DennisLinkletter

Please feel free to call me should you have any questions or if there is anything I can do for you. I'm online taking calls and chatting daily EST from 12 pm to 4-ish. Dennis Linkletter Owner/ Builder Komodo Kamado Bali, Indonesia US Warehouse: Las Vegas • Los Angeles (424) 270-1948 * Australia +61 3 9018 6628 • Whatsapp +62 818 850-860

Charcoal basket splitters are available for all KK grills; only the 32 and 40 have the adjustable fence. The smaller ones just split it 50-50. 23 or 32"? The big question is, will you use it mostly for low and slow or grilling, and do you need to grill for more than four people at once? High-temperature grilling is straight-up heat from the charcoal, so you'll lose the 3-4 inches from the firebox around the outside of your grate as far as the sweet spot for grilling. So the 23" main grate has a 15-17" grilling sweet spot.. Remember, the lower grate is 21" because the body tapers down to the legs. A 21" grate has about a 13"15 sweet spot. The 32" is left to right and 22" deep like a full-size gas grill, 30% more territory..

There is no escaping physics.. the grills expand when heated. That is an expansion tear.. it will be larger at high temps and then close back down when it cools.. the material is designed to do this.. there are stainless shards in the hotface that keep it together like rebar in cement.

Heylo Franck, We shipped to Belgium last year, I can get the agent's details for you. They work with my forwarder, so no funny business.

Favorite big City for food. With a Thai wife, Bangkok is our second home.. We had a house just behind Queen Park next to the Emporium for many years. So hard to cook there when little specialty kitchens are literally everywhere.

When you buy the best, it only hurts once! Yikes, These can cost a very pretty penny! Click for eBay link

New Video - Komodo Kamado Side Tables https://www.youtube.com/watch?v=q7ilIovz5b4

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