DennisLinkletter

It all depends on how you are burning your wood.. Have you tried the foil pouch method? The white cloud is wood alcohol fog, that's why it burns your eyes.

Best demonstration of how well a KK is insulated..

Never seen this before.. and this last Aug, it's been 20 years. We bolt the rolling base to the lower part of the grill through the floor. The bolts are countersunk, and then the hole is filled with refractory cement to hide the bolts. I'm guessing the floor of this grill was completely wet and soaked into the cement, then when it froze it popped out the cement plugs..the places where it was countersunk and now you can see the bolts.

42" is 10K not 32" 32" Big Bad Standard tiles $6,425 Bronze and Pebble tiles $6,645

Two problems.. You only want the foil to be a couple of inches larger than the meat you're cooking and then you must use a drip pan on top of that. Drippings on for foil will burn up. How are you using your smoking wood? Are you using a foil pouch? If you're just mixing it in your charcoal it makes sense that somewhere down the cook a piece of smoking wood is going to off gas and create white smoke. Properly carbonized charcoal should not create white smoke at any time.. If you want to use Kingsford use their competition lump briquettes which is excellent.. The blue and white bag Kingsford has additional additives that help you light it and control the temperature so that you can use it in an open pit barbecue.. It is designed for those rings on the beach

He's my cameraman!

Tony8919 From the top.. the break-in causing actual steaming is a thing of the past. We discovered that the freshly dried grills were absorbing moisture in the container on the way across the Pacific. Because as you can imagine, we were going to great lengths to ensure it would not happen. Clean cement is hygroscopic, meaning that it absorbs moisture from the air just like wood. To prevent this from happening, we wrap the grills with PVC wrap to prevent any contact with humidity and then we put a large bag of silica gel desiccant to ensure the grills arrive dry. You may still get some acrylic vapor smell, but I'm sure the days of overheating and getting steam vapor that causes a bulge are long over. While I may be the only public face of Komodo Kamado, anyone who ever purchased accessories or spare parts after the fact or bought a grill knows the names Mimi, Cicik, Dewi, and Hartono because I'm not involved in the delivery or shipping out in any way.. After 20 years of being in business, we now have many UPS items going out every day. That segment of the business absolutely does not need me to continue running, and it has enough revenue to easily stand on its own now. As far as the company having longevity, my 25-year-old son Dexter started working with me after COVID and is learning the ropes from the bottom up. Komodo Kamado was started when he was 5, so he's been watching me cook for as long as he can remember. He has eaten so much BBQ at this point Komodo Kamado runs through his blood. David Chang Yes, 23" Ultimate, one basket of my coco char 235ºf burned for 85 hours BUT 42" Serious Big Bad, one basket of my coco char 235ºf burned for 215 hours! Will post photos soon.. PVPAUL/wrandyr Before he worked for me and decided to leave hospitality (which he went to college for) Dexter would rant and rave to acquaintances about how the grills are different and perform so well. He's heard me talk to so many people about them, he can break down the performance of the grill's airflow performance almost as well as I can.

No the bolt just holds the far piece in place making it easier to slide the fence around.. Only on 42" grills with a huge splitter

Have you tried lighting it not installed to your grill to troubleshoot this? I'm guessing the air pump might have problems if you have cleaned the feed tube. The feed tube clogs up quickly with some woods.. I also put my wood in the microwave to reduce the moisture content.. lots of steam is released quickly.. Removing this moisture helps the wood smolder.

Blew out my shoulder last weekend and can't lift my arm.. The MRI confirmed - Traumatic tear anterior part of the supraspinatus tendon.. Going into surgery today..

Heylo Baltic, If your gas is only burning from those stainless pipes, the outside will not get hot enough to expand and cause problems.. You can use traditional materials. Depending on the tiles, I can probably supply you with matching 25 or 28mm tiles if they are still made. We use an acrylic material that is designed for high temps and expansion.

Heylo Paul.. You wrote "lump wood".. I believe you meant to write lump charcoal or lump wood charcoal. The technique Robert is talking about is for lump wood for smoking. Small pieces of charcoal will reduce the airflow, which reduces the volume of charcoal you can burn, but this will only prevent you from getting higher temps 300º plus.. unless it's really small like marbles you should've no problem maintaining a low and slow cook..

