DennisLinkletter

I'll get one posted in the next week or so.. I'll get one posted in the next week or so..

Re: Baby backs! May I ask what the formula is for your 90 minute brine is... Does it use more than Syzygies 3% formula?

I used to use Pam spray on olive oil.. I adopted Fm's rolled and tied airplane towel stored in tupperware trick and am very happy with the thickness of the oil on the grills.. I use regular olive oil which is a bit thicker.. Before that I used to use Pam spray on olive oil.. It's also an easy and fast way to oil up a grill but expect a bit of flare up from the overspray..

I leave my fan plugged in always.. I'm too lazy to put it away. I don't use the Guru for airflow control but rather as a thermometer because all 4 of my Mavericks have died..

http://www.ubergizmo.com/15/archives/2009/08/digital_bbq_tongs.html It says the tongs have sensors located at the tip. My guess is that it would read only the surface temps.. But it's a decent idea.. Maybe.. The tongs also come with an integrated LED flashlight powered by a couple of AAA batteries. You can pick up a pair for $39.98.

I think your mistake looked perfect.. I think your mistake looked perfect.. and if it was very succulent and tasty, I'd do whatever you did again.. Just wrapping the wood in charcoal in tin foil and then putting the foil over the burning coal with the side with the holes down will do almost the same thing as the smoke-pot.. What it's doing is running the smoke thru the heat of the coals to burn off the acrid volatiles which occur at the beginning of the smoke.

Threw in two thick tied up rib eyes into a 200º beef rib cook I was doing until it read 135º on the Guru.. Pulled them out and dropped them into the 500º 19.5" for 45 seconds each side.. with the upper sear grill down 3" over the coals with the top closed to reduce flare ups.. Ate mine rare.. great flavor. Thru Sai's back in for another 90 seconds on the less hot side of the grill.. This was the results.. It was tasty too.. Thanks Chris, for thick steaks this is my new way to cook. Next time I'll take them to maybe 140º then sear for 30 seconds on a well oiled hot grill..

I forgot to close my Guru fan's sliding door when I baked pizzas last week.. today when I plugged it in it made a new sound.. upon closer examination I could see where I melted some of the fan's fins.. I filed them down a bit and it's good as new.. Live and learn..

Re: better solution If that's the case.. I think John should definitely make an adaptor that fits into a Guru inducer tube for customers who have multiple cookers and already have a Guru.. Don't cha think?

Try saying that fast three times..

Welcome Chris / Finney Welcome to the forum, we all look forward to picking up some tips from from you. I of course love having anyone who thinks outside the box here.. I fully agree with your rational thinking with your reverse sear.. Someone told me that Ruth's Chris does this.. I've never seen or been to one but I'm regularly told that meat of a KK is of course better.. For someone with such a history of charcoal cookin' you'll love this post where about 16lbs of charcoal ran 85 hours.. http://www.komodokamado.com/forum/viewtopic.php?t=2697 Once again.. Welcome to the forum..

What's wrong with mine? What's wrong with mine? I guess we could call it Even Steven for the yeast..

Re: Last call for Germany.. Save 66% on customs clearance fe Hi Dennis I was thinking of ordering a few Komodos to Switzerland and sent you an email a week ago concerning this matter. Didn't you get it? Noo.. I never miss a "thinking about ordering a few Kamados" email.. Please resend...

Actually very simple. Ahheem As of THIS month.. I have been building refractory Komodos 6 years.. I might tolerate all these Kudos but I just can't loose a whole year! Thanks all for the Kudos.. I actually never tire of them. I've found the best CS.. is achieved by doing it all myself and treating everyone like friends and family. Actually very simple.

Last call for Germany.. Save 66% on customs clearance fees.. I now have two Komodos going to Hamburg port in the next week.. Anybody else want to piggyback this consignment? Save 66% on customs clearance fees..

Follow thru... Trust me, there is nothing I love more than a new idea that makes or has the potential to make KKs better.. The spring behind the airflow dial is a home run and I'm sending them out to ALL my previous customers along with new knobs and a larger, gentler rear spring. I'm playing with this wound spring design and also realized the bolt which conducts heat to the end of the handle could be terminated at the base. You can see this on the coil on the right.. It's obvious that lots of heat comes blasting thru the dials holes.. I just made up this lil' "heat shield" modification for the ash screen.. I'll give it some heat this week and see how well it does..

nd the inside diameter is... And the inside diameter is... Might be easier to have an adapter slip inside both...

Will somebody please send me a photo and outside diameter of the Stoker fan's nozzle.. I've been unsuccessful getting a reply from John. I will work out something for it's ease of use..

Free of charge factory upgrades. Yes, the first 46 sets of rear springs and wooden knobs went out late July.. After coming up with the new spring design, I just think it's wrong everybody does not have one.. When you buy the best it should be the best. Same with the little spring behind the knob and wheel.. it's so great, I want all my customers to have them too.. So these are free of charge factory upgrades. It's going to take me a couple of months to get to everybody but we're making springs and knobs like crazy and getting them out every container.. If you're feeling impatient drop me an Email and I'll put you on the top of the list.. the first people had written me about charred knobs..

Great Spot! Great spot Dave.. Thanks for the plugs.. You're getting very smooth these days.. I see a BBQ show in your future.

I had both my Gen II and Lil Isla going for an Sunday cook.. I must admit I was still suffering from a lil red wine flu from night before.. The smaller one was still empty and so I grabbed the grill and opened it up not realizing how hot it was... Whooomp! Felt the heat about the same time as I heard it.. not sure if I pulled back but knew I got a face full.. I was not burned but my eyebrows, eyelashes and chest hair were well toasted... Pretty scary.. and I'm the one always reminding/warning people about flashbacks! I'm probably lucky it was on the 19" not the 23" or I probably would have been burned..

Thanks to all, it's pretty amazing that this forum is just three and a half years old. 400 registered users, over 27,000 posts and we averaged 532 unique IP hits per day last month with a max of 698 hits one day. After the Today Show segment we got 2,718 hits is one day! Thanks again for all your help, the Komodo definately would not be what is today without you and the forum..

I have a confirmed order/sale going to Hamburg. If anybody else is ready now's the time to save 50% in custom clearance fees. For those who don't know, I pick up the ocean freight to pretty much any port worldwide. All you need to do is cover the customs clearance fees, any applicable taxes and local delivery. This is why it's a great opportunity to be able to share the fees..

Bearer of bad news.. There is not longer any Extruded CoConut charcoal in stock.. I have some samples coming but this time it's be the good stuff or I'll be buying a machine myself..

Here is the Today Show link.. Here is the Today Show link.. http://www.msnbc.msn.com/id/32206880/ns/today-today_food_and_wine/ I think Chris' finishing sauce sounded great..