DennisLinkletter

Re: Komodo Teak Side Cabinets Teak and Marble OTB Worktop Table and Cabinet - 64"x28"x33.5"H

Re: New Blue

Re: New Blue The Cobalt Blue is amazing, but I recently saw something, and can't track it down again on the web site. Something like shiny metallic bronze. It was out of stock, and had a premium price tag. An I ringing any bells? Yes Bronze metallic .. I have one in ready stock here Bronze metallic in ready stock

Re: Rough draft of the Roti Drip pan Photos tomorrow.. I brought two double walled drip pans home to Bali.

You’ve heard of iMac, iPod, iTunes, iPhone and iPad. It’s time to meet iGrill. That’s right, iGrill. This cooking thermometer looks well packaged and might have some potential to even someday be upgraded to a Guru-esk device.. It now looks like the best priced and best quality remote on the market.. if you have an iphone When the meat is ready, the iGrill will beep the host’s iPhone, iPad or iPod Touch via a Bluetooth connection. The marketing pamphlet from the marker of the iGrill, says, it is “redefining how we socialize.” I like the way they think.. I have already called too give them some new development ideas.. the easiest one is making the second sensor for the grill temp.. The big boss was at MacWorld and will call me when he gets back..

Re: Rough draft of the Roti Drip pan I'm in Java this week in the factory and the guys made up the two drip pan prototypes I asked for.. There was a little miscommunication in that they made the what I wanted the total with the inside width.. so it's wider than I wanted. They did come up with a clever bracket that sits on the lower grill lip.. Seeing it sitting there gave me another idea.. Having it sit a bit to the front and so the bulk of it is forward of the mid-roti line.. I need to do some fat drip analysis this weekend to see how far from center a bird will drip.. But moving it forward gives it much more direct straight up heat for aggressive fat melting.. Photos over the weekend!

Re: New Blue Yup that's the deep dark very even Cobalt Blue.. Seriously a Home Run Color.. Wish I had a 500 boxes of that tile..

Re: How long are your butts taking? Gotta get me a Stoker.. Time for a new toy..

Depends how much junk is in your Butt.. The more junk.. i.e. connective tissue is in your butt the longer the cook. They used to think that the process of the collagen breaking down and being converted to gelatin was actually cooling but it seems that the plateau is just from evaporation.. so once you hit 155-175º you can bring it up to 350º to which will get you to 190º more quickly with the same results.

When all is said and done, KK's growth is directly tied to it's ability to get to the top of Google's search pages. I've been working hard at SEO (search Engine Optimization) to rank higher for many new keywords. For years I ignorantly did not even have the word Ceramic on my site. Were doing much better and have gone from averaging 450 unique IP hits a day on Webalizer to over 1,000 in the last year. I had a week this month of over 1,300 days, not sure where the traffic is coming from but not complaining. Favor/Help please.. If you have a Facebook page please click on the FB button up top of this page to join/like KK's page and maybe even leave a comment from time to time.. I'm just starting to use Twitter (button up right too). Not that I really understand its popularity but I know that Google's giving both these social sites more and more relevance. If you are active on any forums, I'd appreciate you putting KK's site url http://www.komodokamado.com in your signature, user profile and and in posts/blog comments when ever possible. This adds back links and gives KK organic ranking/power and is REALLY helpful. Thanks VERY BIG in advance for your help in promoting KK to the world..

Re: Sai my Endorphin Junkie..

Re: HI ALL - FROM MAUI! Welcome to the forum, thank you for joining.. Looking forward to seeing your KK in it's new home.

Re: Buying 23 inch versus 19 inch I'm Happy to chime in here.. when I set out to make a smaller grill.. I set out to make it 20% smaller than the 23" or 18.5" As work on the mockup took on a life of it's own it grew into a 19.5". So the 23" is actually only 18% larger.. Does not sound like much difference when in fact it "feels" more like 25-30% smaller for some reason.. My furniture analogy is to compare a 6' and 8' table or buffet.. the 8' does not sound that much bigger when in fact it is much larger in a room.. I always tell people if you have no space or budget restrictions/constraints absolutely go for the 23". You will never notice the additional fuel consumption. You're obviously an avid charcoal chef or you would not be willing to make the financial commitment the 19.5" requires.. Delivery is almost the same for both.. So when all is said and done, I guarantee you will never regret stepping up but might feel like you bought the sports car without the V8 sports package. I've only built 27 of the 19.5" OTB's and we're now building in the 700's for the 23". When you hear people ranting and raving about the Komodo Kamado, they are talking about the 23" I wanted the 19.5 to have the same grill height, just because it's smaller I did not want people to hve to bend over to grill on it. This gives the lower a less voluptuous, more stretched look.. Which is a bit less asthetically apealing to some. These are cement castings when we were working on the molds..

