DennisLinkletter

Oooh a slicer.. Being stranded in a third world country leaves one with out many options when buying something like this. Low income families just don't buy slicers so the only ones available are the big ol' stainless ones for supermarkets and cost $500 and up.. I want sliced meat but not that badly.. My staff has been been calling the used equipment shops for about three months now.. I'll get one some day..

I use the one I have same as the Fetz.. It was originally used so that small amounts of charcoal could be easily lit and used. We shipped what was built and have not made any since last year. I use the one I have same as the Fetz..

Funny how the world turns.. He's babbling about the legs on my early fireboxes are copies of his. Yes that lame part of the design was inspired by his firebox. But it was still very much a new design as it was in two pieces. It was the only firebox not plagued by stress from uneven expansion and contraction. .. A brilliant idea if I do say so myself.. As you all know the legs were dropped Sept 06.. and now it's sitting on it's own shelf also.. I'm sure he'll claim that was his idea also.. http://komodokamado.com/forum/viewtopic.php?t=729 Funny how the world turns.. He walked out leaving over $70,000 in debt in Indonesia.. I walked in hired Topo and his workers and from the ground up built the present day Komodo Kamado. I fired Topo as he's as crooked as RJ last January.. Now RJ has returned to Indonesia, hired Topo and is milking him for my building secrets and as announced his 2008 Kamado will have my Komodo's acme threaded damper top feature..(he should have copied that years ago) He talks about improving his tiling and even shows a shot of his new improved stronger base which is exactly like mine. If you take a look at his Komodo inspired sear grill that sits on this new firebox you will see both my curved slanted in side handles and front door handle.. Exact copies! I know first hand from a mold making shop that Topo has made a new two layer mold and has purchased HW materials. They probably won't use the correct mixtures as it's much more expensive that Kamado's portland.. The two layer design has a patent pending status but that does not seem to bother them.. But at least he's trying to improve his POSK's and that's a suprising step in the right direction. He's clever enough to go to where he could get some good information.. my ex employees! There now we're even.. Go figure. I'm sure he's been chased out of Mexico and he and Topo will cheat each other again. As you know, I have rules against trashing RJ on this forum but sometimes enough is enough.. I of course will continue to tinker with Komodo and it will stay leaps and bounds ahead of the others in both design and materials used. Sorry to say his won't stay up long.. Someone better archive this post to http://www.KamadoFraudForum.org But I do feel a bit better venting.. Enough said.. Let's go back to cooking!

Saw these well marbled beef ribs and just had to give them a try.. Took them to 192º and them wrapped them and let them sit in the cooler till morning.. I should have trimmed off more of the top fat.. some of it was a little gristly and inedible.. Great flavor.. My Sai has been making great beef and cheese quesadillas with them.. I've been making great sammies

Maybe I gotta do more pushing at the factory.. I'll go burn another two.. This one was actually lit and had burned for a lil' while before I decided to go and weigh it. Maybe I gotta do more pushing at the factory..

To get this right in the end I had to buy a US standard Gas bottle but at long last here it is. I'll be going back thru all gas burners bought and offering this upgrade at no charge but please feel free to write me directly to be on the top of the list. This new fitting is much longer and is set up to easily change the jetting from Natural gas to LPG. The draft door made the jet too far from the burner opening and made the flame weak with some regulators. The jet is a drilled out 1/8" plug. I also can supply an adapter for a female 1/4" for those who don't want the standard gas connection.

More kitty info.. The delay in KK Coco charcoal is that I discovered that the other single K co. was not buying the best the company produced. There was a higher grade that was only previously sold to Japanese customers. The stuff that was originally tested by the Naked Whiz was their #2 quality and is the quality also sold to Australia and the EU. So I took a pass on that and ordered up an extruded lump made from all granular carbon. Costs a pretty bit more but at least I know I'll have the best. Take a peek for yourself, I was very pleased that I could immediately SEE the difference.. Rather chunky if I do say so myself! Burn/ash test inspired by the Naked Whiz Chunk Coco 9" Bowl & 2" charcoal 63 grams Easy to light Not much ash 5 grams to be exact..

Re: The Komodo held in an average of 65% more heat. Actually, I think not. The efficiency of the cooker will definitely affect your charcoal usage but not necessarily the radiant heat hitting your food. Grades of ceramic most likely have less outcome on the food's flavor. One thing I've wondered is if "more ceramic" would take longer for the cooker to come up to temp. KK has come up with a very clever solution by doing that bi material thing. I don't think that any flavor is from the ceramic but from the fuel, smoke, rubs and the meat. The high R factor and low airflow results in high humidity. This results in your meat retaining more moisture. And that does affect the outcome of your cook. More ceramic material would of course need more fuel to heat soak the walls to come to thermal mass.. the point where they give off heat and you can burn less fuel to maintain the same temperature. The problem with the thick walls are that it takes a long time to reduce your cooking temperature. Thanks for the kudos on my bi layer design.. It's why KK's are more efficient than all other ceramic type cookers. Welcome to the forum..

