DennisLinkletter

Re: New review on About.com

23" Komodo Kamado OTB has a New review on About.com Five Stars of course! Read the review here

Re: First Cook

Long Story but I've been asked to help sell some early grills from 2007. I was not going to put them up here but as I only have just a few 23" OTBs in inventory and the next container is a few weeks from shipping, I guess it won't hurt. I've offered all of these to an overseas buyer and he's interested and checking on freight costs so if any of these interest you, now's the time.. The window might be very short to move on one.. Matte Gray Gen II KK 331 (unfinished in this photo;-) This has traditional Grout not the new elastomeric material This is a fully loaded Gen II with all the Gen II components $2800 (orig 2007 price $3260) Glass Green "Supreme Plus" OTB, (Pre Gen II) KKSOTB-290 This has traditional Grout not the new elastomeric material 1/4" Stainless main grill (maybe lower?) CNC rear hinge, Probably black fiberglass spring cover. $2400 Glass Green "Supreme Plus" OTB, (Pre Gen II) KKSOTB-280 This has traditional Grout not the new elastomeric material 1/4" Stainless main grill (maybe lower?) CNC rear hinge, Probably black fiberglass spring cover. $2400 Mixed Red "Supreme Plus" OTB, (Pre Gen II) KKSOTB-262 This has traditional Grout not the new elastomeric material 1/4" Stainless main grill, HAS LOWER GRILL, CNC rear hinge, Probably black fiberglass spring cover. $2400

Re: First Cook Ahh you're killing me.. I really love flank steaks.. and that's a nice big thick one too... So was that 45 seconds then turn 45º for another 45 seconds to get those to the degree perfect hatch marks? Talk about picture perfect grill marks... Flawless.. next time please get a shot of those hatch marks in your KK.. I'm still a fan of doing a reverse sear to get the meat's texture completely uniform instead of more well done on the outside and less so dead center.. Any chance your meat was not completely at room temperature when you cooked it? There seems to be a lot of contrast between the outside and the middle.. I've found that can happen when I don't leave it out of the fridge long enough.. I'm fine with that as I'd eat good beef raw but my wife will harp on me..

Re: Top Sirloin I'd say you nailed 'um.. What were the blended greens?

Re: First Butt and Ribs on the KK Looking good.. For doneness on my ribs I use tongs to pick up the rack grabbing ABOUT 1/3 of them. I then give them a gentle bounce.. it the meat is ready the meat will just begin to tear and show little cracks, if it's not ready it will still be stiff and rigid. First check at about 4 hours. Not much difference between 235 and 250º with ribs. Got me craving ribs.. going to do some in the next couple of days...

Re: Question about teak....

Re: Pebble tile or Square tile?

Re: Perfect Brisket Good job nailed it.. I love the look on people's face when they try KK cooked brisket for the first time. I never get tired of eating brisket sandwiches either..

Re: Two Ducks w Bruce the greybeard Great shot Bruce and Great Greybeard too.. Great looking duckies also.. I wish more people would include photos of themselves and their families.

Re: Newbie 101

Re: Alice is HERE!!!! I understand your logic and most of it is sound but in your KK you are not lighting all the charcoal, in fact for your 225 you have less than a tennis ball worth of charcoal.. If the off taste is charcoal related, it's because of the additional volume of it that you need to burn to finish a 12 hour cook. If a KK can go 85 hours @ 235º on 16 lbs of charcoal each lb goes 5.3 hours.. 12 hours you are burning about 2.25 lbs compare that to the volume needed in your kettle and you will see that you have much more smoke running thru the kettle..

Re: Just figured I would ask... After 6pm on Saturday here in Bali and I'm very much alive and well..

Re: Alice is HERE!!!! Too Too funny... Congrats on getting her up and running..

Re: Newbie 101 I'm here for you.. If you would like to call me, I'm happy to walk you thru temp control and first cook 101. I come with the grill.. Anybody have questions please always feel free to give me a call.

Re: Congrats to Chris Lilly 2011 World Champion Congrats Chris.. Love to see you nailing another championship!

Re: New Member/Owner in the Nation's Capital Welcome to the forum.. Looking forward to you cooking on your Komodo.. Thanks for joining too..

Re: New member - soon to be owner in Western Australia Welcome to the forum.. Looking forward to having a KK griller in WA..

Re: Stoker Enclosure Why of course.. Who wouldn't!

KK has the largest standard grilling area of any ceramic on the market.. 23" KK OTB Main 375 sq" + Lower 329 sq" + Upper Sear 274 sq" total 978 sq" and of course it's all 3/8" 304 Stainless Steel

Re: Boneless Beef Short Ribs Looks great.. I see very well marbled beef ribs here thinly sliced for shabu shabu.. and getting top dollar for them. There is a lot of junk that needs breaking down but it adds to the overall moisture of the meat when finished. They make great sandwiches the next day also.. Thank you for documenting the cook for us..

Re: Komodo availability - Good & Bad News Update: May 1st 2011 The latest container ETA May 7th has only these 3 of 24 unsold. The situation will not be getting any better as we come into traditional grilling season. As many of you have seen, if you see something you like best to not sit on the fence because it will be gone. My next container has a target ETA Los Angeles of the third week in June. These are the tiles we have in inventory in Indonesia and the ones with an asterisk will be built for inventory.. If you have your heart set on a KK for the summer, now is the time to contact me.. Autumn Nebula** Bronze** Harvest Gold Pebble** Olive Pebble** Creme Pebble Vibrant Blue Pebble Glass Green Ocean green Vibrant Blue** Terra Blue Light** Terra Blue Dark** Cobalt blue** Matte Grey Terra Cotta Matte White** Matte Slate Black** New Green New Blue

Re: Three Extruder Machines are in the House! The extruders I purchased actually have a cutter with a photoelectric sensors but I'm guessing well be doing it manually.. To much to go wrong with the sensors.. we'll see. When the charcoal comes out of the extruder it can be easily broken by just lowering the charcoal support..

Teaser.. Please excuse my being remiss about posting teasers.. Argh.. Nothing has been easy on this project.. the charcoal produced by the extruders was not dense enough to carry the Komodo Kamado name.. so I cut them up and rebuilt them with new extruder screws flown in from Thailand. But the end result is absolutely the most beautiful extruded charcoal I've ever seen.. What ya think?