DennisLinkletter

I'm not sure what these are called but I bought a vacuum packed bag of 5. They seemed pretty meaty. I've eaten these from goat with a sweet brown sauce here in Indonesia. Lower legs? And I also bought another Aussie boneless leg of lamb. I rubbed these both down with just a little French's mustard and then sprinkled them with my trusty McCormic's savory herb roasting rub. Started at 350º for a half hour then down to 260º until the big leg was 145º. The lil' legs were in the mid 150º's This was the most tender and moist lamb I've ever cooked. More tender than great tenderloin.. This will make great thin sliced sammies later this week. These did not have a lotta meat on them but it was very flavorful.. Isla cooked the wild vegetables we found in the garden.. absolutely the best I've ever play eaten...

Not spending much time bent over! Please remember that 27 is NOT Hibachi height. Standard dinning room table is 30" so this is just a little under that. AND please remember that this is not a gas grill. You're really not spending much time bent over!

On my last trip to Bali, I filled my carry on with a great selection of pork and ice. A boneless butt with skin intact, a rib rack and two racks of babybacks.. a bit thin but still baby backs. I used apple and really smoked them up for 40 minutes at about 200º dome. I then cranked it up to 280º dome (240ºgrill) The rib rack was pulled first at 142º wrapped and dropped in the cooler. I brined the butt overnight a bit saltier than usual as I wanted to end up with something ham like for sammies. I painted it with apple cider vinegar and honey at 170º and pulled it at 182º. Pulled the ribs when they broke when I bounced them and the meat tore..

After eating some Jack in the Box cheese filled deep fried Jalapenos, Sai, my better half was in love. I've long wanted to make her an atomic turd or twelve. As we have no Jalapenos here in Asia, I brought back seeds and had a friend grow them hydroponically. That was last summer and here are the results. 12 Jalapenos 250gram/8 oz block of Philly cream cheese (easier if at room temperature) 1/3 C finely grated parmesan cheese 1 tsp granulated garlic 1 Tbsp dry onion powder 1 Tbsp of your favorite paprika based Q rub 1 Tbsp honey 12 slices streaky pork belly/bacon We sliced them in half and took out either half or all the seeds and membranes. Leave some seeds for more heat. Fill halves and wrap and skewer with toothpicks or sate sticks.. I cooked/smoked them indirect with a little hickory at 325º for 30 minutes and the Jalapenos still had crunch and the bacon was chewy.. I cranked it up to 425º and then closed it down to kill the burn. I came back about 20 minutes later to perfection.. Melt in your mouth, flavor loaded, just enough heat to know there are chilies in there but not so much to make you sweat.. Ahh their reputation for being a BBQ great is well deserved..

More shots.. Shots of both OTB domes.. The chimney on the 19.5 has been scaled down so adjustments will require more movement of the damper top. The large diameter on the 23" results in very minor adjustments change the volume dramatically. Close up of new process and insulation

Our big 23" OTB was designed for ease of use and luxury. This is why I built for a target grill height of about 32". No bending over or not much for you tall guys. I then set the target height of the new 19.5 at 30".. Actually the new smaller OTB is still a pretty good size, it just looks small next to the larger model. After mounting the wheels on the new cooker, for asthetics I've chopped and dropped it down to a 27" grill height. This will also give me more room in the containers to more easily stack them. What do you think?

I sent some shots of the KOmodo in Washington I sent some shots of the KOmodo in Washington.. LV.. Not worth the postage. I never think about them any longer. KOmodo will celebrate 5 years in August.

I've ordered one.. I've ordered one..

Quick and easy.. Washes right off Ash I've found doesn't bite so I usually just pull out the charcoal basket and with a little piece of cardboard in my my hand sweep the ash out the door into a box or bag. Quick and easy.. And the ash.. washes off your hands easily..

I've been told KOmodo is in the new Better Homes and Gardens' "How To Outdoor Kitchens" book page 114 I love it..

Been working on a EZ clean insert.. I've been playing with a few ideas and will eventually have something that holds a trash bag that fits into the front draft door assembly so that when you sweep out the front opening it goes directly into a bag and makes no mess! I definitely think the Ultimate grill should have something like that...

Does the one shown above have the insulation? Is insulation another layer or what? The one shown above is just standard portland cement.. Both layers, we just wanted to make sure the mold released properly.

Never needs sealing.. It's an outdoor industrial insulation and very durable.. You can hit it with a hammer and not chip it off.. It's elastomeric enough that you can spray it on copper sheet, fold in in half open it up and it's fine.. At high temps you can put your fingernail into it like a hot tire..

It's been in a garage safe and sound.. It's been in a garage safe and sound..

This is an older mixup.. I sent this Supreme Classic to a customer who had changed his mind and wanted an OTB. He had already opened and trashed the crate and this has been stranded in his driveway.. I lost his contact information and just heard from him.. Pick up only.. First $1080 OBO Save $640

In the last 2 months or so word has gotten out that I helped some of RJ's customers with spare parts. Since then I've shipped fireboxes, charcoal baskets, grills, draft door assemblies and damper tops. I feel for these semi stranded KAmado customers and I've been happy to help. Problem is that I have no staff in the States, my brother helps out but just can't deal with this new demand for little stuff.. As you know we are small boutique company who build a small volume of very high quality cookers.. By choice, I personally handle all correspondences with my customers.. I have two companies and two children and not enough time and energy to handle RJ's customer service shortfalls. So I'm going to have to apologize and tell you that I have chosen to no longer handle these requests. Life is short and I need to prioritize and focus these days. . My family, KOmodo and Hand Hewn Floors customers have to come first... It also just delays your getting a precision cooking machine! Thank you for your understanding on this issue. Dennis PS If anyone knows where people are reading that I'm selling K7 supplies please add a post that I no longer can do this..

