DennisLinkletter

Don't have many photos of this job for the very exclusive Maia Hotel in the Seychelles but what I do have looks nice.. Here are some shots I took recently in the factory.. These are production shots of the 8" planks for a Hirsch Bedner, New Four Seasons Hotel also in the Seychelles. The floor is Linear planned using a hand plane with a blade ground with a very subtle arch. This floor is almost closed pore but we also do a open highlighted grain. As you can see they are more polished but still distressed looking. There are no flat surfaces on them but the look is very subtle. It's a matte Tung oil finish but shown here with a bit of bee's wax on them for sheen. The problem is that the white fiberglass panels in the roof give all the shots a whitish haze.. but I'm sure you get the idea. Please feel free to ask all kinds of questions, I'm happy to work on creating exactly what you want. This top shot is shot low across the floor that's on a work table to show the irregular surface.. but as you can see in the other shots it's not as noticeable. Tung oil is not very shiney.. this is a waxed finish over the tung oil..

Here are some shots that show the components and some of the process This is the 13mm Flooring base Cut into strips Expansion joints cut - 4mm 3ply base and 9mm solid cross laminated core. Wet teak sawn at 4.5mm, pressed and dried in racks Dried in de-humidification kilns to 6% Laying up base and teak wear layer Hot press for laminating floor to core/base Teak laminated to the base Tongue and grooved on all four sides Flooring is sanded, colored and finished on tables by hand. Grain is highlighted by hand.. after being opened by high pressure water blasters and fine garnet.. Rainwashed on tables for finishing 14' long baseboards Linear planed 8" Boards

These shots are of my Hand Hewn texture and is (hand) made with a traditional adze. This is the loud/dramatic version, today we usually do a more subtle version. But it sure made a statement in this house..

I'll get up photos tomorrow but I've been cleaning out the factory and have over 10,000sq' of overruns. This flooring will be reworked and refinished to the customers request. The following volumes and sizes are available: 1.) 355 sq' of 5 1/2" wide 9/16" Teak 2.) 363 sq' of 6" wide 9/16" Rainwashed Teak 3.) 880 sq' of 6" wide 9/16" Teak 4.) 1,378 sq' of 6" wide 9/16" Teak (all 3 layers teak) 5.) 636 sq' of 4 3/4" wide 9/16" Teak I'll get the rest of the list up tomorrow

Two Dimensional Textured Teak Floors Why should wood floors be flat? After 17 years of building hand made teak furniture, designer Dennis Linkletter turned his attention to crafting floors with the same unique textures that were his trademark. Hand Hewn floors was created for discriminating designers, owners and builders who are looking for old world craftsmanship, produced with modern technology, for consistency and durability. With wood floors being traditionally flat, our hand worked floors textures add a new dimension to wood flooring. They are not only beautiful but also almost maintenance free floor. The inevitable nicks and scratches which ruin other floors actually add beauty and compliment our floors time- worn look. European engineered flooring technology enables us to manufacture stable wide plank floors. Hand Hewn Floors is the result of merging centuries old craftsmanship with state of the art stable wide plank engineering. • Environmentally Sound — Indonesian teak was introduced by Chinese traders over 400 years ago and is not indigenous to Indonesia. Therefore this crop is sustainable and environmentally sound. Our planks are carefully selected to be character grade which include burls, knots and streaks to emphasize teak’s natural beauty. • Engineered not Solid — Stability in our plank wood flooring is achieved by laminating kiln dried teak top wear layer to a stable, cross laminated solid core of farm grown Albasia which is laminated to an Albasia plywood base. The timbers are tongue and grooved and end matched before our artisans using traditional tools and centuries old methods hand-hewn or hand-plane every square inch of the floors surface. The flooring is then sanded, stained, polished, and finished, all by hand using old world methods. The flooring industry considers engineered hardwood flooring to be the most dimensionally stable. Because the other layers in an engineered hardwood floor are cross laminated, the floor does not expand and contract or twist and warp with changes in humidity and temperature as solid hardwood floors do. Our flooring is very versatile and can directly glued-down to any sub floor above or below grade and directly on a concrete sub floor, eliminating the need for messy sanding and toxic fumes during very costly traditional installations. Engineered teak flooring is also an excellent choice for geographical areas with higher humidity or moisture levels. Hand Hewn’s wide-plank sculpted teak floors are distinctive and unique in the flooring industry. Six surface treatments are available. • Hand Hewn —The sculpted floors are hand hewn with a traditional village adze. Different traditional adzes and methods are used to produce the balanced appearance. This produces the hand hewn look of floorboards from a long lost time before machines and milled timbers entered our lives. • Hand Hewn LITE – A subtle version of the above floor • Linear Planed S.H.L. — A modified Hand planes give a long drawn, planed look. This floor is then given a soft highlighted finish. We developed this floor for Hirsch Bedner for the new Four Seasons Petit Anise hotel in the Seychelles. • RainWashed — A very natural looks is created by removing the soft growth rings leaving the harder growth rings dramatically raised and accented. This unique texturing technique enhances the natural texture, grain pattern and character of teak resulting in a finish reminiscent of time and rain worn timbers. • Soft highlighted — A flat floor where the grain’s open pores have been accented and the grain shown. Subtle yet dramatic. • Soft highlighted LITE — A flat floor with open, highlighted pores. Sawn Timber Wear Layer: Our 5/8" thick floor has a solid 5/32” sawn teak top-wear layer is laminated to a stabile 3/8”cross laminated solid core with a 11/64” plywood base. . Width: Standard widths are 6" and 8”. Lengths: Floors come in random lengths from 30-86” mostly longs. Sides: All four sides are tongue and grooved. Tung Oil Finish: Between 5 and 7 hand-rubbed coats of non-toxic natural tung oil enhance teaks beautiful grain and color. The feeling to a bare foot and the aesthetic appearance of an oiled wood floor is unrivalled. You are touching a very hard and durable wood and not a layer of plastic. Natural oils allow the wood to develop a patina—the beautiful tones only natural aging produces. Oil penetrates into the wood fibers and cells and produces a finish unmatched by surface seals and finishes. As the oil hardens, a strong protective barrier develops that will not flake or peel off. Oiled floors are also environmentally sound and can be touched up.

