DennisLinkletter

Argh... It is entirely possible that the machine shop here changed something which is causing your problem. I thought we finally had a good shop.. I've sent someone off to ACE hardware to buy a new hose to compare.. I have not had a mismatch reported for months so I'm hoping it's a fluke. I have new valves in stock in CA and will fire one of to you. Last thing I want is for you to stop cookin' and postin'

I've been trying hard to hang onto the original pricing from last spring but everything especially stainless steel has been skyrocketing. I'm also now using more imported materials but two recent events have just become the two straws that broke the proverbial camel's back. May 1st the shipping companies announced a BAF (fuel surcharge) of $796 and a GRI (general rate increase) of $240 for a 20ft container... Total increase $1,036 This brings the cost of a cleared 20ft container to $4,408 (or a whopping $367 per OTB) This week fuel prices in Indonesia were raised by 30% causing strikes and demonstrations. This will no doubt increase costs across the board. Now here's the question to Gen II owners.. How much do you use your lower grill? Now that the upper grill is reversible and can be used down below is it really that important to have the lower in the lux package? NOTE: I will discontinue building the Supreme and Supreme Plus packages with the release of the new 19.5" OTB. So if you or a friend are interested in these, now is the time to pick one up.

Bark. Bark.. It's an obsession.. When the magic all comes together.. the mustard can absorb the meats flavors, the smoke, heat (from chillies) and rub to transform into a hard chewy pretty much beef jerkeyish material which I hold close to my heart. The best pieces once spotted, never last more than a few seconds before they are slipped into my mouth.. These are the ones above a thin layer of perfectly low & slow smoked and cooked pork fat.. Dry and hard on the outside but soft and melt in your mouth buttery on the inside.. The hard spicy jerky thing with the soft melting fat meat thing is what Q is all about to me.. those little nibbles... So loaded with flavor it overwhelms you.. I can never eat after pulling pork cause I fill up on these bits.. I can't see one and not eat it cause each one is better than the one before until you feel sick from eating too much! Ahh it's killing me just thinking about it.. I think I'm in the right business because I tell my lady that I have to cook Q every weekend and more cause it's work related! Yea right... research! The lean areas can be trimmed and kept to be eaten like (beef) pork jerky too.. So DJ I hear ya about highlighting the meat's flavor but also love that crispy pork flavored stuff.. Bark Bark..

fantasy photos.. food porn! That's easy.. a BIG PIG! As I said, that's a beautiful full rack.. I can only dream of getting my hands on some like that here.. Oh well, thanks for posting the fantasy photos.. Truly food porn! PS Next time try liberally slathering them with standard French's mustard and then your rub.. The mustard will absorb your smoke, loose it's mustard flavor and turn into a dark black, delicious bark.. Adds another dimension to your Q.. BTW Great job with your first rack cook

Argh... Those are huge! I'm green with envy.. those ribs are huge. I'm guessing 2.5- 3 lbs each. Lotta meat there.. they must have been great. In semi-porkless Islamic Indonesia, they never let the pigs get larger than a big dog.. It's tough to get ribs over 1 1/4 lb. JUst found out about a business in Hindu Bali called Swine.. maybe I can special order some big meaty ribs.. I'll even hand carry them home on the plane.

The mold is finished.. Yes, I made the base a bit wider.. I'm very pleased.. I think it's great!

Yes, I made the base a bit wider.. but I think it's great!

Re: 19.5" Dimensions.

Re: how about the equivalent of a #9 I'm sorry, I just realized I did not mention the lil bit open contraption you asked about.. Mostly because I thought that our Firemonkey answered it perfectly.. A simple tether attached to the latch or handle that could hook on the latch catch would do the trick for you..

with a trailer and tow-able for feeding the masses.. The traditional round design becomes awkward when it gets to 25" and up. Also that's a lotta arm (and maybe some of your ribs) over the heat for grilling. I think that Primo's idea to go oval maked more sense. And of course my stretched OTB would take the cake.. A 22" deep and 32-36" wide OTB could cook a lotta ribs or butts. Maybe make it with a trailer and tow-able for feeding the masses.. A guy's gotta dream..

