DennisLinkletter

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.

Argh.. Tape just doesn't work.. Called them today and Kevin from the development team at Thermoworks will be calling me tomorrow with ideas to make these work in the Guru port..

This is my junior year High School ID 1978 and 18 years old in Bali on the last leg of a seven month Endless Summer adventure, alone with a backpack and board. This one is at SDSU two years later.. Ahh where did the hair go?

A box of Grass-Fed Australian Picanha arrived today. Never cooked it before, can hardly wait.

You only need the foil to be large enough to block the infrared radiation coming directly off the coals from hitting your meat.

Actually with less airflow, the smoke has more retention time and more opportunity to condense on your meat. For more smoke flavor, I would suggest putting your ribs into the grill as cold as possible.. even throw them in a box freezer for 20 minutes before throwing them on the grill. This will increase the volume of smoke/condensation.. I'd also use the foil pouch, a drilled cast iron pot or my cold smoker to clean up the smoke too..

And this company has good products. https://www.realmilkpaint.com Remember that oil finishes are "in the wood" not on the wood finishes. You wipe them on and let as much soak in as possible the wipe clean.. you can repeat but only if more is absorbed, it's not supposed to sit on top of the wood like varnish or polyurethane.

Two 40' Containers of Charcoal Scheduled!!! I have a container of CocoChar loaded last week, had to send it from a different port in Java to get around the freight issues but it looks like it worked.. A 40' container of Coffee Lump will load on the 7th.. 20' of 22 lb boxes and 20' of 44 lb polypropylene bags..

We tap the bottom of the top swinging latch with a block of wood with a little weight.. just a little smack tweaks it back into alignment. Start gently and then tap harder until you get the results you want..

Very cool chimney.. that being said, unless you are grilling at high temps, most people light too much charcoal using them for low and slow.

I'm pretty sure screen up only sucks more ash and gets clogged up more quickly. There can't be any difference in the vacuum created by the air pump up or down. I believe you when you say the smoke was better but I'm guessing that it's because the inside of the pipe was partially closed from ash sticking to the sticky gunk that forms from the smoke.. BTW the long T tool for removing the rear hinge cover is great for cleaning out the smoker's feed tube..

You want the wood to smolder and burn off it's gas slowly without it turning to vapor.. if it gets too hot, gas will turn to vapor and give you that grey acrid, bitter smoke.

To make a channel around the outside of one side to catch grease etc and have the other side shot penned cost me much more than the ones already on Amazon.. If I can't do it better than what's out there then why? Modernist Cuisine has nice ones https://shop.bakingsteel.com/products/modernist-cuisine-special-edition

I made a locomotive's worth of white smoke once cooking a duck. It's fat missed the drip pan and made more smoke than I have ever seen coming out of a Kamado.. It was like I was smoking the back yard for mosquitoes. The burning smoke gave the duck an acrid taste too.. Could not eat the skin.. the meat was fatty but pretty good.