DennisLinkletter

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!

That being said, I just sold a 22" to a guy who said he came to the site to buy a 23" like his friends but both he and his wife fell in love with the looks of the 22" and so they bought one.. I guess I like lower part of the 22" and the upper of the 23".. NO not going to happen! LOL

Your grill is now marketed as a 22" Hi-Cap.. I'm going to hire a person to slowly go thru the forum and change all references to the 21 to the 22". That way when the "real" 21 is eventually built there will not be any confusion. This is the planed range, 7 grills will be carried in stock, two additional by special order. 42" Full, 32" Full, 23" Full, 22" Table Top (22"Full by special order) 21" full 19" Table Top (19"Full by special order) 16" Table Top Absolutely not phasing out the 23" Ultimate.. It's my first baby and I feel the most beautiful. Nobody ever complained about lack of volume in it's lid. When I built the 32" I wanted more above the upper room for commercial ability.. I then added the Hi-Cap design to the smaller units because they were... well smaller. The 22" grill's body actually costs more to produce than the 23" grill's. The lack of a rear gas door and missing lower grate standard makes the 22" price point a lil' bit less. Neither one is "better" they are different.. The 22" is a fat sausage smaller left to right. If I had to choose between the two I would choose the 23" for aesthetic reasons.. Designers and artists are usually infatuated with the 23" and 32".

The 19" KK grills are a bit on the small size for a primary grill for those who want the ability to do a wide range of cuts and cooks. Even a large rack of ribs need to be cut down to fit.. forget a packer but brisket. That being said the 23" Ultimate could be a bit more than some couples need. So I set out to make a 21" that would be half way between the two. I got overly excited while adding features I liked.. first one was the wide firebox and basket that was inspired from the 19" Table Top.. this gives very uniform lower grate searing. I made this happen by using the proportionally too large rolling base from the 23. Then I remembered how the 17" front to back on the 19" made some cooks challenging so I made it the same 21" depth as the 23". Last was I wanted a Hi-Cap lid.. As you all know it now weights more than the 23 and costs just a tad more to build.. it's only one fat sausage smaller on one side on the main grate. It's redundant to market both sizes, so I've used all the metal work and lid and made a 22" Hi-Cap Table top with a HUGE lower that has the same distance from firebox to main as the standing.. This give me a large table top substitute for those who have larger built in table tops and want to upgrade to a KK. This brings me back to what I really need.. a standing 21" Hi-Cap with hopefully with a price point of $3500 -3600. I think it's a real manageable number for many. So the grills once sold as 21" are now being marketed as the 22. This figure fairly represents the grill as if you measure it from left rear to front right like a monitor it is a full 22.5" as shown in this image.

I'm literally loosing sleep in anticipation..

The most challenging is the 16" cover because it's small. The larger grills have much more room and use the long T allen key that comes in from the other side.

We now have the financing live again on the website. Affirm was problematic so we changed. The new company is http://www.getfinancing.com and will give you more than one lender to choose from. Please let me know how it goes and if the process has any hiccups..

On Saturday, May 21st, the second season of Steven Raichlen's Project Smoke will release to public television stations nationwide. Komodo Kamado grills are the featured Kamados for this season. I'm loosing sleep because I believed it was not until Father's day in June. The Create Channel (available in 80% of the country), will run repeat plays of a 4-episode marathon of new season episodes over Memorial Day weekend, ensuring strong exposure just as the season gets underway. Going to be a wild ride.. I'm hoping all the Q planets align and I will sellout my US inventory. Preview: Project Smoke Season 2

Congrats.. saw the AZ sale and thought you might be able to see that one.. Will call you to discuss cabinets on wheels tomorrow.

The clip is to hold the thermometer on the side of a pot.. No need to use it in your grill.. in fact using it might get you false readings as it would hold and transmit heat to the shaft. I believe only the last 1" of it measures heat.

Can't imagine it could be more than 1-2º Just imagine how thin it is and it's mostly grease which would conduct/transmit heat efficiently. It would have to be really furry with soot to "block" heat from the metal tip..

These guys are great.. Love the video.. oops they edited in some shots of their old BGE in too.. LOL Natural Born Grillers KK video This website has the three full shows they produced using that KK. www.NaturalBornGrillers.tv