DennisLinkletter

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

I'm guessing and hoping that the 4 show marathon that I was told about did not play in many markets if any. Not the traffic I would expect from having him actually cook on one on the show..

Did anybody see show 3 that had a KK actually cooked on over Memorial Day weekend?

Yes, I agree we need a wanna be KK buyers FAQ for the website as well as a new KK owner, basic info FAQ on the forum. Ken I would LOVE some help here..

I went to the Grand Opening of a good friend's bar and restaurant just down the road saturday night.. The VIP area had free drinks all night and it seemed like my wife never let me see the bottom of my champagne glass.. ARGH came home, went straight to bed slept thru three alarms and basically took the night off.. Slept most of Sunday with a case of the bubbly flu.. Great Tri Tip cook Ryan

A guy from San Antonio just called and bought a 23" Bronze after watching "a BBQ show" on TV . He told me the guy said "this is a Kamado from Indonesia" which is all it took for him to find me on Google.. THANKS STEVEN!

So I'm digging thru the medium-size dog pork ribs in my corner market's freezer and on the very bottom of the stack I find this frozen bag that is 3-5X larger then all the rest of them.. Flip it over and iFarmer John brand.. A first in Bali. They were twice as expensive (no problem) and the use or freeze by date was 6 months ago. I'm thrilled.. Then I read "Minimally Processed" not happy about any processing.. I'm guessing they are probably brined with some undesirable mystery saline solution. " No Artificial Ingredients" There are lots naturally occurring ingredients I don't want to eat. But they are so much bigger than what is on the market... The locals basically fry everything so they want very small, more tender pig meat. Serving size 4oz LOL on what planet? I hope they froze these bad boys 6 months ago.. Rp 182,000 @ Rp 13,400 is $13.58 per kilo or $6.18 Lb 4.728 kilos is 10.4 lbs or 5.2 lbs each but the ribs are very much un-trimmed. These bad boys are exactly twice what I buy the lil' ones for.. I'll happily buy them all day long.

We need a complete FAQ badly.. I used to have one but it seems to have been lost.. Please help by posting questions you think need to be addressed..

A leaf blower will make a big mess.. get a hair drier with good airflow. Always cover the bottom of the charcoal basket to create uniform airflow. if you leave holes the air will always take the path of least resistance and race thru there and bypass the charcoal. Remember that you have no airflow until you close and latch the lid.. The hot air exiting the latched in the second-position grill creates vacuum which forces air thru the charcoal.

Lost in Translation I sent a link to an Amazon listing to the factory so they understood what I wanted. Told them I wanted a removable tip that was like a bullet with cartridge with the firing end cut off to slip over one end to make a removable pointed tip. The shaft was to be 5/8" 304 Stainless Steel Spit Hexagon or square.. ARGH This is what I got.. I've explained what I really want.. Regardless of what is said, some people always make what they think you want. They made the removable tip so it screwed into the adjustable end which would be a total pain in the ass to use.. Don't worry folks we'll get it perfect this time. New proper version on the way.. With prongs too..