DennisLinkletter

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

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.