DennisLinkletter

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.

Re: White sticker placement.. They weren't consistent on this. Some are on other sides, and they're never in the same position. There's an effect with the unremarkable name of "seeing" in astronomy, where one needs to look for thirty seconds to error-correct atmospheric effects, to see stars in the most detail. The brain likes this kind of work, it's very involving. The white labels being all over the place, one manages to take in your beautiful label in many stages, in a similar process. Thanks for pointing out this difficult to see silver lining.. As my momma says, there's always one there if you open your eyes and heart..

50lb Roti Motor ordered I only have the semi-weenie battery powered / transformer powered 30lb motor. It's actually a bit trashed and squeals like a piggy when turning.. I've ordered a 50lb motor to play with.. Seems like I need to redesign and beef up the roti setup for the 50lb motor. I'll make sure to come up with an upgrade solution as well as a new system for the new ones..

White sticker placement.. With 6 sides on a box it amazes me that the US warehouse workers decided to put the white warning sticker on top of my expensive color labels. Not exactly what I was planning.. ARGH!

Same Guy? Italian guy in Northern California?? Wouldn't that be bazaar? Talk about 2º of separation..

I'm in Bangkok for the week renewing my Indo visa. Ahh I love this town, the smells of the street food are everywhere and it's all sooo good. I'll probably only be online once a day but we still be taking care of bidness!

Re: Roti birds..for crisp brown skin all over.. I've misplaced my log book.. or better said my little girl was last seen with it! I'm terrible on remembering times and details, that's why I have the log.. Almost every cook I write that the results of the most recent cook were the best.. Yea, yea.. Sounds lame but it sure seems that way when I'm eating..

And our Flamin' Monkey And our Flamin' Monkey posted this site a while back that shows many creative ways to cut and use the different components of the chuck. Everything from steaks to roasts... Great site. http://www.beefretail.com/prodChuckRollCuts.aspx

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