DennisLinkletter

Reality Flash I remember that when trying to measure searing temps my infrared thermometer that maxed out at 932ºf did so at only 600ºf dome temp. Therefore I'm confidant that 700-750ºf dome is way over 1,100ºf and is much more dangerous than most people think. And NEVER forget that a flash back WILL HAPPEN when closing the lid for a while at these temps. I got one the other day cooking pizza at only 600º. I completely forget about burping the lip opened it up to stick in pizza number 3 and whoomp! Did not hurt me but sure scared the little ones..

Absolutely Absolutely.. They will be sent out in pairs..

New Design for draft door airflow wheel and Knob The problem with the draft door airflow wheel is that when it's properly adjusted cold it's snug because of the inevitable expansion of stainless at high heat it becomes tight.. If cold it's just a little too tight, it becomes locked up and immobile when it gets too hot. Someone here on the forum suggested a spring tensioned wheel.. Thank you.. it's been implemented in current production and a work around to upgrade for existing customer's Komodos has been made. This is the original draft door bolt with spring and one locked on nut. This is the new production longer draft door bolt with spring and two nuts. This is the new char proof wooden knob with dense refractory material to insulate the bolt to prevent the wood from being carbonized. This is the metal insert that sits inside the refractory material inside the wooden knob and gives the wood type screw it's grip inside the refractory material. I am in the process of sending out this upgrade free of charge to all my current and past customers. These customers need to join the form as announcements will be made thru this forum via a special owner's announcement section. I also have two other upgrades coming soon.

New York Times.. There is a new kind of star on the food scene: young butchers. http://www.nytimes.com/2009/07/08/dining/08butch.html?_r=1&pagewanted=1&th&emc=th We knew that butchers had rock star appeal from our very own meat cutting superstar Dave Zier.. Check out this guy on you tube.. Pretty smooth and fast.. I'd say he's cut a lotta meat..

Last weekend the kids and I drove to the north shore of Bali to swim with dolphins. While there we had some very fresh, grilled Mahi Mahi at a small 4 table beachside restaurant. I asked for it to be only "half cooked".. What they delivered was nothing short of amazing.. almost tasted sweet. When I came home and saw FireMonkey's grilled fish post at "Whats cooking for the 4th??" I just had to run out and buy some.. Simple salt, pepper and some EVOO.. Cooked it about 7 minutes at 425º until it was 130º at it's thickest (140º where it was thin) Flipped for only about 1 minute because it was already to temp. Missed taking the inside shots but it was great.. Sai made a beautiful salad which was worth shooting too! Oh I almost forgot.. the fish was amazing.. Sai, myself and the two lil ones ate it all.

I'm told that in hindsight... I'm told that in hindsight you will call it a pilgrimage..

These are some of the tiles that we build in.. As we primarily purchase overruns from a very large tile factory, not all tiles are always available. These photos can be used a a place to start.. but all these cookers have been sold and delivered. http://www.komodokamado.com/ForumPhotos ... n2-546.jpg http://www.komodokamado.com/ForumPhotos ... 79-566.jpg http://www.komodokamado.com/ForumPhotos ... 79-561.jpg http://www.komodokamado.com/ForumPhotos ... 79-584.jpg http://www.komodokamado.com/ForumPhotos ... 79-583.jpg http://www.komodokamado.com/ForumPhotos ... 79-582.jpg

Two housekeepers and stainless cleaner!

Adjustable Casters. It's do-able.. but as most customers have a level location, it does not make sense to have the adjustable feature standard. The castors use the standard four bolt pattern.

