DennisLinkletter

I was taking a peek at KOmodo's unique IP web traffic which has been running in the low 300's per day and was surprised to find 559 and 526 hits on MArch 30-31 and then 552 on the 2nd. Anyone have any idea what this anomaly could have been caused by?

Do you think this could be made oil-less? Is there any reason that the dry ingredients could not be made up and NOT use the oil? I'm not sure I want to sacrifice my bark.. Or maybe just rub it down with some EVO then the dry rub..

Smoke out is where air is getting in..

Re: move it Sorry about your "incedent" too.. This never happened with the original grout and you are the first to report this happening. Makes sense because the insulation is used as both the adjesive and grout and is defineately much softer than grout. I understand how this could happen.. Time to make a new set of photos and include something to spread out the pressure. So I guess this is actually a "Thank You" for the heads up..

I Love this Forum! Who wudda thunk there are so many variables involved just with the air that can affect our tasty Q and KK cookin'! I Love this Forum!

And a big pair of cahones! Yes this can be done but you will also need a big pair of cahones to roll it on the 2X4's alone! Good job Mike.. Not sure that's something I'd like to try!

Congrats! Great to hear it... Let's hear it for a new career..

I'm been eating my way thru Thailand this week.. I found all sorts of exotic high end Wagyu and Kobe beef here. Not that I bought any of them but thought I'd report back here.. First I went to a large high end supermarket about an hour outside Bangkok and was very surprised to see AU Wagyu both this Rib Eye at $75lb And this Sirloin at $104 lb (the Sirloin was recently reduced from $125) They had about 6-8 pieces of each in stock, said they get new stock weekly and it sells well. Later in the week I went to the most high end market in town and was surprised to see AU Wagyu about 15 pieces at $75-85, Japanese Kobe about 10 pieces at $110-130 and then this shot below is Japanese Matzusaka and was $178lb I don't get it, looks like almost all fat.. I asked them to take it out and put it on the counter for a picture (had to show the manager pics of my KK to let me shoot it..) It turned yellow from the store lights.. the fat was coconut meat white.. I'm shocked that both stores are so successful in selling these.. Are these available off the shelf in the States? They were not even frozen..

Thanks Michael.. Thanks for the Kudos.. I really appreciate them. Look forward to seeing that cooker in it's final resting place.

Welcome to the forum Welcome to the forum.. I look forward to you sharing your cooking adventures with us.. And of course thanks for the purchase!

We never were able to find a machine shop that could cut a perfect square hole in the milled stainless roti shaft. We also want to get away from the possibility of bearing bearing problem so we're now milling the shaft out of aluminum and have been able to get a perfect square hole and will be replacing the bearing with brass sleeves.

I still have it in stock..

I wholly second that idea.. I wholly second that idea.. I've always thought it would be nice for everyone to have a shot of their KK along with themselves in their Happy Camper post. In fact I need to get of my tukas as start writing people requesting HC posts. I have not gotten any new ones in ages. I'm assuming that as there are soo many now people think I don't need new ones.. Wrong.. there is always more room for Kudos!

Great Feedback, Review & Award.. Chris, Thanks for the feedback and congrats on the great review and being the Gagit award winner this year.. One more notch on that whittled to nothing trophy cabinet you have.. I more than anybody am looking forward to hearing about your adventures while cooking KOmodos..

This Gen 2.2 was used by KOmodo's new spokesperson Chris Lilly once at the South Beach Food and Wine Festival last month and is sitting in a warehouse in the area. This is a great opportunity to save big bucks on trucking and a lil more for it's minor use.. Contact me directly for more info

325º is too hot for a small leak..

What a difference two months of rain makes I was so surprised to see the shot above because the rice paddy outside was empty.. Look at it now!

Re: First Tri-Tip One of my most disappointing cooks was a Market=Marinated Tri Tip. After consistently cooking great Tri Tips, they had become my cut while in CA guaranteed to convert anybody to charcoal cooking. The marinade also gave the meat a slippery feel.. I did not even want to eat it.. I'd like to highlight what DJ said about cutting it across the grain... Your 1 hour, direct, lower grill at 450-550º sounds like a long time that hot so low.. I don't think I've ever cooked anything 1 hour direct on the lower grill. Was it very cold going in? My tri tip was very rare and was great.. Don't give up on this cut.. I think it's still my favorite.

Lookin' VERY Good.. Lookin' VERY Good.. nice cross hatching on the grill marks. I know it does not taste and better but it sure looks great. Thanks for posting!

I like this simple up front mount. Good Point, I really liked the flush mount on yours. It comes with a bracket doesn't it? But if you have side tables on you loose the place. I like this simple up front mount.

BBQ Guru Mods.. I just can't stop myself.. What can I do? Although I announced the Gen 2.2 to be a finished product I've been forced to eat my words and add and mod a lil' bit. First of all, I've decided to ship with a factory built-in Guru inducer tube. This will be much more slick and absolutely plug and play. Now the question is should it be flush or stick out just a lil' bit? Out a bit.. Or Flush? And then a up front place to hang your Digi Q

I am extremely proud and honored to announce KOmodo's new evangelist and spokesperson, Chris Lilly. His first event will be the South Beach Food and Wine Festival which is the premier epicurean event of the year where he is a celebrity chef at the super extravagant Perrier-Jouët BubbleQ party. These BubbleQ patrons have shelled out $350 for General Admission and $350 ($450 VIP) for the event, I'm hoping there will be some potential KK customers there. I have printed up a brochure for the event, here is a peek at it's front page.. it is folded at the top and when opens the opened BBQ is inside. I'm really excited to have Chris evangelizing Komodo publicly and am looking forward to having a great year regardless of what Wall Street is doing. And yes he is a forum member too CLilly .

Happy Birthday !! A belated Happy Birthday from myself and the Komodo crew..

That can be arranged.. That can be arranged..

Is snacking against the rules? I just thought if DJ was going to be spanking Trish it should be saved for posterity! Trust me.. both that high profile politician and my self are do-ers not viewers! Is snacking against the rules?