aiden

14 hours ago, DennisLinkletter said:

My grills are always on SALE...

Touche.

Dennis, now that the US Supreme Court has ruled that states can tax internet purchases, I suggest you use it as a chance for a big pre-tax sale.

The 40 states that pushed for this to happen will likely have legislation already drafted and ready to pass.

I know if I were on the fence, it would be a big incentive for me to place my order...

On 8/16/2017 at 9:53 AM, DennisLinkletter said:

Thanks great idea.. Also not a bad idea to add saving the original box so it can be reused in the future should the grill need to be transported.. 
Even have shipping crates available for special order.. Folks usually know months ahead of a move.

This is exactly the reason why I kept my crate. I'm actually in the process of moving 15 minutes from my current home, and saving the crate made all the difference getting her nice and locked into a stable square base that can lock up tight against the wall of the trailer. Besides, the crates are a thing of beauty in their own right!

Lol, I didn't realize I was coining a phrase. But if we're going to do it right, we can't forget #LINKLETTERBETTER.

After having used it for most of a year now, I've decided it is a 100% replacement for standard lump. It's just Linkletter better.

3 hours ago, DennisLinkletter said:

The folks at the CNC laser cutting place have been unable to cut these without them warping to the point of being useless.

Made 6-8 sets, tried many different things to no avail.. I was talking to them about giving me the program, I want to have a guy I met in an online forum in the US try to cut them for me but that stalled.. I'll try to get that going again..

Thanks for the update Dennis. I was hoping that you had overcome the technical difficulties by now. Please let us know if you get any progress started. Some of us are still interested in these if you can get them to work.

4 hours ago, DennisLinkletter said:

More surface area touching the food better for browning/caramelization.. 

This is exactly the reason I want them. Burgers on a solid flat surface have more of that browning goodness. To me the best of both worlds for burgers is using these on a KK.

Then there's fish...

Hate to resurrect this old thread, but are these available yet? I can't find them on the accessories page for my 21" (22")...

On Monday, February 20, 2017 at 11:26 AM, tony b said:

It's a storage unit now for tools and grates! 

I have one of those storage units. It is good at keeping things dry.

On Sunday, February 19, 2017 at 0:47 PM, ckreef said:

I guess that means you have to own 4 KK's - quadfecta - you'll be the first - LOL 

23 hours ago, Bruce Pearson said:

If one is good and two is better, then I guess four is twice is better lol

Yeah... I think I'll buy them when each child enters high school. By then I'll have an idea for what color and tile style they like.

But the sizes I want are: Original 23", 32" BB, and the new 42" SBB

I have a 21" Hi-Cap on wheels at the moment that will likely become my primary cold smoker setup when I get a second KK. The Hi-Cap dome design is perfect for using all 3 grill levels at once.

That green thing will eventually be donated to a church when I finally get around to building some decent storage setup for all these accessories.

I intend to own at least two, but I have four children to pass them down to...

I'm in the same boat as you are. I've had my KK for over a year now, still no name. Naming 4 boys was hard enough, but a grill? It doesn't help that my kids have started naming our vehicles.

Plus, all the cool dragon names have been taken.

So I don't think it's mandatory, and no one will ask you the name of your grill at parties. It's just that some people on here have a knack for that kind of thing, and it helps personalize such a huge investment.

11 hours ago, Syzygies said:

..Clearly, the question is can I find room to store 30 boxes?

I'm building shelving to hold the 50 boxes I just ordered.

Don't cook it too hot. "It's ready when it's ready" is a thing. No matter how much you plan, every cook is a little different and unique. People will wait for good bbq, but if you miss your time AND it's not any good, they'll take your tongs away and dress you in a silly apron.

Large hunks of non-tender meat like this need TIME to get the flavor and tenderness they deserve. 225 will take longer, but will produce a better hunk of $100 meat. It also gives you room to adjust your settings if things start creeping up on heat.

Also, do yourself a favor and read up on how to slice the two different sections of the brisket.

And don't eat the burnt ends first. That's like having sex before dinner.

Thank you for the very thorough explanation HalfSmoke.

Ok, so all this pot smoking conversation got me really worried about the direction KK was headed, until I read what was REALLY going on.

If I'm about to take the plunge for the cold smoker kit, is there still an advantage to adding a smoke pot like this?

I understand the cold smoker would be for low cooks, below 275 or so. But how do I impart the smoke from my wood using that method versus the cast iron pot? (I'm new to the cold smoking world).

Dennis, can we mix a pallet of CocoChar and CoffeeChar 20 lb boxes? I need both.

11 minutes ago, bosco said:

the 22" is still being made  but just in a table top, he said nothing will  be affected

Thanks for the clarification. When he said it had "morphed", I wanted to confirm that didn't mean a physical change that affected the other components.

Dennis,

  What will happen with the accessories for the existing 22" owners?

So super excited about this new design. Not to be morbid, but seeing how easily Dennis fits in side there I think he could open a new market segment, by selling a solid black mortician's cremation model.

The best burger you can make is your own. In-N-Out is a horrible smashed wish-I-was-a-real patty. It's insane to me that it's as popular as it is. I think Five Guys makes a MUCH tastier burger, but that's because they actually make thick patties and use good buns. Their fries are also amazing.

If you want to make a delicious burger, all you need is salt, pepper, 1/3 lb patties about 0.5 - 1 inch thick. I use grassfed beef, but any 90/10 lean will do great because the KK does such a terrific job of keeping the moisture in the meat. Buy good buns (not the cheapo cardboard), fresh toppings, and all the other stuff. This is a hamburger, not a Gordon Ramsey tryout, so keep it simple and enjoy the flavors. There's just no reason to imitate something that started off life as an experiment in mass produced food.

Dennis,

  I cannot find these on the 22" accessory page on the website for order. Should I just call?

I think it's a personal preference issue, and frankly, he can change it out to a 5" dial if that's what he wants. But KK's are about style as much as they are about quality, and a 5" face as standard equipment would make it look like a characature of a grill. Another alternative for the temperature hawks would be a remote temp probe. Lots of alternatives available if the stock option isn't what someone wants. But I certainly don't think any change is in order on your side Dennis.

Yes I am an engineer Tony.

Thanks for the response Syzygies. I know he's very particular, and I agree the uniformity and heat soaking properties of the design are second to none.

Dennis, do you have any concerns about creating a hotspot in the middle where the vent and the chimney create their vortex? On smaller units I imagine it's not as big of an issue, though even in my 21" direct heat is still obviously in the middle. But the affected area would be much more pronounced as the width increases. Anyone with the 32" notice heat variances from the sides versus the middle like this? Just curious.

Even when I ordered my 21" last summer, Dennis was telling me about this mad science project of making a 42". I told him if he made it, I would buy it. Now I'll have to sell one of my kidneys so I can keep my promise.