Came here from a sailing video! Never even seen anything like this before and I don’t really cook. I watched your video all the way to the end all the same! Cool video 👍🙂
Congrats nice looking rig. I have had mine for about a month. I think your gonna love it. Mine is identical. Have fun. Looking forward to seeing some of your cooks
Thanks for this review.. I'm Dennis, the owner and creator of K K grills.. I'd like to throw in my 2 cents here.. Venting Grills The grills have always been pre-heated in the factory. What stumped us was how a grill could be taken to 1000ºf + for 24 hours in a kiln in the factory, and then heated again with charcoal to 800ºf before crating could vent moisture 3-4 months later in the US. We realized they were picking up humidity on the sea transit. **Venting No Longer an Issue.. We now meticulously wrap the grills with low-density polyethylene plastic wrap and throw in a big bag of silica desiccant beads to capture any moisture that may sneak in. This has pretty much stopped the venting. There will still be some uncured acrylic solvent that vents from time to time at high temps. The tiles are not really delaminating from the grills body.. The outside vermiculite and aerogel bat insulation is soft porous and so we spray to build up a waterproof jacket using the acrylic insulation that has nano ceramic spheres to reflect heat back in. The same material is used as the adhesive and grout to attach the cosmetic durable ceramic tiles to the jacket. The tiles are actually affixed to the acrylic not the grill's insulation. When you poked the nail thru the acrylic it found spaces/holes between the vermiculite pebbles. On the dense inside hot face the little indentations are bubbles from the casting process.
Hello JH. It does weigh a lot at over 1,500 lbs. It rests on six castors. Surprisingly, it rolls fairly easily on relatively smooth and level surfaces.
Congrats on the burn in, how many cooks would you say before everything is cured. When you were unboxing it looked like you had 4 deflector plates. In this video it looked like 2 on one rack. Is there 4 deflector plates. Did you happen to get the custom drip pans. Last curiosity is the fire box, can you have one firewall on one side or the other where you can have 3/4 fire box closed and 1/4 from firewall to edge of komodo open for charcoal.
Thanks, John! According to instructions, having run the grill at 500 deg for more than two hours, the cure should be complete. For reasons mentioned in the video, I’m a little suspicious that I may not quite be there. I’m doing a poultry cook this week and, once done, I may run the cooker up to 500 for a couple more hours just to be certain. You’re right, there are 4 heat deflectors. The two in the video conform to the interior shape of the grill. The other two are larger and oddly shaped. I’ll either need to ask someone about these or do some experimenting. Of note, I was contacted by the factory right before the grill shipped asking if I wanted the heat deflectors even though they are standard equipment. They explained that they had included them to that point but recommend against their use. If you order one of these grills and think you want the heat deflectors, you may want to clarify whether they are still included. I forgot to mention the drip pans in the overview of the grill. I did not get custom drip pans but the grill did include two single walled square or rectangular (I’m not at that location to verify) shaped drip pans. Yes, the charcoal basket can be sectioned off using one or both firewalls on either side and at various percentages. If using either of the charcoal basket’s end cover plates, however, the supports for the heat deflectors cannot be used. I don’t know if this is an oversight or if this might represent a trend toward eliminating the heat deflector stones. I hope this helps and let me know if you get one of these grills. Have a dandy day!
Thank you, Edward! I’m afraid I’ve only been able to do one cook so far. I’ll need to tweak the smoking wood content as the smoke flavor was pretty weak but the cooker seems very easy to manage. More to come when I’ve more experience. Thanks again and have a dandy day!
@@boomerantics9586 I find smoking beef ont good I use my off sets pork chicken ok not enough air flow to push clean smoke.I do have the smoke generator but I find it difficult to keep burning
@@edwardmachado4314 It will be interesting to see how the Komodo compares to my offsets. I did order the smoke generator with the grill but it has not arrived yet. I got it for cold smoking but it’ll be disappointing if I find it’s needed to enhance the smoke profile in regular cooks.
@@boomerantics9586 Take it from a guy that owns a 23inch... you need to season the grates or else you're going to be using a wire wheel to take off the char in about a years time :) It's not a fun process after the fact.
The grills have always been pre-heated in the factory. What stumped us was how a grill could be taken to 1000ºf + for 24 hours in a kiln in the factory, and then heated again with charcoal to 800ºf before crating could vent moisture 3-4 months later in the US. We realized they were picking up humidity on the sea transit. We have fixed this problem see my message above..
I tend to agree, Saltless Shakedown! It’s something one has to accept if they want one of these but it is a little irksome nonetheless. Entirely unrelated, I hope you have a great sailing season up there. We’re already missing it! Fair winds…
That's why YOU don't spend 10k on a BBQ. Good things come to those who wait, and you my friend, don't sound like your willing to wait 8hrs for Brisket :)
The grills have always been pre-heated in the factory. What stumped us was how a grill could be taken to 1000ºf + for 24 hours in a kiln in the factory, and then heated again with charcoal to 800ºf before crating could vent moisture 3-4 months later in the US. We realized they were picking up humidity on the sea transit. We have fixed this problem see my message above..
Came here from a sailing video! Never even seen anything like this before and I don’t really cook. I watched your video all the way to the end all the same! Cool video 👍🙂
Thank you, Terry 01! Something more is developing in the sailing department too. Thanks again and have a dandy day!
Congrats nice looking rig. I have had mine for about a month. I think your gonna love it. Mine is identical. Have fun. Looking forward to seeing some of your cooks
Thank you, Gsmoney, and congratulations to you too!
Thanks for this review..
I'm Dennis, the owner and creator of K K grills.. I'd like to throw in my 2 cents here..
