DennisLinkletter

Re: Stuffed Chicken with Proscuitto As I said, You da man!

Re: And these photos are where? They were on my mom's camera. I had to wait for them to make the email circuit back to me You da man! That works for me..

The last container shipped only had one unsold Gen 2.2. and I've been asked to announce when I'll have more colors available.. Here they are just went out. GEN 2.2 Ultimate OTB - Newest Version Harvest Gold Stone shaped tile New grout replacement material KK-Gen T/CST-88 $3,320 GEN 2.2 Ultimate OTB - Newest Version Dark Creme Stone shaped tile New grout replacement material KK-Gen LB-D65 $3,320 DCST-89 GEN 2.2 Ultimate OTB - Newest Version Slate Matte Black (unwaxed) New grout replacement material KK-Gen SB-90 $3,260 GEN 2.2 Ultimate OTB - Newest Version Glass Black New grout replacement material KK-Gen GB-91 $3,260 GEN 2.2 Ultimate OTB - Newest Version Vibrant Blue New grout replacement material KK-Gen VB-92 $3,260 GEN 2.2 Ultimate OTB - Newest Version Dark Autum Nebula New grout replacement material KK-Gen DAN-94 $3,260

Re: Stone Rocks The new adhesive/grout material comes only in jet black when wet and dries to a matte black that gives it a bit of a very dark grey look or bright white. The white can be colored with pigment.

And these photos are where? And these photos are where?

Happy Turkey Day.. Thanks to all for your involvement on the forum. We still have lots of people reading but as you know,posting has slowed down a bit.. I know there is a meltdown going on but we all gotta eat.. After I ship a container tomorrow, I'll be building myself a new cooker for Bali and will be getting back to cookin' and posting.. Once again Happy Thanksgiving...

I was eating in a cafe here in Bali the other day and was immediately mesmerized by the obviously hand made tiles on the dinning room tables. I have since met with the charming French artist who makes the all tiles and glazes them herself (ok with an assistant) She was immediately commissioned to make up two KOmodos. We're trying to figure out exactly the best way to do this short of trucking two KOmodos 15 hours to Bali. But I'm confidant she will be a great addition to the team of artists who create KOmodos. How's this for cool? Shots taken with my phone but still give you an idea..

Photos - Here you go.. This KOmodo is of course still very much in progress and tiles still need to be adjusted but these will definately let you see this stone tile rocks! (Pun intended)

It may be my new favorite combo. Top One.. I have one for the guy in the Seychelles 99% finished right now.. I'll post it tomorrow when I go to the factory.. It may be my new favorite combo.

Ronnie_Suburban's Post I stopped by Zier's today for my weekly visit and Dave was getting ready for yet another tv appearance -- this one will be tomorrow morning -- on Channel 5 (WMAQ TV) at 9 am CT, where he'll be discussing Thanksgiving cookery. Today, though, he was prepping a bit of food for the segment on his Komodo cooker . . . Dave Zier takes a goose off the cooker Dave and his cohort John, who seemed very excited about the goose It was like an old cartoon because the entrancing aromas wafting out from the cooker were virtually pulling unassuming walkers-by into the shop. Several of them even asked if the birds were for sale. It was hard to stand there and not tear off a drumstick but I restrained myself. =R=

