DennisLinkletter

Who me awake at 6:56am... Ok have no fear I'm not going to ask you to hammer a wedge in your prop tube... (now that just did not sound right) This is a simple adjustment or two... First, adjust the self opening spring tension so the top opens confidently and completely but not so much that it hits top and bounces back at ya.. Now the latch has two settings, auto latch and air tight.. When the cooker is firmly closed it should just catch the first notch. Then when you press down firmly on the handle and press in the latch it tightens up and slides into the second notch. Now your air and smoke tight. Both the latch and notch are vertically adjustable. Try to guesstimate how much tension you need to take up (gaskets do compress a bit at first from travel with no spring tension) loosen the two acorn nuts then give it a close. There now your cookin' PS It's best to press down on the handle when opening/closing from/to the air tight position.

Yea.. Yea.. Yea.. That's because they don't have an OTB sitting in there shop.. Trust me, I can for now handle making the bracket and shafts that use their cradle and motor.. Play the video above and tell me if their version of for other BBQs is "underdeveloped".. Mine as far as I know is the only one that closes while turning... Yup I love those simple breakthroughs! You wanna rotisserie for the OBT or Classic? I'm ready when you are..

Re: Please clarify... I never said anything about being standard.. only I think I'm the only ceramic/Kamado type cooker manufacturer using 3/8" stainless in their grills.

Both the Guru and the EZ Que... Both the Guru and the EZ Que are ready to go.. I have the EZ Que here.. See video on the links page.. And a few customers are using the Guru.. See rgoldey's post..

Is the ball in my court or their's? I guess in both.. They have drawings and I have brackets. I've sent out both the adaptors and brackets to folks who want them.. This spring I tride to get a OTb to him for the Salt lake show.. It missed it's connection in Singapore and then the show by a few days.. I really need to bite the bullet and send him one for a couple of weeks then off to Fred at BBQ guru for some more fitting..

Porcelain coated grills... Cast iron or steel wire.. Porcelain coating is a way to get corrosion protection when using cast iron or milled steel. Stainless is too expensive for most manufacturers. Porcelain coated cast iron is old technology and will last a long time if not dropped, chipped or scratched with a wire bristle brush. Cast iron's physical properties i.e. thermal conductivity and specific heat capacity make it excellent for cooking applications. It's also significantly cheaper to produce and machine than SS. To equal this performance, SS grates will have to weigh much more then the CI grates. Porcelain coated steel: Most lower cost ceramics and BBQ's use Porcelain coated steel wire as a way to sell their product at a much lower price.. They will probably chip, rust and then warp and fail.. But they are cheap to replace. I think I'm the only ceramic manufacturer using 3/8" stainless in their grills, they are also found on premium grills like Weber's Summit line.

Cleaning tips.. You can't drink the water here but everybody here has a maid or two I have a big plastic laundry tub... After cooks I toss my grills in with a little dishwashing soap After they soak for a day or two.. everything wipes off with a scotchbrite pad..

Brined overnight with salt of course, maple syrup, crushed garlic, chopped onion, chopped red, yellow and green bell peppers and sun-dried crushed Thai chilies brought to a boil.. Cooled then zip lock bagged overnight. Then rubbed down with French's mustard to hold the rub.. black pepper,white pepper, rosemary, yellow mustard, parsley, green bell pepper, red bell pepper. Notice the cut marks where my wife stole some meat.. She said it was not her fault as it smelled too good... 6 hours indirect no damn foil sprayed liberally with apple juice every 45 minutes the last 4 hours..

Ask and you shall receive.. I have written to the director of HW and requested a letter from him stating that there is absolutely no asbestos in the material. I've also asked him is there is any asbestos in any of the refractory materials HW produces and if so what the application is. If we can build a space station, we can produce refractory material with out asbestos.. Harbson Walker was plagued with asbestos lawsuits years ago.. I sincerely doubt they dabble in asbestos anymore.. All these rumors are absolutely ridiculous to me, common sense dictates that I'm bright enough to use a material without asbestos.. I have only one thing to say... RJ, you can kiss my asbestos.. Ah.. Now I feel better

Polder tube and sensors.. The diameter and legnth of the polder tube was run by and approved by Fred at BBQ Guru from the gitgo.. It has a stainless sleeve in it...

