Komodo Kamado Venting

All Komodo style cookers vent. I came to the KK from Big Green Egg and I remember having the same questions the first time yellow water vapor and steam was coming through the crazing of my BGE.
The KK does it a little differently since venting is through an acrylic jacket vs through ceramic crazing. This video explains the construction of the KK, explains what is venting and how to maintain your grill for lifetime use.
As always, www.KomodoKamado.com is a great resource for KK owners and for Kamado owners interested in seeing another kind of Kamado grill.
I was going to publish a simple first burn in video showing the process I used to cure my 32" KK. Dennis Linkletter, the owner and inventor of KK, and I touched base to make sure I had the latest information and to avoid some of the mis-information on You Tube about the KK.
So after an hour long conversation, I had a couple of pages of notes and realized, this is more complicated than I realized.
At the end of the day, the headline is, this is no big deal. ALL Kamado vent, this is the story specific to the KK.
That said, I know we have lots of new owners coming into the obsession, this is helpful info. Thanks Dennis for taking the time to share this latest info. As always, happy to take comments to make sure I have the best info available. Please like, share, and comment. I'd like to grow the channel as a place to get helpful KK info.
Links:
www.komodokamado.com
www.BigGreenEgg.com

[@andylink5818]

Great video thanks

[@johnknapp6328]

You have a Great Series of Videos looking forward to your use of the Kamodo. Congratulations

[@perezog]

Thanks John, we have a great community of folks that like to help each other, that really adds to the KK experience.

[@atgarvey]

Great info - thanks for posting!

[@perezog]

Thanks for the comment, I
Please check out the video I posted about my actual burn in / curing process

[@boomerantics9586]

Thanks for posting your very informative videos. I’ve had my eye on one of these grills for some time now and I’m starting to think I’ve waited long enough. Having used the 32” model, are you satisfied with the cooking space and would you consider the 42” model if price were no object?

[@perezog]

That’s tough. I like the versatility of the 32”, it’s big, but not super big. The 42 has to take some time to heat soak. So for me the 32” wins regardless of price. The 42? Maybe if I was always cooking for a large group? Maybe?? The 42” can hold so much protein, I think even then it would be the size for me.

[@boomerantics9586]

@@perezog Thank you, Kamado Kooking. It's difficult to gauge the size of these never having seen one in person and I can only glean so much from photos and videos. I'd rather err on the large side but for two major considerations and that is the additional weight (it's inevitable I'll have to move it at some point) and, of course, the cost. It may be academic as I've already spoken with Dennis and placed a deposit for the 42" but it sounds like I have some time to reconsider. Thanks again for your very useful insight and videos and have a dandy day!