Brisket time again.. Bought these two slabs of brisket in Bali and brought them to Sby this week. Was told it was a full packer cut but when I opened up the bag there were two pieces, one obviously the point and the other I had to write Dave Z to figure out what it was.. I was disappointed to find that they were on the thin side also.. Here's the two pieces.. Slathered one side up with French's mustard.. using a brush make getting it even easier. Home grown, sun dried Thai chilies add the necessary zippidy do dah.. Once one side is slathered and well covered with rub, I place this side down on the grill and then do the other side so I don't leave all the sloppy goodness on the cutting board. Besides the dried chilie, I have a mix of a few different rubs that I added also.. Plugged into my Digi Q I used the ramp mode and set the target temp at 176º so I could slow down the cook.. I was able to keep it longer at this low temp.. the cooker dropped to about 180º Finally upped the target temp to 185º and pulled it when it got there.. Wrapped it in foil and set it on ice in the freezer for about 15 minutes then rested it about an hour and a half. When I cut into it oil squirted out.. I found one of those sponge fat layers full of yuck.. So I split it there and scrapped it all out and trimmed all the little pieces.. It was sorta ugly but very moist and oh soo very tasty! Nothing like a great brisket.. I ate about a half pound while trimming it.. This was all the junk I cut and scrapped out.. Not the most photogenic plate of meat but was actually perfectly cooked.. It was firm enough that the pieces stay together when picked up but tears without almost any effort, then melts in your mouth. Oh and the bark was great.. the chilies was warm but not hot at all..

Just found these two, I'm building the Harvest Gold color one for a customer in the Seychelles.. Photos soon..

Claussen Dill Pickles The one and only.. When it comes to pickles Claussen are the ones for me. Last trip I brought back 6 jars emptied and sealed and semi-vacuume packed. (in my suitcase) It's like mayonaise.. only Helmans / Best foods will do.. No second choice exists!

Ultimate Sin!

I've marked the spot too.. I'm not sure where you found the little house icon but I've marked both the factory and my Surabaya house..

Roti Chicken Well first of all there is no reason to have the lower grill in place while using the roti. Jackie has the new Gen 2.2 with both the lower firebox and basket. There is plenty of room down there for the heat deflector and drip pan even spinning a turkey.. Also no reason to use the Guru on roti cooks.. Can't use the meat probe so there is no real advantage. Trust me it's easy to manually control this kind of cook, it's only a few hours. I'd recommend dropping your temps to 235-250º and cookin' longer. I always start indirect to melt off the fat and then go direct after a few hours at 325-350º to brown/crispin up the skin.

Welcome to the forum Chris and thank you for the Kudos

Bling Bling It is a ceramic tile with metallic glaze. It is a ceramic tile with metallic glaze. I would not recommend it not being covered when being stored. UV fades everything eventually and I would not want to take a chance with it. It is not porous.

Autumn Harvest and Bling roots.. I did not set out to produce a bling KOmodo.. I found this mixed tile with a gold simular to Autumn Nebula and the metalic looking tile. At first they only found one box so we built the tweed striped looking 19.5" OTB When they found more we cut them up and made two cookers.

Here is something Very New.. Dark Bronze Metallic (This Gen 2.2 will ship Friday and is available) This is the replacement for the now unavailable Autumn Nebula tile. Harvest Gold

Here is the new valve and milled bronze fitting which are now in US sizes. The milled fits into a 1/4" female and the tip is a drilled standard 1/8" brass plug. Complete tip to tip $28.00 + postage. Only the milled brass pieces (less valve and 3/8" gas tip) $18 + postage. Installed New ash screen.. The stainless tube slides perfectly over the guide tubes.. Some of the matte tiles are 28mm rather that 25mm. This makes the bottom of the draft door assembly a little bit higher in the cooker. Now the ash screen comes in two sizes to fit both tile sizes perfectly.

bumped to the top of the list! Has this happened? I haven't seen plugs or shafts.... You obviously need to be bumped to the top of the list! Done..

That Hair.. Disclaimer.. I no longer wear that hairpiece.. My cat stole it and I've decided it's too hot to wear it and that polyester super Dennis suit. Thanks Wayne.. REALLY SPECIAL!

I'll post more photos soon but this is the new valve setup as the stock ones were just too problematic. All US thread sizes now..

Probably easiest to upgrade to a Gen II CNC cut latch with t Sometimes the latches fabricated from stainless rod like yours get crunched and tweaked while being closed.. Probably easiest to upgrade to a Gen II CNC cut latch with the roller..rather than to bend and mess with the old style one. I'll check and see if we have any in So CA.