DennisLinkletter

Chris Lilly tip.. VERY firmly compress the breast Chris Lilly tip.. I remember Chris telling me that you can take the palm of your hand on the breast and VERY firmly compress the breast of a chicken or turkey.. This compression will slow down the cooking of the breast.. and then of course is the good old pre-icing of the breast..

Re: Easter Turkey You're more than welcome.. Good looking bird, I love turkey but they are all imported, very pricy and factory brined.. Now I'm inspired to get one anyway..

Re: Roasted Vegetables To get more smoke flavor I'd try to not burn off all the smoke from the charcoal first or add a little wood to create more smoke.. (less is more in most cases) You also need to gently straighten your thermocouple so it will go thru the polder tube.. Bend it slowly over the entire curve... You also want to place it over the deflector not in the area outside it.

#335 Gen 2.1 shipped Sept '07 It's #335 Gen 2.1 shipped Sept '07 has all the same accessories as todays Gen II's but is pre-elastomeric grout/adhesive.

Generic EZque.. EZQue made them without the EZQue stamping for some of their customers. These are the generic ones.. I have been contacted by someone who will have a supply of both ongoing.

Those look awesome.. I have not sauced any ribs in a few years.. but those go me hungering for some.. I used to finish my ribs with apple juice, white vinegar and real maple syrup glaze over my dry rubbed ribs.. Great job..

Re: Couldn't be happier with my new Komodo Kamado Thank you.. Never tire of hearing kudos.. I really appreciate you taking the time to make this reference/Happy Campers post. I think my new customers have seen so many they don't think I need any more. Less than 1 in 10 of last year's customers left them.. Thanks again..

Yes please.. Email them to info(at)KomodoKamado.com Yes please.. Email them to info(at)KomodoKamado.com

Re: Great Site.. Thanks VERY BIG! Does that strike anyone else as funny? He's in INDONESIA. Southeast Asia, the home of exotic spices, and he must mail order to the States and have them sent? :::shaking head::: Free trade, my tush... Yup.. Lots of spices here but after 22 years of eating them.. I'm really ready to get some new flavors from other parts of the world.. You did notice it was called "World Spice Merchants" I'd love to try a whole bunch of their spice blends too.. Most of the imported spices here are very commercial and too old by the time I get them.. I like that you can buy the blends whole not yet ground.. As you know fresh is everything..

I'm in the final stages of putting up a new KK website, I'd really appreciate it if owners would send me their best photos of their KK in it's home or great cooking shots... Thanks very BIG in advance.

Re: Grillfloss Please try grabbing the handles with your palms facing out and your thumbs pointing towards yourself.. I can grab the handles with my double thick welding gloves that way..

Is there "garlic" in the dough?

Re: We bought a KK

Heylo Bob, Welcome to the forum, what a pleasant surprise. Looking forward to your input.

Thanks Joe.. Great sear marks even from up on the Main grill As you can see, getting great sear marks is very simple even up on the main grill.. Can you imagine how those marks would have looked if he had used the lower or the sear grill way down below.. Also when grilling it's also more economical to use a smaller amount of charcoal because it takes a long time for the fire to cool off and die from raging at over 700º. Thanks Joe.. Additional comments: Your going to use up much more fuel/charcoal using the main grill searing to get the same job done.. there is a reason for the lower and sear grill. You can pre-cook or dwell on the main grill but it is much faster, less charcoal and less high heat stress on the grill to do it with the sear grill. Also best to never peg your thermometer like that.. no reason to ever go 800+ dome temp.. Thanks J Also.. we all need to put posts in their proper area so they can be found later... This of course should be in Techniques..

Great Site.. Thanks VERY BIG! Argh.. Makes me realize what I can't get here.. Great site, thanks Ann... I'm loosing sleep thinking about how many new flavors I can get into a big $150 box at this place.. I bet it will also raise the brows of the customs agents here.. Gotta build a spice rack for their tubs.. Thanks again..

Grand prize for their big competition this summer.. From what I understand many of them will be to perks/for employee recognition, one of them is for Chris Lilly, one for their headquarters and one will be part of the grand prize for their big competition this summer.. http://www.kingsford.com/competition/competitions.php I hope I'm not giving out secret information.. Yes very proud to be the Charcoal BBQ of Choice by the Largest Charcoal Company in the world.. They will carbonize a million tons of wood this year.. try to wrap your brain around that number...

I just shipped a dozen Gen IIs for Kingsford.. Four of them were custom tiled with tiles to match their bag. The nameplate was CNC cut and then the individual pieces painted and reassembled. I'm very pleased with them to say the least..

I got the scoop from Sai.. So Sai told me exactly how it's done.. First the chicken is stuffed with herbs and tied up.. Then it's set on a beer can half full of beer. Chicken is set on the ground and a metal bucket placed over it. Rice straw is placed around it and lit.. Straw is added during the cook which lasts 20-30 minutes.. It is not pre cooked.. There you go.. Right from the (Thai) horses mouth.. If she reads that I'm done..

Rice hulls are also great for smoking chicken and fish.. The famous make a huge pile of rice straw over a tim bucket with the chicken inside and light it way.. burns VERY hot and 15 or so minutes later you have a very crispy bird inside.. I think they pre boil them a little bit.. Actually has a great smoky flavor.. Rice hulls are also great for smoking chicken and fish..

You have an '06 Supreme OTB with only a 1/4" main grill for a while there I thought I was a man alone upon an island! There are a couple of other issues here.. You have an '06 Supreme OTB this came with only a 1/4" main grill.. Today all KKs come with three layers of 3/8" grills.. 3/8" rod is 66% more volume than the 1/4" rod.. so for searing you have much more heat which cools much slower and heat soaks much faster.. When the big bad 3/8" upper/sear grill combo is reversed and put down above the coals believe me you have no problem getting grill lines.. At 600º dome it's way over a 1000º down there.. better be using long gloves as fat flare ups can be absolutely dangerous.. I'll have more of those big bad 3/8" upper grills. Give one a spin and then get back to me..

Re: Bhut Jolokia I bought both the seeds and dried chilies about a year and a half ago.. Sai actually ate one of the dried ones straight two different times and said the experience was very "special" and I definitely should not try it.. Something ate the starters.. It's great for adding to oil.. gives off a very smooth deep, beautiful heat.

never been called the manufacturer! Yeowch.. never been called the manufacturer! The walls are just 3/4" of dense refractory hot face compared to more than 21/2" firebox which can expand and contract freely up to 1,500º in the charcoal.. The done temp is a far cry from the actual heat down in the raging charcoal.

Please keep your charcoal inside the firebox Please keep your charcoal inside the firebox.. The firebox is designed for the extreme high temps that charcoal gives off.. Put your charcoal inside the basket and grill on that webber gill.. That should be plenty hot..

Please keep your charcoal inside the firebox Please keep your charcoal inside the firebox.. The firebox is designed for the extreme high temps that charcoal gives off.. If you want to put something inside the basket that's fine but please keep it all inside the firebox.