DennisLinkletter

The smoke is transferred to the meat by condensation.. Try spritzing cold fluid or putting the meat in the grill cold.

I believe I have more tile choices today at one time than I've ever had and because we now sort for uniformity most tiles have 3-4 different versions. Tile colors go in and out of fashion, basically what colors designers are using in bathrooms, kitchens and pool areas. I can use most 25 or 28mm glazed ceramic tiles.. no glass tiles. For 18 months, all grills have been built to order, the tweed patterns do not take longer or cost more than the tile version used. We still do the odd ball tiles from time to time... Did these three in the last 6 months or so..

Here is a great review so I don't have to wag my own tail.. I'll let Forbes do the dirty work for me.. Komodo Kamado Forbes Review

Record shattered: 65 container ships stuck waiting off California Watch the video argh!

The actual insulation and reduced airflow will get you more retained moisture and condensation of vapor for that is the smoked/charcoal flavor. It's not extra because the glazed pot Kamados are not insulated. A dense glazed material by definition is not insulating. Touch a hot one to check. It's not the low airflow that makes the chicken amazing.. it's the large volume of hot-face that holds heat and creates convection heat to cook your birdie from all directions. Moisture moves away from the heat source and evaporates. If the heat source is uniform from all directions your food will have more retained moisture. When convection ovens came out chefs all ranted and raved about how much better the food was.. This is also why KK's bake so well. I love to do my chickens on the upper grate to best utilize this brick oven cooking environment and it's best for browning.

Please don't shoot the messenger... Your grill is a 23" Ultimate not a 32" Big Bad. You have your side tables reversed.. the square point goes in the rear and mimics the shape of the grill.± Best to use maroon Scotchbrite to remove the stains and oxidation on the teak..

Great job Kemi, thank you VERY BIG... you are my hero! And the best line... "and Bob's your Uncle"

It would have to be a metal pipe because there is some heat generated maybe a Y fitting...

LOL that's the black foam shipping protection.. So the crate does not damage the collar..

It's been 9 years since I raised the price of the 23" Ultimate.. It's been long overdue.. Prices need to go up again. The 32" has never had an increase since it was released 9 years ago September.. It's time has come too.. Just some writing on the wall for anyone considering ordering..

Over the last 35 years I've been shipping containers to the US from Indonesia, I've paid as little as $2,250 and as much as $6,400 for the sea freight. It costs another $1,800 to clear customs and have the container delivered and unloaded. Sea freight charges: Surabaya to Long Beach/Los Angeles May 2019 2,850 May 2020 4,200 May 2021 6,900 Mid 2021 9,400 June 1st 2021 11,900 August 15th - 31st $19,500!! Validity only two weeks will go up again... I've been eating it up to now.. but will be forced to add a "Sea Freight Surcharge" to all new orders. And will need to start shipping the grills in two crates so we can stack the smaller ones.

I watched the popcorn shrimp video.. Am I the only one who wondered why he's out in the woods in the mountains cooking seafood? Those shrimp are not from the stream nearby! Things that make you go Hmmm...

If they are missing tiles, 12 out of 10 times they have gone thru repetitive freeze cycles which are destructive to anything with nooks and crannies. Water gets into small areas and when it freezes it expands 9%.. That 9% again and again tears open the solid areas and when water gets under the acrylic jacket into the porous insulation and freezes not only can it loose tiles but the vermiculite insulation can turn to mush also. The tiles are not actually attached to the grill itself but rather the acrylic jacket. Most damage is done from water getting into the damper tops and freezing.. Once water gets into the lips cracks them open and then water gets into the straps and freezes, the grills are pretty much a write off..

Pork necks here are often speckled with inter-muscular fat.. I exclusively use them for pulled pork. The muscle groups are smaller so more flavor too.

You are miss matching them.. the longer rectangle ones create the largest indirect area and only let hot air up the far left and right side. The grill shaped ones create a smaller indirect area and are used for when you need to crank it up for browning and want uniform heat coming up around the meat. For example when roasting a chicken indirect, you would crank it up the last 10 min.

I've learned it's easier to give people what they want than to educate them. I supply them because people coming from the glazed-pot Kamado world think they're very important. The glazed-pot Kamados lose heat through their walls and having more thermal mass inside the grill helps reduce temperature drops when the ambient temperature changes. Because KK's are so well insulated, this is not a factor. That being said I have not used the heat deflector in one of my grills for probably 10 years. I'm confident that using foil to create your indirect area then putting your drip pan on top of the foil on the lowest grate gives you a much better performance.. i.e. less airflow, less evaporation, and more retained moisture in your meat. https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321

When KK was new and we were constantly upgrading the grills, there would be certain changes that someone would see on the forum, then buy a grill and complain it did not have the feature / was not the latest and greatest. This got old, so like software I gave the major changes their own version numbers. At a certain point, I carried so much inventory it made adding features difficult. How do I add a $30 cold smoker port when I had 40 23's and 25 32's without making $300k plus worth of grills suddenly dated.. My solution was to photoshop out the ports until all the grills without them were sold and then put of the photos with ports all at once... When I completely sold out last April, I asked myself is there anything that I would like to add now that I could not add before? It was the top lip protector.. the 32" and 42" grills have enough weight that they close with more force and the lip protection makes sense and I like the look.. Bit more robust.. BTW it was simply one basket/16lbs of charcoal at 235º will burn for 85 hours. The 16 lbs was my dense coconut shell charcoal. During lockup this spring I filled the 42" charcoal basket with almost three boxes of coconut shell charcoal and it ran 215 hours. I'll try to post the documentation soon.. I ran a stopwatch and took shots of the burning charcoal everyday at dusk with the stopwatch running then took a shot of the phone with the stopwatch and my phone for the actual time and date. This being proof for the haters and deniers.. LOL

High-quality insulation reduces airflow which creates better barbecue. Charcoal always burns at the maximum volume for the allowed airflow, if you can burn less fuel to maintain your cooking temperature, you will have less airflow, less evaporation, and Bingo.. more retained moisture in your meat. And that's better barbecue. And commonsense would dictate that less airflow gives the vapor that's released from the charcoal more retention time therefore more opportunity to condense on your food. Condensation of course is how the vapor is transferred to the food. So less airflow not only gives you more retained moisture but more smoke flavor. And that's better barbecue.

Best Happy Father's Day cake ever!

Actually you do need the splitter because airflow will always take the path of least resistance.. The air will simply go thru the open area with no charcoal.. this reduces the responsiveness of the controls also.. Ideally you want all the air leaving the damper top to be forced thru the charcoal. This way minor changes actually affect the volume of charcoal you are burning and the temp.

I'm guessing that your final temp floated up quite a bit from the 115º reading you took on the grate while resting. The meat keeps cooking when you pull it if the outside was getting hit with 450º for 5 minutes.. The doneness on the video definitely does not look like 115º to me.. more like 120-125º

No danger of cracking a tile.. remember these are the exact same tiles used in a pool deck, stairs and kitchen counters. They are VERY strong and durable..

It takes literally 2 seconds to install and remove the side table hangers.. Simply pull the front towards you a 1/4" until the tip pulls out of the hole. swing it out and toss it on the main grate. Done.. Installs just like a doctors stethoscope.. That makes hanging the side tables in the stored position a 5-8 second job requiring no tools.. No where on this planet can two items occupy the same location.. in this hangers situation, people act like this is a design flaw..

The half grate can be used on either side.. if on the right it simply has a 1/4" rod around the perimeter and the handle pointing down.. no biggie..