DennisLinkletter

My two cents here is to just put a few, 3-4 holes dead center.. When the wood gassifies, the pressure thru the fewer holes would be greater and the gas travel deeper into the burning charcoal where is can be burned off.. I even started a project to build one of these with actual tubes to get the gas below the burning charcoal to ensure more of it will burn off..

Argh.. Except one that went missing on it's way back east out at one of the largest truckers terminals, I've never heard of one being stolen. I had one guy get all his stainless grates stolen twice.. soon after their newly installed CCT captured some neighborhood kids looking inside for a third go. Hope it turns up.. Sorry for your loss..

The first production run of the 16" grills did not have the Guru faceplate and so the guys thought/assumed incorrectly it did not need the thermocouple sleeve and I did not catch it. Future production of the new Hi-Cap version has both the faceplate and sleeve. The cables will be ok because the two flat areas on the lip have 3-4 mm gap and the hollow D shaped gasket won't hurt them either.. I'll talk to production about how and where we could add a sleeve for you..might have to make it a tad lower to get under the steel step inside the lip//

No but I like the way you think!

Your killing me! Looks great.

We got a bunch of new logos turned in last moment.. May I bother you to take one more peek at a new poll there are some good ones.. Thanks VERY BIG in advance for your time and help. Dennis Vote and give feedback To view designs, vote and give feedback, follow this link: http://www.designcrowd.com/vote/final-poll-for-new-komodo-kamado-logo-has-new-entries New site..

With this font it's absolutely a no go .. I though you were talking about this one..

That was my first thought but then I looked at their page and saw it was completely different.. If the KK grill itself was red I would agree but it's a red flame.. and the two logos look nothing like the other, they also have no flame..

HELP.. I'm using a online service to come up with a new logo for Komodo Kamado.. Will you please give me your feed back on these? Thanks in advance! I've asked the artist that made the first one with the red flame in the KK to make it in all caps too.. http://www.designcrowd.com/vote/iveoutsourcedlogodesignworkvotingformyexistinggrillsmokerwebsitebusinessvotingpoll

In that case.. ask me. I've believe I've heard all the questions over the last 12 years and usually immediately know what the confusion is related to. It's amazing how many/most people do not realize the damper top is more important than the lower setting because it determines the strength of the vacuum the escaping hot air creates. Just like a garden hose can have many different volumes so can a setting on the lower draft door..

Gotta be the most ridiculous thing I've read all week about government spending! Fox News? ARGH! Really news? LOL NOT... Bill O'Reilly should immediately be grilled on the upper flipped over and set down on the coals at 900º dome until only white powder is left! Do clean out your ashes before your next cook as those ashes will be toxic and bitter guaranteed...

Piggy Ribs don't get more moist than that.. Makes sense if you stay just above boiling temps you will have less evaporation.. period. Nice cook Mr M

The hot face service temp is 2,200ºf but the material is considered a consumable at those temps. Blast furnaces need regular maintenance and filling with the refractory patch at those working temps. Your KK grill is designed to last a lifetime at "food cooking temps" not to be used as a kiln. The smoke point of lard is only 370ºf So high temps where you create enough heat to make your grill expand is really unnecessary... There is no escaping physics.. the grill does and will expand when taken to high temps.. This can be confirmed by the small crazing on the smooth grout finish on your grill's lips. High temp blasting your grill from black to grey will be detrimental to it's long life and is not necessary. The inside of a grill/smoker should be black.. it's not dirty. Regularly taking your KK to 900ºf dome / 1452ºf lower to clean your grates is a good way to damage your grill.. Please do not do it..

The refractory hot face material's service temp is 2,200ºf That being said, the hotter you get the more crazing you will get because there is just no escaping physics.. I don't suggest taking the grill over 750º dome.. There is just no reason to do this.. no cooking technique requires this.

If you private message me links.. I can move them here.. I thought I got most of them. Thanks!

Here it is.. A designated Sous Vide area

Thanks Joe for this "fun" cook.. Not really the great KK type of cook I was hoping to get in this section. Have you actually done this cook? Watched the video.. https://www.youtube.com/watch?v=7PwezL_X_S8 The voice over was very colorful.. Kept having Dukes of Hazard flash backs and was hoping to catch Daisy in her short shorts walking by. She was the only reason we watched that show yes? lol The biggest problem with this cook is that the flank steak is not cut across the grain. Going to be very chewy. I'm also guessing that chicken never gets to 165º . he talks about the making sure the pre-cooked ham gets to 130º Highlight for me was the battery powered drill driving the pepper mill.. I'm so doing that! Thanks for this fun cook Joe..

Oh it had all the goodies too vodka, Worcestershire, salt, pepper and lots of spicy zip.. I also asked for it zippy of course.. It was beautiful

I went to a place that served a smoked bloody mary.. I guess they smoke frozen cubes of tomato juice.. However they do it and they won't tell it was awesome!

Sending a container to AU next week.. anybody need any accessories or spare parts?

This is by far my all time favorite rub.. I uses fresh ground spices from WorldSpice.com and use a LOT more chili and cayenne but then again I live in a place where everything except my breakfast cereal has some heat.. I always leave out salt in all my rubs and weigh and salt my meat separately I use between 0.6 - 0.8% sea salt by weight. I coat my ribs with a thick layer of standard French's mustard and then load it up with the un-salted rub for an amazing chewy bark that is out of this world.. Chris Lilly Rib Rub http://today.msnbc.msn.com/id/30686511/ INGREDIENTS • 2 slabs St. Louis-cut pork spareribs • 10 tablespoons dark brown sugar • 3 tablespoons paprika • 1 tablespoon black pepper • 1 tablespoon garlic salt • 2 tablespoons kosher salt • 1 teaspoon chili powder • 1/2 teaspoon onion powder • 1/2 teaspoon cayenne pepper • 1/2 teaspoon ground cumin • 1/2 teaspoon dried oregano • 1/2 teaspoon rubbed sage • 1/2 teaspoon dried marjoram • 1/2 teaspoon dried parsley • 1/4 teaspoon white pepper • 1 cup white vinegar DIRECTIONS Remove the membrane from the back of the ribs. Combine the dry rub ingredients and mix well. Reserve 1/3 cup of the dry rub, then apply the remaining rub generously to the front and back of the ribs. Pat gently to ensure the rub adheres to the meat. Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Preheat the charcoal grill to 235- 250 F. Place the ribs meat side up on the grill and cook with indirect heat, with the grill closed, for 4 hours, or until the ribs are tender. Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub. Cut and serve. TIPS Suggested Wood: Hickory, Oak

This is always a home run.. It can be done with or without the oil.. I do it without because I need my bark. I use mustard as the adhesive for the rub.. I also leave out salt in all my rubs and weigh and salt my meat separately.. I use between 0.6 - 0.8% sea salt by weight. ½ cup ground coffee. ground VERY FINE.. ½ cup kosher or sea salt (I recommend cutting this in 1/2) ½ cup packed dark brown sugar ¼ cup hot paprika 2 T ground cardamom 2 T ground ginger 1/3 cup chopped fresh garlic ½ cup veg. oil or as needed Combine all ingredients except oil in food processor to mix. Add oil to make a thick paste. Rub on brisket and refrigerate 4 hours or overnight. KK Forum Post https://komodokamadoforum.com/topic/2546-coffee-cardamom-brisket/

KK owners, I need your help to put together a list of guaranteed KK knock your guest's socks off recipes/cooks.. No problem to copy and paste another post on the forum. Just want home runs!

And is this something you recommend doing? I'm not imagining meat with no salt would be popular at our table..

That's a lotta Meat... Looks painfully good!