DennisLinkletter

Re: Roti install question Help Shaft Length problem: I've been trying to match shafts with at least three different motors. I've recently sent all the shafts to Joe at one grill and he'll match them up before they go out. He said that the motor manufacturer is unable to always source the same sockets so they use what they can get. With traditional rotisseries it does not affect how they work.. It of course messes up our KK's system. Bracket hole alignment issue.. Never been told of this one although while not ideal it should be easy to modify it so the motor does not slide as far onto the glides.. this will center the shaft in the hole.. I'll call Joe again on Monday..

Re: Roti install question Help Yes that new bracket is for a different bolt pattern.. The 2007 model has two bolts.. I'll need to see if we have any or how we can modify a new one to work..

Re: My new cook area ! Looks Great.. I'd love a better lit more KK centric photo of this for the new site, Pinterest and Facebook..

Re: I was robbed again.. ;-( I was worried sick until I confirmed I had not lost any data.. Now I just need to make sure this never happens again and my family is safe. The local thieves are not above killing someone who sees them to make sure they can't be identified later..

Argh.. Argh and Triple Argh! We were ROBBED AGAIN this morning... I did my typical night shift, went to bed at 4am.. Let my (worthless watch) dog out the back door to pee and went to bed. Came out the next morning to find burglars had come over my razor wire sided wall with a ladder stole my 2 MacBooks, my briefcase with my passport, a full wallet, Sai's fully loaded purse, my new Sony NEX 7 camera and a nice throw blanket on the couch..Go figure ;-( Three years ago when probably the same guys ripped me off they also stole all my backup hard drives.. That hurt the most.. loosing a bunch of photos of my kids growing up. This time I had a remote wifi backup and I even have a backup from that morning.. Did not loose even one file but it has taken me almost two days to transfer the information and index it. Second time in three years.. Gotta get more serious about security.. I have an appointment next week with some security guys and insurance guys.. I'm told the trick is to put lasers on all the walls and have flashing lights and sirens go off when they are tripped. Same night an AU guy was stabbed multiple times but lived during a burglary. Sad side note.. We were supposed to go to Singapore Tuesday for a holiday with the kids.. since I no longer have a passport.. I'll be a couple days late 2013 can only get better!

Re: kk32" That post is now in the private owner's area.. Please write me directly for information about the 32" Grill.. I have not actually released it although I have taken a few orders.. but they are in limited production. 23" • Upper Sear 274 sq" (1,768 cm2) • Main 375 sq" (2,420 cm2) • Lower 329 sq" (2,122 cm2) • for a total 978 sq" (6,308 cm2) 32" • Upper Sear 418 sq" (2,698 cm2) • Main 576 sq" (3,716 cm2) • Lower 544 sq" (3,514 cm2) • for a total 1,538 sq" (9,928cm2)

Re: Lid latch Hi Michael.. Do you know that the latch has two positions? The first position is just a catch when the lid is gently closed. The second is when you press the latch paddle towards the body of the grill.. The roller in the top latch will roll over the cam in the lower catch and pull the lid tightly closed. If you can press down on the lid after putting the latch in the second position you can lower the lower catch. Best to put two pieces of masking tape left and right, then draw two likes showing the current position so you can see how much you are moving it.. Loosen the two acorn nuts and gently tap it down just a bit.. Please feel free to call me if you have any questions..

Re: Now Available - 304 Stainless - Komodo Rotisserie Basket On the way...

Re: Pizza Stone - direct or indirect? Direct heat to the baking stone will heat it faster and keep it hot more efficiently.. As heat is airflow, it's important to use larger pieces of charcoal.. dumping the smalls from the bottom of the bag will restrict airflow and make it difficult or impossible to hit high temps.. golf ball and up chunks are best. If you have smalls pour them only around the very outside of the basket. This will still let large a volume of air travel thru the basket. Remember there is no airflow until you close the lid.

Re: Pizza Stone - direct or indirect? I use the pizza stone on the upper grill.. Easier to put them on and take off as well as taking advantage of the convection heat coming off the ceiling.. The thicker the crust the lower the cooking temp.. 1st pizza will tell you if you need more or less heat.. If the top burns before the crust is ready turn it down.. if crust burns before the top is finished turn it up.. I control high temps with the damper top completely..

Re: wood as fuel Your KK is not designed to burn wood with the lid open.. the wood gas/flame will super heat the lip and acrylic grout.. Not a good thing for either. When wood is heated the first organic materials that turn to gas are creosote, acid and tar.. If this gas is mixed with air it burns in a clean flame.. this won't occur if the lid is closed.. it will turn into very dense, sticky, very bitter smoke. This material will condense on the inside of your grill.. and give off nasty flavours every time it is heated and turns to vapor again.. Please trust me, you want to off gas any wood before you put it in your grill.. That goes for your smoking wood also.. The reason so many rubs and sauces are super sweet is to balance this bitterness from the primary grey smoke.. If it burns your eyes and makes you smell like an ashtray.. you don't want to eat it.

Re: Can I sear steak the day before for Beef Wellington? My 2 cents would be yes absolutely sear the day before.. You would still get all the flavor boosting from the Maillard reaction/effect..

