DennisLinkletter

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

I'm Home! And so glad to be.. Eye is super high maintenance with drops every 2,3 and 4 hours.. Than special cleaning and gel and patch to sleep. Shoulder is more painful than I could have imagined.. need to keep a small pillow under my armpit at this stage for comfort. But I'm back at it if you need me..

The Drive Shafts should be in your spare parts box that came with your grill. Many different combinations.. Some all Square and some hex and square. Redesigning the shafts to be thread-less with pins and clips so they can spin any direction,,,

LOL It was a selfie shot in a mirror... Yup I'm right handed and that's the one now on the mends...

Had my eye opened with a laser, my lens liquified by a machine and a new lens slipped in. Worst part? An injection directly into my eyeball..ARGH...LOL Tomorrow off comes the patch.. I wanted a black one..

Have appointments with the therapists every day until I leave.. Going to be a long road to recovery.

After two nights with lots of painkillers in my drip feed I'm on the way back to the hotel. Going to miss the drip, don't think that Tylenol w/ Codine is going to help much. I will spend one uncomfortable night and then I'm back here tomorrow for cataract surgery.

You need to simply remove the hangers.. they come off like a dr's stethoscope..

I've been in Bangkok this week with the family.. wish it would have been just another family vacation. But been spending too much time at the hospital.. Now all the tests are back and it seems I have torn rotator cuff and cataract that both require surgery. Was supposed to go in for the first one on Wednesday but got a flu or food poisoning and had to cancel.. They thought my puking thru the procedure was less than ideal LOL I'm now scheduled for Friday night on the shoulder and Monday for my eye.. I'm guessing I will be online reduced hours.. Hartono and the office will still be handling accessory and spare part orders of course..

Wow.. That brings back memories.. Sold to Steve K. in Brooklyn, WI May 28, 2006 must have been one of the first with the CNC cut metal because I thought they all had the first generation of the hanging firebox. Those very early fireboxes with legs are huge and the cracked leg is not an issue, probably done taking it out as Rick said. That grill also has been superheated probably in an attempt to clean it.. I cringe when I see a lid that is white because of the temps needed to do that.. Wow black painted spring too.. we have zinc then nickel plated ones on the site. will be a better spring as well as more cosmetically appealing. That grill used standard thin-set and grout so it is PRE-Elastomeric Acrylic grout and it's imperative you keep it well maintained.. all crazing/cracks should be filled with clear silicone.. Those grills will self destroy in a repetitive freeze thaw environment.. as will a granite mountain The Elastomeric Acrylic grout/insulation which is not both the adhesive and grout solved the last problems and the Achilies heel problem of inevitable expansion when taken to high temps.. no escaping physics. I'm guessing that the upper latch plate is not welded to the grill so this can be upgraded to the latch with bearing and cam. May I ask does it have a black fiberglass or Stainless rear hinge spring cover? Please feel free to call me and discuss upgrades.. I tried to make them always work in earlier KK grills. That is not the original gasket we used a ceramic with fiberglass gasket and still stock them.. I also noticed there is no SS lid tail spline which made the ridge point much more durable and prevented the damage shown with this one.. We can probably dig thru a huge pile of old tiles in the factory garden and find and cut some specked glass green half tiles to fix that tail if you like..

Most of these features are proprietary and my patents are not yet pending.. Please don't post this outside of this KK forum..

That looks Killer.. I want to explore baking more this year..

They were having a hard time finding the 5/16" Square stainless.. I'll follow up on Monday.. But the order is Can for some 5/16" Square Grill Rotisserie Spit Rods with a hexagon drive on the right and the adjustable length set up on the left..

The design is finalized.. I have 10 sets out of 50 of CNC cut stainless finished but the machining of the threaded parts is the bottle neck. I hope to get the first 10 out on the April 8th container.. I've done a couple of coffee wood chickens and they are off the charts awesome!!

We will have a fully functional 42 in the factory next month... We only need to work out the grate situation. One large grate is too heavy and unmanageable. LOL I can't imagine the lid not feeling weightless just like the other KK's. The hinge assembly is two 23" Ultimate hinges with huge common bolt plates and rod. We'll try a few different springs until we get the feel we want.