DennisLinkletter

Every terminal and operator is different.. Can't hurt to ask or ask if they can call you 30-40 minutes before. I say you tell them you can't do before 3:45 and if they can't do it today can they do it tomorrow..

Watch Steven Raichlen cook on a Komodo Kamado on this season’s Project Smoke on PBS Komodo Kamados can be seen on the following shows 203, 206, 207, 209, 210, and 212. http://www.pbs.org/show/steven-raichlens-project-smoke/episodes Heres the first show: http://www.pbs.org/video/2365750461/

Can't argue with that color.. Great cook!

"22 with the wider base" This is interesting because the two rolling bases with legs are the same. The depth of the grills is the same and the 23" is wider at the lip.

So 23" it is .. we uncluttered the image a bit,, Thanks for all your input.. The 19" shot is a beautiful image but the 23" shot sells the KK..

I use a hot air gun or looftlighter to light only one small chunk of lump the size of a walnut shell.. Then I use a cheapo hairdrier that I use as a blower.. the fan on the hairdrier should be the size of a very large lemon. Charcoal lights at about 660ºf but with concentrated airflow from a blower/fan/hairdrier will glow madly and burn at over 1,800ºf which quickly ignites the charcoal in the immediate area which of course immediately glows madly and ignites the charcoal next to it and so on.. NOTHING short of a ridiculous weed burner with 10 million BTU's will get you there faster.. If you are doing a reverse sear and want to get from 225º to 600º lickety split.. Hairdrier.. Don't use a good one the smoke goes in and does not ever go out.. Using a smoked drier gives your hair a "special" forest fire smell.. LOL PS I even clip the coils in the hairdrier so it blows only cold air.. no need to waste the electricity on heating it.. or in my case blowing out the fuse box..

Don't forget to vote above.. Thanks

I'm going to add an image from the Project Smoke shoot as one of the landing/home page top gallery shots. Which one do you prefer? I'm torn, I like the silk screen background on the 19 image but like seeing the back of the 23 in the other albeit a bit smoky..

Not that I'm knocking my early grills.. I'm very proud of them. That being said, your new grill shipped this week has 10 years of development on top of this grill above.. Brett thank you for the kudos, I love to hear customers are pleased with their grills.. 10 years.. yours is one of the earlier OTB grills.. Yes it looks great.. That being said, I do recommend a cover for those early "real grout" KK grills to keep water out of the insulation. Please confirm your top latch is not welded to the handle plate and I'll send you a new CNC made latch with a bearing and paddle for your hand to press on.

Customer in AU sent me this

FORBES: 10 Best BBQ Grills & Smokers: Ultimate Buyer's Guide Click here to read "Raichlen, who has been cooking kamado for years, just found a new favorite, the Komodo Kamado, which he calls, “Far and away the best ceramic cooker I’ve used. It’s made with ceramic developed for NASA. It will hold temperature to within a couple degrees and run for 3 days [Yes, days!] on one load of charcoal. Clad with mosaic tiles, it too is a thing of beauty.”

Wow those were some BIG Piggies.. Thanks for sharing..

Comes with three 3/8” 304 stainless steel grates that can be used in four cooking positions, SS charcoal basket, SS drip pan, heat deflector, rotisserie shaft system (roti ready), Auto Temp control fan faceplate (BBQ Guru/Rocks Stokker), Teak and stainless BBQ Guru plug, side accessory plates, grate hanger. Spare parts/replacement kit with extra knobs, rear hinge spring, food grade silicone gaskets, matching tiles, acrylic grout, springs, food grade silicone polder plugs, wrench, crow bar, Springs for door and plug, allen keys, love..

And don't forget that with a Tri Tip, hanger, skirt, and flat iron steak you MUST cut/slice across the grain.. I've been served mis-sliced Tri Tip so many times and it becomes a jaw killer.. If after cooking you can't see the grain run a flashlight across the meat to create shadows and remember that the Tri Tip's grain changes at the bend.. I usually cut it in two there (@the bend) first and then slice the two pieces separately.

I've changed to a new financing company.. Details and questions answered here: http://komodokamado....pages/financing We've already had a few customers funded and it's relatively simple.

Thank you.. I think this size is important for those who want a full size table top to replace the XL sizes of the traditional glazed pot kamados.

The molds for the 22" Table Top are finished and in the factory. I believe the first ones have already been cast. All the metal components are the same as the standing version except the larger charcoal basket. As you can see I made sure the advantage of the standing grill's distance from charcoal to main grate was not lost.. That blue grill is a 23" Ultimate. Now is this table top a beast or what?

The goal of the 21" project from the gitgo was to have a grill exactly between the 19 and 23 that would be priced accordingly $ 3,500- $3,600. I believe this is a very manageable price point for a large demographic. The 42" enters such unchartered waters, I really have absolutely no clue, even ball park until we get all the way thru to having one crated.

Love those thick corn chips.. Don't think they have them here. My kids would not let me buy them as we're on a only eat real food new year's resolution.. Trying not to buy any processed foods or foods that have ingredients that are unpronounceable for a 10 year old.

Two days after it was online, financing for a 32" BB was approved today. Yea.. and double yea..

love the shot of the raging firebox.. That's a lotta char burning..

To be fair the 21/22" had not been around long enough to collect many comments.. But I know that some people absolutely buy it over the 23 because of the way it looks.. They are actually priced the same if you add the lower grate to the package.

In respect for Prince, we can call it the 22" "formerly know as 21"...

Just goes to show some Thais really appreciate quality and have the coin to pay for it. I've seen the case even more full of over the top almost white Wagyu.. Chaa Ching!

There is an über high end market on top of a beautiful shopping center here in Bangkok.. The meat display is absolutely food porn.. Emporium Market Meat Display Butcher: NO PHOTO!... Me: I'm not taking photo it's a video.. Butcher: NO VIDEO Me: I'm almost finished! LOL Check out the size of the massive tomahawk steaks at about 14 seconds.. I'm going back to see my Doctors next week and hope to buy two of those and hand carry them back.. In the first frames up top is some crazy high end Wagyu.. 1500 Thai baht per 100 grams. That's $428 per kilo/ $194 LB!