DennisLinkletter

These are Whiz's numbers Although this charcoal turned out to be better than the other extruded on the market, it is NOT up to KOmodo standards which must be simply the best. That's why I slashed the price to blow it out and start again. There is nothing wrong with this charcoal, it has the second longest burn time from the extruded imported and has the clean coconut profile that makes it unique. This quality charcoal will never be marketed for this price again. These are Whiz's numbers.

Today is KOmodo's 5th year anniversary. I remember feeling like the little train that could but knew it would be a long road. From it's humble beginnings KOmodo has evolved and exceeded my wildest expectations. I'm very proud of where KOmodo is today and I want to personally thank everybody for your help as it was literally a group effort. I'd appreciate any word of mouth promotion of KOmodo. If you have a friend who is possibly interested, this is a great opportunity to same what can be a considerable amount on delivery. As small, low volume company it's important to keep the ball rolling. Once again, thank you all for your support and encouragement over the last 5 years...

Third world suppliers are like puppies... Third world suppliers are like puppies, they constantly test you to see what they can get away with. At first, they give you what you ask and then slowly they skimp on quality or precision a little at first and then a bit more.. If you don't complain it erodes from there. I remember char builders trying to slip in knots first in places where they were not noticeable. If you did not send them back the knots would get worse and worse until you had a big knot in the middle of the chair.. Our shafts now in the factory since I've been bitching are pretty square but still not 5/16". I found some shafts at my house that were not even square.. These are probably the ones that are causing all the problems.. Some were probably also made correctly.. Right now we're going through and printing US post labels for all KOmodo customers so we can send everybody two silicone polder plugs.. If you have a smaller shaft, please write me in the next week or so. I'll toss in new shafts in the envelope with the plugs.

I'm all over it.. Sounds like the larger motor has a larger hole than the small battery powered one.. I'll have new shafts made up asap. Glad this has finally been pinned down.. and a solution found. I have already upped the thickness of the bracket.. The original more thin one of course was plenty rigid for the smaller, lighter battery powered one that EZQ originally sent me. Happy to put this problem to bed.

Re: The unintended charcoal Something that users new to ceramic cookers either don't know or forget is that during the first part of our cook the walls of the cooker are absorbing heat and the current airflow will be too much and cause a spike once the cooker reaches thermal mass and starts giving off heat. That's what caused your spike in temp. Only that or more oxygen getting to your fuel are going to cause a spike. Often users get their cooker stabilized early into their cook and then the body heat starts kicking in.. temps spike, they close it down and start chasing the temps all over the place. Once you learn how open much the damper top and lower is set for a particular temp, just dial it in and wait for it to get there, it will give it time. Remember airflow only sets your temp.

I was doing my typical meat display browsing when I came across these babies labled Australian Wagu. They of course are very marbled but not to the extent or the small pinpoint marbling of quality Wagyu.. But at $19 lb it was not priced like quality Wagyu either. They were cut thin but who was I to complain. I grabbed the two largest ones and walked away for only $16.80 I was very pleased with myself and felt like something great was about to happen. I very lightly sprinkled them with my Copycat Lawry's Seasoned Salt Ingredients 2 tablespoons salt 2 teaspoons sugar 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cornstarch Cranked it up to about 550º and hit each side for about 30 sec.. the photo side I also turned at hit for 5 sec on the outer part of the grill where I had not had them earlier to get the hatch pattern.. Probably should not have done that as they were so thin.. but they were still rare but could have been more rare for this cut type of meat.. No complaints.. they were wonderful and the fat had great flavor.. You could feel the fat/oil squirt out thru your teeth when you bit down on it.. My son asked why we don't always eat this kind of meat. He's now a big fan.

Unfortunately I need to announce that extruded coconut charcoal that I tested, was invoiced for, bought and then sold to you was NOT the same charcoal that was shipped by the factory. The first giveaway is that some of the new charcoal leaves an orange tinted ash while the original sample that I received and both myself and Doug from the Naked Whiz tested was ash grey. It also produces more ash, not anywhere as much as the coco sold by the builders of the POSK but also not the best in the business which is what I always want KOmodo products to be. I have been pressing the factory in the Philippines for an explanation for this bait and switch but have not received any satisfactory answers The specifications of what I ordered were very clear. They will start production of a new container next week and have asked me to fly there to meet with them, I have agreed to come and check product personally before I ship another container. I'm absolutely sure that they are the factory that made the high quality 2003 charcoal and I did receive good samples from them in May. In my wildest dreams I did not imagine this factory doing this. It is dramatically better than the charcoal RJ & KAmado has been shipping in the last 5 years but it is not the charcoal that I marketed or represented. All customers who have previously purchased to charcoal have been contacted and they will be compensated with new charcoal when it's available. It now seems that there is interest and demand for specialty charcoals.. I definitely will be bringing different charcoals to the market this next year. I have received the following burn test results from our forum members Dave aka Syzygies and Doug of the Naked Whiz fame, their results. Syzygies.. also posted a review about the flavor profile (see feedback) Doug TNW's test results.. As you can see here it has a respectable burn time and the 2nd lowest ash.

Re: New Side Cabinets Ok, I'll put it on the board. The Upper/Sear can probably be hung with the big legs out..

Don't need all our tricks to be posted online Yes, they are cut with something but not like a box knife (If you really gotta know, pm me and I'll give you a call and explain how it's done.. Don't need all our tricks to be posted online..) The cookers are heated but not fired. This not a traditional ceramic that requires firing but between 800- 1,000º there is some type of bonding or change that takes place and it gets much stronger.. It's Sunday morning and my pre-coffee brain can't find the term I'm looking for but it's a well know trasnformation.. BTW KOmodos are heated a total of about 20 hours during different stages of production.