BBQ for 6 became 10 The most common hint I hear these days is for me to include them next time I'm cooking some Q. I rounded up the most vocal of these people and tried to invite 6 of them over.. as the date got closer, all of the invited groups suddenly had an extra person that I just had to meet.. so could they please tag along.. I agreed hinting that if their friends brought along a decent bottle of wine it would lessen the pain of cooking for one more I have recently discovered Sven, a German butcher who has been working here for 20 years. Armed with my laptop, I came showing him what I wanted.. he really delivered.. I bought 4 large cut racks of pork ribs.. he personally selected from the best fat, young pigs. It looks like he processes about 6-8 pigs a day on average.. Then he recommended I try some other kind of pork ribs that he said are more popular in Germany.. they were pretty large, triangle shaped, sorta Fred Flinstone but I bought two of those also.. I also defrosted a veal standing rib roast and a three bone rack of beef (ribs). First thing that was really surprising is that when I pulled off the membrane from the pork ribs is that it was not paper thin but had a thick layer of fat that came off with it.. Musta been some fat lil piggies.. For those who have not heard paper towels are the ONLY way to remove membranes. The ribs were liberally coated in Chris Lilly's super complex, Today Show rub also zipped up a notch with crushed, screened, sun-dried Thai chilies.. hey I'm in Asia.. gotta have some zip in every meal! The beef ribs I slathered with French's Mustard and then used the Coffee Cardamon rub (zipped up a notch with crushed, screened, sun-dried Thai chilies) The veal standing rib roast was just wet with some extra virgin and seared to get the Maillard reaction going before pulling it and using the same Coffee Cardamon rub (zipped up a notch with crushed, screened, sun-dried Thai chilies) I put two of the large pork ribs flat on the lower, two on the main, the beef ribs on the upper and then the standing roast in the 19.5" Lil' Isla. The ribs were a total success and I was not able to photograph them much as they were gobbled up while I was out checking on other meat.. but got this one in.. I cooked them until the meat tore when bounced holding them with tongs.. This was the Fred Flinstone ribs that were recommended to my.. They were meaty but chewing on a foot long bones at the table is a bit cro magnum if you catch my drift The roast was cooked at 250ºf and pulled at 140-145º on my new blue Thermapen which I'm really loving! They looked nice but they were too big and they were more of us than ribs so I sliced them up into smaller more manageable pieces but it was not what you might call very presentable.. looked more like I had used an outboard motor to do the carving! The coffee cardamon rub was great and beef ribs have a lotta great beefy flavor but they still had lots of strange chewy bits and connective tissue that had not yet broken down into collagen at 205º. But it was still gobbled up. The dinner was very well received and 12 of us went thru 9 bottles of wine so the jokes were good too.. Something I was very careful of is to use smoke sparingly with the beef. A very common mistake people make is to over smoke meat. I think they hear of smokers and smoke rooms and forget that smoking was traditionally a way of preserving meat before refrigerators. It's very easy, especially with beef to over smoke and you meat tastes like an ashtray.

Hardwood Briquettes Briquettes have a bad name because of their "extra" ingredients. These include a binding agent (a starch), an ash-whitening agent (usually lime) to let users know when the briquettes are ready to go and accelerants (usually nitrate). Manufacturers can design them to burn at target temps with unlimited airflow. This is great for open grilling at the beach. Today many manufacturers make very pure hardwood briquettes without these "extra" ingredients that are very good. As they can control the carbonization much better than with lump charcoal the finished product is more consistent. Our very own Komodo evangelist Chris Lilly uses only Kingsford Hardwood briquettes and takes home the prizes.. So yes, in the past briquette was a 4 letter word but some have evolved to be more than respectable..

Motors.. From looking at the photos of motors online only, it seems that the mounting bracket and drive socket are pretty standardized.

strongly suggest bringing along another set of hands.. I would strongly suggest bringing along another set of hands.. It will just make the loading that much easier. Komodos do a lot of things well but being moved vertically is not one of them..

Boat landed the 20th.. Boat landed the 20th.. 3-4 days for US Customs and the Homeland Security boys 1 day in the warehouse and it's on the road to you..

