DennisLinkletter

Good video.. Never complain about how old you look.. we've earned all those "character lines" on our faces!
If I needed to make lost of pulled pork commercially maybe but I would miss my BARK..
I salt first then slather heavily with French's mustard then add my salt free spices to cover the mustard.
The mustard reduces down, absorbs smoke and fat to become a chewy magical jacket.

I would also refrigerate the pulled insta-potted pork before I smoked it.. First, if cold more condensation of the smoke/vapor will take place and second I can smoke it longer before it gets to where it's over 195º and breaking down turning to baby food..

But yes I love my instapot too..  I got a brisket the other day that the flat was only 2" thick at it's thickest.. I cut it off and instapotted it and then smoked it cold with my smoke generator at 250º.  It was still moist!

On 11/8/2020 at 9:42 PM, Siu said:

My wife spoke to Dennis who said you can hit the charcoal against the side to break into smaller pieces and have a fire in 5 minutes to cook. Is that true?

Heylo Slu.. You left out lots of my information.. I told your wife that I break a fresh piece of charcoal and make a pile of the small pieces in the middle on top. I then light it with my Looft Lighter.  The small pieces come to ignition temperature very quickly because of their small volume. I then use my lithium powered Milwaukee shop blower to make it glow madly. In less than 5 minutes of this airflow you will have plenty of charcoal raging and the grates above the charcoal at grilling temps..
For grilling you do not need to pre-heat the body for convection heat only the SS grates directly above the charcoal.  So if you want to just light it and walk away yes 20 min is correct. If you  are impatient you can greatly expedite things with a blower.. If you have ever used a bellows on a fireplace you get the idea..

I have a huge cabinet for storage but I still use the side tables for cooks.
I use the left side table to hold food and the right one for cloves and tongs etc.  

Heylo Y'all..

   The problem is that there is not much uniformity in the brackets and sockets between brands and even different batches of the same motors. Most brands have an open ended socket so that if it's on a spit the shaft can be any length. But some have shallow sockets.. Go figure... 
The other problem which we came up with a solution to is that some spin clockwise others counter clockwise..
 

1) The sleeve has a spring loaded plate.. the point means nothing. It might have dirt in it if it does not move. Just bang it a few  times with something, it definitely moves.

2)  Unscrew the round shaft to adjust length and then turn the small round nut with flat side tight against the square part to lock.

On 10/16/2020 at 1:54 AM, tony b said:

Definitely get the Sunbrella cover for it. Good insurance policy.

As far as customer service goes - you won't find better anywhere, by any company, than from Dennis. He's the "textbook example" of superlative customer service. You can contact him practically 24/7 (we don't think he actually sleeps! LOL!) and he's always there with answers to questions, helps solve problems and makes things "right." There's no "up sell" when talking to him about buying. He'll work with you to make sure that what you get is exactly what you want/need - size, tile style & color, accessories. Simply put - he's f-ing amazing! 

Ahh Shucks.. Thanks for the Kudos!   

I'm guessing you are pouring the charcoal directly from the bag into the basket.  The small pieces are settling into the airflow channels and restricting your airflow/ temps.  Best to pour the charcoal into a box shake a few times, then use the medium and larger pieces.
Open the damper top, close the lid.. remember the airflow does not start until you close the lid. The hot air exiting the damper top creates vacuum (forced airflow) and gets everything going.
Using the KK baking stone you will want to try 550-650º for a medium crust and thicker pie.  If it's too hot the top will burn before the bottom gets leoparding on the crust. if not hot enough the crust will be done before the top is cooked.  For Neapolitan cracker crust pizzas you will want to use a baking steel (carbon steel) at 450º this will give you the same heat transfer as a traditional stone at 900º+.

My staff will send you a new bracket.. The one you have should have been tossed.

That end  of the roti  spit is adjustable. If you look closely there is a  round nut with flat sides right before the square part of the rod. Turn the round part with  some vice-grips or pliers and it will loosen. Adjust the length so that when the left spring loaded plate is compressed the shaft just clears the body on the right and goes into the drive socket.

The spit and cradle are adjusted the same..

It's a HUGE improvement over the bolts... Very pleased with this one.

Here is the new and MUCH Improved Cold Smoker Bracket..

These can be used of course with existing cold smokers.. They will be an inexpensive upgrade.
Quick, easy.. no tools!

Just a note.. the baking stone and the baking steel are for different pies..
The steel is for the no yeast, flower and water, cracker crust Neapolitan pies..  very hot surface, quick to leopard the crust. 
It's NOT for the medium crust, yeast raised dough.. The baking stone is for these pies and baking bread. 

It's not that the plate shifted, it's that the food grade silicone gaskets get a bit compressed over time and exposure to high temps causes it to shrink a bit.

That being said, I have many, many grills out there with the original gaskets well over 12 years old. I know this because I don't sell that many new ones.

But when the grill is latched in the second position, simple press firmly down on the handle.. if it moves down at all.. You need a latch adjustment.

While I grew up in Laguna, my family was from SD. My great grandparents lived inside Mission Bay, third house from the jetty. My great grandfather had a large pharmacy in the gaslight district during the depression. My grandfather Art grew up in SD and went to San Diego State where he was the center and captain on the SDSU basketball team which won the state championships.  

I'm on it.. I'll get it live again ASAP

Is this still  available?  I'll put it on Instagram for you..

Is this still  available?  I'll put it on Instagram for you..

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. 

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..

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...

Just sent this to my forum Wizard..

thanks for the head's up..

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

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. 

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 oregano  (I rub both the oregano and sage to get more flavor)

• 1/2 teaspoon rubbed sage

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon dried parsley

• 1/4 teaspoon white pepper

My Twist : I use French's mustard liberally as rub glue and to make a chewy bark..

Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub. 

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