DennisLinkletter

Broken Lid I saw another photo from the rear and it was definitely a strap placement problem. The strap moved inside the mold during the casting process.. I've had these before and we have figured out a way to ensure the strap's position is always where it should be.. He won't have to endure even one lonely week as his replacement's delivery has already been booked.

It's NOT falling apart.. it's broken. Just out of principal to set the record straight.. It's NOT falling apart, it's broken. Falling apart implies poor quality.. KOmodos are over built and don't fall apart. But things can go wrong and things can break or be broken, even on the space shuttle.. Here's a shot of the damaged KOmodo. I can honestly say that this is a very strange break.. I've had cookers in which the strap was cast too far to the outside and they tore out the back.. The torque twists the strap the other way.. not to the inside. When I received his Email this morning, I immediately called him, asked how it happened and asked him to send more shots so I could better understand what had happened. Which he said he would. He also said he loved his KOmodo and was upset about not being able to use it.. He was very polite and thankful for my call and my reassurance that I would take care of it for him. His tone and demeanor was very different from this post which of course I'm not very pleased about. I'm guessing the tone of his post was just reflecting his frustration with not being able to cook today.. As he has told me last November after his first cook that his KOmodo was amazing.. Next week is KOmodos' 5 year anniversary. It has been a long road with pot holes and bumps.. Design flaws and problems are usually discovered in the factory but of course sometimes occur after use at the customer's home. My policy is to just swap them out, which has happened more than a couple of times. BTW This is always done at no expense to the customer. We have learned from these problems/disasters and made changes that make KOmodos even better. Tom.. I'm confidant that after my call you know will be taken care of.

Roti birds..for crisp brown skin all over.. For years I've known that the crispest chicken skin with the juiciest meat was found from turned chickens. People can say what they want about beer can and spatchcocked birds but the best was always from roti setups. Two things.. a stationary bird will always have more heat from one direction.. if you are flipping it, that means your opening it up and compromising or loosing the high humidity in your KOmodo. With a roti, you can start indirect with a heat deflector at lower temps with a drip pan to render off the fat in the skin. The fat does not just run straight down but runs thru the meat while cooking. Once the fat has rendered out and off you can pull the heat deflector and drip pan. Then crank it up a bit to crisp and brown up the skin.. You can't get this texture without melting the fat off/out first.. if you try direct you will burn the skin before loosing the fat. Low and slow first indirect and then browned and crisp direct. Gotta have the roti.. I cooked lots of tasty birds without it but also had birds with areas of either burned or rubbery skin.. Just my 2¢

Seychelles Small circles.. or maybe just 2 degrees of separation. In the last three and a half years, I sent about 50 containers of my Hand Hewn teak flooring for two large hotels there the Maia resort and the Four Seasons Petit Anise. Now to have a KOmodo there completes my mission..

3 probes in one butt.. I see you were running three probes in your butt.. Was there much difference in their readings or was there enough to warrant using three in the future? Last but not least, what were they plugged into?

July 26th - 25% SOLD I just wanted to let it be know that 25% of this container has been sold. Not a bad start for this new facet of KOmodo's business. This gives me the green light to explore different avenues in the charcoal business. I can promise you new flavor profiles as well as better ways to bring you quality product consistently. Thank you all for your support.

Palette Shipped - Closing Thread Palette Shipped - Closing Thread

They are both barely open I'm all for muffling the cooker from the top.. keeps in the humidity and cuts down airflow. But that being said, you need to let some out because you need oxygen going in to feed the burn, so if something is going in something must be going out also. So close the top until you feel the gasket touch.. Then turn the top so the thumb wings move about a half inch only.. you should just barely see smoke leaving.. In my experience if you close it down your charcoal usually dies.. It helps in your first cooks to throw in some wood for smoke so you can visually see your airflow..

Re: Clamp As my middle name is rumored to be MacGyver, this tool is a must have for me.. Right up there with J&B weld and Gorilla tape.

Palette Full Closing Thread 95 boxes spoken for palette full Closing Thread

Re: What to use for curing period Hi Harley, Your OTB is a V/R3 Supreme and was fully broken in at the factory.. Your ready to go.. Only the old classics or V/R1 OTB's need curing. Nothing built in the last 2 years.

Re: Need Help with Assembly Owners Manual sent it's the PDF, will try again with Gmail for outgoing server

July 22nd- Charcoal in the Warehouse - Double ARGH! Talk about disappointing.. I've been writing the warehouse and impatiently waiting for it to clear customs and be delivered to the warehouse so I can start sending it out. After not getting replies to my last two emails I sent one in CAPS to the boss and everybody in the office asking for a reply only to be told it's been sitting there since the 17th! Double ARGH! Hopefully they can get the palettes shrink wrapped to go out tomorrow.. These deliveries are also a great way to save in getting accessories delivered. Need a stainless shielded heat deflector, drip pan or upgrade to some 3/8" grills? Just say the word, I'll get them shrink wrapped with the load..

