DennisLinkletter

On 10/16/2020 at 1:54 AM, tony b said:

Definitely get the Sunbrella cover for it. Good insurance policy.

As far as customer service goes - you won't find better anywhere, by any company, than from Dennis. He's the "textbook example" of superlative customer service. You can contact him practically 24/7 (we don't think he actually sleeps! LOL!) and he's always there with answers to questions, helps solve problems and makes things "right." There's no "up sell" when talking to him about buying. He'll work with you to make sure that what you get is exactly what you want/need - size, tile style & color, accessories. Simply put - he's f-ing amazing! 

Ahh Shucks.. Thanks for the Kudos!   

I'm guessing you are pouring the charcoal directly from the bag into the basket.  The small pieces are settling into the airflow channels and restricting your airflow/ temps.  Best to pour the charcoal into a box shake a few times, then use the medium and larger pieces.
Open the damper top, close the lid.. remember the airflow does not start until you close the lid. The hot air exiting the damper top creates vacuum (forced airflow) and gets everything going.
Using the KK baking stone you will want to try 550-650º for a medium crust and thicker pie.  If it's too hot the top will burn before the bottom gets leoparding on the crust. if not hot enough the crust will be done before the top is cooked.  For Neapolitan cracker crust pizzas you will want to use a baking steel (carbon steel) at 450º this will give you the same heat transfer as a traditional stone at 900º+.

My staff will send you a new bracket.. The one you have should have been tossed.

That end  of the roti  spit is adjustable. If you look closely there is a  round nut with flat sides right before the square part of the rod. Turn the round part with  some vice-grips or pliers and it will loosen. Adjust the length so that when the left spring loaded plate is compressed the shaft just clears the body on the right and goes into the drive socket.

The spit and cradle are adjusted the same..

It's a HUGE improvement over the bolts... Very pleased with this one.

Here is the new and MUCH Improved Cold Smoker Bracket..

These can be used of course with existing cold smokers.. They will be an inexpensive upgrade.
Quick, easy.. no tools!

Just a note.. the baking stone and the baking steel are for different pies..
The steel is for the no yeast, flower and water, cracker crust Neapolitan pies..  very hot surface, quick to leopard the crust. 
It's NOT for the medium crust, yeast raised dough.. The baking stone is for these pies and baking bread. 

It's not that the plate shifted, it's that the food grade silicone gaskets get a bit compressed over time and exposure to high temps causes it to shrink a bit.

That being said, I have many, many grills out there with the original gaskets well over 12 years old. I know this because I don't sell that many new ones.

But when the grill is latched in the second position, simple press firmly down on the handle.. if it moves down at all.. You need a latch adjustment.

While I grew up in Laguna, my family was from SD. My great grandparents lived inside Mission Bay, third house from the jetty. My great grandfather had a large pharmacy in the gaslight district during the depression. My grandfather Art grew up in SD and went to San Diego State where he was the center and captain on the SDSU basketball team which won the state championships.  

I'm on it.. I'll get it live again ASAP

Is this still  available?  I'll put it on Instagram for you..

Is this still  available?  I'll put it on Instagram for you..

My standard line is that if you don't use your drippings for Au Jus or gravy it's a waste.  You can also make an awesome roux inside the pan with the drippings and what's left.  I can't imagine doing a rib roast and not using the drippings.. Lotta great flavor there..
also added what's there and a smidgen of the fat to my pulled pork. 

Moving the Forum to a new Server Monday at Midnight (PST), please expect it to be offline for a few hours.
It should be zippy again after..

We are going to migrate the forum to a new faster server Monday night, It will be down for a few hours starting Midnight PST.
Thanks for your heads up.. It should be much more zippy after...

Just sent this to my forum Wizard..

thanks for the head's up..

Here is a video of the generator blowing.. It's cleanest at lower volumes and lasts much longer.

Trust me after a few minutes the grill is plenty full of smoke

It can be used for ALL smoking.. hot or cold.  Throwing wood on the coals will immediately turn all the gas to a thick white/grey vapor/smoke that is bitter and acrid.. It burns your eyes because it's wood alcohol.. The smoke generator uses vacuum created by the aquarium pump to make the wood smolder. Smoldering does not create enough heat to release all the gas and the gas at the point of smoldering is burned up.  Never just throw on chunks.. us a foil pouch with holes on the bottom to burn off the alcohol and volatiles. 

This is my go to Rib rub from my friend and pit master Chris Lilly..
 