Ain't that the truth.. That's my problem too.. I keep seeing that perfect looking piece of bark.. and oops it's in my mouth. And then oooh look at that piece of fat and oops it's in my mouth also.. By the time I finish pulling and chopping I'm stuffed.. Life's a beeatch!

Time to admonish DJ.. Yes, them pictures of your meat cooked over your new fangled, multi holed heat defuser/fat smoker looked great in the KK... BUT where are the chopped/pulled pictures which ensure we are all salivating over the post? Never forget the power of saliva!

I went to Lotus, a gourmet hotel and restaurant supply warehouse in Bali on Tuesday and I found these medium sized ribs and was initially puzzled as to what they were.. I was very pleased when I heard they were veal. (something new) I'm guessing this would be called prime rib. They were sub-zero, very rock hard frozen, so I just wrapped them in a shirt and shorts in a plastic bag and hand carried them back on the plane to Surabaya. Put them in a cooler to defrost and then marinated them overnight in Newman's balsamic vinaigrette (DJ's idea;-) and misc rubs and a hand-full of chilies of course. Here it is just out of the marinade. Going on with dueling probes @ 215º with mostly apple with one lil hickory chunk. Smoked slowly up to 118º pulled it out and opened up both ends letting it climb over 500º tossed it back in on the lower for about 90 seconds per side. Put the drip pan back in and dropped the ribs down into the pan and shut down the cooker.. Pulled it at 125º and wrapped it for 2 hours Very moist.. in fact juice was running out onto the table in these shots.. It was not bloody tasting and although she usually shies away from very rare meat, I persuaded my wife to taste it and she loved it. This is really melt in your mouth meat. Two votes for veal.. These are going to our best friends just to show off what I can do on my Komodos! Damn, I did it again..

Re: Burnin' burnin' hunk-o-cow With a chunk of meat that large you need to plan ahead and really fill your bowl with large, then medium, then small, then smallest... that will give you 25-30 hours. I'd use an instant read thermometer and take a couple of readings as you might have different temps in different areas of that beast but I'd pull as you come up on 190º You can also almost chock off the burn at 186-188º this will prevent you overshooting your target temp. Please next time you cook a 23lb monster PLEASE take photos! I'd love to see how big it is in your KOmodo.

Today was the first day the forum was up and running two years ago. I just pulled up and read "Thanks everybody for 5,000 posts!" which was Sept 06. and remembered how pleased I was at the time.. We now almost 19,200 posts, 268 users. Our all time most users ever online at one time was 193. Our most unique IPs in one day was 625. We are averaging about 300 unique IPs a day in both January and February which is almost twice where we were last year dead middle of winter. I definitely feel like a proud parent! The forum has become Komodo's primary sales tool. Potential buyers spend time on the forum and now write ready to purchase.. It's really become a great resource for ceramic cooking. I'm soo pleased that we now have chiefs that cook on all types of cookers and it is what I always hoped it would be, a truly open ceramic forum. When I lost my father this last December, I also learned that I had a new group of friends, who were truly supportive and whose thoughtful notes helped me through a most difficult time. I'm looking forward to what will surely be Komodo's most successful season. I've hired some new staff and am actually trying to step away from the woodworking factory a bit to be able to spend most of my time on Komodo. I will also soon be introducing on the Forum, Komodo hand hewn floors and doors as well as a line of stainless outdoor furniture and cabinets for Komodos. Just last week, I shipped flooring for the first time to a Komodo customer and will be offering great factory direct prices to forum members. I've been dreaming about Komodos again and will have tweaks and be bringing out new accessories and models this year. Thank you all soo much for your contribution to this forum and more, the cliché it would not be what it is today without you applies..

