DennisLinkletter

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.

Lookin' Good.. I have not done the glaze for a while but I really like it.. These shots remind me why. I used to mix a lil bit of apple juice, white vinegar and maple syrup together and paint it on in the last stretch.. But those ribs look great.. Next time you need to try a lil brining before makes them Uber juicy..

Nice to have the Curmudgeon back! Thanks for dropping in Mr G

I always with the war.. I'd surrender the plate and let her win this one.. My philosophy is to let my lady win most of the little battles.. so long as I always with the war..

Ever seem them growing? How cool is this?

Siamese cats.. My significant other is from Thailand.. So I've seen a lot of Siamese cats but those are amazing.. Are their eyes that blue in person? Absolutely beautiful..

Re: First KK Ribeye Success! Love to hear it..

Absolutely.. Absolutely..

Using your indirect heat effectively.. May I make a suggestion.. Rather than crowd the lower grill and place ribs above the outside of the drip pan in the semi-direct heat zone, try to place all your meat/ribs above the drip pan's shielded area and then use the upper grill for the balance of your meat. You will find your meat is cooked more uniformly. The very edges of the grill outside the drip pan will have more airflow and be a bit hotter.. Best to always put the thickest part of your meat on the edges if possible as opposed to the thinest part which needs less heat to finish at the same time. Just a minor adjustment for more consistent results..

Re: Dennis you still making flooring? Absolutely.. Still my core business.. Waiting for the deposit $$ for a 80,000sq' hotel job in the Maldives.. But I'm dreaming of the day I'm selling enough KKs to stop working in wood. 22 years is enough..

Re: Prawning 101 We don't have any Gestapo like Admins or moderators here.. Feel free to talk about all the wanna be competitor ceramics.. comparisons welcome and even encouraged.. We do not talk about religion, politics or Richard Johnson's activities.. (builder of the portland cement POSK)

Re: Where is it? Search "E-Z Que Rotisseries" on Ebay Seller: bbqfunstuff Listed in category: Home & Garden > Yard, Garden & Outdoor Living > Outdoor Cooking & Eating > Gas Grill Accessories

Spell checks shortcomings.. I obviously need a spellchecker that proof reads to ensure my typos are not real words.. Good call on the wife's rings and stuff like that..

I did.. I thought it warranted it's own life.. I also want to know how one goes pawning..

Re: My thought for the day...... That's because you still have your teeth! The day will come when you may/will want your food a bit mushy. Or maybe not..

Re: mysterious Oddly trimmed piggy ribs.. Looking pretty good as well..

E-Z Que changed owners a while ago. The new owner bankrupted I just received this from one of the Ebay guys, savemoreonbbqfireplace E-Z Que changed owners a while ago. The new owner bankrupted the company. The original owner of the company is negotiating to reacquire the company from the bank. We acquired all of the Viking Stock, and much more. We have 6 & 8 models. They are on our eBay store. Matt

Although tasty.. Although tasty.. I think it's the consensus here that the can or container of liquid is unnecessary in your KK.. And I'm not sure how much of the flavor actually gets into the meat.. I just finished two cooks of Thai stuffed chickens and was shocked at how much water was in the meat of the natural un-brined birds.. (yes I'll post them;-) But your first two cooks look great.. Thanks for sharing!

Senior moment exposed That's what happens when I speed read without my glasses.. Go figure..

Welcome to the forum T Rex. Welcome to the forum T Rex.. I'm pleased your Johnny made it there safely. I'm looking forward to seeing photos of it in it's new home.

"Liquid Sandpaper" surface prep..

Better the condensation drips outside the cooker or inside?

Lots of tar... That's the first I've seen of your tar buildup.. Amazing is an understatement.. This is what I'd imagine happening in a restaurant.. Dj actually came up with both an after solution and a new production solution.. A solution might be a ring that screws onto the damper top shaft.. From center it will have three spokes and an outer ring that reduces the area of contact the top makes with gasket.. This should end the problems. For further production we'll add a positive V over the gasket area on the damper top so this V screws down onto the gasket also reducing the surface area touching.. thanks DJ!

Just noticed we hit 30,000 posts and 451 members.. Thank you for all your contributions and making the forum such a great resource.

Welcome to the forum Bev.. Welcome to the forum Bev, I'm always pleased when someone with lots of knowledge about anything signs up.. We're all hungry for new ideas here. I've just started doing pizzas on a regular basis but I cheat and purchase dough from the local bakery.. I've tried both sourdough and baguette dough. One great for thick and the other thin.. I recently saw a cooking show where they made dough, it looked easy so I'm ready to jump of the deep end and try.. Once again welcome to the forum.. Dennis