DennisLinkletter

TelTru is in Rochester, New York and was shut down by the governor. I bought everything on Amazon and a few online grill stores and still ran out. I have 100 on order but will still be few weeks they say. These are the least offensive ones I could easily buy scores of. Of course I’ll send out the proper TelTru when I get them.

For a brisket on a 19" you may need to take a bit off the flat to make it fit. They are 19" left to right and 17" front to rear. Just a tad small for full sized ribs and briskets. But both can be reduced and the balance cooked on the upper grate at the same time.

Neither.. It creates a consistent, uniform slow smolder of wood chips that does not create enough heat to make the gas in the wood turn to smoke/vapor.. the gas is burned off in the smolder, what remains is the secondary vapor. This is the smooth one, the elusive blue smoke.. The air pump creates just enough vacuum to keep it burning but not enough to get hot.

Sounds like Franklin cares more about the color of the brisket for when to wrap.. Not related to the stall. He also does not always wrap.. Talks about it in the first two minutes https://www.youtube.com/watch?v=sMIlyzRFUjU

The smalls definitely fill in the space between the pieces and kill airflow. Every time someone says their grill is stuck at 300º I know they poured the crap from the bottom of the bag in the grill.. The hot air escaping with the the lid latched and the top damper open creates vacuum and forces air thru the charcoal. It's actually forced airflow also. You really do not need to use the Guru fan at all.

You always want to remember that temperature is airflow. If you want high temps you need high airflow. To get this it's best to use only medium to large or all large pieces of charcoal. We're talking large tangerine or more. This with your lower draft door open and the draft door open will get you hotter than you need to go. For Napoleon cracker crust pies, I wholeheartedly suggest using carbon steel / Baking Steels. Click here to better understand how it works

If the inside of the round hole has a stainless sleeve, then it's plug and play ready. Most are. Please feel free to call me should you have any questions or there is anything I can do for you. I'm online taking calls and chatting daily EST from 1pm to 5-6pm and then you can also try from 10pm to 6am (hit or miss) Dennis Linkletter Owner/ Builder Komodo Kamado Bali, Indonesia VoIP toll-free call to Indonesia: • Los Angeles (424) 270-1948 • Atlanta (404) 418-6648 * Sydney (02) 8006 0968 • Whatsapp +62 818 850-860 (please leave a message if no answer)

I suggest heating what ever wood you are using in the microwave.. this pulls lots of moisture out and helps the material smolder. I heat the wood in a bowl, then open the door and blow on the wood to remove the steam, while doing this you can gauge how much more moisture is in the wood. But most smoking wood will have a moisture content of about 10%. I also suggest running the smoker at the lowest airflow you can and keep the material smoldering. Lower burn will produce cleaner smoke, don't worry it's not enough it builds up. And put your meat into the grill as cold as possible, the vapor is transferred to the meat by condensation.

I received so many emails from people wanting to order a 16" before they were discontinued, I changed my mind and put them back on the new website. I will just carry fewer of them then before.

A stick burner Pros: Probably the cleanest smoke flavor profiles in BBQ. Produces vapor without any of the wood's unburned gas vapor. Very clean flavor because they burn wood with a flame which consumes the nasty gas which is bitter and acrid. Great Bark. Cons: Burning wood with a flame requires lots of airflow which can be very drying over a long cook. Needs skills to balance heat and babysitting when the ambient temps change.. not much sleep involved. They are pretty much limited to low and slow cooking.. no grilling, roasting or baking. Wife thinks they look like a choo choo train.. Komodo Kamado Pros: It's all about the airflow.. Copious amounts of insulation simply holding the heat in. Charcoal always burns at the maximum volume for the allowed airflow. If you can burn less fuel to maintain your cooking temperature, you have less airflow, less evaporation, and and of course more retained moisture in your meat, and that's the holy grail of BBQ. And the reduced airflow creates longer/more retention time for the charcoal vapor/smoke.. the longer the vapor is in contact the more condensation takes place creating more Q flavor. Basically set and forget temperature wise. You will get plenty of sleep and complete novices can get great results. They excel in low and slow, roasting and baking. You can also grill on multiple levels and create 2 zone cooking. Wife thinks they look great.. Cons: You can't just toss big chunks of wood into your grill while your meat is in there.. the lack of oxygen will create a thick nasty grey bitter acrid smoke.. This can be resolved using foil pouches, cast iron pots or external smoke generators. Heavy, not available in your local retails stores..

Smoke Generator.. my latest tweak is I microwave the chips or chunks until they steam nd then until most of the steam is gone.. Taking the moisture content down seems to be the ticket to smoldering.. I then turn down the air-pump to as low as I can go and still keep it lit. No need to have it blasting as the heat generated from more airflow can create bio-gas fog which is what we are trying to void.

No the Coffee Charcoal is natural lump.. BTW those are last containers 22 lb boxes.. this container has 44 lb poly bags and 12 lb boxes.

Ahh you gotta love third world living.. I have a full time gardener who lives on the property. My grates are automatically cleaned the day after he smells smoke! It's a dirty job...

