DennisLinkletter

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..

At long last I've found a KOmodo quality plug for the polder hole. DJ's plugs were great while they were in production but here is the long term solution. Guru Fred Sr. made up this 3/4" split grommet high temp plug for me.. They are great quality can handle 6,000ºf and are only $328 each when bought in bulk. I'll be sending them out to all my customers.. No charge of course!

Unbelievable! Could not be any closer under the circumstances! My customer lives in Merzhausen Germany... According to Google maps only 121km or 1 hour and 24 minute drive.. Ah the world works in mysterious ways.. These charges are to port in Hamburg.. You will have to split clearance and trucking from port in Germany. The cost will be : - Sea freight = about USD 100 per BBQ - Doc fee = USD 10 - Handling & fumigation = USD 95 There are a few people interested so the charges might be split between 3-4 people. Two have ordered to date..

I'm sending a Komodo to Germany in the near future and the entry rates could be split if someone else would like to piggyback this shipment. Calling out to Germany...

Re: Spring fix for EZ-Que Of course.. I'll fire one off to you. Anybody else want/need one?

Re: EZ-Que - That was long ago. That was long ago... McGyver took care of that with these.. http://komodokamado.com/forum/viewtopic.php?t=1876

Re: Shotgun Fred Information!! Yikes, I spoke to him on Friday and was told he had already sent me the samples of the polder plug he's building for Komodo as well as a Digi.. Great guy.. hope he recovers quickly.. thanks for the report and update.

I'm thinking that the lower part of the ribs would get most of the heat here.. I don't even see space for the hot air and smoke to escape..

Re: How does it take ABUSE As the floor is irregular from the git go, nicks dings and scratches blend right in and actually add to the floors antique patina. The beauty of a tung oil/ in the wood finish is that you can also spot repair high traffic areas. One only needs to scotch brite the area, rub in the tung oil for 15 minutes, wipe clean and let react with oxygen overnight and it's looking like new.. I have it installed in everything from beach hotels to mountain chalets, sports clubs and a bars.. Plastic/ polyeurathane finishes require that you sand out the entire room.

Low temps The secret to low temps is to not to light much coal and close down the top until you can just barely see smoke leaving.. if you have airflow, it won't go out. 175-180 is do-able. Never tried lower..

Thanks all for 20,000 posts.. I'm so pleased with the sucess of the forum, it has really turned into a great source for ceramic/refractory cooking information and for all brands of cookers which makes us unique. Thanks again, looking forward to the next 20k.

Please always send me Emails or requests get lost. Ok Great no problem.. but just a note to the forum in general. Please always send me Emails or requests get lost. I run my business out of my Email application and Filemaker..

some in inventory in LA Sorry Trish, since you got yours I've found larger ones.. I think I have some in inventory in LA if you want one. Photos here http://komodokamado.com/forum/viewtopic.php?t=2159

Five Stars from me.. I think it's a home run! Love it. Talk about keeping it simple..

Just a lil' lower.. Please excuse the delay.. Had to dig up a K7 corpse. This is the current basket we make.. as you can see it is just a tad lower than the K7 firebox. I can always make you one even shorter if you like.

Re: Check your email Dennis. Check your email, I have a solution to your problem. Sorry it took so long..

It's in my Iphone! Actually there were 6 shots of your stone cooker and I pulled them as not to tempt people into wanting one.. Why show what they can't have? But I'm very proud of that Komodo.. It's in my Iphone!

New slick Mac Gallery... Komodo Gallery

he hole is CNC cut to Fred's specifications The hole is CNC cut to Fred's specifications for the inducer tube.. I've heard reports where the weld bead inside causes a problem. I'm confidant that two strokes with a small file will do the trick..

It's 40" Yea I wish.. I even sold my Terra blue to a neighbor and am cookin' on the glazed golden yellow textured creation.. It was my back up.. still makes great food. Oh I almost forgot.. casually around the front handle, around the two tables with the tables left in, it's 40".

Looks great to me.. It reminds me of my favorite.. Tri Tips. It's 11pm and that shot is really making me hungry...