Re: Greetings and Thanks! Hi Mike, Welcome to the forum, pleased to see you here. Yes, I'm blessed with an amazing group of inspired KK driven chefs. The forum has evolved from being the center of development to the backbone of Komodo's information distribution for sales and an amazing reference for recipes and ceramic cooking techniques. I look forward to your cookin' on your KK and posting shots of the rewards..

Re: Kingsford Article - Were those big butts? Paswesley.. I found a post where you said you did 6 butts, three on top and three on the main.. Were those big butts and do you happen to have an image of it? Thanks in advance for your help..

Kingsford will be posting an article about my self and Komodo Kamado on their new Grilling.com website.. One of the questions they asked is "Cooking capacity is a big concern when you have a lot of guests. How does the design of the Komodo Kamado tackle that?" Please chime in with our the biggest cooks in lbs of meat and for how many people.. I've seen four butts .. anybody cooked 5?

Re: Bronze Behemoth Game On! 2 Great post.. Thanks for sharing..

Re: Thermapens on Sale I just got that email too and was about to post this too.. Here is the link Thermapen Sale

Rib Roasts.. Rib eyes with the bone Our in house meat man Mr Z needs to chime in here but I'm sure these all are Rib Roasts.. rib eyes with the bone still attached. Nice flavor.. They came with the foil wrapped bones.. who was I to undress them? They might keep the bone from heating up and heating the meat faster but probably not.. Maybe just keeps them from getting charred..

Sai my Endorphin Junkie.. When you eat chilies your body panics and releases endorphins to protect you from the pain.. These endorphins are of course very addictive.. this is why people get grouchy when they miss their morning jog or workout. Sai needs her chilies.. and she adds them in copious amounts to ensure she gets her rush.. I'm not allowed to complain and told to just take them out.. every now and then the results of taking them out are worth taking a photograph of.. These are from just this small bowl of Tom Kha Gai or Thai chicken soup in coconut milk.. She said was trying not to waste them on me.. Only 21 chilies in one small bowl.. I think she's trying to kill me sometimes. IMG_1079.jpg[/attachment:1lig339j]

Tri Tip and Single Bone-In Tri tip on top and a single Bone in below.. Same treatment.. Yes.. they were as good as they look.. ;)

Started with a nice Triple Bone in.. Was shopping for fruit and vegis and saw this and could not get away without taking it. Took a bag and added an extra full tablespoon of granulated garlic and about a half tablespoon of onion powder enough A1 and Worcestershire sauce about to cover at a ratio of 3 parts WS to 5 parts A1 and a splash of habanero sauce for warmth.. Marinate the meat overnight in the bag. Take .6% salt by weight, grind fresh black pepper into a bowl imagining how much you need for the surface of your meat.. add to fresh dried parsley and grind it up on a mortar and pedestal and rub evenly over the meat.. Put the meat in a bit cold and smoked it with coffee wood at 235º until it hit 128º pulled it off and seared it on the upper grill flipped over down below.. Rested 20 minutes and it was sublime..

Re: Grill Floss vs Billy Bar Agreed.. I never use any soap of any kind just SS pad with water.. they stay a lil' bit oiled /greasy too. And when dried or wiped clean they do have that seasoned pan sheen, film like a well seasoned pan. The first heat will kill anything remotely alive especially as I push my initial burn to heat soak faster before I dial it back. Carbon steel contamination is a real concern.. I would absolutely go with the with the stainless version. BTW pool water or the chlorine/chemicals in it will make rust colored spots on your stainless also. I've had the kids get both my grills and draft door wet. You can see exactly where the drops sat.

KK Port..

The 23" has three grills/grids and four cooking positions, all 3/8" - 304 stainless.. The lower grill, sits about 7-8" above charcoal basket has a open from area to toss in wood chunks for smoking mid cook, it is 5" below the main grill.. The main grill sits 2.5" below lip.. Upper grill stands on 5" tall legs.. It can also be flipped over and set down on the firebox for high temp searing right down on the coals.. (2.5" above the charcoal with a full basket) The 19.5" has two grills/grids and four cooking positions, both 3/8" - 304 stainless.. The upper grill in the lowest position with the handles down and legs up sits about 3" above charcoal and is 6" below the main grill. The upper grill in the lower position standing on it's tall legs with the handles up sits about 5" above charcoal and is then 4" below the main grill. The main grill sits 2" below lip.. Upper grill stands on 4" tall legs on top of the main grill in it's upper position.