5 ft 10 inches.. That is 7 inches for the palette and a total of 70 inches or 5 ft 10 inches.. I think that's very do-able..

Boxes are 15" x 9" x 9" Assuming palettes are 7"t x 40" x 48" I'm guessing that we could go seven high which would be 70" With 7 high and 13 boxes per row, we would have a total of 91 boxes or 2002 lbs max per palette. Does that make sense/seem do-able? I think that shrink wrap can secure this.. Anyone with actual experience here? Side View

This was posted inside my last years trip post. I love the food shots so I'm reposting it here where the best food porn should be..

Hello Michael and welcome to the forum.. I'm please to have you here and jealous because I have not been trout fishing in years.. I miss the hunt involved in fly fishing, my great grandfather tied his own flies and wrapped his own poles and had the patience to explain it all in great detail to a 6 year old boy.. As you know smells trigger memories, when I was young we used to go camping up in the Sierra mountains and go trout fishing every year. A wet trout has a distinct smell that is very different for some reason from any other fish. When I smell a wet trout today I'm flooded with childhood memories. Every time I see your avatar I flash on the smell and get this partial flood of memories again.. We're sure funny animals.

Would be wild.. I agree and love the idea but they are too large.. KOmodos are designed to use 1" tiles. Actually 25mm and 28mm to be exact.

Last birthday at 95 This is a shot of Art and my father last year at his 95th Birthday celebration in Lake Tahoe. And the whole Linkletter clan

Re: Happy 96th Birthday Grandpa Yes, 96! I actually just got off the phone with him and brought him up to date with what's going on with my move to Bali and my kids.(who yes, say the darnedest things;-) Both he and my grandmother had been fortunate to have great health. She's 94 and we are trying to get her to stop driving. About 5 months ago Art was still going to the office everyday at 9 and home at 3. He then had a stroke which has slowed him down but his mind is still as sharp as ever. I will be seeing him for the annual family reunion scheduled for late September. Here is a youtube with him I was just sent today: http://www.youtube.com/watch?v=Im58XcqDu9M&feature=related

Just when I thought I had survived the learning curve of importing and selling my first container of charcoal BAM! I get smacked with what should have been very obvious. In hindsight, embarrassingly obvious as it's being sold on them and nothing anybody wants is free. But I can pass some of the blame in the fact that the quotes I was given for the warehousing left them out also.. Here's the skinny. Warehouse charges $27.50 per shrink wrapped pallet. In and out handling $7.50 per pallet. Palettes are also 45lbs. BTW There are price breaks at 200, 600, 1000 and 2500 lbs.. But a palette may have any amount. The max total is 95 boxes.

Please Email me for information or orders. I need a searchable database to track orders and correspondences. Forum Private Messages make things difficult.. Thank you. [email protected]

The source of most commercial activated carbon is from shells. Charcoals made from shells have very little impurity. The volume of ash a charcoal produces is determined from the raw material it comes from. Good quality CoCoNut charcoal has very little impurities and therefore leaves only about 3.5% ash. Contrary to popular internet myths it does give off some smoke but very little compared to other charcoal. The smoke from the unburned volatiles does impart a flavor but is what I'd call extremely neutral. When I did my burn tests for ash content, the smell in the house was so nice, sweet and subtle, I'd almost be tempted to use it as incense. Here in Asia the street sate vendors use coconut shells because if the intense infrared heat they give off and sweet profile. I'd say you would only be able taste it without rub and only on fish and chicken. For everyday cooks I'd use standard lump charcoal.. but for times when you want control of your smoke profile or want to have almost no smoke profile as with bread, pizza and some fish, the coco makes sense. Nobody wants mesquite flavored sour dough bread. Also if you wanted to smoke with a wood or material that has delicate/light smoke profile, the lump's flavor/profile might over dominate your target flavors. This would be very common with the stronger flavored charcoals like mesquite for example. If you use the coco as your charcoal you could then use any material that smokes to impart flavor on your meat.. I've even heard of people using garlic and basil for smoke. Another great feature of the extruded coconut is the consistency in which it burns which makes it great for low and slow cooks.. it's very much set and forget. I just found a shipper that is offering better rates for mixed cooker and charcoal shipments, so I will start sending different charcoals that can be bundled with the coconut so one can get a mixed palette at a greatly reduced price. I also have some ideas for charcoals that will be cutting edge and completely different from what's available.. and of course KOmodo quality.

Open new pages/tabs/windows from there Try starting with "View unread posts" this will give you the searched page and all the new posts. If you then open new pages/tabs/windows from there you can finish by clicking the "Mark All Posts As Read" before you close.