DennisLinkletter

Yes, I hold it at 150-155ºf in my oven.. but I let the brisket cool down to about 165º first before it goes in.

LOL... I don't, but it makes perfect sense for me to build one.. Stay tuned!

#3 Choosing The Right Size Kamado Grill https://www.youtube.com/watch?v=2OstegSFfVs

For earlier KK grills that do not have the new faceplate, we have a special curved feed tube with an adapter to use in the BBQ Guru port. Please contact customer service if you can't find it.

42" Baking Stone for sale Deer Park NY A customer's son wanted a 32" but ordered the wrong size baking stone,. They somehow did not read it clearly being labeled a 42" Baking Stone on the special shipping box which is cardboard outside, plywood inside and lots of foam (because they always get broken by UPS), opened it up.. and even after seeing it's the wrong stone, (it's two pieces not one) threw away the highly engineered original crate/box... Now, I'm now I'm the bad guy for politely telling them by phone call, I'm sorry they could not return it a homemade box. It will probably get broken on the return or going out to a new customer (at my cost). And of course, the new merchandise experience we work so hard on with our packaging would also be lost. He then actually had the audacity to post this bad review about it.. ARGH.. We gladly accept returns but they often need to be in the original packaging.. Especially grills and heavy objects with specialized packing. But I'd still like to help him sell it.

It's been a long, painful recovery from my torn rotator surgery.. Tore the muscle not the tenon so it was MUCH more challenging. Two months in a sling, three months of terrible no-sleep nights, lost 7 kilos.. Argh and double Argh. Back on my feet and starting up video production again. First one: Smoking Meat With The Komodo Kamado Smoke Generator https://www.youtube.com/watch?v=tJsesndfbUE&t=307s

Happy Holidays to all.. I just realized Komodo Kamado turned 20 last August. First grills sold were on Ebay and I had to use an escrow company for payment because there was no way to collect funds online.. Calling the US was over VOIP, I bought cards with X amount of minutes.. Dial a number, enter a code, get a US dial tone, call the customer.. 15 seconds before disconnect there would be a warning beep.. One model became, seven and the rest is history.. How far we've come, so much to be grateful for.. Thank you all for your support over the years, I really appreciate it.

1) If I were doing a high ticket/Snake River Farms brisket, I would absolutely pull the splitter, (which takes seconds) and put the meat dead center with foil and drip pan on the lower grate.. The heat left, and right sides of the meat would be completely uniform.. If you want to leave the splitter in I'd still put the meat over the coals with foil to make your airflow indirect.. Might not be noticeable but with the splitter in and the meat on the other side the far side will be a lower temp.. Not sure if it will change the outcome in a noticeable way but one side will definitely get more heat. Note.. All offset cookers have directional heat and they get great results..

Two more with an early 23" but note the snow is not melting except the lower part of the damper top where the hot air exits.

To swap the jets is pretty straightforward. The jet with the larger hole is for natural gas.

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!