DennisLinkletter

So I'm told that we have 5pcs for the 23" and 7 pcs for the 32".
Will get costing soon and put up on the site..

Let me check where these are..

On 1/2/2022 at 8:26 AM, Poochie said:

Happy New Year to everyone here. Let's start Dennis off right and all of us order another Komodo Kamado!  

I love the way you think!   

I bought a Solidteknics pan a few years ago.. had some kind of gold finish on it.. The first issue I had was how thin and cheap feeling it was then the gold color started to come off and I gave it away.. I like my pans to have heft to them.. at least the bottom. This was stamped out of thin sheet.. I'll stick with my lodge pans..

There is a KK facebook page.. that being said they don't show my posts to hardly anybody organically anymore.  I have to run ads that used to be very targeted but now Apple has removed Facebooks ability to collect data not as much..

On 12/7/2021 at 11:30 PM, PaulW said:

I'm wondering if anyone has had any experience mixing coffee char lump in with cocochar in the basket for a low and slow cook.  My concern is temp spikes with the differing burning properties of each of them.

Charcoal burns at the maximum volume for the given airflow regardless what the properties of the charcoal are.
The same airflow will create the same BTUs.. The more dense the charcoal is the less of it will appear to be burning, the less dense will have more burning..

5 hours ago, johnnymnemonic said:

I heated the KK back up again today and regrouted the vent holes.  The video says "it's a bit scary" - Yes a bit scary when you just leave it looking crusty. 

 

The secret here is to use VERY LITTLE.. LESS IS MORE in this case.. and when it's half dried clean it up to look like you want it.. MUCH  easier than trying to achieve the same look after it's dried.. remember the holes you are filling are the size off a needle. 
A grain of rice volume is more than enough.. To hide any calcium/white deposits mix a drop of water to a kidney bean volume of grout and use this as paint to cover the white residue that is in tiny holes in the material which makes it impossible to wipe off..

The volume of insulation/ wall thickness is the same in ALL models  from 16-42".  It will take a bit more BTU's to heat soak the walls,  but from that point on they all burn very little charcoal to maintain low and slow temps.. To give you an idea.. A 23" with my dense coconut shell charcoal can go 85 hours at 235ºf on a single basket.  The 42" with a much larger basket can go 215 hours at 235ºf on a single basket! The only time charcoal consumption is noticeable is when you are grilling at high temps and then the KK consumes charcoal at the same rate as every other grill.. but using the charcoal basket splitter helps to reduce consumption because you only need to light and use an appropriate volume for the meat you are cooking.. Crank it down and a 42" is suddenly cooking with the same volume as a 23" with splitter.. I've never heard of anybody commenting about charcoal consumption in a KK except when baking Napoleon pizzas at very high temps 800-900º.. these actually should be done with a baking steel at 450º will get the same leoparding on your crust.. much safer and less fuel.. 

They have been shipped..

It's not the moisture but the temp of the meat that helps with condensation.. After about 145º it's not getting anymore smoke.  Another problem can be if you are seasoning heavily and very little of the surface is exposed.. For some reason the best smoke  rings happen if you don't open the grill during the first 4-5 hours.

Please also remember that the vapor you are trying to create is also in your charcoal. For more smoke flavor remove any charcoal that you have grilled with and replace it with fresh charcoal. Once you burn your charcoal over 450º the organic material that makes the smoke  flavor is greatly reduced.  Above about 450 you will see flames on your charcoal..that's your flavor turning to vapor and burning off..  

Use a jaccard meat tenderizer to pierce the skin.. makes it easier for the fat to render out..
Baking powder is slightly alkaline, helps to raise the pH level of the chicken skin. This in turn allows the proteins to break down, and broken-down protein equals faster browning and extra crisping.

Very few tiles get the two grey colors.. dark mustard was before the acrylic grout. Pretty much everything we do now is black.

It's a cold smoker because it does not generate enough heat to cook something.. that does not mean that you can't use it for smoking while cooking low and slow.
It works great for that too.. The secret with keeping the wood smoldering is to microwave the wood until it stops steaming or starts smoking. Especially in humid  climates.. Removing the last little bit of moisture in it makes all the difference.

Would be really easy to make up a draft door with a tube and bracket welded to it that the male cold smoker tube could slide into.

