DennisLinkletter

Trucking Rates The trucking rates to a Huntsville, Alabama terminal or business with loading dock or forklift is 35¢ per Lb for the 28 box (over 600lb) volume. Please write and ask to get a quote for other volumes.

Trucking Rates The trucking rates to a Sparta terminal or business with loading dock or forklift is 48¢ per Lb for the 28 box (over 600lb) volume. Please write and ask to get a quote for other volumes. I'll also get a Fairfield quote..

Trucking Rates The trucking rates to a Wichita, Kansas terminal or business with loading dock or forklift is 24¢ per Lb for the 28 box (over 600lb) volume. Please write and ask to get a quote for other volumes.

Trucking Rates The trucking rates to a Madison, Wisconsin terminal or business with loading dock or forklift is 39¢ per Lb for the 28 box (over 600lb) volume. Please write and ask to get a quote for other volumes.

I'm off to Bali for the week, so I won't be online quite as much. I'm going to move the family and ultimately KOmodo south one island. I hit 20 years in Surabaya this month and it's time for a change. I was waiting for my ducks to get all in a perfect row and move to Thailand but you know how ducks are.. They are never in a perfect row... So sometimes you just need to grab the horns and make things happen.. It's only an 8 hour drive and 30 minute flight but it's a world away as Bali is Hindu and Java is Islamic.. That's why I'm always fillin' my suitcase with pork when I go there.. I'll eat some roasted pig for you all...

I'd just like to wish you all a happy 4th.. In the old days, pre-9/11 the American Consulate here would always have a big party but it would be a bomb magnet these days.. Life in an Islamic country is sadly not what it used to be.. Hope you all have a great time.. Please eat some great Q and watch some fireworks for me..

I gotta get this out of his garage.. I gotta get this out of his garage.. This week.. Anybody want a KOmodo below cost? $850 Best offer? Won't happen again! Remember it's uncrated..

Got a little carried away taking shots of the new rib rack.. What can I say? I have a beautiful rack! Unsigned Stainless copies now available for $78. plus UPS ground. And the top view..

Fines - Great for Low n Slow But save those fines as after you fill your bowl with standard sized chunks you can toss in a hand-full or two and jiggle the basket just a tad.. As they fall down into the mound, they lodge here and there between the larger pieces connecting/bridging them together. This will ensure an even steady burn from piece to piece. If the lager pieces don't quite touch they might now light each other. Just my 8¢

My boxes are 10 kilos / 22lbs My boxes are re 10 kilos / 22lbs and loaded just a bit over. There was no way I was going to short anybody. My guess is that when news gets out that the real deal is available again we will have a gentle migration of coconut charcoal enthusiasts coming over here from everywhere.. Hopefully we can put together some coco co-operations..

More information later this week.. I've re-contacted some trucking firms for new quotes as fuel surcharges have changed the game. My plan is to sell by the pallet but will be selling single sample boxes by UPS at a greatly reduced/discounted price so my customers can try it before buying a pallet.

A proud member of the KOmodo family! Not completely grouted and no handles but still looking like a proud member of the KOmodo family! These were shot together and cropped to be closer.

It's well known online fact that in 2003 Kamado Corp of multiple locales imported and sold a container of high quality extruded coconut charcoal that was very well received by the public and when tested by the Naked Whiz charcoal review site burned long and created very little ash.. Subsequent shipments seemed to go downhill steadily. The problem is that most producers and exporters were selling and shipping extruded charcoal mixed with large percentages of starch binder. Regardless what anybody tells you, ALL coconut charcoal is mixed with a starch binder before being extruded. The best uses 3-5% some almost 50%. The volume of ash is in direct proportion to the volume of starch added. In the last few years the demand for activated carbon for water filters has driven the price of the raw material up. I tested and cooked with many samples from around SE Asia. They all sang the right song but ash testing always told a different story. I've been offered extruded coconut charcoal from as little as $260 a ton and as much as $580 a ton. Last June I was told about a charcoal seller/agent in Jakarta who had supplied Kamado with the 2003 container (here is the BOL) as well as a couple of container afterward which word on the web was were never paid for. (more BOLs) I contacted these people and was told I could get the high quality 74% fixed carbon, 3.4% ash. This was late June of 2007, I immediately sent them a deposit to secure a container and UPS'ed stickers to the factory for the boxes. I asked for a current MSDS and was sent one that read 57% fixed Carbon and 19% ash. I immediately called and told them that this was not what we talked about and I was not interested in sending 2nd or 3rd quality charcoal. Time went by and there were excuses followed by excuses until they finally sent me a MSDS with 64% fixed Carbon and 10.70% ash. November 30, 2007 he sent me a proforma invoice offering 57% and 67% both with low ash.. I requested and received my deposit back. From the test information I was able to track down the original factory. When I asked the Jakarta Agent for my stickers I learned that they were sent to another charcoal factory.. Classic bait and switch. It's been a long road but this last week I sent a container of top quality 74% fixed Carbon, 3.5% ash extruded coconut charcoal from the same factory as the now legendary 2003 shipment. (Anybody who wants copies of documents to confirm any of this please write me.. I have them all;-) The container is scheduled to arrive in Long Beach July 12th. More information soon..

