DennisLinkletter

That image really highlights how the 32 BB is the perfect size for those who grill often.. For low and slow the 23 can easily do over 50lbs of meat on two levels but for grilling it fills fast. Thanks for that great image..

Three of the four Links celebrating the Hallow day in Bali..

Took me 30-40 minutes of arranging to get it all to fit.. Those are dead mini ants around the gasket.. They are drawn to the cold and then die..

Argh.. You're killing me.. Caviar and white truffles followed by chunky peanut butter dipped in chocolate.. Sounds like you have died and gone to heaven! Can't read the label but I'm bet that wine you paired was killer too..

For the last 5 years AU Tokusen Wagyu Tri-Tip has been my go to beef to knock guests socks off. People usually say it's as good or better than any beef they have ever eaten. Years ago I ordered a brisket and was disappointed to be given about 50% of a flat. I'm a burnt ends guy so it really took the wind out of my sails. On my birthday I was promised by the distributer a full packer brisket and last week the call came in. They had 6 and I bought all 6 plus 18 Tri-Tips. I can't begin to express how excited I am.. Here they are in all their beauty.. These are big boys... 6 brisket were 94.8 lbs or 15.8 lbs average Just a peek of the marbling inside Can never have too many good Tri-Tips

You had me at Bacon.. Did you really need to take it all the way to home dipped chocolate fruits? Killer as always!

The boxes are hand packed with only medium to larger pieces.. Larger than usual because I wanted pieces that are less carbonized and still have lots of organic material for flavor.. Sorta like smoking charcoal. No sense in buying it for the flavor and using well carbonized pieces that impart little flavor.. My new high compression charcoal extruder from Thailand is in the factory.. I have plans to make coco char with smoking chips extruded in it.. Hopefully we'll end up selling Coffee, tamarind and apple smoking charcoal. Having the wood incorporated into the charcoal should produce very clean smoke because the gas will immediately burn off and not create bitter vapor..

Here it is.. Careful.. Dome 900º ~ Lower grill 1452º!! Dome Tel Tru Pegged 900ºf ?? Lower Grill 800ºc = 1,472ºf http://komodokamadoforum.com/topic/4973-careful-dome-900%C2%BA-lower-grill-1452%C2%BA/?hl=%2B1452%C2%BA+%2Blower For Neapolitan style pizzas.. Try using 1/4 plate carbon steel for a stone.. Cooks hot and very fast at lower temps! Maybe I should start shipping them.. 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.

MacKenzie.. Our Julia Childs of the Kamado world! Diversity like nobody's ever seen.. Flawless execution.. and amazing lighting and photography! And everything looks soo tasty/yummy!

The only change I would recommend is using ScotchBrite instead of sandpaper.. I have removed some of the soft wood and raised the grain to give the tables a special texture.. (It can be seen in the images bottom two images in the first post) sanding with a block would flatten and loose some of this natural texture.. I like the way you did not put on too much finish.. I like an "in" the wood not "on" the wood finish/look.. Great Job!

That one shot when clicked on really shows the beauty of that tile.. Sorta like Gold Snowflakes.. Click on this or the image up top of the tiles to really appreciate it's beauty..

What to say? LOL Love it!

Awesome bake.. Thank you.. Posted on the KK Facebook page!

FYI.. that is a double bottomed drip pan! Tap on one side.. can't feel it on the other.. LOL

Thank you for the kudos.. I'm at the factory today and will pass this on in the morning meeting. Trust me we are very much human here and have made every possible mistake over the years.. In fact the first 5-6 years our problems were our education and feedback but as long as we learned from them, the problems were a positive step forward.. We were treading unknown waters, using materials in new ways and definitely not in ways they were originally designed for. But I really loved the challenges and early work on the grills.. I would lay awake at night dreaming of new things we could do and better ways to fabricate the grills.. (still do;-) Trust me these are very much hand made from the molds all the way thru and while I strive for great fit and finishes.. we are constantly finding little things that need improvement.. The lip and CNC metal work was digitally created but even the bodies were hand shaped using templates I generate in my mac.. not using CAD programs.. in fact I've always used CANVAS since the early 90's for all my furniture and grill design.. My customer service got away from me last year. I get from 20-60 emails a day on average.. it's really easy to get behind. I really dropped the ball in a few cases.. I simple just got buried.. I now use a text expander and have scores of bottled replies that I can quickly insert and I use Dragon Dictate and try to limit my typing to correction the mistakes.. I've also turned the corner admitted I needed help.. (giving up control is tough) cried out for help and now have a young man Hartono who hammers out customer service issues for me full time as well as two gals in the factory who now handle all the spare parts and UPS. We have a new inventory system that is integrated into the webstore and fulfillment warehouse..we have almost worked out the kinks.. it's months late rolling out but we should soon have all spares and accessories live. We've also recently installed Zendesk a customer service application that collects data from both the chat and emails and lets me sort, delegate follow progress on them in one simple page. Hopefully these steps will ensure that customer's needs will be handled in a timely manner.. Once again thank you from all of us sat KK for your patience, support and help over the years..

It's been really frustrating because the exact socket size, depth and position in relation to the bracket varies even on the same brand and model motor from shipment to shipment.. Had to work around those issues.. Always focused on the shafts but this new solution covers all bases..

Here is a little quickie I made that shows how well the new new adjustable roti motor bracket works.. https://youtu.be/sJzss5D-kaY

Wow.. I never knew containers went from Surabaya directly to Hong Kong.. I thought all boxes went to Singapore first and got on the motherships there.. Must be a Canada thang.. Learn something new every day..

This can be made up for a 16" TT.. LOL Just saying!

I'm out and my supply here (a full truckload) was left outside and got a mold/fungus that turned it to balsa on the way to powder.. It's a common infection.. can't let green wood sit on the ground/dirt and need to spray it down when it comes in first with acetic acid/vinegar, then baking soda solution to inhibit growth.. The acid works on some spores the alkaline on others.. We also do this for meranti and merbau wood. We have two new regions in Java that are scheduled to be cut down but won't start until mid-Oct. have not been able to find the coffee wood anywhere because if left in the field to rot it will be powder in 6-8 months.. Nature takes back all.. and they also often just burn it in the field. i'll have it again soon and will store it indoors. I'll be selling it commercially too.. Might even get a chipper and make pellets! Soon my friends.. soon..

Love seeing them in their new home.. I gotta laugh my son's name is Dexter!

Congrats to the KK crew! Making me sooo proud...

Cut me I bleed Apple juice.. I've never owned or learned how to use a PC. Windows is an alien world for me.. That being said, I never jump into a new OS until all the kinks have been worked out.. I usually wait about a year.. There is rarely anything in the new OS I can't live without.. and I never use a completely ground up new OS on computers a couple years old. I have staff computers running old systems and apps that I pass down long ago.. They are fine with the dated software.

Textbook cross-hatched grate/grill marks.. That's what those 3/8" rods were made for. Great cook!

I love how you start with a chunk for each chip and build up from there.. Every chip will be a complete bite.. So often only a few chips have all the ingredients.. Looks great