This grill is very much repairable.. First, it needs to be heated and dried out. Then the cracks/tears need to be filled from the bottom up using a syringe AMAZON: Syringe 8pcs 12cc Disposable Curved Syringe Irrigation Syringe with Curved Tip I would fill the cracks in the lip with AMAZON:  J-B Weld 8281 Professional Size Steel Reinforced Epoxy Twin Pack - 10 oz.   J-B Weld has a tensile strength of 3960 PSI and can withstand temperatures up to 550ºF. The firebox is fine.. leave it alone, use it as is. The crack is fine. DO NOT try to remove it.

It's been full of water and frozen a few times for sure.. I would need to see more than this one shot to suggest how to repair it. Always laugh when I see a grill more than 10 years old with the delivery rope/harness still tied to the legs!

Not Suggested Air takes the path of least resistance and will most go around your pile of charcoal... The area on the other side of the charcoal splitter has those plates to force ALL the airflow thru your charcoal. This makes it light MUCH faster and gives you total control of your airflow/temperature. With the massive size of the firebox in the 42", I felt it would be wrong not to have it so it's standard, not optional like all the other grills. When you are smoking, and you choose not to use it.. I suggest completely filling the charcoal basket so the airflow is uniform thru the charcoal also. I'm happy to hear you still love your grill.. thanks for the kudos!

Gasket: If it's not leaking, I suggest leaving it alone for now. That was an early version of a heat deflector with a different density and heat transfer than the baking stone material. We no longer suggest using solid objects to create indirect airflow.. Heat Deflectors.. I used to supply them because people coming from the glazed-pot Kamado world think they're very important. The glazed-pot Kamados lose heat through their walls and having more thermal mass inside the grill helps reduce temperature drops when the ambient temperature changes. Because KK's are so well insulated, this is not a factor. That being said I have not used the heat deflector in one of my grills for probably 15 years. I'm confident that using foil to create your indirect area then putting your drip pan on top of the foil on the lowest grate gives you a much better performance.. i.e. less airflow, less evaporation, and more retained moisture in your meat. https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321 Both grill-shaped baking stones and drip pans are available on the website in the 23" grill accessories page. https://komodokamado.com/collections/23-ultimate/#related-collection-items

This grill was originally sold 07/05/2007 Please check if the top plate the latch is attached to is welded to the handle plate. If not, we can update the latch.. But it looks in great condition and will perform beautifully.

We have been concerned about the number of emails we've received from people in the last year lamenting how our last price increase put the grills outside their budget. Our material costs increased dramatically during the pandemic, mostly from outrageous shipping charges. These inflated production costs forced us to make our first price increase in over 10 years. Responding to this feedback, we have been pushing suppliers to review and reduce their pricing now that shipping has dropped. (actually less than pre-COVID) We have reduced the previous price increases by 50% with these savings. We hope this helps make our grills accessible to more people. Please let any interested parties know about this adjustment..

There is not enough oxygen to have the wood burn with a flame.. This is what's needed to get the flavor profile you are looking for. PS your gasket is trashed from cooking with the latch not in the second position..

Yes, the photos are dated. It's the exact same logs, but we cut them into smaller pieces so you don't have to break them up.. MUCH better for airflow/high temps.

Yes and they did not put up the new shots of the charcoal in the smaller pieces.. which is MUCH better than the old logs

I get this issue here in Bali also.. The secret is after the fire is out, you need to open the damper top and the big side of the lower draft door to let hot, humid air escape and not condense on the inside of your grill at night. I suggest getting a bucket half full of water and carefully remove the spores with a damp sponge rinsing every wipe to remove the spores.. I also suggest using a face mask to prevent breathing in those spores.. Many spores are not killed by grilling temps.. So spend the time and carefully remove as much as possible.

I'm back on Amazon.. and have the charcoal with delivery at $49. If you get some please help out and leave a review.. https://tinyurl.com/AmazonChar

Hate to see you leave, but I understand dancing for the algorithms and it needs to be a business. Thanks VERY BIG for all the great videos. Best wishes for Rum and Cook!

I place foil a couple of inches larger than my meat on the lower grate with a drip pan on the foil..