DennisLinkletter

Re: Ok, got a tracking number Please remember you to not need to disassemble the crate, only unbolt it and lift up and off. Congrats on the arrival of your new KK.

Re: Pizza at 650 F Great advanced pizza making post.. Thanks guys.. This gives me something to aspire to.

Re: Ok, got a tracking number

Re: Incredible Technology Thank you for the Kudos.. I love hearing these stories

Re: Three Extruder Machines are in the House! We have finally worked our way thru the learning curve.. We're producing charcoal from 2.5-4.5% ash.. We had a massive setback when we discovered that tons the charcoal we had bought and extruded was mixed with coal. This was a huge waste of time and of course resources.. We got the guy to take it back but it was not easy. We no longer purchase bags of small shells to say the least.. I'll be shipping charcoal with this next box going out Aug 12th. Have not started to work out any of the important details such as pricing. Please excuse this delay in getting this out but I just am not going to compromise when it comes to putting Made by Komodo Kamado on the box.

Re: I'm in Thailand.. eating and eating I'm back from Thailand.. Soo happy to be back in my bed. Took me all day and night to get caught up with my Emails.. Took a beautiful dinner cruise on the Chao Phraya River in Bangkok.. n66930 Private dinner on the bow.. n66931 Seven Beauties.. Who was lovin' life? n66932

Re: First and second cooks. The secret here is to bring the temp up slowly and make sure the body is heat soaked. When you first light the grill, the body sucks up heat like a sponge.. once heat soaked it gives off heat. So if you try to set the temp before the body is heat soaked your temps will go up when it starts given off heat.

Re: outdoor kitchen Until the weekend I'm still traveling in Thailand and sometimes won't be able to get to you for 24 hours. Not WIFI on every corner like in the States.. and my phone is a Skype number.

Re: Pipe Size Info & Orifice Chart (for NG conversion) Your burner came with two jets.. the one installed is for the LPG and the one included for natural gas. Just swap them out. The jets are small brass plugs drilled out. I can have the factory look up the hole size if you have lost them. If you unscrew the brass fitting from the cast iron burner you will expose the small jet. Only that needs to be changed.

As you can imagine I'm loving the press these days.. Here is an interview on Kingsford's new Grilling.com INTRODUCTION TO THE KOMODO KAMADO

Re: Dome Thermometer Spring Please take a peek at the thermometer stem on the inside.. the last 1" (or about) has a small groove in it. It is in this area that does all the work. You want to leave a little distance between this area and the heat soaked hot face to get an accurate reading.

Heylo All, Just wanted to drop you a note to let you know that I flew to Thailand last week with Sai and the kids. It's school holidays in Indo and so this is a great time for the lil' ones to visit family in the Land of Smiles.. I'm still online everyday but my Skype connection is spotty at times. The first container has now cleared customs but for some reason has not yet been custom released. It should be in the warehouse any second now and be on a truck out to you.. All I can say is that ALL the food is is SOOO GOOD! I really miss it here.

Re: Nearly Ran out of Coals during overnight cook Sometimes some ash gets into the draft door frame and causes a leak.. Maybe the latch not fully closed. Rear door? There is a little door on the stoker that can stick in the open position (or so I'm told) My pleasure.. But I'm guessing you might have had a much hotter cook from the new settings after you left.. If I had a dollar for how many times I changed the settings what I thought was a little.. got impatient and opened it up a bit more before walking away and came back to a much too hot grill... Glad you are enjoying your KK.. My last dollar bet... The culprit here is extra airflow causing a much hotter burn..

Can NOT go thru a basket on a 13 hours cook.. You did NOT go thru a basket on a 13 hours cook at mostly 230 to 240 degrees. Impossible. My guess is that you did not shut it down properly. A door must have been left open or the Stoker door stuck open/air was getting in and it burned thru the fuel. I'm sorry no lesson for you here.. at least in regards to size of your fuel.. If you start with a full bowl of charcoal.. unless it's from balsa wood. (super lightweight). You will never run out.. As is documented on this forum.. 16lbs of charcoal at 235º will last about 85 hours. You are burning a very small volume of fuel to maintain these low and slow temps..

Re: Delivery tomorrow Argh.. That's like Santa calling last minute and putting off Christmas!

Re: Bison So what did you decide on the bison? I googled it and from what I've read it's worth cooking.

Re: Delivery tomorrow Congrats.. Looking forward to your delivery and first cook..

Re: What was my daughter thinking? Someone probably should have bought him a grill that does not require assembly..

These grills have an ETA Long Beach of Aug 10th Some of the grills in the photos are still in production but I'm leaving town and need to get a shot that properly represents the individual tile's batch color. GEN 2.4 Ultimate 23" OTB ETA Long Beach Aug 10th Harvest Gold Pebble KK-GenII-# HGP86 $3,800 GEN 2.4 Ultimate 23" OTB ETA Long Beach Aug 10th Olive Gold Pebble KK-GenII-# OGP88 $3,800 GEN 2.4 Ultimate 23" OTB ETA Long Beach Aug 10th Matte Ocean Green KK-GenII-# MOG82 $3,640 GEN 2.4 Ultimate 23" OTB ETA Long Beach Aug 10th Glass Black KK-GenII-# GB80 $3,640 GEN 2.4 Ultimate 23" OTB ETA Long Beach Aug 10th Cobalt Blue KK-GenII-# CB78 $3,640 GEN 2.4 Ultimate 23" OTB ETA Long Beach Aug 10th Dark Metallic Bronze KK-GenII-# DMB81 $3,860 GEN 2.4 Ultimate 23" OTB ETA Long Beach Aug 10th Dark Metallic Bronze KK-GenII-# DMB83 $3,860

Re: Parts for old Komodo Kamado Hello, welcome to the forum.. KOmodo Kamado will turn 8 in August so it must be what I refer to as a second choice Kamado. These are all listed in the links area of this forum. When you look at a KK you will see they are clearly not competition nor should KK have any qualms with people trying to make comparisons. Good luck with your search to repair your grill.. We welcome everybody here regardless what they are cooking on. Feel free to discuss any grill here.. although you may just get chuckles.. My favorite quote is that KK makes the other grills look like Tonka Toys..

Re: July 4th Weekend Pork Butt Looks good.. Been too long since I've done one. Any reason why you did this on the upper grill?

Re: Where is everyone? Cook and post something While filets are very tender for additional flavor I'd suggest the last minute sear because they can be lacking in flavor. The browning creates entirely new set of flavors through caramelization and the Maillard reaction.

Re: Three Extruder Machines are in the House! There have been a few small setbacks but I'm still pleased with where we are.. There is of course a learning curve here. I have the material where we need it to be at 4% ash The next problem was keeping the density where we need it.. Long story short this led to special electrodes and our needing to get a 500amp arch welder. We now have both the density and high carbon content we were looking for.. Now we're just making charcoal working at the tonnage we need to ship..

Re: Tri-Tip Try the reverse sear.. It's the easiest way to get consistent results.

Re: Posting Photos I have a telepathic solution in the works for you.. As long as you are not a slow thinker.. it will be up in the required 1 second.