Komodo Kamado...Anyone Have One?

darita · Mar 4, 2012

Does anyone actually have one of these? They are gorgeous, but how good are they? Sour grapes tells me that my XL is every bit as good a cooker, but I'd love to hear from an owner, just what I'm missing. All kidding aside, I already told the wife, if I ever hit the lotto, I don't need a bigger house or a fancier car, but this thing I gotta have!

The Pup · Mar 4, 2012

I have one, it works as advertised.

They are well built and insulated. I have had it up to ~1100F during burn-in and was able to place me bare hands on the outside with no problem.

I have been a dedicated smoker/griller for close to 50 years and it is an absolute joy to use.

Sly-one · Mar 4, 2012

Yeow, that's a thing of true beauty!

The Pup · Mar 4, 2012

...just before shipment:

Nomo4me · Mar 4, 2012

Beauty!

Is 'sour grapes' even a color option for those things?

darita · Mar 4, 2012

I'm beyond jealous and heading toward obsessed. I keep hearing, "How can I get one of these...how can I get one of these...". Scary!
They are beautiful though and i am glad to hear that they work as good as they look. Maybe if I sell my car...

darita · Mar 4, 2012

What are the insides like? Anything like a BGE. Or Primo? Options?

The Pup · Mar 4, 2012

darita said:
I'm beyond jealous and heading toward obsessed. I keep hearing, "How can I get one of these...how can I get one of these...". Scary!
They are beautiful though and i am glad to hear that they work as good as they look. Maybe if I sell my car...

I have never had much trouble making good eats; whether on a fancy offset, a $35 cooker or the much maligned gasser or pellet popper. If you are making good Q on your BGE, you should relax and make the most with what you have got.

Just breath-in-and-out...this too shall pass. :wink:

The Pup · Mar 4, 2012

It was three levels (here are the top two):

Upper/ Sear Grill............274 Sq"..........18 m2
Lower Grill....................329 Sq"........ .21 m2
Main Grill......................375 Sq"........ .24 m2
Total Grilling Area...........978 Sq"........ .63 m2

It also works with a rotisserie set up (I have used both 8" and 6" cages).

troytime · Mar 4, 2012

a friend of mine has one and loves it.
but he's a millionaire and doesn't really know how to use it

darita · Mar 4, 2012

I'd love to see more of the insides of this thing, but the website doesn't show it. I'd like to see things like the firebox and vents and things like that. Are there options for a split direct/indirect cook? How's the warranty?

Baby Back Maniac · Mar 4, 2012

Pup,
Is this the bigger one or the smaller one?

Darita,
There are 3 videos on youtube that show a lot of it. When I first saw the price tag I thought it was outrageously overpriced but the more I researched it, the more I feel like it's actually UNDER-priced for what you get.

Someday...

The Pup · Mar 4, 2012

darita said:
I'd love to see more of the insides of this thing, but the website doesn't show it. I'd like to see things like the firebox and vents and things like that. Are there options for a split direct/indirect cook? How's the warranty?

Except for grilling, I do exclusively indirect cooking (via the supplied refractory stone); you could also use foil on the lower grate too I suppose. You could modify the firebox for "split" cooking (some folks on the manufacturer's forum have a few easy approaches), but I just keep it simple and use it like a big ~600lbs dutch oven. You should contact the manufacture, Dennis Linkletter, he can answer all of your questions and provide photos.

Here's a video link from a user.

Here it is on YouTube.

The Pup · Mar 4, 2012

hogsfan said:
Pup,
Is this the bigger one or the smaller one?

Darita,
There are 3 videos on youtube that show a lot of it. When I first saw the price tag I thought it was outrageously overpriced but the more I researched it, the more I feel like it's actually UNDER-priced for what you get.

Someday...

It's the big one, I am a tall guy so the camera angle may make it look smaller than it is.

Baby Back Maniac · Mar 4, 2012

Thanks for posting this information. I've got two questions I've always wondered about if you don't mind.

1) Is there a way to tell how open the top vent is without closing it completely down and re-spinning it to where you need it? Like if you get close, can you see threads or is it marked somehow or something?

2) Also, is it hard to bring the temps DOWN in such a heavy cooker? Also, any issue maintaining low temps?

Thanks.

The Pup · Mar 4, 2012

hogsfan said:
Thanks for posting this information. I've got two questions I've always wondered about if you don't mind.

1) Is there a way to tell how open the top vent is without closing it completely down and re-spinning it to where you need it? Like if you get close, can you see threads or is it marked somehow or something?

2) Also, is it hard to bring the temps DOWN in such a heavy cooker? Also, any issue maintaining low temps?

Thanks.

For almost all cooks, you only leave the top vent open a quarter-turn...that's it. The bottom vent does all of the primary control. Simply put, temperature control is very easy and stable (quite intuitive). It is truly amazing how little air and fuel it requires to maintain temp.

As such, the cooker will retain temp for many hours if left undisturbed; but I have not had any trouble getting the temps down if needed. However, it is smarter to employ a reverse sear method in most cases (or cook your low and slow first before you hot and fast).

Here is a tri-tip cooked low-and-slow then reverse seared with steaks to follow. Notice the tri-tip does not have the dreaded gray intermediary layer:

Baby Back Maniac · Mar 5, 2012

Thanks for the info. I didn't realize you could keep the top vent so closed. So basically it's either closed or barely open, huh? Even for steaks?

Love those grill marks! Those stainless steel grates are nice.

The Pup · Mar 5, 2012

hogsfan said:
Thanks for the info. I didn't realize you could keep the top vent so closed. So basically it's either closed or barely open, huh? Even for steaks?

Love those grill marks! Those stainless steel grates are nice.

For real hot steaks (700F), 2-3 turns.; for real hot pizza (900F) I open it 3-4 turns. To be honest, I rarely mess with the top vent other than to get the heat up quick then turn it down once the heat starts to ramp up (it does not take very long).

smokeylips · Mar 5, 2012

I have one and LOVE it. You can go from 100-800 degrees. Smoking cheese to making pizza on the stone. The rotisserie is great. Beautiful and well built! Couldn't be happier.:-D

smokeylips · Mar 5, 2012

Here is a pic of mine smokin away. The plastic was covering the guru fan because it had been raining.

Komodo Kamado...Anyone Have One?

is Blowin Smoke!

Knows what a fatty is.

Full Fledged Farker

Knows what a fatty is.

Nomo4me

Guest

is Blowin Smoke!

is Blowin Smoke!

Knows what a fatty is.

Knows what a fatty is.

Full Fledged Farker

is Blowin Smoke!

is Blowin Smoke!

Knows what a fatty is.

Knows what a fatty is.

is Blowin Smoke!

Knows what a fatty is.

is Blowin Smoke!

Knows what a fatty is.

Knows what a fatty is.

Knows what a fatty is.

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