stevemurphy4

I must admit, having been a Kamado dealer in 1997, and having experience of cooking on these cookers for that time frame, the Komodo is definately a new learning curve!!! It's ability to retain heat, the ability to fine tune the temps as they arrise, the mechanics built into the Komado ( the top damper with it's easily adjustable "fins" for temp regulation, the lower damper with its adjustable air flow knob ( teak wood just for your info) , I am still getting a grip on it as I use it. I must admit. as I cook on it I do marvel on what Dennis has done to the design he was left with and where he is going with it. Just Incrediable!!! I am having a ball!!!! Steve

My KK arrived on 12/26. Uncrated it and then realized that this puppy weighed in at 550 lbs and it was going to need more than 2 good people to get it off the pallet. Finally help arrived on 1/2 and did my first cook on it. ( sorry, no pictures but I am working on that). I decided to chicken so that I can control the temp and also so it cooks fairly quickly to help my KK break in. As Dennis has mentioned before, he does kiln dry the KK to extract moisture as I understand it but there is always a certain amount of moisture that remains that must be "vacated" by cooking on it. Must admit there is definitely a different learning curve on the Komodo. I have cooked and owned the fire clay primo, the fire clay BGE, the ceramic BGE, and the Kamado (rj) and this guy is different. Let me explain>>> The ceramic BGE I still own one and I do like it. It heats up very quickly, the "body" of the cooker radiates a fair amount of heat so you can "feel" it heating up. It maintains the temp fairly well and I find that it cooks rather quickly in that it deserves a fair amount of attention while it is cooking. Good for cooking hot dogs, hamburgers, and I have done some slow cooking on it but not enough to compare it to the Kamado(RJ). The kamado (RJ) is is one of the reasons why we own or wish to own a Komodo. I know Richard and I believe that his ideas in regard to "ceramic" cooking were truly revolutionary in his time for the Kamado. His inspirations led us to a radically re-designed "kamado" from Japan. I have used the kamado since 1998 ( I was a regional dealer at the time) and have been enthustically pleased with the results that it produces. The kamado when fired up needs time to heat the body of the cooker up to maintain temps; I have found that it is easy to over-correct for temps. once they have achieved the temp that you want it is difficult to lower the temp because of the body retaining heat. But that is one of the pluses of the Kamado over the BGE... more mass. Unfortunately there are inherent problems with the kamado that have not been corrected and there does not seem to be any resolution in the near future. These problems are well known and there is no need to go into them at this time. Fire Clay cookers BGE, Primo. I have bought them also years ago and basically they are not worth any way near the money they were purchased for years ago. Soft clay, cannot handle the temps we "americanos" use in cooking our foods. We want to be able to slow cook and yet "sear" tenderloins all on the same cooker and that is not possible on a "fire clay" cooker. I had fun with them and then they were trashed. The Komodo......yes! What an animal! Right from the moment it came out the crate it was a beast!!! ( I am quoting my 18 year old step-son). The detail compared to ALL the other "ceramic" cookers is mind boggling! I finally got to use it tonight and I must admit it was definitely a learning experience! I fired up the lump charcoal and it was a red, glowing blaze in 10 minutes using an electric charcoal starter ( one from BGE as it is the only one that has an element that is at an angle) Tried to achieve the "usual" body temp that I generally get on the BGE as the internal temp starts to rise but I am not able to feel it. Whats going on???] Got my thermometer in ( borrowed it from the kamado; waiting for mine to arrive from Atlanta) and the temps are slowly rising. Look inside and there is a raging fire coming from the fire box below the ceramic plate. Open the top damper. OK, things are looking good. Open the lower damper a little more. temps rising...325....350.......375..... ok stop. Close lower damper. Top damper open a good bit. Temps maintaining at 350... cook for 20 minutes at 350.....done!!! The Komodo has an incredible ability to maintain temps. It is definitely different from any other ceramic cooker that I have cooked on. There is literally no heat transfer to the outer shell when cooking. The BGE and the Kamado you could put your hands on the outside and it would be hot to the touch; the Komodo was cool the entire time ( maybe on a long overnight slow cook it would heat up but on the first cook it was not) The ability to maintain a specific temps on the Komodo was truly impressive. This is something that I have not been able to truly achieve on any of the other cookers that I have owned. Thanks Dennis! Steve

the Komado that you are selling is absolutely an incredible piece of work> I have owned them all, the original fire clay kamado, the fire clay BGE from Taiwan, the fire clay grill dome, the RJ kamado, the ceramic BGE and your fine tuning and improvements just leave me speechless. Having been a "kamado dealer", i do give richard Johnson credit for his ability to re-define the design of the kamado. Unfortunately a business person he is not and his inability to for-see and correct problems inherent in his designs ultimately will be his demise. But his failures have lead us to you with you visions of fine tuning and making just major improvements has been to our benefit. I salute you on what you are doing and look forward to seeing what you do with this in the future. Steve

My OTB arrived in New Orleans! Finallized my order with dennis on 12/18, was shipped that day and was scheduled to arrive on 12/22 but got hung up in Dallas. Missed Christmas but made it here on 12/26. Arrived in perfect condition. Have yet to have the time to take it for a test run. Will probably do something for New Years! Must admit, unless you actually see a Komado, you can't really appreciate how well thought out and well built it really is. steve

I use an electric starter. Ihave found this to be the easiest and most convient. ( I use the the from BGE because it hase a curve to it), put in the bottom, place charcoal on top, plug it in and in 5 minutes the coals are glowing red. be sure to remove the starter as you start to see coals glowing. Close thge top down and use the upper and lower dampers to get them where you want them. You can buy cheaper starters from home depot etc. but they are straight and you kind of have to work with them.

Tillapia is a fish native to the amazon. It was originally imported from there but now is aquacultured here in the US. its a fairly fast growing fish and is being aquacultured here in new orleans by the parish prison to feed the inmates! Personally i don't really care for it in that it is a fish with no distinctive flavor of its own. it could be compared to a firmer flesh then say trout or catfish. my father in law loves it battered and fried. try it; ya never know! steve

I believe that the smaller round grill is better. It allows "room" to get to the lower grill;turning, basting, etc. As far as how high, , owners of the Komodo are in a better position to determine that. just my thoughts. steve

Mike??? do I know you by chance?? I'm doing fine. Survived katrina now jut trying to handle the business. Down to two people but thats ok. Helping to re-build New Orleans, THE great food mecca in the US Steve

cajun and creole receipes Drunk j, I live in new orleans and I see your interest in the local cooking. I always have several of this cookbooks on hand to give to friends for birthdays, etc. I consider it to be one of the bibles of local cuisine. It is called the New orleans Cookbook by Richard and Rima Collins. I go to Alibris.com and do a search for it. At present it is only available in paperback but hard copies, used will show up there and I have bought some for 10.00 to 15.00 ea, This one I highly recommend. As far as Andouille Jacob's In LaPlace , LA will ship their andouille. This is the one I use and I feel it is the best. They will cry vac it for you and it freezes fairly well for 3 months. Past that the texture and the flavor is compromised. Google Jacobs and they do have a website. Hope I have been of some help, I am new to the forum, and I must admit have been looking at the Komado seriously. I own a kamado, and a green egg, but Dennis' fine tuning of the Kamado is incredible. Steve