Re: Everyday Misc Cooking Photos w/ details These days I start with one cupful of charcoal in an empty charcoal basket and light it. I throw five or six golfball sized chunks of smoking wood on top of the burning charcoal, hit it with a hairdryer to heat the wood and get the wood flaming.. The first materials to burn off are creosote, acid and tar.. These burn your eyes, stick to your clothes making you smell like an ashtray and taste bitter.. My guess is this nasty bitter smoke is the reason most BBQ rubs and sauces are super sweet.. they are trying to balance out the bitterness from this grey primary smoke.. I keep enough airflow on the wood to let it create flames to more quickly burn off these nasties.. When the flames start to die down.. I stop the air flow, which changes the burn from flames back into smoke.. when it's thinned considerably and almost gone I grab a few burning pieces of charcoal and set them on the edge of my firebox and I pour the new charcoal on top of the now cleaned up smoking wood (it keeps smouldering) I toss the burning charcoal sitting on the edge of my fire box on top of the charcoal and set my chilled as possible meat on top.. I'm now in translucent, secondary vapor stage and this is what I want to condense on my meat.. I leave the meat cooking at low temps 225-245ºf until the meat hits about 150º at this point most of the vapor from the smoking wood is gone, the meat is too warm to get much more condensation. I now bring it up to 350ºf because I want to get thru the plateau, it's evaporation and to 190º as quickly as possible.. PS when doing chickens I bring them to room temp first and while I'm cleaning up my wood, burning off the grey smoke.. I put my room temp chicken in the freezer for ten minutes.. this of course chills only the outside of the bird and helps get more condensation on my birdie.. If I want to really impress guests, I do this with steaks and clean smoke my first step of a reverse sear..

Re: First cook on KK - RIBS - Need advice With everything except ribs I cook to temp and pay little attention to time other than to get a general idea of the finish time. With ribs I do a physical check for doneness.. Using tongs I grab the rack from the end with the end of the tongs at about 40% in.. Then I bounce the rack up and down to check how flexible they are.. when the meat just starts to tear they are ready. If you want them to fall off the bone wait until the meat breaks and the racks fold.. I like it when the meat will tear just enough that the slit slowly opens.. My wife likes them with more tooth, so I pull them when the surface first shows tiny tears but won't spread or deepen..

Merry/Happy Holidays and a Happy New Year from myself, my family and all of us here at Komodo Kamado. We all feel blessed to have so much support from our customers and forum members... For this we thank you. 2013 will be a big year for us with the release of new products and a new much more user friendly website.

Re: Gen 2.6~New Prices posted.. Gen 2.2 prices until Dec 1st I have actually been building them this month.. I've already started taking orders just not publicly released the model. We need to build about 10 to be able to price them properly.. Yes all the accessories are upgraded and new ones like a half main grill and huge heat deflector that completely closes off the center of the grill. I'll drop you a note..

Re: KK~ How to install your roti motor video Heylo Jim, Merry happy to you and yours.. Argh and double argh.. Yes trying to match shafts with at least three different motors has been the cause of more frustration than you could ever imagine. I believe I have found a different solution than yours to send the motors to Indonesia to be matched up first.. I've sent all the shafts to Joe at one grill and he'll match them up before they go out. He said that the motor manufacturer is unable to always source the same sockets so they use what they can get. With traditional rotisseries it does not affect how they work.. It of course messes up our KK's system. Sawing thru 304 stainless is a biatch.. for this I apologise..

Re: Heresy? My 2 cents... If you would like to maintain more moisture in your Q, I recommend you brining, putting the meat in cold and cooling at a lower temp 225-250º until the meat hits about 145º and then cranking it up to 350º to speed up the time on the plateau (reduce evaporation) and get you to your target of 190º then immediately wrap in foil, wrap in a towel and throw it in a cooler for a few hours..

Re: Heresy? May I ask what the reasoning to put it in the pot was? For maximum transfer of the vapor from your charcoal and smoking wood to meat you want as much surface area as possible and to be as cold as possible.. Throwing it in a pot reduces this valuable condensation from happening.. That being said I want one of those posts for stew!

Re: Standing Rib Roast This can absolutely be done in a KK.. but your numbers will not be the same.. That being said I would never put a standing rib roast into anything without a probe.. but I'm a fly by wire guy.

Re: New here Thanks for the Kudos.. I never tire of hearing customer's excitement when they receive their grills.. As far as the taller part, trust me it sure beats bending over to reach your grill..

Re: Indirect with the Drip Pan The difference will be the pan heats up and your drippings will burn and create smoke.. which might not be the flavor profile you wanted to add.. That being said there is a post on the forum somewhere about wanting the burning fat from chicken flavor added.. I use only the drip pan when doing a reverse sear..

Re: New here

Re: New here Charcoal always burns at the maximum volume for the given airflow. I'm guessing you did not change your settings, so my hypothesis is that your airflow was reduced because of ash build up caused from not shaking out the ash before your cook or your charcoal had lots of smalls that clogged with ash created during the overnight cook.. My cooks are usually +- 5ºf from where I last saw them.

Re: New from Sedona Ahh Craig, Please don't take this personally.. I would rather have the watch analogy be Komodo Kamado the Patek Philippe of grills.. but then again nothing wrong with a Rolex except they can't keep time.. Welcome to the forum Jim, nice speaking with you the other day. I'm looking forward to you getting and cooking on your grill. Jim was one of only a handful of customers I actually video chatted with on Skype.. It's great to have a face on the other end of voices..