the dense hot face is very hard and durable. Let me be the first to say that the hot face material what I usually refer to as the dense material is very hard and durable. It gets even stronger after it's been over 800º. It will never get crumbly.. What gives you the illusion of being soft is the white cosmetic, plaster like material.

a prize for the healthiest lawn! I think you should win a prize for the healthiest lawn! Damn.. Make a commercial on that stuff!

Welcome Tim Hi Tim, Welcome to the forum.. DJ, I called him first thing this morning.. at 6:30am by 7:00 he was the proud owner of this bad boy.. Tim delivery is booked.. give them 2 days to call.

My penchant for Insecta.. It's very clear now.. I will never live down my penchant for Insecta.. Oh well..

Little time to Shrink them down and put them up.. I actually just had some time to come up for air this weekend.. Shrink them down and put them up.. I've been working on 32 arched doors, molding and flooring for a Komodo customer in FL and it's been very attention intensive. Arches and elliptical molding require lots of thinking.. I'll post some shots of the doors and the jigs we had to make up to make the curved multi lam molding. I actually impressed myself..

Presto Ham.. Just brine and cook'em a little less.. Presto Ham..

I'm not sure what these are called but I bought a vacuum packed bag of 5. They seemed pretty meaty. I've eaten these from goat with a sweet brown sauce here in Indonesia. Lower legs? And I also bought another Aussie boneless leg of lamb. I rubbed these both down with just a little French's mustard and then sprinkled them with my trusty McCormic's savory herb roasting rub. Started at 350º for a half hour then down to 260º until the big leg was 145º. The lil' legs were in the mid 150º's This was the most tender and moist lamb I've ever cooked. More tender than great tenderloin.. This will make great thin sliced sammies later this week. These did not have a lotta meat on them but it was very flavorful.. Isla cooked the wild vegetables we found in the garden.. absolutely the best I've ever play eaten...

Not spending much time bent over! Please remember that 27 is NOT Hibachi height. Standard dinning room table is 30" so this is just a little under that. AND please remember that this is not a gas grill. You're really not spending much time bent over!

On my last trip to Bali, I filled my carry on with a great selection of pork and ice. A boneless butt with skin intact, a rib rack and two racks of babybacks.. a bit thin but still baby backs. I used apple and really smoked them up for 40 minutes at about 200º dome. I then cranked it up to 280º dome (240ºgrill) The rib rack was pulled first at 142º wrapped and dropped in the cooler. I brined the butt overnight a bit saltier than usual as I wanted to end up with something ham like for sammies. I painted it with apple cider vinegar and honey at 170º and pulled it at 182º. Pulled the ribs when they broke when I bounced them and the meat tore..

After eating some Jack in the Box cheese filled deep fried Jalapenos, Sai, my better half was in love. I've long wanted to make her an atomic turd or twelve. As we have no Jalapenos here in Asia, I brought back seeds and had a friend grow them hydroponically. That was last summer and here are the results. 12 Jalapenos 250gram/8 oz block of Philly cream cheese (easier if at room temperature) 1/3 C finely grated parmesan cheese 1 tsp granulated garlic 1 Tbsp dry onion powder 1 Tbsp of your favorite paprika based Q rub 1 Tbsp honey 12 slices streaky pork belly/bacon We sliced them in half and took out either half or all the seeds and membranes. Leave some seeds for more heat. Fill halves and wrap and skewer with toothpicks or sate sticks.. I cooked/smoked them indirect with a little hickory at 325º for 30 minutes and the Jalapenos still had crunch and the bacon was chewy.. I cranked it up to 425º and then closed it down to kill the burn. I came back about 20 minutes later to perfection.. Melt in your mouth, flavor loaded, just enough heat to know there are chilies in there but not so much to make you sweat.. Ahh their reputation for being a BBQ great is well deserved..

More shots.. Shots of both OTB domes.. The chimney on the 19.5 has been scaled down so adjustments will require more movement of the damper top. The large diameter on the 23" results in very minor adjustments change the volume dramatically. Close up of new process and insulation

Our big 23" OTB was designed for ease of use and luxury. This is why I built for a target grill height of about 32". No bending over or not much for you tall guys. I then set the target height of the new 19.5 at 30".. Actually the new smaller OTB is still a pretty good size, it just looks small next to the larger model. After mounting the wheels on the new cooker, for asthetics I've chopped and dropped it down to a 27" grill height. This will also give me more room in the containers to more easily stack them. What do you think?