DennisLinkletter

Re: Hey Whiz I only recommend the KK gas burner for those who want to get to searing high temps quickly. It is the fastest way to go from 0-700º. For low and slow starting, I actually recommend NOT using it even if you own one. The reason behind this is that it lights too much charcoal, too large of an area and lights from the bottom. If lit from the bottom it burns up and as the charcoal turns to ash the new charcoal above tumbles down on top of it. I think it's best to light a small amount of charcoal.. maybe a tennis balls worth, on top and let it burn down into the fuel. I've retired my charcoal starter and my mapp torch for those little paraffin starter blocks.. Toss one in.. cover it up a little.. set your airflow and forget it. When you finally check in it will be sitting pretty at 235º

Web traffic is up.. Well the trend is continuing.. The Komodo websites are averaging 378 unique IP hits per day in April. No complaints here, those are summer numbers for us..

Does this help or hurt? Dueling Bronze Beauties Does this help or hurt? If it helps great.. if it hurts.. Suffer!

There will be two on the next 40' container For those who are admiring the bronze beauty, there will be two more on the next 40' container. Not sure if I will be able to consistently purchase this tile or whether it will be available in the future as it is one half of the Autumn Nebula/Bronze metal tweed tile pattern. I'm getting it from a retail store who custom orders it, it is not standard production. Just a heads up..

Re: Dennis Linkletter Time Weekends I'm always in Bali which is one hour later..

Hope it keeps up.. They are actual visits from unique IP's.. For some reason my Google ads got a lot of action.. big numbers there on the referring page list. Hope it keeps up..

I was taking a peek at KOmodo's unique IP web traffic which has been running in the low 300's per day and was surprised to find 559 and 526 hits on MArch 30-31 and then 552 on the 2nd. Anyone have any idea what this anomaly could have been caused by?

Do you think this could be made oil-less? Is there any reason that the dry ingredients could not be made up and NOT use the oil? I'm not sure I want to sacrifice my bark.. Or maybe just rub it down with some EVO then the dry rub..

Smoke out is where air is getting in..

Re: move it Sorry about your "incedent" too.. This never happened with the original grout and you are the first to report this happening. Makes sense because the insulation is used as both the adjesive and grout and is defineately much softer than grout. I understand how this could happen.. Time to make a new set of photos and include something to spread out the pressure. So I guess this is actually a "Thank You" for the heads up..

I Love this Forum! Who wudda thunk there are so many variables involved just with the air that can affect our tasty Q and KK cookin'! I Love this Forum!

And a big pair of cahones! Yes this can be done but you will also need a big pair of cahones to roll it on the 2X4's alone! Good job Mike.. Not sure that's something I'd like to try!

Congrats! Great to hear it... Let's hear it for a new career..

I'm been eating my way thru Thailand this week.. I found all sorts of exotic high end Wagyu and Kobe beef here. Not that I bought any of them but thought I'd report back here.. First I went to a large high end supermarket about an hour outside Bangkok and was very surprised to see AU Wagyu both this Rib Eye at $75lb And this Sirloin at $104 lb (the Sirloin was recently reduced from $125) They had about 6-8 pieces of each in stock, said they get new stock weekly and it sells well. Later in the week I went to the most high end market in town and was surprised to see AU Wagyu about 15 pieces at $75-85, Japanese Kobe about 10 pieces at $110-130 and then this shot below is Japanese Matzusaka and was $178lb I don't get it, looks like almost all fat.. I asked them to take it out and put it on the counter for a picture (had to show the manager pics of my KK to let me shoot it..) It turned yellow from the store lights.. the fat was coconut meat white.. I'm shocked that both stores are so successful in selling these.. Are these available off the shelf in the States? They were not even frozen..

Thanks Michael.. Thanks for the Kudos.. I really appreciate them. Look forward to seeing that cooker in it's final resting place.

Welcome to the forum Welcome to the forum.. I look forward to you sharing your cooking adventures with us.. And of course thanks for the purchase!

We never were able to find a machine shop that could cut a perfect square hole in the milled stainless roti shaft. We also want to get away from the possibility of bearing bearing problem so we're now milling the shaft out of aluminum and have been able to get a perfect square hole and will be replacing the bearing with brass sleeves.

I still have it in stock..

I wholly second that idea.. I wholly second that idea.. I've always thought it would be nice for everyone to have a shot of their KK along with themselves in their Happy Camper post. In fact I need to get of my tukas as start writing people requesting HC posts. I have not gotten any new ones in ages. I'm assuming that as there are soo many now people think I don't need new ones.. Wrong.. there is always more room for Kudos!

Great Feedback, Review & Award.. Chris, Thanks for the feedback and congrats on the great review and being the Gagit award winner this year.. One more notch on that whittled to nothing trophy cabinet you have.. I more than anybody am looking forward to hearing about your adventures while cooking KOmodos..

This Gen 2.2 was used by KOmodo's new spokesperson Chris Lilly once at the South Beach Food and Wine Festival last month and is sitting in a warehouse in the area. This is a great opportunity to save big bucks on trucking and a lil more for it's minor use.. Contact me directly for more info

325º is too hot for a small leak..

What a difference two months of rain makes I was so surprised to see the shot above because the rice paddy outside was empty.. Look at it now!

Re: First Tri-Tip One of my most disappointing cooks was a Market=Marinated Tri Tip. After consistently cooking great Tri Tips, they had become my cut while in CA guaranteed to convert anybody to charcoal cooking. The marinade also gave the meat a slippery feel.. I did not even want to eat it.. I'd like to highlight what DJ said about cutting it across the grain... Your 1 hour, direct, lower grill at 450-550º sounds like a long time that hot so low.. I don't think I've ever cooked anything 1 hour direct on the lower grill. Was it very cold going in? My tri tip was very rare and was great.. Don't give up on this cut.. I think it's still my favorite.

Lookin' VERY Good.. Lookin' VERY Good.. nice cross hatching on the grill marks. I know it does not taste and better but it sure looks great. Thanks for posting!