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. ;-)"

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