DennisLinkletter

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..

You can blow air up thru the vent but to get charcoal going best to open the lid and point directly at the coals. Point the airflow directly at the coals to make them glow madly.. I'm always available.. Read the small print. Comes with Dennis 8.6.8

I wish I could buy one of those shallow trays designed to sit under a water heater. Would be perfect to soak grates overnight. I have some stuff to clean my stainless tanks I use to ferment my vodka wash.. It brings SS back too. All brewing/distilling places have it along with a rinse for it too..

Thanks for the Kudos.. Yup looks good..

It's up!

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.”