Komodo Kamado first burn in and cure

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3 жыл бұрын

This video is about the Komodo Kamado. This is a Kamado style charcoal grill made in Indonesia and owned by Dennis Linkletter. WWW.komodokamado.com for more information.
New owners are often a little worried about the first burn in or high temp cook. I wasnt sure what to expect, but having a decade of kamado experience helped. The Komodo performed predictably and was easy to control. There's another vid that goes into the specific of why venting is necessary and what is involved in maintaining your grill. No big deal.
From Dennis Linkletter: Komodo Kamado Owner and inventor:
"The proper temp is 550º lower than that the insulation prevents the outer material reaching the 212ºf / 100ºc needed to turn moisture and the solvent to vapor. No need to slowly bring it up.. the grills have all been 800-900º during production. 550ºf is the perfect temp for water in the body, it will simmer and vent.. one can often see little bubbles as the moisture vents. If too hot it all turns to vapor and blows like a kettle.. not good. ;-)"

Пікірлер: 11

@randallsmith2577 10 ай бұрын

Tks for the vids. Just fired my Big Bad up for the first time & only one 3-4”microscopic crack & some water stains (~10 spots or so) from the vapor escaping. One bubbled for 45 minutes after it had been at 530 for three hrs. Fascinating how it took that long to make its way out. I reloaded at hour four & now about to wrap up as the latex paint smell is finally dissipating enough after seven hrs. I can’t wait for the first cook!

@johnknapp6328 3 жыл бұрын

Great Video Nice indepth demonstration.

@atgarvey 3 жыл бұрын

Great content for other Kamodo Kamado owners. Informative and helpful - well done.

@perezog 3 жыл бұрын

Thanks for the comment, please check out the other videos for more information on the Komodo Kamado and the Big Green Egg, both Kamado style grills

@tyrus0872 3 жыл бұрын

How bout that, I comment on your opening and there you are doing the burn-in, a la deja vous. Well, nice job coming along slowly as you did, no need to rush a process that your unfamiliar with, although it's really a piece a cake once you look back on it. As I'm writing this your still chugging along watching for a few troubled areas, however some experience none. Dennis I believe brings all the KK's up to 1000 before they leave the factory, but a few stragglers yet may exhibit some minimal venting. Remember a 1000 degree reading up top means your basket is possibly at 2000, I wouldn't push the limits on such a fine kamado, hell who's cooking anything at that temp anyhow. I hope all went well and your sailing with clear skies.

@perezog 3 жыл бұрын

Thanks for the comment, all went very well. A cautious approach paid off.

@perezog 3 жыл бұрын

Please check out my other video on the construction and how and what vents from the KK. This is based predominantly on a conversation I had with Dennis

@kathleenweiss4198 3 жыл бұрын

Hi, Extremely helpful video. Doing my first burn and cook today on the 21. Any additional thoughts on how often you adjust the exhaust cap to control temperature?

@perezog 3 жыл бұрын

Good luck on your burn in and curing. I wanted to get to temp slowly so I would make an adjustment and allow the temp to stabilize. You do t want to get into a yo yo temp situation, but if you make a change and it results in a sudden change, best to monitor, stabilize and then make changes. Let me know how it goes.

@jeffs5422 Жыл бұрын

I own several Kamodo Kamado smokers as of 2 years ago the grills come burned in from the factory. You don’t have to burn them in anymore

@perezog Жыл бұрын

Jeff, you’re correct about the pre-cure from the factory. Dennis did this to avoid some of the moisture absorption that comes while the grill is on the water on the way to its destination. However, until the grill is sealed by sot and use, it will continue to absorb moisture. Note this initial burn in is not the super high heat 1000 deg and quick burn some Big Green Egg folks do, this is a SLOW burn at half that temp for a sustained period, this helps some additional solvent from the grout to come out AND removes moisture your grill has absorbed as it’s not sealed by soot on the inside. Happy grilling!