The Today Show Dry rub I just made up Chris' Today Show dry rub and it was awsome.. When he talks about complex he's serious. The recipe calls for 14 ingredients! I added a half tablespoon of finely ground, very hot, sun dried Thai chilies.. Hey I'm in Asia.. When you taste a pinch it's really multi dimensional! If that makes sense.. I did a 3+ hour brine to plump them up a bit and give them a lil' acidic zing.. 1 quart apple juice or apple cider 2 quarts water 2 cups apple cider vinegar 2 cups coarse salt 2 cups packed brown sugar 1 cup packed palm sugar (3 cups brown sugar ok too) Rinse very well.. • 2 slabs St. Louis-cut pork spareribs • 10 tablespoons dark brown sugar • 3 tablespoons paprika • 1 tablespoon black pepper • 1 tablespoon garlic salt • 2 tablespoons kosher salt • 1 teaspoon chili powder • 1/2 teaspoon onion powder • 1/2 teaspoon cayenne pepper • 1/2 teaspoon ground cumin • 1/2 teaspoon dried oregano • 1/2 teaspoon rubbed sage • 1/2 teaspoon dried marjoram • 1/2 teaspoon dried parsley • 1/4 teaspoon white pepper • 1/2 teaspoon of finely ground, very hot, sun dried Thai chilies.. My Addition! • 1 cup white vinegar I did not do the vinegar water dip but will next time.. Had a best friend here from Atlanta and neglected to take photos.. But they were more than great..

Target Temp? What's the target temp?

Puurfect answers.. Puurfect answers.. Thanks Jeff You could always hire a crane like this guy did in Holland to get it up to his 5th floor garden.. Need it in your back yard? just lift it up and over the house!

Two Position latch - Closed and Snug! I'm pretty confidant that you did not notice that the latch is a two position latch. When the top is lowered the latch catches and holds in the first position. You then need to firmly press down on the handle and firmly press the latch handle towards the body... This forces the bearing to roll up to the next position on the catch which is very tight and snug... Sorta a cam action..

Yeah that's what I meant uh.. post. I went to Cuba on a missions trip, nothing to do with the missionary position Huh, the missionary position? That was "some kind of missionary position" as in post.. Yeah that's what I meant post, post, post. Yeah missionary posting that's what I meant! But I like the way you think!

BIG THANKS! Three years of wasted time I want to be the first to thank you for all the time and effort you've give to this forum. There is no way the KOmodo or this forum would be where it is today without you.. BIG THANKS!

Thanks Rick.. Thanks Rick.. Live and learn.. Good looking pizza Dave..

Passion / Play! Growing up on the beach in So. CA, I watched the movie "Endless Summer" in the 70's and thought it was the cat's meow to follow summer around the world. After graduating from HS I convinced my parents that a bit of travel would help me grow up before going to college. In I spend 7 months with backpack and surfboard traveling thru the south Pacific and SE Asia by myself.. Caught the travel bug. I lived a couple of years in EU then almost a year in NYC back to LA then ended up shipping my first container from Asia in Aug of '87 By June of '89 U had moved to Indo.. Time flies..

Welcome Home Curly! Hey Curly.. Great to have you back. Word on the street is that you had left the cabin to take some kind of missionary position in Cuba! I still defend the roti for it's self basting capabilities.. It also must heat therefore cook the bird more evenly. The best, most crispy chicken skin I've ever eaten was off rotisseries roadside in Thailand. Even if you turn the bird you still have cooked it from only two directions/positions. Another great trick for breasts is to firmly compress them with your hand just before you put it on. This will make the thickness of the breast more uniform, so it cooks more evenly. Curly's back!

Ahh.. dough at room temp.. Sounds like it was too cold. Did you let the dough come to room temp before using it? The finished picture looks like it tasted pretty good, despite the unconventional shape Ahh.. dough at room temp? Uhh no actually just out of the fridge.. Thanks, I'll give that a try next time. Yes it was very tasty.. No complaints there.. We also used Sai's home made tomato, ground beef and mushroom pasta sauce which is always in bulk in the fridge for the kids.

Inspired by FireMonkey's pizza I actually made this last weekend but just got around to posting.. The Today Show's segment has generated lots of inquiries resulting in record sales.. No complaints but as I handle all inquiries personally, I've been more than swamped. We cut corners a bit and purchased sourdough dough from the bakery at the local market.. This dough seemed to have amazing "memory". When you roll it out.. it slowly shrinks back to it's smaller size.. This was very frustrating.. We also had no peel so if the dough was left too long on the board.. it stuck. We finally managed to get a couple in the Komodo and the results were worth all the work.