Theo Lotz

Thanks, guys. That helps. I'll contact Dennis and order up!

ez que accessory I'm confused too. I'd like to get an EZ Que Rot to do the turkey this Thanksgiving. What's the process for getting the "set up?" Order the bracket from Dennis, and everything else from EZ Que?

You're welcome to stop by and see mine I'm in Orlando. Feel free to contact me. Theo

Here's a suggestion: how about a cast iron skillet that was designed to fit up to the edges of the cooker so that it didn't take up the whole grill surface?

I have a OTB KK. It does "hot and fast" great. Just load it up with lots of charcoal, open the dampers all the way, and you're at 500+ degrees in 15 minutes or less. No hassle really. I haven't cooked hot dogs on it yet, but the steaks are the best I've ever done..

Thanks, Whiz! Your site really is a great resource. I've learned a lot from it. Thanks for doing great research and offering it to all us newbies.

Yeah, that was it.. just needed a lot more charcoal than I thought. Thanks for the input. I did a leg of lamb for Easter. I was amazed at how well I could control the temperature now that I have the thermometers. I started it off pretty hot (around 500) and then cut the heat way down to to 325. I thought it would be very difficult cool it down and tougher to keep it steady, but it was pretty easy. I was amazed. Beginner's luck maybe.

Thanks, guys. I'll try loading the basket up w. more fuel... I've been heaping it on, though. Do you get the fire going, let it burn down some of the charcoal, and then add more? The basket only holds so much fuel, you know. Porkchop, I've tried it both ways, direct and indirect/with and without the deflector. And, Rojack, I've pulled out the whole damper plate.. It very well could be I just dont have enough fuel in there. The other thing is that I havent received my thermometer yet, so I really don't have any idea what temperatures I am actually reaching. "If you're looking, you aint cooking." That's the habit that dies hard. I'll keep you posted.

Ok, I'm very new to this, so a basic Komodo-ing 101 question: How do you get the temperature up high? High enough to sear? I get "low and slow," but CAN I do "hot and fast" on the K/K if I want to? I cant seem to get the temperature hot enough to hear the sizzle of the meat laying on the grill. Even when I've got both top and bottom dampers open all the way. I'm coming to this with old gas grill habits. And old habits die hard.

What kind of thermometer are you all using? I'd appreciate any info on brands and types if you have great insights. Thanks, tl

I wish this forum existed 4 months ago, when I was having a debate with myself about the wisdom of sending $1,500+ to Indonesia for a product that I had never seen. I just received my OTB/Supreme last weekend and I love it. It is everything you read in this forum by others, plus some. It is absolutely beautiful and very well made. If you're out there, afraid to make the plunge, I'm here to tell you, the water's fine. I first became interested in Komodo grills when poking around the web for information for an outdoor kitchen. A look around at other "K" sites quickly reveals that people who use them are fanatical about them (some even rabidly so). I almost purchased one from another company before I came across this one (accidentally, actually). It was undeniably the best looking one on the market.. and had features that addressed issues that people complained about on other sites (having it here now, I can't imagine not having a spring-loaded top). I, like you maybe, saw the thread on the competitor's "K" forum speculating about the composition of the refractory material--which has since been discussed at length here-- and that raised a concern. I must have sent Dennis (as you see, one quickly gets on a first-name basis with this company) a few dozen emails about this and other issues. He always responded immediately and completely. Dennis has been great to deal with throughout. He arranged for my K/K to be shipped to the warehouse of an associate of his here in Florida (even THEY were great to deal with). I see that he is now regularly shipping inventory to both the East and West coasts. This is great for you, the new buyer. I ordered mine in mid-December, and it just arrived last weekend...that was a long wait. But well worth it. As I said above, it is beautiful and well made. The top damper spins so smoothly with just a nudge, the top lid opens gracefully and effortlessly, the grills are solid, the casters are heavy duty (God, knows they'd have to be, the thing weighs almost 600lbs), the tile work is well-done. It arrived in very good shape, considering that part of the crate had come apart in shipping. There was a little damage to the tiles on the top damper, but nothing major. This in itself is a testament to the quality of construction, I think. The K/K was free to rock around inside the crate, and the only damage was a few chipped tiles (believe me, I looked hard for more). I'm still on the bottom part of the learning-how-to-use-it curve. I sent Dennis an email question about firing it up, and he actually called me on my cell from Indonesia. Now that's service I didn't expect.