DennisLinkletter

They just looked soo tall up there.. surprised me. I'ver cooked birdies up there but never ribs standing.. I only have the KK rib rack so don't have anything to stand them up with up there.. They just looked soo tall up there.. surprised me.

Re: First Double Decker Cook - Ribs Over Butts I never tried to put a rib rack on the upper rack.. That's a first for me to see. More height in there than one would imagine.

I've known that the three 3/8" grills weigh in at a whopping 42 lbs for a while and have been telling people for years that the total SS in the Gen II was at least 60 lbs.. So today I had them throw all the 304 used in a Gen II on the scale and it came to 82.5 lbs!! I'm more than sure there are lots of stainless gas grills out there that don't have 82.5 lbs of stainless.. Just thought you'd get a kick out of knowing..

Small world.. my father, Jack lived in Healdsburg for years before his passing and the Mayo's were very good friends of his.. I met with them many times and their oh so beautiful daughter, Malika visited me in Bangkok on her honeymoon..

Re: corn meal? The small pieces of charcoal cut of or reduced your airflow which is ultra necessary for high temps.. With airflow, you will easily be able to wrap the needle.. but try not to.. while the hotface is designed for ultra high temps.. you will get more expansion than is best for the KK over 750º dome which is plenty hot for any food.. It's over 1200º down in the coals at that temp. I don't use a heat deflector when doing pizza.. If your crust is finished before your toppings, move it up to the upper grill to take advantage of the reflected heat..

There was a large 7.8 magnitude quake in Sumatra this morning.. It is about a 4 hour flight away from Bali.. Thanks for all the concerned Emails, my family and friends are all fine.

Thanks Fran.. Thanks Fran, Others have been directly involved with multiple sales but I think you are my first triple personal use owner.. Thank you for the Kudos and support..

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..