Here you go... Here you go with the general dimensions, I'll get you the others tomorrow, It's 12pm here gotta go to bed. My wife will kill me if I go out and measure the OTB now. Good night OTB exterior dimensions 680 x 775 x 1225 mm ( W x L x H ) CLASSIC exterior dimensions, 660 x 810 x 1240 mm ( W x L x H )

Pulled pork sandwiches Serves 8-10 For the rub: 1/4 cup freshly ground black pepper 1/4 cup paprika 1/4 cup turbinado sugar 2 tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne For the pork: 6-pound to 8-pound pork shoulder (Boston butt) For the mopping sauce (optional): Leftover rub 2 cups cider vinegar 3 tablespoons freshly ground black pepper 2 tablespoons salt 1 tablespoon Worcestershire sauce 1 tablespoon paprika 1 tablespoon cayenne The night before you plan to barbecue, combine rub ingredients in a small bowl. Massage pork well with about half of the rub. Transfer pork to a plastic bag, and refrigerate it overnight. Store rest of rub in a covered container at room temperature. Before you begin to barbecue, remove pork from refrigerator. Pat down meat with another coating of rub. Let the pork sit at room temperature for about 45 minutes. Prepare smoker for barbecuing according to manufacturer's instructions, bringing temperature to 220 to 250 degrees. If you plan to baste the pork, stir any remaining rub together with mop ingredients and 1 cup water in a saucepan and warm the mixture over low heat. Transfer pork to the smoker and cook for about 1 1/2 hours per pound, or until it's falling-apart tender. The internal temperature of the meat should reach about 190 degrees. Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style of smoker. Remove pork from smoker, wrap in foil and let it sit for about 15 minutes, until cool enough to handle. Pull off chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown crust along with the lighter interior meat. If you wish, serve the barbecue sauce of your choice. Per serving: (based on 10 servings) 33 calories, 44g protein, 7g fat ( 0g saturated), 11g carbohydrate, 252mg sodium, 20mg cholesterol, 1g dietary fiber. This is all false but will make ya all feel better! Tidewater coleslaw Makes about 4 cups 1 1/2 cups Best foods/Helmans mayonnaise 1/2 cup white vinegar 1/3 cup sugar 1 tablespoon celery seed Salt and freshly cracked black pepper to taste 1 small head green cabbage, finely shredded 2 carrots, finely grated In a small bowl, blend mayonnaise, vinegar, sugar, celery seed, and salt and pepper to taste, and mix well. In a large bowl, combine cabbage and carrots. Pour dressing over mixture and blend well. Refrigerate until serving time. Per serving: ( 1/2 cup) 61 calories, 82g protein, 3g fat ( 0g saturated), 17g carbohydrate, 58mg sodium, 4mg cholesterol, 38g dietary fiber. This too is all false but will also make ya all feel better! Lexington vinegar sauce Makes about 3 1/2 cups 2 1/2 cups cider vinegar 1/2 cup ketchup 2 tablespoons brown sugar 1 tablespoon hot sauce (preferably Crystal brand) 4 teaspoons salt 4 teaspoons hot red pepper flakes 1 teaspoon freshly ground black pepper 1 teaspoon white pepper 1 1/2 tablespoons of your favorite barbecue rub Combine vinegar, ketchup, brown sugar, hot sauce, salt, hot red pepper flakes, black pepper, white pepper and rub in a large non-reactive bowl with 1/2 cup of water. Whisk until sugar and salt dissolve. Alternatively, place ingredients in a large jar and shake to mix. The sauce will keep for several weeks stored in a jar in the refrigerator. Bring to room temperature before using. Per serving: ( 1/4 cup) 28 calories, 0g protein, 0g fat ( 0g saturated), 8g carbohydrate, 887mg sodium, 0mg cholesterol, 0g dietary fiber. This is true.... just a bit salty!

Break-in period... I've already removed 2 gallons...about a gallon from both the top and bottom in the vacuum kiln before tiling. Water is applied to the surface to get best adhesion for the thin-set/mortar. Then the grout is applied. Some moisture is still inside. I'd set a cap between 350-400º for the first two cooks so to guarantee no venting of moisture. I'm probably worrying about something that could not happen... The last thing I want is trapped moisture causing an exit hole that later would be an entry hole for moisture.. Just my 2¢

How cool is this new dark Terra Blue with charcoal grout.. Saweet!!

