DennisLinkletter

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!

Re: More meat more cook time?? My hypothestimate is that it will take more BTU's to bring a larger volume of meat to temp. If we think of them as big heat sponges.. more heat will be necessary to bring them to your target temp.. If you maintain the same temps that you do for your 12 hour cooks, I'm guessing it will be the same.. You will definitely burn more fuel. Please take some shots..

As the first migration was less than Ideal, we need to toss that and start again. We will be doing the migration in a previous version of vBulletin and then once we have confirmed it's all copacetic I'll upgrade to the new version. ;) PS from the emails I received, many people went to the website to change their passwords rather than to the forum. The two are completely different sites and not interlinking. You will need to change your password at http://komodokamado.com/forum I'm really sorry about having to do this new password routine again in a day or two but that migration was just too corrupted.

Re: Smoke - What's it all about? First of all all woods have different flavor profiles.. Some of course have much more mild primary smoke and some will make smoke that makes your food inedible. You have probably heard about my burning larger chunks of wood outside the the grill in a charcoal starter until the gas/biofuel is burned off.. then putting it into the grill. This is what a lot of old school BBQ joints do.. this ensures they will still have all of the secondary vapor that can be lost from over carbonization. And remember that it's condensation that causes the vapor to stick to the meat so once your meat gets hot this transfer becomes less effective. That's why I always put me meat in as cold as possible if I'm cleaning up the smoke.. I think the chips are a total waste of time.. Poof and they are all gone..soak them and you get some steam first then same poof..

Re: KK Covers coming?

Wood has organic volatiles, these are what creates the smoke or actually vapor that condenses on your meat to create the smoke flavor. When the wood is heated, different materials turn to gas/vapor at different temps.. Think of the burning process as destructive distillation of wood. The first materials that turn to vapor are wood-tar creosote and tar acids. This smoke has very large particles, without oxygen it presents it's self as thick grey smoke. It readily sticks to your clothes and burns your eyes.. this does not taste good (except to Texans who design their rubs to counter/balance this bitter taste e.g. mesquite) I call this thick grey smoke, primary smoke. The vapor just after the grey smoke becomes translucent is what we're after.. This secondary organic material turns to vapor but this vapor is now translucent turning to transparent and in sunshine can appear to be blue. This is the money vapor.. If you meat is the coolest object in the grill this vapor will condense on it. This will give your meat the added flavor profiles that make food cooked with charcoal so desirable.. You want to pair your wood and charcoal flavor profiles with your meat and rubs just like you pair your wine to a meal. Hope this helps..

Komodo Prices 32" Big Bad......................$5,900 square tiles, $6,100 pebble & bronze metallic tiles 23" Gen 2.6 Ultimate.......$4,260 square tiles, $4,440 pebble & bronze metallic tiles 19" Hi-Cap Lil' Isla..........$3,400 square tiles, $3,550 pebble & bronze metallic tiles 19" Hi-Cap Table Top.....$2,840 square tiles, $2,940 pebble & bronze metallic tiles 16.5" KK Table Top.........$2,080 square tiles, $2,150 pebble & bronze metallic tiles The pebble and bronze metallic tiled grills have a surcharge.

Over- built and over-engineered just like the full sized KK grills. The button cute 16.5" is great for quick small cooks. The High Capacity 19" is a brute with amazing capacity under it's massive lid. n68806 n68805

Re: KK Cover? I have three suppliers making up different samples.. I will have covers for 23" and 32" grills as well as cabinets shipping with the next container. I'll be making a post and sending out emails to take color preferences in the next week.

Re: Lots of BBQ today Love the ABT's great grill full of finger foods..

Re: Ash Deflector Multiple standard heat deflectors for the 32" BB Standard heat deflector.. Lets hot air raise uniformly around the outside of the grill (A bit too far forward in this shot) n67534 n67535 Big cook heat deflector.. Lets hot air up only far left and right.. making a huge indirect area. You can pile meat front to back and really fill'er up... n67536 n67537 The half grill can be used above the lower for a higher shelf while grilling on the lower..

Re: Latch Position Hi Gloria' date=' I need to update the owner's manual with these photos.. Don't feel bad I assure you you are not the first. I can also assure you from the photos that your latch was not fully closed.. Right out of the crate they can be tight enough to make one think it does not go further.. The CNC cut and folded latch is much stronger than your hand.. can't break it with your hands. [img']http://komodokamado.com/forum/filedata/fetch?id=67532 As you can see the latch touches the body when fully closed.