DennisLinkletter

Will somebody please send me a photo and outside diameter of the Stoker fan's nozzle.. I've been unsuccessful getting a reply from John. I will work out something for it's ease of use..

Free of charge factory upgrades. Yes, the first 46 sets of rear springs and wooden knobs went out late July.. After coming up with the new spring design, I just think it's wrong everybody does not have one.. When you buy the best it should be the best. Same with the little spring behind the knob and wheel.. it's so great, I want all my customers to have them too.. So these are free of charge factory upgrades. It's going to take me a couple of months to get to everybody but we're making springs and knobs like crazy and getting them out every container.. If you're feeling impatient drop me an Email and I'll put you on the top of the list.. the first people had written me about charred knobs..

Great Spot! Great spot Dave.. Thanks for the plugs.. You're getting very smooth these days.. I see a BBQ show in your future.

I had both my Gen II and Lil Isla going for an Sunday cook.. I must admit I was still suffering from a lil red wine flu from night before.. The smaller one was still empty and so I grabbed the grill and opened it up not realizing how hot it was... Whooomp! Felt the heat about the same time as I heard it.. not sure if I pulled back but knew I got a face full.. I was not burned but my eyebrows, eyelashes and chest hair were well toasted... Pretty scary.. and I'm the one always reminding/warning people about flashbacks! I'm probably lucky it was on the 19" not the 23" or I probably would have been burned..

Thanks to all, it's pretty amazing that this forum is just three and a half years old. 400 registered users, over 27,000 posts and we averaged 532 unique IP hits per day last month with a max of 698 hits one day. After the Today Show segment we got 2,718 hits is one day! Thanks again for all your help, the Komodo definately would not be what is today without you and the forum..

I have a confirmed order/sale going to Hamburg. If anybody else is ready now's the time to save 50% in custom clearance fees. For those who don't know, I pick up the ocean freight to pretty much any port worldwide. All you need to do is cover the customs clearance fees, any applicable taxes and local delivery. This is why it's a great opportunity to be able to share the fees..

Bearer of bad news.. There is not longer any Extruded CoConut charcoal in stock.. I have some samples coming but this time it's be the good stuff or I'll be buying a machine myself..

Here is the Today Show link.. Here is the Today Show link.. http://www.msnbc.msn.com/id/32206880/ns/today-today_food_and_wine/ I think Chris' finishing sauce sounded great..

Event Gen 2.2 available to purchase.. This Cooker will be cooked on once by Chris Lilly for this event and then be available to purchase.. GEN 2.2 Ultimate 23" OTB - New elastomeric insulation/adhesive/grout Matte Blue KK-Gen MB68 $3,260

From their Site: http://www.seghesio.com/?ck=PNRMSBOGEW&pk=F0CB1F2307&section=Page3 Summer Barbecue Festival Date: Saturday, August 1st—11:30 to 4:00 Location: Seghesio Winery—The Grove 14730 Grove St. Healdsburg, CA 95448 Toll Free (866)734-4374 All-star BBQ Pit Master, Chris Lilly, will be back in town for our 6th Annual BEST of BBQ Festival! Our mentor Chris Lilly, who taught us how to make magic with our custom-built pits Blaze & Flame, will be here to test our skills and join us on the pit. Hot off the BBQ—enjoy our baby back ribs, pulled pork sliders and tequila grilled shrimp—which make for the ideal pairing with our Zins. Meet and visit with our family growers, who will be pouring our single vineyard Zinfandels. Sign up when you arrive for one of Chris' famous "Make your own BBQ rub" classes, with 3 sessions during the event. Enjoy live music by the Hellhounds, and nab a picture of your own "pit crew" at the Orange Photography's photo stand. Chris will be signing his Big Bob Gibson BBQ Book—(that's right, the secret recipes are out!). Limited to 450 guests, RSVP by July 22nd Tickets—$50 centennial club (2 per membership) & $65 guests Call us at 707-433-3579 ext. 109 to make a reservation!

Our very own Chris Lilly will be evangelizing Komodo Kamado tomorrow July 30th on the Today Show.. I am of course pleased to no end as this will help spread the light to 5.5 million viewers..

Everything tastes better wrapped in bacon! Speaking of which, have you tried them bacon-wrapped? That may help you out a bit as well. I've not discovered anything that does not taste better wrapped in bacon! Don't believe me.. just try banana, bacon and peanut butter!

New bevy of unsold KKs just shipped ETA Los Angeles August 11th Some new combos included..

Remember Rachel could not sit still? You say adult.. does this mean people should get annual exams starting at 18? Is there an age when glaucoma affects more people? Do you recommend we all start smoking medicinal ganja to prevent it? I think glaucoma tests got the biggest plug from when Rachel on Friends could not sit still..

but I was not dancing like the week before.

Thanks Y'all.. Gotta love this forum..

The 19.5" "Lil' Isla" is the one with the sh I'll be cookin' it on the big boy.. the 19.5" "Lil' Isla" is the one with the shinny grates.. Do you cook your fish about 400º? about 7-8 minutes? I can't believe that I'm living in the middle of the ocean and have not been cookin' seafood! I eat lots but have not been cooking it myself.. That sure changed when we ate that grilled MM last week..

I'm gonna get more grill taste without the leaf I'm gonna get more grill taste without the leaf.. I guess I should coat both the grill and fish with EVOO and wait for the fish to release completely before attempting to do the flip.. Do you cook to temp or just eyeball it.. Last time I cooked it to 140º

After the great success of my last Mahi Mahi cook, I decided to cook some for some friends tonight.. But this time the store only had skinless fillets. Any ideas here? I'm concerned that it will break apart while flipping it or removing it. I'd love to try a plank but don't have one handy. What's the groups feeling about putting the meat down on a banana leaf? It is very common to cook meat and vegetables wrapped in them..

Re: My instructables tutorial.... Bravo! Bravo! Great job.. Thanks for the great shots of my baby too.. Lookin' good..

Sorry Just shipped the last of the charcoal.. All out Sorry just shipped the last of the charcoal.. All out

Side table adjustment There are three bolts on the side accessory plate. The adjustment/position of the lower-rear nut adjusts/determines the position of the tables (level or not) Your lower rear nuts need to come out a bit..

Something is wacky there.. Let me take some photos in the factory and trouble shoot this for you.. The tables absolutely should be and can be level..

Any new toy is a great thing.. I've been eyeing one of those ever since my last pizza session where everything stuck to everything.. even if I knew how to use a peel or had one (I used a shiny piece of cardboard last time;-) I'd want one of these because any new toy is a great thing..

Still need a good thermometer with a probe.. I've used mine many times as a meat thermometer.. I've gone thru about 4 Mavericks and my Guru is the most accurate because it is a thermocouple . ThermoWorks has a thermometer with a probe (TW362B) for $19. Probes are not steel jacketed but are only $8 to replace also.. http://www.thermoworks.com/products/low_cost/oven_temp_timer.html