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Thanks for the input guys.
I read all the comments posted. I saw alot of numbers and details and thats great, I appreciate that. I guess I would still say I am not thoroughly convinced.
Here are some of my comments -
1) "One of the biggest contributers to the cost of the Komodo is the CNC laser cut and folded, brushed 304 stainless components."
--- IMO at the end of the day its the end product that matters to me the most - and in this case its the food. Spending extra cash because of the hardware would be a hard case to make for me. The other brands seems to warranty their hardware and if I had any issues I could get them replaced. Lets say if the parts were not covered for whatever reason - I could buy a brand new hardware set more than a few times with the money I save.
Also, I would be very suprised if the quality (juiciness) of the food of the Komodo Kamado is vastly different than any other ceramic brand. Has someone checked this out? If there even a difference... is it worth the 300% difference in the price tag?
2) "The tiles are then attached with a high tech NASA spinoff industrial insulation which is elastomeric, meaning it moves and flexes with the body when heated. It also has nano ceramic spheres that additionally reflect heat back into the body."
-- Now this seems like a little bit of marketing hype. Is this another way of saying its porous? If not, does someone have pictures of the "spheres"?
3) "KK has a letter from Harbison Walker stating there is no asbestos in the materials used."
-- I still have a hard time with the use of cement in this cooker. It may not have asbestos, but the KK seems to have greatly deviated from the original 3000 year old designs and materials. These cookers were designed from natural materials. Call me old school, but I would much rather have something based on an authentic design. After cooking on it for 10 years, I would hate to find out there was something harmful in the cement. At least after 3000 years nobody has been hurt by using natural ceramics.
4) "They are also the only ceramic to be able to use a rotisserie with the top closed, they use the EZQ cradle."
-- Why is there even a rotisserie in this unit? Aren't all these cookers suppose to cook more evenly because of convection? Does the KK not distribute heat as effectively? Or is this just a marketing tactic used by the company to add a "feature"?
5) "other ceramic (companies) use low cost powder painted carbon steel for all their components including their grills."
-- This is simply not true. I have seen at least of couple of other brands that come standard with Stainless Steel hardware - and are covered under warranty.
6) "So far, no tales of KK's shedding tiles like the competitor did. "
--What kind of warranty does the KK have? From what I have read on other forums, the KK requires "proper grout maintaience" or else will not warranty the cooker. Again this is my concern with the tiles. Why doesn't KK use a glaze? Seems like this would just be simpler and would last much longer.
JM2C