a combo ash screen/heat deflector to eliminate the carbonized knob problem.

Sweet rides.. Growing up my father had a Beechcraft Baron and a Helio Courier short take off and landing bush plane.. First one went fast, second one could fly at 28 miles an hour and land on a fence post.. My brother in law built and flies this Wheeler Express composite with a Lycoming, V8 engine.. really gets up and goes.

When are ribs ready? My trick to check readiness is to grab the rack about a third of the way across from the end and to give it a little bounce.. if the meat tears or starts to tear they are ready.. if it breaks you went just a tad too far and the meat will fall off the bone.. I like to have to use my teeth to take a bite but the meat should come completely clean from the bone.. Sound like you need to buy and cook a couple more racks..

To order please send your zip code to To order please send your zip code to BakingStone @ komodoKamado.com

They are 15 1/4" diam, 5/8" thick and weigh 11.4 They are 15 1/4" diam, 5/8" thick and weigh 11.4 lbs..

The long anticipated.. forever in R&D "Fibrament inspired" Baking stone is actually here in the warehouse.. I knew what I wanted, which was a 5/8" thick baking stone that had a very smooth/almost polished face.. Easier said than done.. The Harbinson Walker guys were over the top helpful in preparing the formula that would be food safe and hold just the right amount heat. The problem was in the production of the face.. We finally almost got what I wanted by polishing a thick steel plate, then clamping of a stainless serving tray which has had the back cut out. With some MacGyvering we not only got it cast but got it to release.. The problem is that the very thin pointed lip crumbles and leaves a less than attractive/commercial looking edge. The back and last layer cast is also a bit rippled but this is usually hid by the stainless tray which comes with the stone. After 6 years, I've found that performance comes first.. and this stone deliveries. The stones perform beautifully but have the following cosmetic anomalies. The stones were stained by carbon steel filings when they were drying... The finish would be ruined removing them. Some also received minor scratches on the face when less than thoughtful workers were refinishing the back side. These photos are to show what some stones may have.. When perfect stones are shipped they will be $48 plus UPS or USPS ground. These first batch stones will be sold for $38 plus UPS or USPS ground. Initially these will only be available to KK customers. To order please send your zip code to BakingStone @ komodoKamado.com In the hands of our Firemonkey, this stone performed beautifully.. Quote, "With the KK stone, I just put the stone directly on the upper grill, above an open fire, and let the whole grill come up to about 500-525 degrees. This yields a perfect hand tossed pizza in just the amount of time it takes me to make a new one - about 6-7 minutes. The stone holds enough heat that I can remove one pie and immediately replace it with a new one, and keep churning them out for as long as i need to." http://komodokamado.com/forum/viewtopic.php?t=3002

Congrats looks great.. Thanks for the photos.. Congrats looks great.. I think they are the first of an installed KK. Glad it all worked out..

No problem leaving it out. That is the gas burner support.. If you don't have one there is no problem leaving it out.