DennisLinkletter

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.

Looks like the price question was answered a few days ago. How about availability of the pebble black table top 19"? Any thoughts on when the spec sheet will be filled out' date=' covering dimensions and insulation material?[/quote']

We are shipping about 20 of the 19" Hi-Cap table top grills next week, about half are spoken for/pre-sold.

I'm tempted to buy the 16" or 19" table top model. It's going to be used as a smoker 90% of the time' date=' so I'm wondering how it will perform with a shorter distance between the coals and the cooking surface (vs the model with legs). Would there be enough room to smoke a turkey? If so, how many pounds could either one hold? [/quote']

I'm only guessing that a large turkey would completely fill the 16" TT or be too large. The 19" 19" Hi-Cap could hold the largest turkey in even a standing -beer can position.

Compared to the 23" model' date=' how do you expect the 16 and 19 table tops to perform in comparison as smokers?[/quote']

They are all over insulated so while I have not done any tests, my hypothesis is that they all perform uniformly..

New info and photos http://www.komodokamado.com/19-5-table-top/

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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?

Dennis' date=' I hope the new covers will be made with authentic Sunbrella? [/quote']

Absolutely Sunbrella.. There is a distributer here in Surabaya.

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)

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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

Does anybody have a photo of your latch in the two closed positions? I had a leak on the left side of my grill and we think I did not have the latch completely closed. But I can not close it any further with my muscles. I won't to make sure I am not trying to force it too far before I instruct Superman to "Keep Pushing!"

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.

Here's a peek at what's coming before I get it up in the store..

rewiring a 40 lb motor

I talked to Joe himself and he said he is rewiring a 40 lb motor they have to spin the correct direction for KK owners.

He said the 50 lb motor that spins the correct direction works great on KK grills but they overheat on metal grills.

The battery powered ones are not 50 lbs and work just fine so the 40 lb should be fine.

Re: Argh.. Malicious code took down the forum...

When I get a bit caught up with my life and work from the over two months I was on the road in both the States and Thailand, I will be migrating this forum over to a much more stable and sophisticated platform vBulletin.

According to what I've read online ( ) the transfer should bring everything except passwords and logs. Some url's will also need to be redirected. So we will a all need to go thru the password reissue dance via email.

In the mean time, if you are having issues with the forum, please clear your cache.. it helps with all things php.

Please excuse the site being down all weekend..and loosing the last 11 days, I've put back most of my posts. I'll get The Charred and Scruffed post later today..

Happy Labor day to all.. September marks the 10th anniversary of KK..

I had the guys in the factory in August 2003 but took delivery of Harbinson Walker materials first week of September.. Time flies is an understatement.

If there is anything I can do to help you get cooking on a KK please feel free to give me a call.

;)

Argh.. Malicious code took down the forum...

Suddenly I was unable to log into the forum.. when we sent to install the backed up copies they were all corrupt with malicious code.. The latest non corrupt database was Aug 30th.. So sorry to say we lost the last 11 days. I have daily backup service off the server now and have the most advanced protection.