We've already done this for the 19" Gas burner

The smoke is transferred to the meat by condensation.. Try spritzing cold fluid or putting the meat in the grill cold.

I believe I have more tile choices today at one time than I've ever had and because we now  sort for  uniformity most tiles have 3-4 different versions.  Tile colors go in and out of fashion, basically what colors  designers are using in bathrooms, kitchens and pool areas.  I can use most 25 or 28mm glazed ceramic tiles.. no glass tiles.  For 18 months, all grills have been built to order,  the tweed patterns do not take longer or cost more than the tile version used. 
We still do the odd ball tiles from time to time...
Did these three in the last 6 months or so..

BTW this instructional video and the interface is new..
 Tried this before and it was problematic to say the least.
Much easier now..

*Instructional video - how to leave reviews with your cell phone or computer*

People often ask me if there is anything they can do to help. We have this new application that easily records an audio answer to questions using your smart phone, you can also record video if you like.  No special skills required. Just talk into your phone.
I believe this is a great way to share your enthusiasm about your Komodo Kamado with others.. and of course a great tool for us. 
When entering your name please put Komodo Kamado as the company name if you don't want to use yours.

***Instructional video - how to leave reviews with your cell phone or computer***

Please just give one a try.. if you don't like what you have done, you can delete it and try again. 

Thanks in advance for your help, I really appreciate it.

 Simply click on the questions below 

What were your first impressions when you uncrated your KK?

How do you explain your KK to others? 

How did you find Komodo Kamado and decide to purchase one of our grills?

If there was one piece of advice you'd give to a person who's on the fence about purchasing a KK, what would you say?

To a wife who is thinking about giving a KK to her husband who cooks on gas, what would you say to reassure her?

What was your buying experience like?

How does the KK rank for you as the best cooker for the job?

What kind of feedback have you had from friends and family regarding your KK?

How has your social life changed by having one of these grills?

How’s cooking on your grill been so far?

What was the best meal—talking just food here—your ever made with the help of your KK?

What was the most memorable meal/grill/event/cookout you ever had with your Komodo Kamado?

Some KK owners report being far less impressed with meat served by restaurants after getting used to grilling with their KK. Has that been your experience?

If you have a 2nd KK or if you did, how you would use it?

Can you share any unexpected ways your Komodo Kamado grill impressed you, or performed beyond your expectations?

Got a story about a friend or family member who was so impressed with your Komodo Kamado grill that he/she just had to purchase one too?

What has your experience been in dealing with the Komodo Kamado company?

Share any KK story here..

 Think of a great question?  Would love to hear it..

Thanks again!

Here is a great review so I don't have to wag my own tail.. 
I'll let Forbes do the dirty work for me..
Komodo Kamado Forbes Review

Record shattered: 65 container ships stuck waiting off California

Watch the video argh!

On 9/17/2021 at 12:25 AM, Tuck said:

Chicken always came out nice and moist on my Primo but this was next level. Hard to believe that the extra insulation and reduced air flow can make that much of a difference but it does. Best chicken I’ve ever grilled! I love this new grill! 

The actual insulation and reduced airflow will get you more retained moisture and condensation of vapor for that is the smoked/charcoal flavor.  It's not extra because the glazed pot Kamados are not insulated. A dense glazed material by definition is not insulating. Touch a hot one to check. 

It's not the low airflow that makes the chicken amazing..  it's the large volume of hot-face that holds heat and creates convection heat to cook your birdie from all directions. Moisture moves away from the heat source and evaporates. 
If the heat source is uniform from all directions your food will  have more retained moisture.  When convection ovens came out chefs all  ranted and raved about how much better the food was.. This is also why KK's bake so well.  I love to do my chickens on the upper grate to best utilize this brick oven cooking environment and it's best for browning.

1 hour ago, cavedweller said:

I was very fortunate to buy a Big Bad 32" used from someone who had used it twice (maybe once).

Please don't shoot the messenger... Your grill  is a 23" Ultimate not a 32" Big Bad.
You have your side  tables reversed.. the square point goes in the rear and mimics the shape of the grill.±
Best to use maroon Scotchbrite to remove the stains and oxidation on the teak..

Great job Kemi, thank you VERY BIG... you are my hero!

And the best line...  "and Bob's your Uncle"

On 3/5/2021 at 5:11 AM, Syzygies said:

 

It would have to be a metal pipe because there is some heat generated maybe a Y fitting...