DennisLinkletter

Charcoal always burns at the maximum volume for the allowed airflow.. Combustion requires three things, fuel.. ignition and oxygen/air.. The first two are covered so always remember that temperature is simply airflow. Airflow in a Komodo Kamado is very different than other charcoal grills because there is no gap between the firebox and body or holes in the firebox that permit air to bypass the charcoal. This means that when exhaust exits your chimney the vacuum that is created pulls/sucks air in through the front draft door and forces it all through your charcoal. In all other charcoal grills most of the air goes around the charcoal because air always take the path of least resistance. My favorite analogy to help understand the lower draft door settings is a garden hose.. the diameter (to some extent) determines how the volume which can go through the hose but the pressure not the diameter of the hose is the most important factor. The pressure in your grill is the vacuum. The more freely the hot air exits the grill, the more vacuum is created, the more baffled and restricted the exhaust, the less vacuum. Because all air is forced through your charcoal, anytime you have a stable temperature, simply take a mental or physical note of your top and bottom settings.. they will always create the same temperature. The large volume of dense refractory hot face has high thermal mass.. this creates uniform convective heat and stability. The large volume of insulation prevents heat loss, this also means you can't reduce temps quickly once heat soaked. Better to preheat the grill slowly than to overshoot your target temp. For 235ºf you want to light about a tennis ball volume of charcoal, open the damper top until it spins free, turn back until the top touches the gasket then move the damper top's ear about 2" only. The lower draft door should be open about a pencil volume at most. Once you have a stable temp you can adjust the lower draft to fine tune. in other grills the settings change if the density of your charcoal in the basket changes.. more smalls etc because more air will bypass the charcoal.. in your KK anytime you have a stable temp, make a physical or mental note of the top and bottom settings as they will always be the same.. after a handful of cooks on your KK you will find cooking on it very intuitive.

Wow.. amazing price but must be a lost leader.. Impossible to build and ship for that. I've seen Chinese teak floors selling in the US at the blow out places that cost half of what I buy the material for. I went into ACE hardware here once and bought 10 variable speed drills, Metal body.. they went to 3,000 rpm and came with a little box of carbide drill bits. The reason I bought 10 was they were $7.99 HUH?

I already got the call.... THE EAGLE HAS LANDED!

It could definitely be ordered with brackets installed in the base so one could bolt it to a trailer. Sadly it's 2016 it could double as a bomb shelter

Words escaped me when I first saw this beauty.. It is my 32" BB cut in half and 10" slipped in. Will have two hinges and come in at about 1,200 lbs. My guess is it will boast over 160 lbs of 304 Stainless This will spin a pretty big piggy eeh? LOL

Looks perfect to me, can never have too many ribs.. I toss them in in bag in a bowl of warm water to reheat. Microwave can mess up the texture.

I've procrastinated getting custom artwork on the TelTru dials long enough.. I had these made up and am leaning towards dropping the Fahrenheit only dial and shipping only the dual-temp version.. What ya think?

Love that too.. How much smokiness did the salt pick up?

Seriously nice chunk a meat there Brian... Looking forward to seeing that all Cookied, sliced and plated.

Great shot of your KK in the yard.. Love the one you sent me with your lil' boy too.. Damn.. Hope you are not one of those guys who need to bring your work home..

That image is Chris Lilly who with over 12 world championships under his belt is our most successful competitor who has a KK.. I've never personally loaded up that much meat but have seen scores of images with meat with uniform looking bark.

Bada Bing Homerun! Looks awesome..

I usually sort my lump then use the larger and medium pieces dead center. When I'm cooking at high temps, I pour some of the smalls around the very outside of the basket. This way they are burned but do not stop the airflow. I'm in the process of making some small lump charcoal basket inserts to prevent smalls from falling out the sides of the basket.

No need to ask in multiple places.. Please fee free to ask away in this post... You can find me on the site's chat often also..

Now we talkin' Love that color, tonight's posts have made me unusually hungry for MEAT!

LOL those are some BIG birdies! Lookin' Good

Looks good to me.. As long as it was moist, juicy and tender it's gotta be considered a win.. I'm constantly amazed how good my so called failures turn out and taste.

That's an awesome chunk of meat and bones.. Not sure I've even seen a 9 boner! Nailed that cook.. I'd be chewing on those bones with the dogs for sure.. 42" Serious Bad Boy? LOL I will not deny or confirm.. LOL But I will say it would be awesome.. if it was built.. LOL Photos soon.. LOL

Great cook.. Want a bite of that roast so badly! Gotta track down one of those bad boys..

Merry Happy to you and yours from myself and all the crew at KK. It's been a great year but 2016 will be the year KK gets LOTS of exposure.. It's confirmed KK will be the Kamado used on this season of Steven Raichlen's Project Smoke on PBS.. Tough to contain how pleased this make me!

Bison.. So was the flavor unique.. if it was served to you would you be able to spot it as Bison?

Awesome.. Making me hungry..

Yup send me any 25 or 28mm tile.. I'll give you the counts for the different grills...

Hands down the slowest shipment I have seen in 27 years.. That was ridiculous. Before the economy dove about 2006 containers were 21 days from Singapore to Long Beach.. They slowed the boats down when fuel got expensive and are now running 30 days.. How that LCL consignment took that long I'll never know.. I'm so glad this is behind us and you're finally cooking on them.. Congrats on one sick set up.. I really love the new CNC cut stainless on the cabinets and side tables.

Lookin' good. You dreamed the long dream to get here.. There you go.. Now the long wait is a distant memory.