DennisLinkletter

Re: Hair dryer Yea, you don't want to blast into a cooker full of ashes.. but it works well when your lighting a fresh full bowl to get the small burning coals from the chimney to spread into the charcoal in the basket and to get to searing temps in a hurry. Also your S.O.B. (south of the border;-) cooker does not have the Komodo Kamado secret extra gravity ash reduction force field feature which is designed to minimize airborne ash particles..

Another idea.. Rather than rip apart this thread.. Sweet Sanny could copy and paste the recipe part into the recipe area... How's that for an idea.. actually I just like bending the rules!

The first year has more than exceeded my expectations. Who would have thought we'd have 9600 posts in the first year. We actually passed 10,000 if I include all the not so positive posts about another vendor that were deleted in June. I just want to thank everybody for their involvement in making this a great forum and support of myself and Komodo in general. And an extra special thanks to DJ, I could not have done it without you!

the textured bottom half is +- 260lbs You boys gotta remember that there is the firebox and all that damn heavy stainless.. Pull it out and the textured bottom half is +- 260lbs No problem with four guys..

I thought it only fair to those sitting on the fence to shout out a lil' warning of the imminent price hike.. The production costing is almost finished, been checked and double checked and the prices that have been enjoyed must come to an end. As you all know, Komodo's have been upgraded many times and I've just left the same prices to help get them out there.. I have lots of stock, cookers from October to the present will go up in price this next week. Drop me a note to secure the old prices.. If you have a friend, relative or neighbor who has been planning to get a Komodo, now is the time.

You work on the wife.. You work on the wife.. I'll push the costing bean counters.. The time study spreadsheet is 3 pages. I'm almost there. Little hint here.. now's the time to buy at last years prices...

There is a new Ranch Market in town with great produce and imported meats. When I saw the fresh Rosemary I just had to go get some more lamb. That leg of lamb from last week was sooo good it had been haunting me. Indonesian first.. They had fresh rasberries.. 17 years of waiting, Leggo waffles too Saw some big thick steaks and thought it was time to do some down on the coals searing too.. Fresh Rosemary yea! Fresh garlic, rosemary, sea salt and black pepper Aussie Lamb shoulder Olive oiled down and covered with the mix.. Ready to go.. Dropped it in at 450º for 15 minutes.. closed it down and threw in the apple sticks.. it settled at about 325º It was very pink at 140º put it back on and oops.. fell asleep overshot my target and pulled it at 174º Climbed to 182º while wrapped and resting. It was well done but still very moist and delicious.. I cut the slab of fat into little pieces and they were melt in your mouth amazing! Aussie steaks 3/8" Inverted sear grill at 700ºf. Charcoal glowing from my small hair drier.. **My secret weapon.. try it before you laugh.. 90 seconds on each side, rested for 15 minutes then 12 minutes at 350º Pulled 'em at 155º (meat temp)

Best of Both Worlds EZQ sent me a motor that could use batteries with an adapter for 220 50hz... I'm confidant the motors that uses batteries all come with a transformer that looks like a cell phone charger. Best of both worlds

Maverick Remote Smoker Thermometer - ET-73 From Google search: Maverick Remote Smoker Thermometer - ET-73 Monitor internal temperature of smoked meats from 100 feet away Wireless receiver with LCD beeps and flashes when smoked meat temperature goes above your programmed temperature Monitor smoking chamber temperature. Receiver beeps and flashes if smoking chamber temperature falls out of your programmed range Count-Up & Count-Down Timer LCD of receiver has back light for use at night Receiver has belt clip and built in stand Heat-resistant food probe wire can be inserted 6" into meat Transmitter has removable wire stand that also becomes a hanger Can be used with oven or grill too 4 AAA batteries included Special smoking chamber probe wire comes with clip to attach to grill rack UPC: 0-11502-01373-3 Part #: ET-73 Price about $42 I have one, the grill temp always reads about 15º less than my Tru Tel. I like the alarm feature for when your meat is at the target temp or the Komodo temp rises or drops. Remote works but not thru too many walls. Not great quality but gets the job done.. The belt clip is DJ's favorite feature

It's time to repackage and re-price Komodos.. I have not changed the prices since late 2005. There were features that were only going to be in the Supreme package that I just could not leave out so I just thru them in (no charge)

Raffanelli Zinfandel Dry Creek Valley, 1997 Sharp eyes.. Yup a hand carried to Indo '97 Raffanelli Zin, This is the wine dreams are made of. My father lives in Healdsburg and my sister, a world class private function chief runs the largest, oldest charity wine auction in the Bay area. It's in Palo Alto and gets all the big silicone valley boys like Steve Jobs.. The best wineries have been giving them cases for years. Lamb with this Zin? Absolutely puurfect but we did not have the self discipline to wait for the lamb and only had one glass left each by the time we got to the lamb.. But I'd say the marriage was unbeatable We sat and wondered with the lucky people were eating and drinking right then!

Left not right, right? Nice patio but this shot shows your OTB is in the right corner of the patio.. Isn't it really in the left corner?

Ok only one leg.. Just had to run out and get some lamb after reading The Naked Whiz's lamb post. Grabbed both a small rack and leg. Rubbed them up in mustard, cut 2" deep slits in both of them and then stuffed them with fresh garlic, rosemary, sea salt and ground pepper. Apple smoke first at 250º for 15 minutes then opened it up to 450º and dialed it back to 400º. I was playing with the baby and lost track of the cook times.. I rolled my fat trimmings in the garlic rub and then set them on top of the rack.. After most of the fat burned off, the crisps little tidbits that remained were mouthwatering, mouth-melting morsels.. The ribs came off at 140º wrapped them in tin foil for 20 minutes..by this time most of the bottle of Zin gone and I forgot to shoot pics of the ribs cut up..There was not much time to either, they never even made it to the plates.. being gobbled up in the kitchen by my hungry family. They exceeded my high expectations.. As did the leg whose photo speaks for it's self..

We finally found a guy who can galvanize our springs with out the rings getting stuck together.. And the ash screens too

The Burning Primate and DJ The Burning Primate and DJ are getting something built it's getting there..

Re: Florida?

Ready Stock in Lake Wales.. Save hundreds of dollars on trucking.. Supreme Classic Blue JRE 341 No lower grill..

Re: 2007 Photo's

Funny you mention Fibrament..

Re: A couple of Pizza Stone q's Yes.. And yes.. I better add another item to the costing guys pile..

Re: A couple of Pizza Stone q's Yes.. And yes.. Better add another item to the costing guys pile..

Probably only makes sense for portable cookers.. I was "given" the battery/AC version by the EZ folks and I only use the adapter.. I'd run an extension cord or 3 before using batteries.. Probably only makes sense for portable cookers.. Just my $8

My Sweet Wood! These produced very mild and very sweet smelling/tasting smoke.. They were loud "CRACK" dry.. Butt shots to follow... Oh yea Pork Butt!!

No need.. No need the lil' blue marvels are over the counter here! Why walk if you can drive a Porsche? Why be Superman if you can be the Man of Steel? Now we smokin' but I hate the smell of burning rubber! Am I allowed to post this DJ?

Porky's back.. Nice to see the old crew is back again and in rare form as always.. Welcome back Mr Porkman...