DennisLinkletter

We had some extra space in the container that arrives Jan 28th and so we slipped in some extra grills. I'm guessing there won't be another shipment in the near future. This is what is available..

I'm at the factory in Surabaya and my 6 month old SSD hard drive took a dive and won't load.. I'm back online with a temp hard drive today but still don't have my current mail app recovered. I'm a bit behind in Emails but will get caught up soon..

5698k is right on the money here.. I just posted this to another post so I'll leave it here to be found in future searches... Whenever analyzing temperature I was go back to the basics, combustion is fuel and oxygen. Charcoal is hygroscopic meaning it will absorbs moisture easily even from the humidity in the air. If charcoal is wet, it is easily noticeable because the cook stalls when it hits just over 200° as the moisture turns to vapor. This vapor can also easily be felt by your hands above the damper top and often seen condensing around the collar. Because the problems with charcoal are few and easy to troubleshoot, problems are almost always airflow. The most common airflow problem is created by very small pieces of charcoal and powder being poured from the bag into the charcoal basket. These smalls in a large basket will absolutely cut off your airflow and make a low volume airflow/ low temperature cook impossible. The problem with lump charcoal is that the small branches are over carbonized become very brittle and crumble, filling the bottom of the bag with smalls and powder that will absolutely kill your airflow. I recommend never pouring these into the charcoal basket. In fact for a high temperature cook, I fill the middle of the basket with my largest pieces, and place all the medium pieces around the outside. If I decide I need to use the smalls, I only pour them against refractory cement at the very outside of the basket, never near/in the middle. Another culprit can be ash from previous burns/cooks, it's important to always grab the charcoal basket's handles and give it a good shake before every cook. Not only does the good shake removed ash but it also settles the charcoal so more surfaces are touching this helps when one piece needs to burn into the next. I always put my hands around the edge of the damper top to make sure I can feel some heat/airflow. If you can feel hot air leaving the grill, your charcoal will not go out.. so please always remember that temperature is airflow. My favorite toy for airflow is of course a cheap hairdryer.. As as long as you have shaken the ash out of your charcoal you can blow air down the handles to get things going on a slow burn..even with the heat deflector, drip pan on the lower grill installed .. Nothing is better than a hairdryer, if you want to get things going and raise your temperature.. It can take you from zero to high temp grilling in minutes. The extruded coconut shell charcoal is very dense and needs a lot of heat for ignition. If you lite a small piece of lump charcoal, the size of a walnut and then hit it with a hairdryer, it will glow madly give off enough heat to easily ignite/lite the dense coconut shell charcoal. When you're having problems please always feel free to give me a call... Four two Four 270-1948.

Whenever analyzing temperature I was go back to the basics, combustion is fuel and oxygen. Charcoal is hygroscopic meaning it will absorbs moisture easily even from the humidity in the air. If charcoal is wet, it is easily noticeable because the cook stalls when it hits just over 200° as the moisture turns to vapor. This vapor can also easily be felt by your hands above the damper top and often seen condensing around the collar. Because the problems with charcoal are few and easy to troubleshoot, problems are almost always airflow. The most common airflow problem is created by very small pieces of charcoal and powder being poured from the bag into the charcoal basket. These smalls in a large basket will absolutely cut off your airflow and make a low volume airflow/ low temperature cook impossible. The problem with lump charcoal is that the small branches are over carbonized become very brittle and crumble, filling the bottom of the bag with smalls and powder that will absolutely kill your airflow. I recommend never pouring these into the charcoal basket. In fact for a high temperature cook, I fill the middle of the basket with my largest pieces, and place all the medium pieces around the outside. If I decide I need to use the smalls, I only pour them against refractory cement at the very outside of the basket, never near/in the middle. Another culprit can be ash from previous burns/cooks, it's important to always grab the charcoal basket's handles and give it a good shake before every cook. Not only does the good shake removed ash but it also settles the charcoal so more surfaces are touching this helps when one piece needs to burn into the next. I always put my hands around the edge of the damper top to make sure I can feel some heat/airflow. If you can feel hot air leaving the grill, your charcoal will not go out.. so please always remember that temperature is airflow. My favorite toy for airflow is of course a cheap hairdryer.. As as long as you have shaken the ash out of your charcoal you can blow air down the handles to get things going on a slow burn..even with the heat deflector, drip pan on the lower grill installed .. Nothing is better than a hairdryer, if you want to get things going and raise your temperature.. It can take you from zero to high temp grilling in minutes. The extruded coconut shell charcoal is very dense and needs a lot of heat for ignition. If you lite a small piece of lump charcoal, the size of a walnut and then hit it with a hairdryer, it will glow madly give off enough heat to easily ignite/lite the dense coconut shell charcoal. When you're having problems please always feel free to give me a call... Four two Four 270-1948.

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