• 10 tablespoons dark brown sugar

• 3 tablespoons paprika

• 1 tablespoon black pepper

• 1 tablespoon garlic salt

• 2 tablespoons kosher salt   ( I leave out the salt and salt the ribs under the mustard, this way I can't over salt by piling on the rub)

• 1 teaspoon chili powder  ( I add 2-3 heaping tablespoons)

• 1/2 teaspoon onion powder

• 1/2 teaspoon cayenne pepper  ( I add 2 heaping teaspoons)

• 1/2 teaspoon ground cumin  (toasted before grinding)

• 1/2 teaspoon dried oregano  (I rub both the oregano and sage to get more flavor)

• 1/2 teaspoon rubbed sage

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon dried parsley

• 1/4 teaspoon white pepper

My Twist : I use French's mustard liberally as rub glue and to make a chewy bark..

Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub. 

Another great spice store is World Spice Seattle.. I buy most whole, store in a FoodSaver Vacuum Zipper Bags then suck the air out with the small pump.  Keeps spices fresh for much longer.  The bags have a valve in them and can be reused.
They also grind as it goes out if you are Stateside.

https://www.worldspice.com

Amazon: FoodSaver 1-Quart BPA-Free Multilayer Construction Vacuum Zipper Bags

On 8/12/2020 at 11:26 AM, PVPAUL said:

 Now I just need to figure out how to keep the cold smoker going all night! Mine never stays lit and I’m using quality pellets etc etc.

Cheers!

Try putting the pellets, chips or chunks in a bowl and microwave on high for 5 minutes or until when you blow on it you don't feel steam.. Removing the +- 10% moisture helps the wood smolder.. Also use the lowest airflow setting on the pump that keeps it burning, this increases how long it burns significantly. A low setting fills the grill with lots of smoke in just a few minutes and the lower the burn temp in the smoker the cleaner the smoke.  I always put my meat in cold this crates more condensation of the smoke vapor on it. I'm guessing you should not need to run it all night to get a good solid flavor profile,

Here are the spare parts

https://komodokamado.com/collections/23-ultimate-spare-parts

If you need more just leave a message on the chat window and my staff will take care of you.. If you have any questions, please feel free to call me should you have any questions or there is anything I can do for you.  I'm online taking calls and chatting daily EST from 1pm to 5-6pm and then you can also try from 10pm to 6am (hit or miss)

Dennis 
• Los Angeles  (424) 270-1948
• Whatsapp    +62 818 850-860
 

I suggest wrapping those big wood smoking chunks in foil to channel the gas down into the burning charcoal from little holes in the bottom of the foil pouch.. you will get a much less bitter acrid smoke flavor profile..

Argh they have a photo of a 23" and with text and pricing for the 42"  
and call it a Komodo not Komodo Kamado...
I've written the author

On 7/2/2020 at 11:33 PM, skyros said:

Thanks Sr. Member. for the note.  I was just asking for clarification in a neutral manner. I think you misread my tone in the message.  Frankly, it's a bit of a complicated device if you really think about it. Also, I also was inquiring if there was a way to improve the design by making the motor a hex drive. I'm not an engineer, but was just wondering since we were discussing it. I'll reach out to the OneGrill folks to ask them about that idea and if makes any sense in reducing any slippage. Yes, good call on the cleaning of the cradle. I suppose the cradle could be good for cooking fillets of fish or smaller pieces of meat. I know I hate opening the grill to flip meat once the temp is stable. And the Spit is not limited to size. Always good during Thanksgiving Turkey Day here in the States. 

Let's see if I can help you understand the how's and why's..   trust me it's really not all that complicated.

First of all other rotisseries I know of have one shaft that goes directly to the motor. Most rotisseries are also over open coals or wood with no lid. 
The square roti spit sits on supports and goes directly into the motor that has a square socket. 
This is a ONE socket system.  The play in the one socket system is 1/3rd that of the KK's three socket system.

I wanted a way to run the roti with the lid latched and completely airtight.  Rather then make up a wedge and run it with the lid cracked, I installed a drive shaft that runs thru the body.  So on the right there is a socket inside the grill attached to the driveshaft in a sleeve with needle bearings and another socket on the outside of the KK in the middle of the side accessory plate. The motor of course it the third socket.  This is a three socket system.
The first version was all square sockets.   Think of the second hand on a clock very little movement at the center creates much more movement at the outside/tip.   Because of the tiny bit of play in each socket X 3,  the cradle would come around and at some point would fall forward about an inch.  Some roti motors also  have some slack in the gears and added to this movement.  I felt this was unacceptable and gave it a less than quality feel.   My solution that reduced the movement by 2/3s was to change the two sockets in the drive train to hex.  The hex socket having more faces for the shaft to make contact seemed to do the trick. The motor of course it still square, so the outside the grill shaft is square on the motor side and hex on the KK side.  
You may be limited by the 23" Ultimate's cradle being 8"  but the 32" Big Bad's 10" cradle should hold any turkey you want to throw at it.