DennisLinkletter

Merry, Happy Holidays to All.. As my lil' one opened up her presents today, I realized I had such a great group of customers and how grateful I was to have them. Thank you all for your continued support.. I really appreciate it. I have a big list of projects for KK this winter. Have a safe News Year.. Keep on Cookin'

Now is always the best time.. I believe we just chatted but if that was not you on the ship.. Please call me ASAP because we have a container leaving next week.

Amazon took them down because they wanted the site to have Https. It's back up now.. Thanks for you help.

KK grills are now on Amazon as of this morning.. Please help out by leaving some reviews over there.. I'm excited about this new way to get KK in front of a larger audience..

Put your meat in cold.. condensation is how the vapor is transferred to your meat.. I don't like the initial white .grey smoke either..

New shot with all five grills scale shown..

Glad to hear your KK and you have been eating so well.. There is a unwritten rule on this forum that if there are no photos it probably did not happen..

We, the family were invited to turkey dinners on both Wednesday and Thursday night.. figured that more turkey was not necessary. We do about 3 turkeys a year.. for salads and sandwiches.. Thank you all for the Turkey day wishes..

I would like to wish you all a Happy Thanksgiving from all of us at Komodo Kamado. We are grateful to have such an enthusiastic group of supportive owners. Gobble gobble to all.. ;)

Whenever I hear about undercooked birds, my first thought is how long was the bird out of the fridge before you cooked it. Especially a turkey that was probably frozen. Even here in the tropics it take hours to get the bird completely to room temperature. Residual cold in the bones has ruined many a well planned cook. Heat is all that matters.. with our without charcoal burning.. A grill heat soaked at 300º will easily bring a bird to 170º.

Thank you for the Kudos.. I really appreciate them. I also appreciate your leaving a review in the Happy Camper's area. Sadly new owners rarely leave them these days..

Nobody has answered this request because nobody has a 19" Grill yet.. I'll get this for you on Monday ;)

It's long overdue and always asked for.. Will you please post your favorite recipes along with the techniques used... Thanks in Advance.. ;)

If you are mostly doing low and slow cooks and roasting the 23" has plenty of capacity for most situations.. Especially because meat can be cooked on all three levels at once but using only the main and upper people get 7-8 bork butts/shoulders into the grill that's 50-60 lbs of meat.. But if you also do a lot of grilling the 32" BB's additional 40% of real estate comes into play and is really nice. I think everyone will agree the 23" grid fills up very quickly when grilling for 4-6 people especially when vegetables are grilled at the same time and some extra space would be welcome. I always point out that most built in the counter, kitchen gas grills are 32".. pretty much standard. 32" is definitely not overkill or considered large in the gas grill world. If you look at the sizes gas grills come in 36, 42, 48 and even 52" a 32" grill is very reasonable. That being said it's absolutely the largest ceramic Kamado grill ever built..

Charcoal always burns at the maximum volume for the given airflow. When you get a steady temp set, make a physical or mental note of the position of both the damper top and the draft door airflow dial is.. this setting will be the same every time. The problem is that if the body of your KK is not completely heat soaked it will give you a false lower reading.. because the body is sucking up heat like a sponge. We have all adjusted up our airflow thinking we needed more heat and over shot our target temps. Just gotta trust it will get there.. especially in the winter when you are starting with a cold body. I came up with a solution for a customer in Alaska whose grill is frozen when he starts.. he now lights a charcoal starter outside his grill gets it raging then sets it on the lower grill on his drip pan to pre-heat his grill.. when the body is hot.. he just pours in a little burning charcoal into the basket. He's worked out how much fuel it takes to get the grill to temp. This way he can have a much larger volume of charcoal heating up his grill and won't later overshoot his target temp which uses so little charcoal burning..

Thanks for the heads up.. Glad they fixe this.. I like smiles ;)

Shots comparing the two larger KK grills..

The people importing my Komodo Kamado grills for the last two years just got too greedy and I stopped shipping with them last spring. I have a previous KK customer in Preston VIC that wants to purchase a second grill. He has arranged to send a container with some other items. This is probably a one time deal.. If you would like a delivery price for the 16.5" Table top or the 19" Hi-Cap Table top grill please just ask. To lessen the exorbitant import cost I'm stepping in and picking up part of the expenses. Freight, clearance etc all in to warehouse in Preston for a 23" grill $280 for a 32" grill $392 23" KK 97 x 89 x 140 t 302 kg 32" BB 112 x 115 x 148 t 528 kg

We've talked on the phone so these answers are for posterity.

Yes, Joe you have been trying unsuccessfully for a couple of weeks but posting just that is unfair because you also know we have been trying to get you the gasket. I'm really sorry for the delay but this a perfect example why the website store shines and really needs to be used. As you will recall I requested you to go directly to the store and make the purchase.. this handles the payment, the details to UPS sends the order directly to the fulfillment department all in one smooth flawless procedure. This never happened. I understand that you were unable to navigate thru the store and had difficulties understanding how to use the site because you wrote and expressed your disappointment how things have changed at Komodo Kamado. When I heard about your problems, I personally billed you on paypal then went to UPS and booked the delivery sent it to the warehouse to go out, Oct 8th.. I understand you appreciated my hands on service from the earlier days of KK but this online store is progress and the only way KK can go forward. Also every time the information get's sent there is a chance for a mistake to happen which as you know it did.. Your first package as you know was sent out with just the knobs.. Warehouse error.. When I learned of this I called you back and we rebooked on the 19th.. as you can see the delivery was booked that day, I'll have to call the warehouse in the morning to see what happened. X I'm sure you understand that I am no longer able to personally send out spare parts for my customers.. But I will happily continue to do it for you Joe, please feel free to call me if you ever have any issues.. please do not wait a month, I need you cooking and posting on the forum. Moral of the story and this is not for you Joe.. this is for everybody.. Please use the store when possible, it eliminates human error.. Please do not sent me requests/orders using the forum PM or website PM.. I really need then in my mail application and I go days at times without logging in there.. Please also remember that the forum and website are two completely different entities/ applications and the login info is not interchangeable ... n74529 n74530 n74531

Great value here folks.. Great for a place to set that plate or utensil while cooking. $80 off a new one

May I ask what kind of roast that was and how many lbs?

Thank you for the bread shot.. I think that baking in a KK is under utilized across the board.. I'm guessing you will get better browning if you put the baking stone i=on the upper grill..

You can straighten them yourself.. Use the rounded edge of a table and slowly little bit by little bit bend it straight.. The secret is to make many, very small bends using the table edge for support. It does not have to be completely straight just straight enough to get thru the hole.. you can make a cut with a sharp knife or razor half way thru the silicone plug and slip it over your cables and leave it on the cable. If you need more space you can carefully drill out the center of the plug before you slice it.

Those look awesome.. I love beef ribs, great flavor and those big bones really bring out the cave man in me!