DennisLinkletter

Heat deflectors: While I do make them, I haven't personally used a heat deflector in my grills for more than 12 years because I believe they increase airflow. (It’s easier to supply them than to educate the ex-glazed pot users to believe they don’t need them) In the glaze ceramic pot, big green egg, Kamado Joe world having a plate with thermal mass inside your grill will give additional stability during ambient temperature changes. Because my grill is so well insulated.. they are not necessary. I simply preheat the grill empty and then put a piece of aluminum foil on the lower grate for the area I want indirect, put my drip pan on top of that and use them to create indirect airflow. This will give you better performance/less airflow. https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321

Yes it's to level the table if necessary... and the side tables have a removable grate hanger too..

Yes they are notched out for the roti motor just like the side tables.. These could have stainless inserts also.

New Idea.. If you would like a more polished look when installing a 32" BB in a counter, these two teak inserts will fill the gaps left, right and in the rear. These could have stainless inserts also. You tube video of teak counter inserts

The additional drilled plug is a jet for Natural Gas.. It's hole should be larger then the LPG jet.

For those of you who want to use Fireboard or Thermoworks Billows temp control units, Humphrey's BBQ makes these solutions and are very helpful.. http://humphreysbbq.com Billows adapter Buy the "No adapter needed" option Fan for Fireboard Buy the "No Fitting" option

Sent Doug from the Naked whiz some of this latest container's coco char to test and I'm thrilled that it was the all time best in two categories.. "The amount of powder/dust/granules in the bottom of the bag was stunningly small, a mere 2 grams for the smaller USPS box and 18 grams for the larger box sent by UPS. (A new world record in both cases.)" "the volume of ash produced was the lowest we have ever tested, lump or coconut!" http://www.nakedwhiz.com/lumpdatabase/lumpbag152.htm

The 32" is more of a grill that smokes and the 23" is a smoker that can grill. If you want to smoke/cook low and slow, brisket, butts and ribs.. the 23" Ultimate has great capacity.. it can do 5-7 pork butts / 40 + lbs of meat. More than most residences will ever need. If you want to "Grill" for a 6 or more the 23" is limited by its size. You just can't throw on 6-8 steaks at once... Remember that grilling is direct heat straight up from the charcoal and because the girls have a firebox there's a 3 to 4 inch area on the outside of the great that is d simply not "grilling" hot. There is definitely a grilling sweet spot on the grates. This means the 23 inch grill has a 15 to 17 inch sweet spot in the center of the main grate and 13 to 15 on the lower grate. The 32" and 42" are full size grills, I define a full size as 22" front to back. Full size gas grills start at 32 " and run into the low 60's. 32" is the smallest full size gas grill. They have more low and slow capacity than most will ever need. The 32" is no slower nor does it use noticeably more fuel. There is a charcoal basket splitter/reducer that lets you do small cooks using only a portion of the charcoal basket. That being said, if you want to work a bit you could reverse sear 6-8 steaks and then brown them up three at a time on a 23". Gets the job done, but there is a reason there are no 23" gas grills on the market.. it's too small as a "grill". Many (most) people want to be able to throw 6 full size steaks on at once and pull them off together.. this is the reason I now sell 2.5X more 32's than 23's..

Larger pieces in the middle and smaller pieces AROUND THE OUTSIDE NEAR THE FIREBOX.. NEVER IN THE MIDDLE. Charcoal always burns at the maximum volume for the allowed airflow.. Too hot reduce airflow and the volume burning will be reduced and vice versa. Volume of charcoal in the basket has nothing to do with temps, unless you run out!

Just wanted to let you know that I'm back from my MUCH needed family holiday.. First time out of Indonesia since COVID started. DId four days in Paris, four days in Provence, four days in Venice and four days in Rome.. A great trip, my 16 year old daughter and wife's first time. Over booked the trip and ran myself ragged but lived. Produce was spectacular, but sadly most of the restaurant food was underwhelming.. I did not realize how good both the food in Bali and my house was.. Qatar airways was amazing and DOHA airport mind blowing.. the business class lounge was over 100,000 sq'.

