DennisLinkletter

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

In the world of KK anything is do-able... LOL You want 24.5" You got it! that'll be a LOT of stainless... NoRmaL... What's that? All joking aside this is absolutely a commercial size grill and rotisserie.. Last thing I can imagine is dragging that beast to a kitchen sink to clean. It's definitely a clean with a hose in the yard size.

The 32" BB has a 27" long 10" wide cradle which seems to be just about right for the size piggy it can spin.. The 42" grill will have a 37" long cradle.. anybody know how wide is this piggy/ should the cradle be? It will have reducers for smaller cuts of meat but the main basket should be how big? Anybody know piggy body sizes?

Looks great.. I'd hit the bearings on those castors with some WD-40 if they are not spinning freely. Please send me an email and I'll put o=you on our owner's mailing list.

Ya mean this big bad cabinet? Turned out great!

It is the best Bi-metal thermometer I can find.. Period. Anybody know of a better one? We just recently added the KK logo and all grills now get a dual temp version...

Can’t escape physics, the inevitable expansion created at high temperatures loosens the compression between the small bits of the cocoa char.. the result is it being crumbly after it cools. You will find it is much stronger and not as crumbly after doing low and slow cooks where the lack of wood smoke flavor is also most important. Even funky tasting low-quality lump charcoal cleans up at high temps.. next time you’re grilling taken note of the flames in the charcoal, this is the organic material burning off. These volatiles create flavors by condensing on your meat at low temperatures. The coco excels at creating targeted flavor profiles. This is not possible using lump charcoal where the result is a combination of the condensed vapors of your lump charcoal and your smoking wood. The charcoal baskets flitter is my favorite accessory for two reasons.. first, I’m very often cooking only for myself and my significant other, and I don’t want light the whole charcoal basket to grill to steaks. The second I was surprised to discover is I love having two zones mostly because my hand tires using the glove and I can actually grill on the 32 without a glove. I just stay behind that raging wall of hot air. The Sunbrella covers are a must if you live in a repetitive freeze-thaw zone.

Looks great.. Next time start by lighting a bit less fuel and don't run it at one turn open for so long.. Can't beat the results! Love to see folks enjoying their KKs..

Please do not do this.. This is over 1500º on the lower grill, probably 1800º + in the charcoal basket and for simple safety and longevity of your KK it's just not advised. Forum link: Careful.. Dome 900º ~ Lower grill 1452º!! While you might not have kept it there that long these kiln like cooks can cause the strap cast into the body to expand causing damage to your KK and also can cause the 304 stainless rods to droop in your charcoal basket. You also can't escape physics and there will be unnecessary crazing/ expansion cracks formed. While the KK is designed to handle the expansion.. It's Pros VS Cons.. weigh up on the con side.. Remember unlike all other grills all of the air leaving the chimney on the Komodo Kamado is forced to the charcoal. there is no gap between the firebox and body and no holes drilled through the firebox which lets air bypass the charcoal.

Please remember that there is no "created" airflow until you close the lid.. hot air leaving the chimney creates vacuum which forces air thru your charcoal/charcoal basket. Fuel consumption 23 VS 32 Construction of the two grill's body wall's insulation is almost identical. While the 32 requires a bit more fuel to preheat/ heat soak. Once it's walls are heat soaked for a low and slow cook I believe the fuel consumption difference would be negligible if even measurable.

As far as I know Tel-Tru are the best bi-metal thermometers built.. We ave a straightforward dual temp KK version.. The colors and description of what those temps are seem very "this is your first grill-ish" to me.. LOL