I'm on this thanks for the head's up... ****Changing the location of the handles on future DBD pans to their natural balance point would seem to be a more elegant and simpler solution.**** With 7 grills/sizes we do have a problem from time to time with handles from different models being used at times, this is very tough to spot for our QC gals too.. I believe the lower rack is a better place to put the drip pan.. down below will trap heat in the firebox and reduce performance..

I'm guessing it's just a tad small.. or either the pan or grate's handles are leaning a bit too much. Those welds should be plenty large to not have an issue if you tapped the handles with a 2x4 or something with a little heft..

Anybody need some wide plank textured teak flooring? I have two batches of overrun flooring in the LA warehouse.. Great Value (less than half price) 1,500sq' 7” wide Linear Planed - Teak - med walnut color Hand rubbed low maintenance Tung Oil finish 3 crates 36 x 33 x 87" Fire sale pricing $6.60 sq' 2,000 sq' 7" Rustic Hand Hewn Natural teak color Hand rubbed low maintenance Tung Oil finish I can also get a video of this floor 4 crates 45 x 31 x 88” Fire sale pricing $7.30 sq'

So finally cooked my first Picanha last night.. Kept it simple, salt and pepper, reverse seared/smoked with cherry and a bit of coffee wood. Took it to 128º then pulled and let sit about 20 minutes, then threw it in on the lower at about 550º but the fat side started pouring oil and so I pulled it and threw in my big commercial grill grate to slow down the oil flow.. Brought it to about 135º thick end, 145º thin end, pulled and rested it. I could see obvious grain in the meat but every Youtubian video showed people slicing across the large end with the grain.. I then realized that after they cut the slab with the grain they then cut it again into little strips with the fat on the end. This was the across the grain cut. It was good, flavor VERY reminiscent of Tri Tip (especially cold the next day) the fat was nice but there was zero marbling in the meat. Not sure it lived up to the hype for me... There was a thick and thin end and the thinner end was of course more well cooked. I think I preferred it's texture at medium rare to medium than I did rare to medium rare. I think I'll take the next one to 140º thick end. But it was Purdy!

I tried to call but got your voicemail.. Always remember that charcoal always burns at the maximum volume for the allowed airflow. When you first light a KK, especially with your 32 there is a lot of material that sucks up BTUs/heat and gives you a false reading. When the needle does not move, common sense kicks in and you open your vents little more to get it moving, BUT your grills hot-face/body is not yet heat soaked and is still absorbing BTUs. With some adjusting, you finally get it nailed at 235º but you did this by lighting enough charcoal for 350º. Now when the grill's walls get heat soaked and stop absorbing heat and actually start giving off heat your grill screams past the 235º target and climbs to the 350º because that's the volume of charcoal that is now burning from the volume of air given. Now with your grill heat soaked to 350º even cutting off all the air and killing the burn won't quickly bring it back to your much lower target temp. Also all that charcoal is lit and just opening the lid gives if more oxygen to get going again.. You are sorta up sheeit creek without the proverbial paddle. We've all done this. few times.. my quick cheat if you can catch it quickly enough is to use a squirt bottle carefully and put out one chunk of lump at a time.. BTW unless you want the entire basket burning to grill.. you never need a fire starter volume of charcoal to start. I generally light an orange volume and then just crack the damper top to preheat. Always give yourself extra time until you learn exactly the settings for the desired temp. Once you learn the top damper setting.. Lite your charcoal, dial it in, walk way and just trust it.

Ahh Shucks, thanks VERY BIG for the kudos and thank you for your purchase and business, I really appreciate it. Have fun with your new toy!

2 that's the port for the hot/cold smoke generator.. the polder probes are the ones above with the food-grade silicone plugs.. 3 for really low temps.. I always toss a big chunk of wood on the coals that will make thick nasty smoke.. I use this a a visual indication of airflow leaving the damper top.. if you can see any smoke leaving.. you have charcoal burning. Just leave it. You won't get any read on your thermometers until the body is heat soaked which at these temps might take a while. As long as air is escaping up top, regardless how little, you will keep charcoal burning. Low temps use hardly any airflow. BTW you never need to wait to grey over natural charcoal that does not have any added starter chemicals.. only the quick start junk for the beach.

That's how I always cook them too.. but my buddy Scott wanted to see the roti in action.. There's something magic about meat spinning and over a fire that gets people worked up!

Yes the grout looks smooth to our eyes but actually has tiny pores, so the deposits are in the bottom of these tiny holes.. rub all you want, you can't clean them.. bust to use the acrylic material as black paint.. Less is more!

Have not spun anything for a while so I dropped in these two birdies.. Got the color I wanted by bringing it up to 400ºf for a bit but did not render out all the fat in the skin.. thinking I might need to poke little holes in the skin to let the oil out. Was hoping for some thin crunchy skin but it just was not.. But was crazy moist and tasty. Used coffee wood for smoke, it really comes thru with chicken. I need to learn how to cut up a chicken correctly to properly photograph the meat.. WhatsApp Video 2020-04-21 at 6.19.41 PM (2).mp4

That's a BIG Tri Tip!

Spoke with Kevin in product development at Thermoworks, he was very helpful and told me they are currently developing some adapters. One way or another, we'll get ya an adapter to be able to use their fan in the Guru faceplate on on your KK.