DennisLinkletter

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!

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..