DennisLinkletter

It's been full of water and frozen a few times for sure.. I would need to see more than this one shot to suggest how to repair it. Always laugh when I see a grill more than 10 years old with the delivery rope/harness still tied to the legs!

Not Suggested Air takes the path of least resistance and will most go around your pile of charcoal... The area on the other side of the charcoal splitter has those plates to force ALL the airflow thru your charcoal. This makes it light MUCH faster and gives you total control of your airflow/temperature. With the massive size of the firebox in the 42", I felt it would be wrong not to have it so it's standard, not optional like all the other grills. When you are smoking, and you choose not to use it.. I suggest completely filling the charcoal basket so the airflow is uniform thru the charcoal also. I'm happy to hear you still love your grill.. thanks for the kudos!

Gasket: If it's not leaking, I suggest leaving it alone for now. That was an early version of a heat deflector with a different density and heat transfer than the baking stone material. We no longer suggest using solid objects to create indirect airflow.. Heat Deflectors.. I used to supply them because people coming from the glazed-pot Kamado world think they're very important. The glazed-pot Kamados lose heat through their walls and having more thermal mass inside the grill helps reduce temperature drops when the ambient temperature changes. Because KK's are so well insulated, this is not a factor. That being said I have not used the heat deflector in one of my grills for probably 15 years. I'm confident that using foil to create your indirect area then putting your drip pan on top of the foil on the lowest grate gives you a much better performance.. i.e. less airflow, less evaporation, and more retained moisture in your meat. https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321 Both grill-shaped baking stones and drip pans are available on the website in the 23" grill accessories page. https://komodokamado.com/collections/23-ultimate/#related-collection-items

This grill was originally sold 07/05/2007 Please check if the top plate the latch is attached to is welded to the handle plate. If not, we can update the latch.. But it looks in great condition and will perform beautifully.

We have been concerned about the number of emails we've received from people in the last year lamenting how our last price increase put the grills outside their budget. Our material costs increased dramatically during the pandemic, mostly from outrageous shipping charges. These inflated production costs forced us to make our first price increase in over 10 years. Responding to this feedback, we have been pushing suppliers to review and reduce their pricing now that shipping has dropped. (actually less than pre-COVID) We have reduced the previous price increases by 50% with these savings. We hope this helps make our grills accessible to more people. Please let any interested parties know about this adjustment..

There is not enough oxygen to have the wood burn with a flame.. This is what's needed to get the flavor profile you are looking for. PS your gasket is trashed from cooking with the latch not in the second position..

Yes, the photos are dated. It's the exact same logs, but we cut them into smaller pieces so you don't have to break them up.. MUCH better for airflow/high temps.

Yes and they did not put up the new shots of the charcoal in the smaller pieces.. which is MUCH better than the old logs

I get this issue here in Bali also.. The secret is after the fire is out, you need to open the damper top and the big side of the lower draft door to let hot, humid air escape and not condense on the inside of your grill at night. I suggest getting a bucket half full of water and carefully remove the spores with a damp sponge rinsing every wipe to remove the spores.. I also suggest using a face mask to prevent breathing in those spores.. Many spores are not killed by grilling temps.. So spend the time and carefully remove as much as possible.

I'm back on Amazon.. and have the charcoal with delivery at $49. If you get some please help out and leave a review.. https://tinyurl.com/AmazonChar

Hate to see you leave, but I understand dancing for the algorithms and it needs to be a business. Thanks VERY BIG for all the great videos. Best wishes for Rum and Cook!

I place foil a couple of inches larger than my meat on the lower grate with a drip pan on the foil..

I suggest reducing the moisture content of your pellets or wood chips by heating them in the microwave until it stops steaming. The reduced moisture helps to keep the wood smoldering and not go out..

I know people have had luck with Craig's List also..

Heylo.. First I heard of this.. There was recently an upgrade.. I've written my forum Wizzard to fix this. Thanks for the heads up!

Here is a great review.. http://www.nakedwhiz.com/productreviews/kkhcsg/kkhcsg.htm

There is a hole in the front and rear facing plate just outside of those tubes.. the hanger goes into those holes like a doctors stethoscope. The holes are actually about a half inch below where you have the hanger just sitting on top.. There is a bolt that goes into that lower hole.. it's used to make the table level if necessary.

That is a completely different spitter.. The left to right one is the rotisserie splitter.. Roti splitter Charcoal Basket splitter is front to rear and adjustable

Indonesian pet peeve #68 No perforations on the paper towels! WTF?

That was just an office employee adding an unnecessary adjective to the splitter name.. No idea where it came from! We changed to the splitter with the sliding fence like the 42" quite a while ago..

I had my staff make up a 30 lb bundle. The wrapped bricks were not centered so it wobbled a bit (a turkey will be uniform and balanced) and a low-quality Chinese motor still spun it easily.

Absolutely.. Please give me a call to discuss materials and how wide you need it.

This is a heat shield for the 22" Beast.. It prevents the material dead center of the floor directly under the firebox from heating up and expanding (at high temps) which can actually make it rock a bit.. The center expands but the outside of the grill floor does not creating a high spot dead center. This plate prevents this from happening. As I always say, physics sets the rules!

The gas burner was actually designed to pre-heat frozen grills in cold climates not to cook or light the charcoal. It only works to light all the charcoal for grilling.. lighting from the bottom does not work as charcoal needs to burn down into the fuel.. if you light the bottom it can run out with a full basket above it. I do know of customers who bake pizzas at 650 using the burner with an adjustable regulator used on a turkey frier.. but it does not create uniform heat for grilling.. it would make a small sweet spot.

I'm pretty sure for crispy chicken skin you should be using baking powder, not baking soda..