DennisLinkletter

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.

Re: It's on! Great love to see KKs in their final resting place.. Is there frost on top in this shot?

Welcome to the forum.. Welcome to the forum.. Yes much more than the standard glazed pot but I like to say 3X the cost for 10X the grill.. I also like the customer who said, "When you buy the best, it only hurts once"

Re: Saying expectations were exceeded is like Thanks for the Kudos and Happy Camper post.. People rarely leave them these days.. I think they figure there are already so many.. but very few in the last two years.. Hint Hint My wife always laughs about the collection of comments about my being anal retentive here on the forum.. She says if they saw my desktop, drawers or garage they would know the truth! I say a clean desk is the sign of cluttered mind..

Re: Questions for the stoker people I think the 10 might be better for getting a small volume of just lit charcoal going.. But that's what my hairdryer is for..

Extreme Cold Extreme Cold: The adhesive/grout like material is actually an UV resistant, acrylic polymer, industrial insulation with nano ceramic microspheres.. It's a NASA spinoff and extremely durable. Service Temperature: Continuous:-40ºF/-40ºC : 500ºF/260ºC It is elastomeric and moves with the KK as it expands from the inevitable expansion when the cooker hits high temps. We have many Komodos living in the Northeast.. There is a shutdown procedure that will prevent condensation forming and freezing in your KK.

KK now has a toll free AU number. Sydney (02) 8006 0968 This number rings thru to my desktop, please feel free to call it anytime. If I'm not there you can leave voicemail. Bali is 3 hours behind NSW.

Re: KK How-To get your KK off the palette? How did you get your KK off the palette?

Re: A "New Blue" KK headed to Seattle, WA Hi Dan, Welcome to the forum, great story with a happy KK ending.. I love your avatar.. Gotta get one of those made up with the guy cookin' on a KK. BWT That is not a standard inventory image.. it's your cooker. All shots of inventory are of the actual grill.

Re: Sirloin Roast I'm thinking you will get more flavor if you start turning it at a lower temp with some wood for smoke. Then after a bit crank it up to 650º-700º for a few minutes then close off all the airflow.. it will drop to about 400º run for a while and check your meat temp. By then you would have cut the fire way back and you could open the daisy wheel fully (door closed) with the top open and you'll get about 350º to finish. If you like you can always throw the drip pan inside after the sear to finish it indirectly too.. You'll get some extra smokey goodness.. the outside will be nicely browned with maybe some blackened tips from possible flareups from the fat.. You can half open the lid to check progress durning the high temp portion as not to over brown/blacken.. Someone here on the forum probably could tell you/us how long at 350 each lb might need to cook. Just my 6 cents.. There are of course 20 ways to skin this cat.. and the end results will all be good..

Re: Sirloin Roast I think the advantage the roti gives you is uniform direct heat.. Great for melting the fat in bird's skin or browning meat cooking directly at higher temps.. While it could be used to uniformly heat the roast, I'm not sure that it's the best way to tackle this cut of meat. My suggestion would be a reverse sear.. I'd stabilize your KK about 280ºf with some wood chunks with the upper grill inverted down on the charcoal basket with the drip pan on it and without the main grill installed When the smoke turns blue or looses it's grey-ness put the roast in the KK on/with the unheated main grill. Use an external thermometer with probes on cables to monitor your meat temp. I'd then take it up to your desired 130º remove the roast, pull out the main grill and pan then crank it up over 650ºf dome. This will give you 800º plus down in the charcoal. Sear your roast on all four sides about 30 seconds per side. That should give you a nice medium rare roast with plenty additional flavor from the smoke and searing. You could turn it direct on your roti basket but it will be tough to monitor your meat temps in the cradle also.. I definitely think you will get more flavor searing in your KK as opposed to a pan.. Have fun with the cook.. looking forward to hearing about your cook.. and seeing the photos..

Re: Huge Christmas 2010 Cook! I'm lovin' that shot of the huge ham on the upper grill.. really shows how much space there is up there. But I'm fascinated by the side dishes.. I would have been all over that table.. Love new dishes. Thanks for sharing..

Re: Dimensions of stand alone teak side tables . Here you go Teak and Marble OTB Worktop Table and Cabinet 64"x28"x33.5"H Special intro price $1490 Left and Right Side OTB Teak Cabinet 47"w X 22"d X 32"t Special intro price $584 each Both in ready stock Carson CA

Re: Happy Holidays to all Please take some shots of the prime rib on your KK..

Happy Holidays to all.. Thank you for all your support and business in 2010. I'm really looking forward to 2011 and really excited about a few projects that are up and rolling. We will absolutely be shipping a portable KK as well as very low ash, high quality coconut charcoal made in house. I have three extrusion machines sitting in the factory as I type.. Going to be a great 2011 here at Komodo Kamado.

Re: Say Goodbye to this Red forum We tried to install the Daylight savings mod which was actually written for phoBB 3.0.6 and this forum is 3.0.8 and it did not work.. I will keep an eye out for the upgrade and install it when it arrives..