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DennisLinkletter

Administrators
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DennisLinkletter last won the day on April 29

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About DennisLinkletter

  • Rank
    KK Admin ;-)
  • Birthday 06/10/1960

core_pfieldgroups_99

  • Biography
    Toll free VOIP US# 424 270-1948
  • Location
    Bali Indonesia
  • Interests
    My kids.. SE Asian Antiquities, travel, Thai food!
  • Occupation
    Father of 2 and builder of the worlds finest charcoal grill, furniture designer, woodworker..

Contact Methods

  • MSN
    WhatsApp +62 818 850 860
  • Website URL
    http://www.HandHewnFloors.com http://komodokamado.com
  • ICQ
    166450488
  • Skype
    Dennis Jack Linkletter

Profile Information

  • Gender:
    Male
  • Location:
    Bali Indonesia
  • Interests:
    WhatsApp +62 818 850 860

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  1. My standard line is that if you don't use your drippings for Au Jus or gravy it's a waste. You can also make an awesome roux inside the pan with the drippings and what's left. I can't imagine doing a rib roast and not using the drippings.. Lotta great flavor there.. also added what's there and a smidgen of the fat to my pulled pork.
  2. Moving the Forum to a new Server Monday at Midnight (PST), please expect it to be offline for a few hours. It should be zippy again after..
  3. We are going to migrate the forum to a new faster server Monday night, It will be down for a few hours starting Midnight PST. Thanks for your heads up.. It should be much more zippy after...
  4. Just sent this to my forum Wizard.. thanks for the head's up..
  5. Here is a video of the generator blowing.. It's cleanest at lower volumes and lasts much longer. Trust me after a few minutes the grill is plenty full of smoke WhatsApp Video 2020-08-23 at 5.41.37 AM.mp4
  6. It can be used for ALL smoking.. hot or cold. Throwing wood on the coals will immediately turn all the gas to a thick white/grey vapor/smoke that is bitter and acrid.. It burns your eyes because it's wood alcohol.. The smoke generator uses vacuum created by the aquarium pump to make the wood smolder. Smoldering does not create enough heat to release all the gas and the gas at the point of smoldering is burned up. Never just throw on chunks.. us a foil pouch with holes on the bottom to burn off the alcohol and volatiles.
  7. This is my go to Rib rub from my friend and pit master Chris Lilly.. • 10 tablespoons dark brown sugar • 3 tablespoons paprika • 1 tablespoon black pepper • 1 tablespoon garlic salt • 2 tablespoons kosher salt ( I leave out the salt and salt the ribs under the mustard, this way I can't over salt by piling on the rub) • 1 teaspoon chili powder ( I add 2-3 heaping tablespoons) • 1/2 teaspoon onion powder • 1/2 teaspoon cayenne pepper ( I add 2 heaping teaspoons) • 1/2 teaspoon ground cumin (toasted before grinding) • 1/2 teaspoon dried o
  8. Another great spice store is World Spice Seattle.. I buy most whole, store in a FoodSaver Vacuum Zipper Bags then suck the air out with the small pump. Keeps spices fresh for much longer. The bags have a valve in them and can be reused. They also grind as it goes out if you are Stateside. https://www.worldspice.com Amazon: FoodSaver 1-Quart BPA-Free Multilayer Construction Vacuum Zipper Bags
  9. Try putting the pellets, chips or chunks in a bowl and microwave on high for 5 minutes or until when you blow on it you don't feel steam.. Removing the +- 10% moisture helps the wood smolder.. Also use the lowest airflow setting on the pump that keeps it burning, this increases how long it burns significantly. A low setting fills the grill with lots of smoke in just a few minutes and the lower the burn temp in the smoker the cleaner the smoke. I always put my meat in cold this crates more condensation of the smoke vapor on it. I'm guessing you should not need to run it all night to get a good
  10. Here are the spare parts https://komodokamado.com/collections/23-ultimate-spare-parts If you need more just leave a message on the chat window and my staff will take care of you.. If you have any questions, please feel free to call me should you have any questions or there is anything I can do for you. I'm online taking calls and chatting daily EST from 1pm to 5-6pm and then you can also try from 10pm to 6am (hit or miss) Dennis • Los Angeles (424) 270-1948 • Whatsapp +62 818 850-860
  11. I suggest wrapping those big wood smoking chunks in foil to channel the gas down into the burning charcoal from little holes in the bottom of the foil pouch.. you will get a much less bitter acrid smoke flavor profile..
  12. Argh they have a photo of a 23" and with text and pricing for the 42" and call it a Komodo not Komodo Kamado... I've written the author
  13. Let's see if I can help you understand the how's and why's.. trust me it's really not all that complicated. First of all other rotisseries I know of have one shaft that goes directly to the motor. Most rotisseries are also over open coals or wood with no lid. The square roti spit sits on supports and goes directly into the motor that has a square socket. This is a ONE socket system. The play in the one socket system is 1/3rd that of the KK's three socket system. I wanted a way to run the roti with the lid latched and completely airtight. Rather then make up a wedge and run
  14. Originally all KK's had square drive sockets and shafts. There are three sockets in the no-airflow KK roti drivetrain. One in the motor, one outside the grill and one inside the grill. Square sockets have a bit of play.. this play X 3 created a situation where the roti cradle would fall forward an inch or two at some point in the rotation. HEX sockets have much less play, so we changed the outside and inside sockets to hex and the corresponding shafts. The motor is still square.. the motor shaft is square at the motor side and hex where it goes into the KK. Can't argue with success
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