DennisLinkletter

The 42” SBB is our latest addition to the KK family.. It’s ID is 42” wide and 22” deep. It comes standard with 3 levels of 3/8”” 304 stainless grates that can be used to cook on 4 levels. Also standard is a charcoal basket splitter reducer that lets you cook on a reduced volume of charcoal. This creates a two-zone cooking environment and lets you cook two steaks quickly. Our guess is the total weight is about 1,500 lbs and rolls easily on 6 high-density black rubber castors, 4 in the legs and two under the body to distribute the weight evenly. The grill boasts 240 lbs of 304 and 316 stainless components. The standard tiled grills start at $9,200 and the pebble and bronze tiled grills are $9,460. This is a video of the inside of the beast.. This top grill is sold.. These of course are still being worked on.. This Pebble grill is sold.

If anybody ever sees an owner posting and it does not say "Owners" under their Icon in blue.. please let me know and I'll upgrade them. This is a closed to the public area with posts about owner specials, new products in development and posts about use and maintenance etc.

A customer in Jakarta had some Komodo Kamado T shirts made up.. Love it!

Probes with the 90º bend can be carefully straightened.. You need to make many small bends moving along the bend using a vise. The gap in the teak side tables works well to do this too.

Splitter in the 32 can't create the half rear charcoal like the round 23" basket. ;-(

Mavericks just don't last for me.. Never have. I used to buy them three at a time. I'm going to buy a Thermoworks Smoke and put it thru the paces. Might be a nice service to have them available in the KK web store. They don't sell wholesale but would save my customers the hassle of an additional purchase.

It's just the cables and electricity in the rain that bothers me outside. Best to have both options.. easy to have a small external power plug that can be sealed with a rubber plug.

Killed that cook.. Meat looks awesome!

How did you like the Thermoworks Smoke? I'm guessing it's great. I really like the fact it's battery operated. Sorta a pain to have to plug in the Guru.

Those look killer.. I swear I could smell them for just a second. Trying to cut out the carbs 6 days a week.. time to swap the noodles/rice for pizza for my cheat day.

Ahh this really inspires me.. Wonderful cook and burgers!

Dat be true..

Duck/Turkey/Chicken hanger thing

This project has been floating around the factory for a bit.. Here's the adjusted prototype first shot.. Yes the three support shafts are oversized LOL Left and right side loops were added too.. (not all photos)

Absolutely.. I radius everything because I just like the feel in my hands too..

Yes there was a HUGE setback when the clown with the CNC milling wanted $180 per piece to cut the juice groove and mill the grilling side smooth. Then the sand blasting guy walked from the project saying it took too much concentration. He prefers to just blast rust off ships. I'm working with a place to try to do sand castings now.. If I can't make them better than what's on the market already there really is no reason to make them. Although I may also just make a very simple KK grill shaped one with the side holes to lift and the special grabbers.

Nothing more frustrating than dough that is still cold and has a memory. Roll it out and it just returns to it's previous shape ARGH!! Great looking bake.. Thanks for the shots.. please remember that the best shots for KK's social media are shots of the food fully cooked/finished on the grill.. and not cropped too tight because we need to use square images for Instagram..

This will be used as a blower after the charcoal is lit from my looftlighter or torch.

This looks cool.. Bought one will let you know.. FiAir - Air Blower/Fast Fire Starter

Actually, the problem probably won't be from the ash but the small crap charcoal at the bottom of the bag. I think that if you pour the bag into a box and toss the fines and very smalls you might be able to cook until the ash under the basket builds to prevent ash from falling through.

I'm a HUGE fan of homemade noodles.. Really appreciate the effort and eating them of course. Great cook, everything looks VERY tasty.

You killing me.. looks soo tasty. Lamb is one of those meats that every time I cook it I wonder why I don't cook it more often.

I think cooler is not the best choice of words.. It's less "hot airflow", more convection heat which is definitely less drying..

All KK cabinets and side tables are undercut so the roti motor can sit there.. This 23" Ultimate comparison shot shows how wide the 22"TT is at the charcoal basket.. much wider than the standing grills. This width along with the grill shaped charcoal basket and a thin firebox creates proportionally the largest grilling "high-temp sweet spot" on any KK. As you can see the floor of this table top is the same distance to the main grill as the KK standing grills. Pretty cool eeh?

When sitting it in the cabinet you can see that it's actually wider at the firebox than the standing grills. This is because the lower has almost no taper like the full sized grills. The table top on the cabinet is a full 34" same as all standing KKs.