rhino Posted February 25, 2006 Report Share Posted February 25, 2006 I love my Komodo Kamado. I had a few issues with my first as well and was well taken care of. I liked my first one well enough to buy it and keep both at the house. I use the first for hot cooks and the second for low and slow. Using both during a party works out perfect also. Happy cooking. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted February 27, 2006 Report Share Posted February 27, 2006 Details, please... Hey Rhino! What problems did you have and how did Dennis solve them? Guess he did a good job if you are "proud"! Down in TX, I guess BBQ means beef. Done any brisket yet? Or do you just send those ornery pieces to us yankees, and save the T-Bones for yourselves? Quote Link to comment Share on other sites More sharing options...
rhino Posted March 1, 2006 Author Report Share Posted March 1, 2006 I had one of the 1st Deluxe Classics. There were some metal works issues and seal problems but Dennis stuck to his word and sent me out another new and improved version. I decided to keep the 1st one so I bought it from Dennis. I use it for the quick hot steak cooks and the new one for the low and slow. It is funny that you mention brisket... I am 4 hours into a cook right now. I try and do one every chance I get. Everyone that eats it says it is the best they have ever had. I am cooking this one for a contractor and crew that are working on an investment property that I just bought. I figured some good Tejas BBQ will boost some moral as I already have 2 tennants waiting to move. If you haven't yet you need to get one..............or two. Rhino. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted March 1, 2006 Report Share Posted March 1, 2006 Rhino brisket (heh)! Very cool. I've been cooking on a Kamado (the other guys) for about 4 years now. Before that, I'd worked in a Texas (style) BBQ joint here for a couple years part time. I've done lots and lots of brisket, and the ones I've pulled off my cooker beat the ones off the Southern Pride every time. They'd leave those briskets on for 14 hours, regardless of size, so some would be nice, while others would have to be sliced "thin to win". Do you have a way to post some photos of your KOMODO chugging away with a bellyfull of brisket? Or could you give us some pics of that finished hunk of beef when done? Good luck on that big ol' Rhino brisket! Quote Link to comment Share on other sites More sharing options...
Guest Posted May 17, 2006 Report Share Posted May 17, 2006 Founders and double vision too Yes, you're a founder and one of only two people to have two Komodo's parked next to each other! Thanks for the shots.. If you look at the Classic on the left you can see the double gasket.. Upper inner.. lower outer.. more than twice the seal.. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted May 17, 2006 Report Share Posted May 17, 2006 KOMODO KAMADO PARKING ONLY!!! all others will be CRUSHED! (if they don't just disintegrate by themselves first...) Quote Link to comment Share on other sites More sharing options...
