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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

DennisLinkletter

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Everything posted by DennisLinkletter

  1. Looks great.. Best to seal off the bottom of the charcoal basket in the front half with foil to prevent airflow from coming thru the front area.. You want to force the air thru the charcoal.. Air will of course take the path of least resistance that's why you need the foil.
  2. The curved tube and adapter is for older KK grills that don't have the Smoke Generator port like yours.. All smokers are shipped with an adjustable air pump.. Sorry yours did not make it..
  3. Thanks Doug.. Love your reviews. Naked Whiz - KK Cold Smoker Review
  4. Once your grill is out.. I suggest you store you grill with the top vent open a turn or so to let it breathe. If I don't crack mine here the inside also gets completely furry with mold from the moisture.. no problem if cracked. Remember the oil patina on the inside of your grill protects it from moisture also.. this is why I no longer suggest people try to burn their grills clean.
  5. Cold is not an issue but freezing temps absolutely can be a problem.. Which is why I always push any customer in those areas that drop below zero to use a cover.. Repetitive freeze thaw cycles are a nightmare for anything with nooks and crannies. Water is 9% larger when frozen and incredibly destructive.. Remember this action takes down a granite mountain.. But moisture in the body from humidity is not a problem. And remember that there is a lot of evaporation from your meat which often condenses and drips down the inside of the grill.. look on the ceiling of your grill during a large volume cook and it will be full of water drops. These are what I think is rolling out your draft door.
  6. Just suspended Poochie's account for a month! LOL
  7. So I'm told that we have 5pcs for the 23" and 7 pcs for the 32". Will get costing soon and put up on the site..
  8. I bought a Solidteknics pan a few years ago.. had some kind of gold finish on it.. The first issue I had was how thin and cheap feeling it was then the gold color started to come off and I gave it away.. I like my pans to have heft to them.. at least the bottom. This was stamped out of thin sheet.. I'll stick with my lodge pans..
  9. There is a KK facebook page.. that being said they don't show my posts to hardly anybody organically anymore. I have to run ads that used to be very targeted but now Apple has removed Facebooks ability to collect data not as much..
  10. Charcoal burns at the maximum volume for the given airflow regardless what the properties of the charcoal are. The same airflow will create the same BTUs.. The more dense the charcoal is the less of it will appear to be burning, the less dense will have more burning..
  11. The secret here is to use VERY LITTLE.. LESS IS MORE in this case.. and when it's half dried clean it up to look like you want it.. MUCH easier than trying to achieve the same look after it's dried.. remember the holes you are filling are the size off a needle. A grain of rice volume is more than enough.. To hide any calcium/white deposits mix a drop of water to a kidney bean volume of grout and use this as paint to cover the white residue that is in tiny holes in the material which makes it impossible to wipe off..
  12. The volume of insulation/ wall thickness is the same in ALL models from 16-42". It will take a bit more BTU's to heat soak the walls, but from that point on they all burn very little charcoal to maintain low and slow temps.. To give you an idea.. A 23" with my dense coconut shell charcoal can go 85 hours at 235ºf on a single basket. The 42" with a much larger basket can go 215 hours at 235ºf on a single basket! The only time charcoal consumption is noticeable is when you are grilling at high temps and then the KK consumes charcoal at the same rate as every other grill.. but using the charcoal basket splitter helps to reduce consumption because you only need to light and use an appropriate volume for the meat you are cooking.. Crank it down and a 42" is suddenly cooking with the same volume as a 23" with splitter.. I've never heard of anybody commenting about charcoal consumption in a KK except when baking Napoleon pizzas at very high temps 800-900º.. these actually should be done with a baking steel at 450º will get the same leoparding on your crust.. much safer and less fuel..
  13. It's not the moisture but the temp of the meat that helps with condensation.. After about 145º it's not getting anymore smoke. Another problem can be if you are seasoning heavily and very little of the surface is exposed.. For some reason the best smoke rings happen if you don't open the grill during the first 4-5 hours.
  14. Please also remember that the vapor you are trying to create is also in your charcoal. For more smoke flavor remove any charcoal that you have grilled with and replace it with fresh charcoal. Once you burn your charcoal over 450º the organic material that makes the smoke flavor is greatly reduced. Above about 450 you will see flames on your charcoal..that's your flavor turning to vapor and burning off..
  15. Use a jaccard meat tenderizer to pierce the skin.. makes it easier for the fat to render out.. Baking powder is slightly alkaline, helps to raise the pH level of the chicken skin. This in turn allows the proteins to break down, and broken-down protein equals faster browning and extra crisping.
  16. Very few tiles get the two grey colors.. dark mustard was before the acrylic grout. Pretty much everything we do now is black.
  17. It's a cold smoker because it does not generate enough heat to cook something.. that does not mean that you can't use it for smoking while cooking low and slow. It works great for that too.. The secret with keeping the wood smoldering is to microwave the wood until it stops steaming or starts smoking. Especially in humid climates.. Removing the last little bit of moisture in it makes all the difference.
  18. Would be really easy to make up a draft door with a tube and bracket welded to it that the male cold smoker tube could slide into. We've already done this for the 19" Gas burner
  19. The smoke is transferred to the meat by condensation.. Try spritzing cold fluid or putting the meat in the grill cold.
  20. I believe I have more tile choices today at one time than I've ever had and because we now sort for uniformity most tiles have 3-4 different versions. Tile colors go in and out of fashion, basically what colors designers are using in bathrooms, kitchens and pool areas. I can use most 25 or 28mm glazed ceramic tiles.. no glass tiles. For 18 months, all grills have been built to order, the tweed patterns do not take longer or cost more than the tile version used. We still do the odd ball tiles from time to time... Did these three in the last 6 months or so..
  21. Here is a great review so I don't have to wag my own tail.. I'll let Forbes do the dirty work for me.. Komodo Kamado Forbes Review
  22. Record shattered: 65 container ships stuck waiting off California Watch the video argh!
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