DennisLinkletter

Not sold out.. the ones in stock have a flaw.. The new ones are on the water.. Shipped two weeks ago. Figure 3 more weeks.

Great news on the pup, please be very careful with any abrasive with those gold tiles, I believe you can sand off the metallic gold glaze from the corners which sit a bit proud.. I know one of my staff at home damaged tiles on one of mine with a Scotchpad.

Oops.. I'll need to remove that and refund your purchase..

Not necessary because the door assembly is above the floor of the grill and ash will not easily get to the door.

The upgrade is only the two machined rods that are actually bolted to the rear doors.. welding caused too much distortion and so they use some high tech electric fusing machine to attach a little plate with two small bolts.

I call her the "Julia Childs of Kamado cooking" Dayumn!

Smoked strips of Pork Belly.. They get more smoke in strips.

Used the cold smoker with cherry and coffee wood.. Only salt, pepper, and dried Thai chilies. Fat rendered beautifully, super tasty and moist.. left them to rest, left the room, came back and they were almost gone.. 240º until they split when lifting..

Ok I've added the link in the locking rods listing to help people go directly to the shield.

Please send your order here.. [email protected] and my staff will take care of you. You can also put stuff into the cart and then abandon it..

Too many grills shipped with the rear heat shield. We have them both in stock. https://komodokamado.com/collections/23-ultimate-spare-parts/products/draft-door-heat-and-ash-shield-for-23

Here they are.. This is only the two SS machined/threaded rods with the plate to bolt them with the tiny bolts already on the door. Does not include the SS heat shield. Which is also available. https://komodokamado.com/products/23-32-locking-rear-gas-door-rods

My OctoForks arrived last week but I've been at the factory this week. Will give them spin tomorrow with some boneless chick thighs.

Ahhh... I have 8 sets in "READY STOCK" at the Cerritos Warehouse

When new ideas come in I generally put them into production immediately.

Thanks for the kudos We also stuck a heat shield in there..

Use a pad that is glass safe.. If you look on the back of the tiles there are ridges the tiles are usually larger based on which direction those ridges go.. Remember this is not grout but a high tech insulation we use as adhesive and grout..

How long charcoal burns is by weight not volume.. That's why hard wood charcoal is more desirable. The box of my coco is half the same 20lb box of my lump.. I've seen large bags of charcoal that were only 15lbs.

Great first cook.. Just a suggestion, next cook, pass on the fluid in the drip pan, The low airflow created by all the insulation creates high humidity on it's own.. with a drip pan full of fluid you are often just steaming your food and you will find getting a great bark / crisp skin more difficult. I don't know anybody who adds water or fluid to their KK's drip pan, just my 8 cents.

Coffee wood smoked Wild Salmon Skin- Crispy, smoky, fatty goodness!!

Here’s the new 42” Serious Big Bad on the set.. Redefines YUGE!! photo Rob Baas

Here we go again.. Steven Raichlen PBS Project Smoke ~ Season 3 Shooting in Solvang, CA thru March 10th I sent a 42” Serious Big Bad in Cobalt Blue and a 23” Ultimate in Olive & Gold Pebble both with brushed stainless topped side tables. These will both be available discounted after the shoot.

I have the new KK spit-rod roti for the 19", 22", 23", 32" and 42" in ready stock..

I've been doing necks as a butt substitute for about two years now. They have intramuscular speckled fat which the butts and shoulders don't have. You can also slice then thin and use them like a skirt steak. Quick sear and serve.

Habanero peppers.. always bring some heat and fun to the party! My wife eats them with rice when she can't work out to get her endorphin fix/rush!