DennisLinkletter

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..

Yup.. Yup.. Thanks..

I'm trying to break down and evaluate each and every component of the new 19.5 OTB to make sure it's design is always the most user friendly and if there is any new twists left to be discovered. I'd like feedback from the group on the pros and cons of having the rods on the grid being either side to side or from front to rear. Traditional BBQs are of course pretty much all front to rear.. Maybe using a spatula from left to right across rather than with the rods may dislodge sticking foods better... What cha all think?

Let's keep it simple, please post one photo and include your grill's model and tile name/colour.Please no comments on others photos, so it's faster to scroll thru and see images..Let's make this a great place for people to see KK's in their home. Please contribute!!!

Same Channel.. If we are going to stay on the same channel.. It has to be $328.00 PS please read it's attributes listed above..

Re: Butchering whole pig - What cuts to ask for? Don't forget the nose and feet for pickling!

The KOmodo gives back program too... Yah, I know but they do go to 6000º and also have an anti-gravitational feature that takes 268 lbs off the Komodo for easier handling. This along with the polder cable protection plan makes them actually a good deal. DJ, You have to look at the BIG picture! Oh.. yes this is part of the KOmodo gives back program too... If American Idol can.. KOmodo can..

The KOmodo gives back program too... Yah, I know but they do go to 6000º and also have an anti-gravitational feature that takes 268 lbs off the Komodo for easier handling. This along with the polder cable protection plan makes them actually a good deal. DJ, You have to look at the BIG picture! Oh.. yes this is part of the KOmodo gives back program too... If American Idol can.. KOmodo can..

Guru port plug If you buy a Guru this lovely plug comes with it. If you buy a new KOmodo in the near future.. It will have one also. I recommend purchasing the new KOmodo if you really got to have one.

I was in Bali again over the weekend, always looking for something new to cook. So I went to the upscale Bali Deli and found these two frenched pork racks and just had to cook them. They were already tied up with two sprigs of rosemary so I just doused them with some olive oil and sprinkled them liberally with McCormic's savory herb roasting rub (which is my favorite for lamb chops). I threw them down on the lower grill, direct at about 450º for 5-6 minutes until all browned up. Then threw in some apple wood for smoke, the heat deflector, drip pan and main grill. Pulled it down to 325º and cooked it to 140º then wrapped it for 15 minutes and sliced them up. The smaller one, I incorrectly cut from the front and did not line up properly with the bones.. But it all tasted great.. In hindsight I should have checked how thick the fat was.. I would have trimmed it down to an edible thickness which it was not. Hate to have all that flavor outside and not eat it..