DennisLinkletter

I flew to Bandung, west Java with the family this weekend to see some Akita puppies. As some of you may remember I had an Akita that passed about 5 years ago but my daughter was too small/young to get another one. She's grownup now and so it's time to bring another Akita home. This is the beautiful lil' bitch we fell in love with.. Her father is a formidable to say the least.. Even momma has some meat on her..

Heylo All.. Just wanted you to know that I've discovered one of my mail servers stopped being downloaded to my MacMail.. It just went grey and stopped working.. I got so much mail from other accounts it was not immediately noticeable. Backing up my mail file takes hours as it's 130gb.. Argh.. I'm now digging into the mails on the website and am almost caught up.. If you wrote me between the 16th and how your mail may have been sucked into the black hole.. Please resend.

I'm pleased to hear that you also love the coffee wood lump. I knew it would be a home run after my first chicken cook with it. We pack the boxes my hand selecting only the largest and medium pieces which have the most volatiles/vapor/flavor. I like the cast iron basket but know that it would perform better for searing if you could seal off around the area around it. Air takes the path of least resistance and will go around the basket to some degree.. This sealing off is what makes a KK outperform all other charcoal grills.. every bit of air that leaves the chimney is forced thru the charcoal. Even MacGyver-ing some tin foil in there will do the trick.. Maybe I'll make up a cnc cut sheet of SS for it to sit in if there is enough interest.

I was less than pleased to be quoted with a how to light charcoal that is nothing special. I wrote Max and told him my lighting technique got a bit lost in translation.. and gave him this. Fill the charcoal basket, light one small piece of lump charcoal the size of a walnut with a paraffin cube, torch or heat gun. Once lit use a cheapo hairdryer as a “blower” to get the now lit piece glowing madly. (get one with a big fan the size of a large lemon) The heat generated from the glowing charcoal will quickly ignite as much charcoal as you need because as the charcoal is lit it also immediately starts to glow madly and light more. Nothing gets charcoal lit faster outside of a big gas weed burner.

Thanks for the kudos and kind words.. Grill looks great, ready for smoke on the water.. Shoulder is much better but still a long way to go.. worst part after the initial weeks of pain was not sleeping well for weeks. Have fun with your KK!

SeriousEats.com The Big Green Egg and Beyond: The 10 Best Kamado Smokers and Grills Komodo Kamado makes the other kamado grills look like toys in this image from an article about kamados. Too bad it's not to scale it would look even more badass! SeriousEats.com - 10 Best Kamado Smokers and Grills

That would be some polishing.. Looks great.. Are those straight pipes or is there some baffle in them. Neighbors know when you fire that bad boy up for sure!

First of all, I love the splitter because I now brown my meat instead of just making killer grate marks.. to make up for the loss in the carbon taste, I grind up a small piece of well-carbonized charcoal and sprinkle it on the steak just before I serve it.. carbon is carbon LOL The I love the ability to drag the meat out of the shielded side into the raging heat and back. I can baste it with herb and chili flavored clarified butter immediately when I pull it from the heat and let that heat cook it in. I leave the meat over the heat just long enough to get the oil on the surface to boil.. pull it over and baste. Pull the next side out and repeat. Three sides have been browned before I'm back to the first side. I don't want to cook the meat more only get it that dark brown with burnt bits. I like Adam Perry Lang's technique of scruffing up the surface to make more texture and surface area too.. Sous-Vide creates an odd slippery texture that I'm not thrilled with. I put in the upper flipped over and throw round stainless drip pan on it.. then smoke the steaks at 235º on the main using a probe for accuracy. I only cook 2" plus meat. When I hit my target temp I pull the meat out and let it come back to room temp before I start the browning. I've even thrown them into the refrigerator and done them the next day.. warmed the meat in hot water in a zip lock bag before cooking. I REALLY love the splitter in the 32 because it lets me grill without wearing big bulky gloves. I can hide behind that hot wall of air and play with my food unhindered by gloves.. 15 minutes and my hand is feeling strained if I'm cooking a lot of food. There's my two cents

I use my CyberQ only as a remote thermometer.. I don't use the fan. Those $30-60 remote thermometers have wimpy little-armoured cables that just don't last very long. You need a commercial/industrial grade cable with a proper thermocouple. These cost $25+ alone. So I use a CyberQ and if you keep the cables out of water, don't kink and pull the kink and keep it under 500º they last. Disclaimer: They send me them for free because I was the first company to install their inducer tubes into all my grills.

This story sounds familar.. LOL

Thank you all.. I really appreciate all the BD wishes..

Susan? LOL Not my wife.. remember she's Thai. Her name is Saisuda, we call her Sai

Yes it looks great but it was a rush order and the 50 are about 1mm off being perfectly straight.. ARGH

I think if the Guru turned off the pump the smoldering wood will go out. The air pump I'm using is 2.5 liters per minute.. not much airflow. But it stabilizes out with the chimney cracked at just over 200º. I have not tried to run it without the charcoal basket installed. I'm now going to try to make a pipe from the inside of the Guru port that directs the smoke up thru the basket.. I think I'm loosing lots of smoke under the charcoal basket. I'll have to test this out but I might make a new smoker port that enters the grill above the firebox.

I talked to him on the phone today.. LOL hook is deeply set! He's done..

Sounds great but I think that second cup of sugar could be reduced greatly.. We tossed all our refined sugar the first of the year, now are using maple syrup and honey as our go to sweeteners. But of course, I have some white and brown sugar hidden from the wife (for business. LOL)

I'm in the process of buying the adjustable air pumps from a wholesaler. When I get that I'll have a price. I have 50 pieces arriving later this month. I used chips but pellets will work fine I'm sure.

Here it is.. Will have better shots after I come back from the factory tomorrow.

LOL I made this video for Meathead March 2013 Here is the proof in the pudding… I think it's absolutely clear there is a division of heat. And some of the browning is just from the hot air traveling across the paper towards the cool side.. Paper Burn Test

If you want script read like Bradly Smokers you pay BIG $$ for it.. He made a video for my where he talks about KK and the logo is not taped over.. should have it soon..

I like that he said "Kamado from Indonesia" Can't imagine any serious/passionate kamado owner with a glazed pot kamado not jumping online to find out WTF he just saw... LOL Problem is that it's not showing nationwide in any schedule. Many PBS networks are still running lots of last season's shows and some won't show this #203 until late June.

If you Google these show numbers and names you will see that some networks are really dragging out the release of the new shows. If you Google Project Smoke you will see that they are still playing last years shows all the time. Sadly, some networks will not play #203 until July. The individual networks play these as they want.. no real PBS schedule.. That being said, they seem to be released on the web after the first weekend they play anywhere.

These shows will play on different days in different markets often weeks later than the first play on other stations. Komodo Kamados can be seen on the following shows: #203 — Asian Smoke #206 — Smoked In Four Courses #207 — Ham Sessions #209 — Smoke in a Hurry #210 — Tropical Smoke #212 — The Big Smoke

For so many years it was a work in progress and there where were always so many updates but today we definitely have information that could be printed. The crates have small notes that point out the bolts on the bottom of each post, the ramp on top of the grill and where the crow bar is inside the crate from the outside.

The break in instructions and owner's manual is automatically sent out when the grill's ship.. I'm sure many don't read them carefully because so many people called and said their grills leak and it's always they were not latching it tight.. We're now putting a label on the latch that informs owners that there are two positions in the latch. LOL