The damage I always hold my breath until my lil girls are safely in their new home.. Traveling is not an easy thing when you weigh this much. No damage is acceptable but in this case we got lucky with just a tap to her nose.. Loosing two half tiles.. It will be an easy repair.. Thank God Murphy took the day off..

The best Thai food.. I eat the best Thai food everyday... My wife cooks it.. Yep, loved the food so much a got married just to eat it evey day! I just asked her about recipes and she laughed and said just a handful of this, a splash of that so on.. She never measures anything But I recommend looking for Lobo Thai packaged spices distributed by http://www.anhing.com

Before you get all excited... Ok Guys, before you get all excited... Wayne was in the proverbial right place at the right time and ended up being the proud owner of this one off set of prototype Komodo side tables. I do not want to belittle Wayne's tables but I decided that I wanted something more rigid and solid. So please hold on a bit longer and I'll eventually like something enough to put it on my Komodos..

Re: socket like fixture My great, great, great, grandfather started the R&D on this project 240 years ago in a small Japan seaside village. I'm sorry but I've been sworn to secrecy and the last thing I'm allowed to do is disclose the complex reduction gearing and radical cam layout to a new forum member or anyone with a last name that starts with a "J" Your just going to have to trust me.. A Komodo Rotisserie cooked chicken is just the best... crispy skin with juicy meat that is perfectly and evenly cooked.. Regardless what people who cook on those other ceramic forums say... a chicken turned while cooking forces the juices to run through the meat again and again rather than drip out into your cooker.. Try that on a beer can... BTW What's your zip code I'll get you a shipping quote

Feedback wanted: New CNC cut stainless and teak handle and new latch... The center section of the handle will be teak http://homepage.mac.com/komodokamado/.P ... -Latch.jpg Anybody know why the above does not show? TNW?

Thank you Thank you Mr Fire-Monkey She is the only thing I'd rather talk about than Komodo's these days.. Happy fathers day to all..

Sorry missed this... Yes the ashes do land on the burner.. In 30 seconds you can pull it out tap it on something solid and it empties/cleans it's self. It is very solid cast iron and the center ring falls right out to also loose it's ash. The area around the fire box is large and can hold lots of cooks. The largest difference is that it is soo easy to remove the ashes that it's not the PIA that makes you want to go until it's full. Put a shoe box or newspaper under the cooker, lift out the charcoal basket and gently sweep out hte ashes.. It's a effortless 2-3 minute job.. no struggling thru a little tiny door.

Double-layer design's stability is engineered Hello FireMonkey... Welcome to the forum... I appreciate the opportunity to explain that this design was professionally designed/engineered by a team of the top engineers at ANH refractories. http://www.anhrefractories.com/ These refractory material experts specialize in refractories designed for extremely demanding applications including molten steel, iron and glass production. When it comes to Heat-Containment they told me was that there was only one material that could both be durable and insulate. The problem being is that "unobtainium" costs thousand of dollars per gram Once realized we set out to design, engineer and build the only truly insulated ceramic cooker and of course it had to be two layers... The dense material runs a little more that 1" and the insulation is a little less than 1.5". Pretty much all high temperature applications use a dense, durable hot face backed with an insulating layer. Ceramic bonding (molecular level) occurs the boundary interface layer at about 1800ºf. Komodo's of course will never get hot enough to achieve this ceramic bonding but the engineers assure me that my Komodo's are so over engineered that their material won't even know it's been heated. These two materials are paired together on a regular basis. The dense inner layer will expand and contract but the outside insulating layer being very lightweight and porous is very forgiving and will accept this movement. Yes, both layers have reinforcing wire mesh.

Teak flooring.. When it was available in the states it used to retail for $9-12.00. The actor John Malkovich did 2 houses with it, including the famous one in France. Now I pretty much get my jobs from Interior designers and architects for hotel work, condo's etc. All my textured floors are finished with an in the wood polymerized tung oil finish that's repairable unlike polyurethane. If anyone is interested drop me a line, if I’m not booked solid, I'll be able to give you commercial ex-factory pricing There is a partially finished web site www.HandHewnFloors.com

All ready in production.. What's the point of doing research here if I not going to apply what I learn ..... From your feedback, here is some shots of the new 1/4" grill with the side handles and small door handle.. lower grill is open at front. So what cha think?

What temp? Which is it? 225, 250 or 275º And to clarify for the masses this is indirect yes?