Digital World.. Is there a way to tell which I have? I know it has the new grout, but I'm not sure about the lip. I'll have to go thru my production manager's notes... but she's in Germany on holidays. I obviously pay her too much. I think you might have the new lip but not the new grill spacing.. But don't stress.. The lip you have is still great. I just wanted zero tolerance and you can't get that from hand made. As you know we now live in a digital world, so I had to go digital for the new Gen 2.2 lip

The Gen 2.2 has it all! It does look that way but it's still on the right. It must be late afternoon light shining through the front door.. I always use a tripod and the timer to take low light shots in the factory.. But the door is higher and wider (so ash won't pull out with the burner), thicker metal in the door plate and there is a SS burner support that sits in holes in the floor and takes the weight off the burner door rods.. Oops more unannounced 2.2 features! Most have now been sold.. the Gen II's without the new grout/insulation have been reduced and if you look there are new build classifications. The Gen 2.1 has the new grout/insulation. The Gen 2.18 has the new lip and the new grout/insulation but not the new firebox. The Gen 2.2 has it all! So from this announcement on.. upgrades will appear as different numbers just like software and there will be a chart showing what the changes are. The larger the number the more significant the change. Just remember last years Mercedes still looks great and drives beautifully and this years model is always going to have improvements...

Looks great.. Baah! As you know I'm a big fan of lamb too.. So I'm dying to know why the metal pan? Did you start it on the grill and then cover it for part of the cook? I've tried foiling brisket in a metal tray with a cup of beef broth to make ajus for sandwich dipping. And I do have a big leg of baah in the freezer right now..

Here are some more sneek peeks.. We're just casting the first one with the new insulation tomorrow.. Here are some more sneek peeks..

In following my mission statement and driven by an unyielding desire to build the best that is possible, I set out to make a list of what I'd change if I was to start from ground up and build a new Gen II. These were features that in hind sight or from customer feedback were found to not be as good as they could be. Changes/Upgrades: 1.) A lower rear Stainless spine not only the one over the hinge. 2.) To improve the ease of installing the rear stainless cover. 3.) More room between the main and lower grill and enough room for the heat deflector and new larger drip pan to fit under both the lower grill and an 8" EZQ cradle with a big bird in in it. 4.) To change the shape and size of the charcoal basket to give more airflow resulting in more even burn patterns and better airflow for high temp searing. 5.) A digitally milled interlocking lip. The original interlocking lip was milled in my woodworking factory in MDF which in hindsight lacked the rigidity needed for the mold making process. The back right side did not completely fit the upper half perfectly. 6) During inevitable expansion from very high temps the grout could not move with the cooker which created cracks that opened while hot and closed when cold. Some customers needed to fill expansion cracks with silicone which could handle the movement and temperature. This just was not acceptable. The problem with expansion was most noticeable in the textured cookers which eventually led to me discontinuing building them. For almost two years, I scoured the internet and tried numerous products that either were unable to handle the high temps or were impossible/difficult to work with. Many of the materials were NASA and military spin offs and ridiculously expensive. Including the one that I finally went with. Last summer I started testing an elastomeric industrial insulation that incorporates nano ceramic spheres created in a high temp vacuum.. It is marketed as an outdoor spray on insulation for reducing heat loss as well as OSHA rated protection from exposed high temp pipes (designed to be used as an insulation for the space station/shuttle. A 385ºf high temp steam pipe can be sprayed with 1.5mm of this material and you can grab the pipe with your bare hand and not be burned. It not only wears great but drastically improves the cookers performance buy reflecting heat waves back into the cooker. I'm also now using it as an adhesive to attach my most current production. The magic is in it's being elastic and does not crack or tear when the cooker expands from high temps. It's not been announced to the public yet as not to kill sales of cookers in stock although All cookers shipped since last December have been grouted with it and all current Gen 2.2 OTB's tiles are attached with it. The grout problem was KOmodos last Achilles heel. Both the lip of the Gen II and new 19.5 OTB were CNC milled with a .15mm tolerance. The two cookers actually do not need gaskets to prevent them from leaking only to cushion the two halves when the cookers is closed. I have also changed the design of the two layers using a ribbed design that adds strength to the cooker and has more of the insulating material which now is made with aero foam cement equipment to make them lighter and have a higher R value. New larger Gen 2.2 baskets on left, previous Gen II basket on right. I'd like to note that Gen II's can easily burn 25 hours on a well packed bowl of charcoal.. The 2.2 with it's larger capacity, better airflow, better insulation and the new insulation holding on the tiles and being used as grout will set low and slow records. New round Gen 2.2 firebox on left.. This shot shows the new heights of the grills, new firebox and charcoal basket CNC milled master for the 2.2 mold Yes, I can sleep better and night now..

Hey I've never cooked with a bone in! Hey the only thing I've ever cooked with bones are lamb legs and ribs.. That's the danger with having great common sense. In my mind bones are dense and solid.. I thought they have to lay around for years in the dessert to become porous and insulating.. Oh well.. if you only told me up front you have wimpy lightweight bones..

Thermal Conduction - Bone in more Juicy! Sorry guys I'm going to have to toss in my 2¢ here.. Conduction: Heat travels through a solid/dense materials fastest. Therefore the bone will absorb and transmit heat to the inside of your meat cooking it from within. Just as sticking a large nail into a potato will reduce it's cooking time. So leave that bone in your meat.. It will get it to your target temps quicker which means that it will also loose less moisture. Bone in = hot faster, results juicier!

Argh.. Has it been another year already? This time around, I think I'm feeling a lil' bit like an adult. Must be having the kid and all. No party, I'm going to keep quiet until my 50th in two years..

Watertight Integrity!