Venting Grills
The grills have always been pre-heated in the factory. What stumped us was how a grill could be taken to 1000ºf + for 24 hours in a kiln in the factory, and then heated again with charcoal to 800ºf before crating could vent moisture 3-4 months later in the US. We realized they were picking up humidity on the sea transit.
**Venting No Longer an Issue..
We now meticulously wrap the grills with low-density polyethylene plastic wrap and throw in a big bag of silica desiccant beads to capture any moisture that may sneak in. This has pretty much stopped the venting. There will still be some uncured acrylic solvent that vents from time to time at high temps.
The tiles are not really delaminating from the grills body.. The outside vermiculite and aerogel bat insulation is soft porous and so we spray to build up a waterproof jacket using the acrylic insulation that has nano ceramic spheres to reflect heat back in. The same material is used as the adhesive and grout to attach the cosmetic durable ceramic tiles to the jacket. The tiles are actually affixed to the acrylic not the grill's insulation. When you poked the nail thru the acrylic it found spaces/holes between the vermiculite pebbles. On the dense inside hot face the little indentations are bubbles from the casting process.
Thank you, Dennis! If only I’d waited a little longer… 😄
How do you move it ? It must weigh a lot !
Hello JH. It does weigh a lot at over 1,500 lbs. It rests on six castors. Surprisingly, it rolls fairly easily on relatively smooth and level surfaces.
Congrats on the burn in, how many cooks would you say before everything is cured. When you were unboxing it looked like you had 4 deflector plates. In this video it looked like 2 on one rack. Is there 4 deflector plates. Did you happen to get the custom drip pans. Last curiosity is the fire box, can you have one firewall on one side or the other where you can have 3/4 fire box closed and 1/4 from firewall to edge of komodo open for charcoal.
Thanks, John! According to instructions, having run the grill at 500 deg for more than two hours, the cure should be complete. For reasons mentioned in the video, I’m a little suspicious that I may not quite be there. I’m doing a poultry cook this week and, once done, I may run the cooker up to 500 for a couple more hours just to be certain. You’re right, there are 4 heat deflectors. The two in the video conform to the interior shape of the grill. The other two are larger and oddly shaped. I’ll either need to ask someone about these or do some experimenting. Of note, I was contacted by the factory right before the grill shipped asking if I wanted the heat deflectors even though they are standard equipment. They explained that they had included them to that point but recommend against their use. If you order one of these grills and think you want the heat deflectors, you may want to clarify whether they are still included. I forgot to mention the drip pans in the overview of the grill. I did not get custom drip pans but the grill did include two single walled square or rectangular (I’m not at that location to verify) shaped drip pans. Yes, the charcoal basket can be sectioned off using one or both firewalls on either side and at various percentages. If using either of the charcoal basket’s end cover plates, however, the supports for the heat deflectors cannot be used. I don’t know if this is an oversight or if this might represent a trend toward eliminating the heat deflector stones. I hope this helps and let me know if you get one of these grills. Have a dandy day!
Cook on it yet?
Hello, Michael L. Very little so far but I plan to use it much more in the coming months.
Love your videos how are you liking your Komodo kamado so far watched your first 3 videos but waiting for more god bless my friend
Thank you, Edward! I’m afraid I’ve only been able to do one cook so far. I’ll need to tweak the smoking wood content as the smoke flavor was pretty weak but the cooker seems very easy to manage. More to come when I’ve more experience. Thanks again and have a dandy day!
@@boomerantics9586 I find smoking beef ont good I use my off sets pork chicken ok not enough air flow to push clean smoke.I do have the smoke generator but I find it difficult to keep burning
@@edwardmachado4314 It will be interesting to see how the Komodo compares to my offsets. I did order the smoke generator with the grill but it has not arrived yet. I got it for cold smoking but it’ll be disappointing if I find it’s needed to enhance the smoke profile in regular cooks.
Not even close I have a 250 reverse flow and a Shirley reverse flow and 2 Komodo Kamado 23 and a32
You didn't oil your grates?
Hello Adamantium. Nah. If they weren’t stainless steel I would have seasoned them.
@@boomerantics9586 Take it from a guy that owns a 23inch... you need to season the grates or else you're going to be using a wire wheel to take off the char in about a years time :) It's not a fun process after the fact.
You think for the price, they would have done this in the manufacturing process.
I do not disagree!
The grills have always been pre-heated in the factory. What stumped us was how a grill could be taken to 1000ºf + for 24 hours in a kiln in the factory, and then heated again with charcoal to 800ºf before crating could vent moisture 3-4 months later in the US. We realized they were picking up humidity on the sea transit. We have fixed this problem see my message above..
For 10k you would think they would burn these in for you. If I spend 10k on a grill I want to cook on it day one with out having to repair it!
I tend to agree, Saltless Shakedown! It’s something one has to accept if they want one of these but it is a little irksome nonetheless. Entirely unrelated, I hope you have a great sailing season up there. We’re already missing it! Fair winds…
@@boomerantics9586 Well I am prepping now so thanks for the wishes. I am curious to see some of your creations on this behemoth of a grill!
That's why YOU don't spend 10k on a BBQ. Good things come to those who wait, and you my friend, don't sound like your willing to wait 8hrs for Brisket :)
@@Aznprada Not sure how this relates to wanting a grill ready to use. Many companies burn in equipment before they ship.
The grills have always been pre-heated in the factory. What stumped us was how a grill could be taken to 1000ºf + for 24 hours in a kiln in the factory, and then heated again with charcoal to 800ºf before crating could vent moisture 3-4 months later in the US. We realized they were picking up humidity on the sea transit. We have fixed this problem see my message above..