I just wanted to make clear that the Gen 2.18 is basically a Gen 2.2 less the new lower firebox and charcoal basket. Not that there was anything wrong with the older one, I just wanted more clearance and while I was there tinkering, I decided to up the volume also. For low and slow cooks the 2.18 can go 25 hours or more.. The new larger 2.2 can probably go something like 35 hours (not necessary) but could come in handy if you were grilling all day.. So if your looking to purchase a new grill don't overlook the 2.18's as a lessor grill to the 2.2.. They are my most current builds and are easily upgradable. Crated 2.2 firebox and charcoal basket only $120 + UPS ground. As always I attempt to make my new designs work in my earlier cookers and then offer the upgrades at a very reasonable price. This is the Gen 2.18 firebox and charcoal basket - the only two piece firebox in the business and I've never had even one break (from cooking/heat) This is a Gen 2.18 updated to 2.2 with the new firebox and charcoal basket The Gen 2.2 firebox is a bit lower with a 6" clearance from floor The Gen 2.18 firebox is a bit higher with a 7" clearance from floor (can hold more ash) The height was adjusted with both the lower firebox and the 1" lower heat deflector holders Gen 2.18 with the large heat deflector and drip pan there was 4.5" between the pan and main grill With the 2.2 firebox and basket upgrade there is now 6.5" between the pan and main grill With the 2.2 upgrade there is now 7.5" between heat deflector holders and main grill

It's already being built.. It's already being built.. It will have four legs but be curved for the 23" OTB to stand next to it. It will also have a plate so it can be bolted to the cooker. I'll have two sizes.. so you can have one size larger than the other or both the same size.. or just use one..

Teaser.. Just a little peek..

I see no reason for you to up grade.

The firebox is two versions after the original (short lived) one with the legs and also does not have a ring inside that the firebox sits on. Please send me photos of what your have and I can tell you if this will work.

Today is KOmodo's 5th year anniversary. I remember feeling like the little train that could but knew it would be a long road. From it's humble beginnings KOmodo has evolved and exceeded my wildest expectations. I'm very proud of where KOmodo is today and I want to personally thank everybody for your help as it was literally a group effort. To celebrate this anniversary and to help motivate sales in this time of economic uncertainty I'm offering free delivery on all Gen II cookers in stock. I'm also offering an inexpensive Gen 2.2 upgrade kit with the new firebox and charcoal basket for the Gen 2.18 for only $120. I'd appreciate any word of mouth promotion of KOmodo. If you have a friend who is possibly interested, this is a great opportunity to same what can be a considerable amount on delivery. As small, low volume company it's important to keep the ball rolling. Once again, thank you all for your support and encouragement over the last 5 years...

It pretty much eliminates all crazing. Yes, we now have 5 joints where before we had 3 on both cookers. With three in a Mercedes symbol they were not evenly spaced. With 5 the distance between them is standard. It pretty much eliminates all crazing.

The dome is cast in one piece, what your are seeing are the expansion joints not seams. The 19.5" OTB will be sold with the top of the line accessory package as the 23" Gen 2.2 OTB. It is $2,680. It is 15% smaller and about 18% less expensive than the 23" OTB.

Here are the specifications for my new KOmodo 19.5" OTB Floor to lip 33" Outside diameter 23" Floor to top of damper top 47 1/2" Floor to top of damper top, opened 53" Floor to top of handle, opened 53 3/4" From front handle to rear tail, depth 29" Width of front legs, 26 1/2" Depth of front leg to rear, 22" Weight 482 lbs. Crated and 398 lbs net.

I'd quit the wood tomorrow. If I had my way, I'd be out of the woodworking in a year or two. If we could get AU buying KKs during our winter (their summer).. I'd quit the wood tomorrow.

This forum is loaded with my OTB's trials and tribulations over the last two years. I have basically modified and improved or decided it was best the way it is for every component and all materials on the cooker. Some of them more than once but I can now say that I'm content with everything and you should not be expecting any significant changes in the near future or even the semi-distant future. I'm now going to focus on building cabinets both full and partial that attach to the cookers as well as finally delivering two different side tables which by the way I will be offering for sale this week. I've downsized the woodworking factory as it was just flat out wearing me out. Life's short and I was feeling like I was not spending as much time with my daughter and KOmodo as I wanted to be. For those of you who have missed it, I am also moving the family one island east to Bali.. only 30 minutes by plane, 12 hours by car but a world away as it's Hindu as opposed to Islamic Java. I probably won't move the KOmodo factory until this winter. I had a great June, luke warm July and Aug could be better. I will be posting another container of mostly blue and black cookers this week, if you know of anybody sitting on the fence, I'd appreciate you giving them a nudge and having them write me.. It looks like this economic downturn has slowed my sales, any help you can give by promoting KOmodo would be greatly appreciated. I'm happy to call any interested parties and answer any and all questions they may have about KOmodo or ceramic cooking in general, just send me a number and best time morning or evening to call.

Re: But they definitely have that chalk board/slate thing go http://gallery.me.com/komodokamado#gallery

I'll have all the information posted tomorrow I'm back from Bangkok and will be posting all the new 19/5 information i.e. Pricing, measurements etc. Here is a simple drawing of what we're building in the woodworking side of the factory for KOmodo. It's side, drawer and door panels are engineered all teak panels so they can get wet and not expand. The 19.5" will be built in the 23" will stand next to the cooker and be attached using the side accessory bolts.

Re: Newest Moderator! VERY Very Cool... Thank you very much. Your expertise is already legendary, this will make you an even more valuable asset to the forum. I'm very pleased to learn of this.