DennisLinkletter

Thanks for dropping by..

Dave Zier https://ziersprime.com

I have a new customer who is hellbent on using a temperature controller. It's been many years since I've played with one. Does anybody have one they love? Also, wireless probes. I had the early Meater and could never get it to work. I'm sure the new ones are better. Does anybody have the Combustion probes? They look interesting.. Appreciate your feedback..

The polder tubes are threaded and have a stainless plug, and the silicone ones for the cables/wires.

Please throw that clip away; it is unnecessary. The thermometer won't fall out of the grill. It is used to hold the lip of a pot.

My favorite steaks are Flank, Hanger, Strip, Tri-Tip, Skirt, and Flat Iron. They just have more beef flavor than traditional steaks, which I almost find boring in comparison. I've cooked 20X more TriTip over any other protein in my KKs.. It's my go-to for everything, including sandwiches and salads. I can buy Wagyu Tri-Tips raised in Indonesia, which are reasonably priced. They were a staple for my kids growing up..

If you would like a Duck hanger for a 21" please write my staff at [email protected] and they will take care of you..

There is a temperature at which the baking steel alone will brown the bottom and cook the top. There is no need to use the stone.

LOL I did not notice the date!

Please post the image again.. I can't see it.

I've been forced to raise the price on all KK products by 10% today to help offset the new 19% tariff on goods from Indonesia. I've been eating 10% since March. Today, it was announced that the tariff will be 19% going forward. I hope this will be short-lived. However, it could be worse, as tariffs on the rest of Asia are even higher. 19% is devastating for my factory-direct business model..

If you want to bake the Napoleon cracker crust pizzas.. I suggest using a baking steel (carbon plate 1/4-1/3"). At 500º, it mimics 900º on a standard baking stone, creating the same leoparding on the crust. My baking stone works beautifully for bread and dough with yeast at about 550-600º. The density of the stone determines how fast it cooks.. Heat transfer.

I suggest you don't do anything. That black jacket of oil and smoke protects the material from moisture. Cement is hydroscopic, but the oil in the walls makes it hydrophobic..

That definitely does not look like refractory cement..

AliMac23 spun this beautiful 12kg piggy using a spit, which can be much more challenging to get centered than using the cradle. But you can't argue with the results!