×

We can up your game!

Become a Pitmaster Club member and you can become a better cook while we become a better website. Benefits include:

(1) No outside ads
(2) More recipes
(3) Access to The Pit forum and tons of info
(4) Email newsletter
(5) Video seminars with famous Pitmasters
(6) Comprehensive Temperature Magnet ($10 retail)
(7) Monthly Gold Medal Giveaways of expensive grills and smokers
(8) Support for Operation BBQ Relief
(9) Support for AmazingRibs.com
(10) No risk 90 day moneyback guarantee

Learn more about the Pitmaster Club

Nah, I don't need to become a better cook. Return to AmazingRibs.com

AmazingRibs.com BBQ Logo

Search Our Reviews and Ratings

Click Search to see all our Reviews and Ratings. Use the filters below to refine your search.

*Based on 4" raw burger with 1/2" space on all sides

Komodo Kamado 23" OTB Gen 2.6

By Meathead Goldwyn

Manufacturer: Komodo Kamado

Komodo Kamado is the brainchild of designer Dennis Linkletter, grandson of TV legend Art Linkletter. Dennis Linkletter has lived and worked in Indonesia for decades where he built a business fabricating teak furniture, flooring and doors. He became interested in kamado cooking and began using his facility to explore making high quality cookers with state of the art design. After years of "capitalizing on the strengths and correcting the flaws" of existing kamados, Linkletter introduced Komodo Kamado.

Meathead tested a Komodo Kamado and found it stunning visually and superb in performance and craftsmanship. All sales are direct.

We used a KK Big Bad 32 in our Science of BBQ & Grilling With Meathead video series presented by Kingsford. Click here to see that video series and check out my Virtual Showroom vid below:

Komodo Kamado 23" OTB Gen 2.6

Komodo Kamados may be the most striking cookers in the world. The Gen 2.6 with a 23" wide top grate, stands 50.5" high, 30" wide at the base, and is 36" deep. It weighs a whopping 534 pounds. They arrive fully assembled, but you might need help getting it out of the crate and into position.

photo of komodo kamado hingeThe first thing you notice is how well built this zaftig sweetheart is. From the serious 304 stainless steel spring assisted hinge assembly for the easy-open lid, to the fingertip release latch, to the beautifully inlaid tiles. The casters are large enough to roll this beast across bumpy brick pavers. The cooking grates and charcoal basket are thick 3/8" 304 stainless rods, and the upper grate is hinged so you can add more charcoal without removing the food.

The air inflow damper at the bottom is a rotating dial, and the entire assembly slides out easily if you want to allow max airflow. The upper damper looks like a helmet, and you turn it on a screw to lift it and allow hot air and smoke out. This is fairly precise and it keeps rain out, but it is pretty easy to lose track of how many spins you've given it. Airflow can also be managed with a digital controller like Rock's Stoker or a BBQ Guru and it comes with a port designed for them. There is a hole drilled in the dome for a dial thermometer, and a port on the side at grate level for digital probe cables. Although the Tel-Tru bi-metal dial thermometer that comes with it is pretty close to accurate at low temps, it is way off at high temps. This is one of the few cookers we've used where the dome thermometer is anywhere close to accurate. As usual we recommend you get a good digital grill thermometer.

photo of komodo kamado deflector plateOne of the most unique features of KK's Gen 2.6 is the ability to be set up for 2-zone cooking, an essential technique that allows cooking on direct hot heat and indirect moderate heat simultaneously. This enables cooks to slide foods back and forth from cool to hot zones for crisping skin and reverse sear steaks. This is difficult to acheive on standard round kamados and most concede the best way to create different heat zones in round cookers is by moving foods closer to or further from the coal. This is typically accomplished using a variety of accessories that can be costly and awkward to use. Click here to read more about Kamado and Ceramic Grills and Smokers. One useful device that is a match made in heaven for any kamado is the BBQ Dragon, a well-made, battery operated, clip on, variable speed fan that can convert a charcoal bed from quiet gray to rip roaring red hot in a matter of minutes. Very good for switching gears from low and slow to searing hot.

KKs have mounts for rotisseries, can be fitted with side tables, and there is a pizza stone available, too. This 23" model has three racks, an upper, middle, and lower, and the lower can be positioned right on top of the coals for max heat searing. It can even be fitted with a gas igniter.

The 2" thick sandwich of two refractory materials is like concrete. One might be concerned that the tiles will need extra maintenance. Apparently they are not held in with a normal grout. The manufacturer claims it is elastomeric so it expands and contracts with heat and it is said to be UV resistant so it does not require any maintenance. If you knock a tile loose, the manufacturer ships the unit with a repair kit.
You can start the coals by simply dumping them in the coal basket and lighting them with a Weber parafin block from below or some bunched up newspaper. Many owners use small torches to fire up in a hurry. Or you can use a chimney, which makes it easy to measure the amount of coal.

Managing temp is relatively easy once you get the hang of it. The manufacturer recommends that you always fill the charcoal basket, even if you are cooking at a low temp, and control the temp with the air vents. It will take a little practice to learn what settings get you where you want to go, especially since the first hour is spent getting those thick walls loaded with heat. When you give 'er all she's got, Scotty, she can easily surpass 700°F.

Once you hit a target temp, man, she is rock solid with all that mass holding that heat and radiating it back slowly. Surprisingly, it is very responsive to the slightest increase in oxygen supply, a tweak to the vent openings, top or bottom, and within minutes the temp starts to climb. It is a bit less responsive to shutting down oxygen supply because of all that thermal mass, but it does choke down nicely.

Minor issues: The handles on the grates are almost flush against the interior making it awkward to grip them unless you turn your hands so your thumbs face you; the lid handle can get hot when cooking with the lid open because it hovers right above the cooking surface; and the latch has a nasty habit of smashing your fingers if you close the lid too quickly. All these are niggling things that you can easily work around once you get used to them.

This is a top choice for low and slow smoke roasting and for large cuts of meat, but it is not our first choice for recipes that call for moving from indirect to direct because removing the deflector plate when food is on is a bit of a hassle.

Lifetime warranty on everything included. The Komodo Kamado website has a lively message board with tips on technique.

All sales are direct from owner/designer, Dennis Linkletter, (grandson of TV legend Art Linkletter), in Bali, Indonesia. Check out our Manufacturers Profile of Komodo Kamado for more info.

Price: 

$4,260 Manufacturer's suggested retail price (MSRP), actual price may vary.

Primary Function: 

Grill

Smoker

Egg or Kamado Style

Combination Grill & Smoker

Pizza Oven

Fuel: 

Charcoal

Primary Capacity: 

415 square inches ( about 20 burgers )

Manufacturer claims that all or practically all of this device is made in the USA

No

Review Method: 

Cooked On It

We have hands-on experience testing this product. We have also gathered info from the manufacturer, owners and other reliable sources.

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Return to top

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Click here for analytics and advertising info.

© Copyright 2016 - 2016 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted. This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.