Two things.. I can't begin to tell you how much better an overnight rested brisket is.. My new minimum is 12 hours and as long as 18. Takes that long to redistribute the juices. I also add Wagu fat/tallow to the wrap and rest.. You can buy on Amazon in a big black tub. Just wanted to point out you have your basket splitter set up for a left-handed person..

They also grow it here in Bali.. I sent my mother and sister a big fistful for Christmas.

We have Bearded Papas here in Indonesia.. We always tip well so the workers give us double cream filling. Makes your eyes roll back in your head.. We buy them 12 at a time I gotta try this ASAP

I think you should be saying the large BGE is small.. The 42" Serious Big Bad wears the HUGE description much better.. LOL

KK's are always a bit smaller front to back. 23" left to right and about 21" front to rear 42" and 32" left to right are both 22" front to rear

KK's are always a bit smaller front to back. 23" left to right and about 21" front to rear 42" and 32" left to right are both 22" front to rear

I just emailed it and a list of videos to you.. Please look for Komodo Kamado Owner's Manuals & Break-in Instructions Vers. 2

This is just before they are crated..

Well... which do you want the notched or the one with holes? I think the notched is probably more versatile.

The problem with the website for quoting bulk charcoal deliveries is that the site is programed for grills which has a higher class and cost than charcoal. Please use this form to request a discounted charcoal delivery quote. You'll get the best price if you can pick it up at the terminal or your place of business. https://forms.gle/YkimXHHT1V3v9T7x8 2022

One of the challenges with the 42 is that when you open the lid and play for a minute or three and then close it you're adding so much oxygen that you get a 30 to 50° temperature change. It does go back down but it takes a while. That being said I know exactly where the ear on my damper top needs to be for 235 and as long as I don't mess with it it goes there every time and does stay there.. I'm guessing you like to futz with your cooks and you open it up multiple times. Maybe you should try choking back the fan on your temperature control device.

Use a Jaccard to open up the skin and let the fat render out.. Baking powder a must. https://www.amazon.com/Jaccard They are flat blades that actually cut little slits not round pins that puncture.. big difference. Use it across the grain to tenderize meat too..

Just an FYI The full wrapped palette from the container is 110 - 22 lb boxes. Of course any volume works but people always want to know how much fits on one.

Out of the blue one of my shipping companies wrote and told us they were starting a pilot program for shipping charcoal and asked if we wanted to be a guinea pig.. I've had a container volume of charcoal sitting in my factory for almost two years so I jumped at the opportunity but when I did the math with the shipping cost, I realized that the only reason it worked was that I already had paid for the charcoal and it was dead stock in Indonesia.. That being said, we now have 22 tons on the way.. It's the best charcoal we've ever shipped.. it's 2 1/4- 2 1/2 % ash which is unheard of.. It's so dense that the same size logs in the same size box is 10% heavier than my previous charcoal which was 4% ash. Industry standard is 6-15% Hopefully I can send charcoal on a regular basis once the exorbitant current shipping rates come down. Fire Proof liner: A company showed up with an amazing mylar metallic bag that was inflated inside the container and stuck to the walls before we put the charcoal in.. and then after the charcoal was loaded, the air was sucked out of it and it was tied off. This supposedly prevents the charcoal from catching on fire because there's no oxygen for it to burn if there is a fire outside the container. Interesting idea to prevent fires.. Bag installed.. Charcoal being loaded. Filling it up.. Air vacuumed out and sealed.. I will be sending out an email with pre-sale information on the charcoal as well as a link to a page with spare parts and accessories for early KK grills and the smaller table tops on sale as I will no longer be stocking them in the US. Also some cabinets and flooring.. Dennis

After more than 20 years with my fulfillment warehouse in LA, I was told the warehouse was sold and I had a month to move out. Could not find a warehouse willing to take 350 SKUs or one that even could take my more than 4 -53' trucks of goods.. but I did find one in Las Vegas. Moved end of last week and this week.. The December container took more than a week to get picked up from the docks in Long Beach because there is a chassis shortage. But the container was delivered on Friday.. Might take the warehouse a day to inventory everything and then things should start going out again..