DennisLinkletter

The 21" Supreme is now in production..

I will have shots of the pans inside the grills tomorrow.. I have all types and sizes in ready stock as of last week..

That makes sense.. I understand now.. That tall chimney will really get things going for you.. How/where does the small drum vent it's gas?

Having made charcoal in 55 gal drums before will you help me understand what's the reason for the tall chimney? I believe it will create a lot of unwanted vacuum.. once the wood is heated it will start off gassing and will blow gas under pressure. At this point you cut off the fresh air to keep it from burning. You only want to loose the gas/vapor..Destructive distillation explains it.

Wecome to the forum.. Great to see a couple posting with individual usernames.. I believe you to be our first..

Whatcha mean was not approved? I whole heartily agree!

Thank you for the Kudos.. I can honestly say I never tire of them.. 16 lookin' Good.. Gotta steal that shot for facebook PS You have your tables on backwards.. The square part is in the rear.

Last year the 32" Big Bad won a Top 10 Best Value award on the huge BBQ website http://AmazingRibs.com This year it's on the list for Top 10 Luxury Grills.. Love awards and Kudos! http://amazingribs.com/BBQ_buyers_guide/top_10/2015_top_10_luxury_grills_and_smokers.html

Just ask and you shall receive..

This photo above really demonstrates how well the wide as the grill charcoal basket works in delivering uniform heat for grilling.. This is what it looks like inside.. the SS plate on the bottom prevents concentrated airflow just above the draft foot which results in a hotspot up front. Sorta of an uniform air dispersant plate..

Keeping it simple.. Sea salt, fresh ground pepper and dried parsley.. Reverse sear.. Indirect 225º with coffee wood smoke to 128º Pull wrap in foil and let sit about an hour then sear at 6-700º with cross hatches - 3/8" stainless grates on a Komodo Kamado make it easy. Was more than Awesome.. Tell me this is not what Kamado cooking is all about...

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.