Re: how about the equivalent of a #9 I'm in the final stages of a new 19.5" OTB. I've spent a few sleepless nights designing an extra large KOmodo. My idea was to cut my 23" OTB in half and then inserting a middle section to make a 32-36" wide cooker. But I'm not sure how much demand there is for an extra large cooker.. Anybody know if there were many #9 POSK's made/sold? Does the group think there would be much demand outside of a commercial application here and there?

On a Mac.. I forgot the all important bit of info.. On a Mac..of course!

TV Spot.. Thanks Dave.. As you know, I grew up with my grandfather and father on TV everyday but having one of my Komodo kids on the air makes me prouder than proud.. I think this is a first for KOmodo.. Does anybody know how to download and save that embedded flash file? Thanks again Dave.. You were great!

How to adjust a very early OTB Hello Steve, Was not online much, just back from a long three day holiday weekend here. Your cooker is a very early OTB with the plate stainless hinge. The top half of the hinge has it's holes elongated left to right, the lower half has it's holes elongated vertically. Your cookers gasket was not pre-crushed/broken down in the factory as we now do. They are folded in half and loose more than 50% of their thickness. That's why you cooker probably did not leak at first and as the gasket got thinner it started to leak. Try first just loosening just 4 (or maybe 5) bolts on the top part of the hinge. This will let the higher side down, you will need to jiggle you cooker a bit. I'll try calling you some more. NOTE: Only early Komodos from about 2 years ago and before have this gasket and leaking problem. New gaskets are now rolled in a machine to make them thin from the git go.

Sitting with/or teaching my little girl.. I have endless patience. Waiting for a program or web page to load, a few extra seconds can cause agony! Waiting for my thermometer to climb to the meats temp falls into the later catagory. I even pre-heat and get my meat thermometer near target teps thru the polder or Tru Tel how because of how much I hate to wait leaving the top open. Also at 10+ seconds your definately not going to check two places as makes sense with let's say a brisket. I'd rather hemorrhage initially than bleed a little bit every time I use it. (Sorta like buying a KOmodo;-) I don't have one but will buy one when I get around to it.. My vote is for ThermoWorks Super Fast.

Hand Hewn Gallery

Re: Burgers and potato skins Ahh that all looks soo good. I get lots of great asian food here but really miss a great burger now and then. Would you please grill the onion a little bit next time and I will salivate all over my keyboard!

His cooker has been pre-burned in at the factory.. except for the initial burning plaster smell which does not last long the new KOmodos are ready to go out of the crate..

Re: Ordering Proceedure Suggestion Hi Tom, I agree whole heartedly.. Last thing I want to do is leave money on the table. This next week there will be a online ordering and payment checkout on the site. Please check your Email.. Dennis

Re: Plug for Guru fan hole They will or should include an inducer tube and a high temp silicone plug for that tube..

trap door works beautifully for that.. If you have to add fuel it's only because you did not filler 'up when you started. I've done two cooks back to back with out refilling and went over 30 hours and still had a few pieces left. But I do throw in a piece of smoking wood every now and then and the trap door works beautifully for that..

to be used in house

Re: Come to Bali for a week of R&R Certainly appears to be a flash picture to me..... I meant the photos of the individual cookers that are used online.

Re: Ah yes.... Good job, looks very tasty.. makes me want to go out and get one.. Must be that KOmodo damper top!

Come to Bali for a week of R&R That would be relevant only if we all had calibrated monitors.. Chances are good that most of us are seeing something just a little different regardless.. nature of the beast. And then if we take white point balance into consideration.. Argh it really gets frustrating. BTW I always shoot with a tripod using the timer and no flash to "attempt" to most accurately represent the different tiles colors.. But shots of the same cookers taken (with no flash) at different times of the day still look a lil' different.. Always best to fly here, pick out your Komodo and then go to Bali for a week of R&R before returning to the real world..