DennisLinkletter

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..

Event Gen 2.2 available to purchase.. This Cooker will be cooked on once by Chris Lilly for this event and then be available to purchase.. GEN 2.2 Ultimate 23" OTB - New elastomeric insulation/adhesive/grout Matte Blue KK-Gen MB68 $3,260

From their Site: http://www.seghesio.com/?ck=PNRMSBOGEW&pk=F0CB1F2307&section=Page3 Summer Barbecue Festival Date: Saturday, August 1st—11:30 to 4:00 Location: Seghesio Winery—The Grove 14730 Grove St. Healdsburg, CA 95448 Toll Free (866)734-4374 All-star BBQ Pit Master, Chris Lilly, will be back in town for our 6th Annual BEST of BBQ Festival! Our mentor Chris Lilly, who taught us how to make magic with our custom-built pits Blaze & Flame, will be here to test our skills and join us on the pit. Hot off the BBQ—enjoy our baby back ribs, pulled pork sliders and tequila grilled shrimp—which make for the ideal pairing with our Zins. Meet and visit with our family growers, who will be pouring our single vineyard Zinfandels. Sign up when you arrive for one of Chris' famous "Make your own BBQ rub" classes, with 3 sessions during the event. Enjoy live music by the Hellhounds, and nab a picture of your own "pit crew" at the Orange Photography's photo stand. Chris will be signing his Big Bob Gibson BBQ Book—(that's right, the secret recipes are out!). Limited to 450 guests, RSVP by July 22nd Tickets—$50 centennial club (2 per membership) & $65 guests Call us at 707-433-3579 ext. 109 to make a reservation!

Our very own Chris Lilly will be evangelizing Komodo Kamado tomorrow July 30th on the Today Show.. I am of course pleased to no end as this will help spread the light to 5.5 million viewers..

Everything tastes better wrapped in bacon! Speaking of which, have you tried them bacon-wrapped? That may help you out a bit as well. I've not discovered anything that does not taste better wrapped in bacon! Don't believe me.. just try banana, bacon and peanut butter!

New bevy of unsold KKs just shipped ETA Los Angeles August 11th Some new combos included..

Remember Rachel could not sit still? You say adult.. does this mean people should get annual exams starting at 18? Is there an age when glaucoma affects more people? Do you recommend we all start smoking medicinal ganja to prevent it? I think glaucoma tests got the biggest plug from when Rachel on Friends could not sit still..

but I was not dancing like the week before.

Thanks Y'all.. Gotta love this forum..

The 19.5" "Lil' Isla" is the one with the sh I'll be cookin' it on the big boy.. the 19.5" "Lil' Isla" is the one with the shinny grates.. Do you cook your fish about 400º? about 7-8 minutes? I can't believe that I'm living in the middle of the ocean and have not been cookin' seafood! I eat lots but have not been cooking it myself.. That sure changed when we ate that grilled MM last week..

I'm gonna get more grill taste without the leaf I'm gonna get more grill taste without the leaf.. I guess I should coat both the grill and fish with EVOO and wait for the fish to release completely before attempting to do the flip.. Do you cook to temp or just eyeball it.. Last time I cooked it to 140º

After the great success of my last Mahi Mahi cook, I decided to cook some for some friends tonight.. But this time the store only had skinless fillets. Any ideas here? I'm concerned that it will break apart while flipping it or removing it. I'd love to try a plank but don't have one handy. What's the groups feeling about putting the meat down on a banana leaf? It is very common to cook meat and vegetables wrapped in them..

Re: My instructables tutorial.... Bravo! Bravo! Great job.. Thanks for the great shots of my baby too.. Lookin' good..

Sorry Just shipped the last of the charcoal.. All out Sorry just shipped the last of the charcoal.. All out

Side table adjustment There are three bolts on the side accessory plate. The adjustment/position of the lower-rear nut adjusts/determines the position of the tables (level or not) Your lower rear nuts need to come out a bit..

Something is wacky there.. Let me take some photos in the factory and trouble shoot this for you.. The tables absolutely should be and can be level..

Any new toy is a great thing.. I've been eyeing one of those ever since my last pizza session where everything stuck to everything.. even if I knew how to use a peel or had one (I used a shiny piece of cardboard last time;-) I'd want one of these because any new toy is a great thing..

Still need a good thermometer with a probe.. I've used mine many times as a meat thermometer.. I've gone thru about 4 Mavericks and my Guru is the most accurate because it is a thermocouple . ThermoWorks has a thermometer with a probe (TW362B) for $19. Probes are not steel jacketed but are only $8 to replace also.. http://www.thermoworks.com/products/low_cost/oven_temp_timer.html

Reality Flash I remember that when trying to measure searing temps my infrared thermometer that maxed out at 932ºf did so at only 600ºf dome temp. Therefore I'm confidant that 700-750ºf dome is way over 1,100ºf and is much more dangerous than most people think. And NEVER forget that a flash back WILL HAPPEN when closing the lid for a while at these temps. I got one the other day cooking pizza at only 600º. I completely forget about burping the lip opened it up to stick in pizza number 3 and whoomp! Did not hurt me but sure scared the little ones..

Absolutely Absolutely.. They will be sent out in pairs..

New Design for draft door airflow wheel and Knob The problem with the draft door airflow wheel is that when it's properly adjusted cold it's snug because of the inevitable expansion of stainless at high heat it becomes tight.. If cold it's just a little too tight, it becomes locked up and immobile when it gets too hot. Someone here on the forum suggested a spring tensioned wheel.. Thank you.. it's been implemented in current production and a work around to upgrade for existing customer's Komodos has been made. This is the original draft door bolt with spring and one locked on nut. This is the new production longer draft door bolt with spring and two nuts. This is the new char proof wooden knob with dense refractory material to insulate the bolt to prevent the wood from being carbonized. This is the metal insert that sits inside the refractory material inside the wooden knob and gives the wood type screw it's grip inside the refractory material. I am in the process of sending out this upgrade free of charge to all my current and past customers. These customers need to join the form as announcements will be made thru this forum via a special owner's announcement section. I also have two other upgrades coming soon.

New York Times.. There is a new kind of star on the food scene: young butchers. http://www.nytimes.com/2009/07/08/dining/08butch.html?_r=1&pagewanted=1&th&emc=th We knew that butchers had rock star appeal from our very own meat cutting superstar Dave Zier.. Check out this guy on you tube.. Pretty smooth and fast.. I'd say he's cut a lotta meat..

Last weekend the kids and I drove to the north shore of Bali to swim with dolphins. While there we had some very fresh, grilled Mahi Mahi at a small 4 table beachside restaurant. I asked for it to be only "half cooked".. What they delivered was nothing short of amazing.. almost tasted sweet. When I came home and saw FireMonkey's grilled fish post at "Whats cooking for the 4th??" I just had to run out and buy some.. Simple salt, pepper and some EVOO.. Cooked it about 7 minutes at 425º until it was 130º at it's thickest (140º where it was thin) Flipped for only about 1 minute because it was already to temp. Missed taking the inside shots but it was great.. Sai made a beautiful salad which was worth shooting too! Oh I almost forgot.. the fish was amazing.. Sai, myself and the two lil ones ate it all.

I'm told that in hindsight... I'm told that in hindsight you will call it a pilgrimage..