Supreme Plus OTB KKG2OTB320 Cobalt Blue JRE 420 w/ Dark Charcoal grout GEN II Ultimate OTB KKG2OTB327 Dark Terra Blue JRE 40S7 w/ Tan/Grey grout Supreme Plus OTB KKSPOTB328 Glass Black JRE 027 w/ Dark Charcoal grout GEN II Ultimate OTB Warm Mottled Grey JRE 320 w/ matching dark grout KKG2OTB325 KKG2OTB330 KKG2OTB331

Re: typo error on temp I'm editing this to say that my thermometer was off.. I'd shoot for 130º I did not have my small handy thermometer with me to spot check.. It was on a Maverick Redi Smoke.. The numbers never match my Tel Tru. but placement always becomes an issue. Those probes are long and might have been near the meat surface.. Hope your TT was still good..

Great, thanks for the feedback Thanks for the feedback Cozy, I'll bump it up. I've not had the vibrating problems you write of. But will try to re-creat the problem and fix it.

Ah, this one.. This is a two tile combination of a previous three tile combo that had an almost black tile also..

it's direct with a drip pan for browning.. Because it's direct heat with a drip pan for browning your birdies.. I love it! Yup, I'll definitely need to fabricate something to put the heat on the sides. In the past, I've cooked until most of the fat rendered off indirect and then direct to brown the birdies.. This is much better.. Thanks for the great idea.

The Salad.. The mystery ingredient turned out to be pan fried pancetta, thinly sliced rounds. TJ's mixed baby greens gorgonzola cheese, crumbled sweet/spiced pecans diced Asian pear fried pancetta all dressed with Trader Joe's gorgonzola pear dressing. Yes, it was good

The salad..

A McGyverish fix I'm looking for some small springs to weld on the end of the shaft.. A McGyverish fix that also works is to wrap a standard rubber band around the shaft on the motor side after installing the shaft roll it to the motor side. It will keep the shaft from entering the motor socket too far.. I sorta cringe to tell a customer to hold something in place with a rubber-band but it does work..

Pretty much one size and shape.. My business is now pretty much focused on the OTB shape. It only comes in the 23" size. How it's packaged with different accessories and quality of the different components determines the different models. ie. Gen II, Supreme Plus or Supreme. Although I regularly truck Komodos across the country, purchasing one from the closest warehouse will save you money.

Doing a humpty dumpty on you and tipping over. It's going to need to be secured/bolted down. Would not want it doing a humpty dumpty on you and tipping over.

One more for the road before I went home.. I just had to do One more for the road before I went home.. Yup, the first one was not an anomaly.. This one was great also. PS when I went to the Chris Lilly class one of the the catering BBQ trucks made some thin sliced tri tip sandwiches with blue cheese dressing that was out of this world..

Just a peek..

Re: How Long to Get KK??

I just could not come to the States and not eat some top shelf meat. I procrastinated and actually cooked these the last night before I left. Prime Angus Rib Eye $23.99lb Total for two.. $30.00 Not bad if you compare it to going out. Used Hickory Char Crust on them. They were amazing.. Flavor just oozed out of them. They were so good, Sai and I were laughing as we ate them. The fat was soo good. I can't imagine not eating it.

OTB Dome Shape If you would like to see first hand the results from the even heat given off of the OTB dome shape, cook a pizza on top of an upper/sear grill. Check a few times during the cook to see when and how the cheese melts. Now do that in a Classic, the outside near the crusts will melt first and then become blackened before the dead center is melted completely. You will see the difference.. Talk to a chef that cooks in an Italian style wood burning oven, he'll tell you that the heat is greatest next to the walls.

Re: First EZ-Que Chicken I'll give it a try.. I know that all those fancy nigh end gas Q's have those infra-red units mounted on the side of their rotis.. Last roti cook I started indirect with a drip pan at about 325º. Not sure of the timing but when most of the fat in the skin had rendered off, I pulled the stone and pan and finished it off direct at 400º plus. The skin was very thin and crispy. Also best to start with younger birdies with thin skin.

Sorry about this delay.. I'm happy to accommodate in any way possible.. The cooker would have four bolts to secure it to your base.