Chomping at the bit I do remember you having a pretty severe case of the week before Christmas blues yourself.. I'd say the phrase, Chomping at the bit was relevant!

Re: Rack of Lamb Just remember to cook by watching your probes/meat temp. Thinking in degrees and hours can get you in trouble. Identical cuts of meat can take considerably longer.. Decide on a target temp to do your drop and sear not a predetermined temp and time. Remember you can make punctures with a small knife to later fill with the herb paste. I made about 10 holes.. about pinkey size. This gets the flavor down into the meat I used Fresh rosemary, mint, Coriander, basil, thyme, garlic, young onion shoots, lemon zest, sun-dried chilies, lemon zest and juice, balsamic vinegar, lil splash of worcester sauce, olive oil and salt all chopped up.. Smelled amazing.. really special using fresh herbs. Enjoy it.. I just had a lamb sandwich from that cook.. really good!

bombs and tsunami's really get the phones ringing.. But do they call you in the middle of the night and then say, "Oh are you asleep? What time is it there?" It amazes me how many people forget about time zones.. Big ones... But the bombs and tsunami's really get the phones ringing..

Did not even know about it.. That was about 3 hours north by plane, your post led to a Google search of course and that is the first I heard of it. As this is where multiple tectonic plates come together we have all the fun here.. Volcanos, mud flows, earthquakes.. you name it.. Thanks for asking!

probably not enough brain in there My guess is that they would be easier to stomach if you removed their little heads first. I even prefer my chickens headless (they leave them on here) and I'd much rather have a chicken looking at me than a rat and there's probably not enough brain in there to warrant cracking it's head open!

Really liked the first leg of lamb I did a while back and lots of people wrote they followed suit and loved it too.. So when I saw this big fat leg, it was time to do it again but throw in a few new twists.. First a few slits thru the fat.. Then I made many punctures with this small knife to later fill with the herb paste. I made about 10 holes.. about pinkey size. Fresh rosemary, mint, Coriander, basil, thyme, garlic, young onion shoots, lemon zest, sun-dried chilies, lemon zest and juice, balsamic vinegar, lil splash of worcester sauce, olive oil and salt all chopped up.. Smelled amazing.. really special using fresh herbs. Was not sure how to cut it off the bone and sorta a made a lot of scrappy lil bits.. I'm sure there is a better way but it still tasted great.. It ran with the beef ribs at 225º with hickory to almost 4.5 hours.. pulled it out at about 140º.. It could have been a lil earlier for me but everyone here wants it more on the medium side...

Well it was not the produce I found the first time I stumbled across extremely marbled beef ribs from the land of Oz but the large specks were still there and I just could not leave it be.. It had a layer of muscle on top and a thick relatively hard layer of fat below it.. I of course asked myself, "What would Dave do?" So I cut and peeled back the top layer of muscle.. And then cut the thick fat layer in half and removed it.. This shot shows how thin it was.. (Yes I was a bit proud of myself) Then I rubbed it down with beef bullion cubes, a lil' Worcestershire, some balsamic V and my beef rub.. Then threw the thin layer of fat on top to ensure it would not dry out. When I went outside my Akita stole the fat off the top.. so I never found out how that would have worked but in hindsight.. it did not need it at all.. A couple of big chunks of good old hickory, 5 hours at 225º.. Pulled it at 150º top layer and 130º above the bone.. The photos say it all.. The most rare pieces were so tender they fell apart in your mouth.. with warm gush of what seemed like beefy, buttery pudding, as rich as foie gras. Damn.. I've eaten more good Q in the last 4 years than in my whole life! I've never tasted anything like this..

Wow 82º here too.. Yah, yesterday I was playing with my Maverick and noticed it was 82º outside. I thought WoW 82º... only because it was 11pm. Must have been because it was cloudy and rainy here too..

never kill a tree for charcoal I like it.. Yes, my business plan is to never kill a tree for charcoal. This is very do-able too..

Re: Valentine's Dinner - bragging rights Commercialised.. Why? If she cooked it and it was good.. how can it be pretentious? I say never apoligise for buying great produce and treating yourself, ever.. Life is too short not to.. whenever you can!

Charcoal Target ship dates.. As shipping charcoal dead winter just does not make sense, I've set end of April- beginning of March as the target date to begin selling charcoal. Why pay storage prematurely?

Don't need to pull the new ones very tight at all.. We now have a better jig for exact positioning of the shaft when it's cast into the damper top and the top is paired up with the cooker when the stainless collar is installed. This insures a perfect fit, so there are no irregular fits and extra play like yours seems to have.. The threads are over sized and not only permits expansion when heated but also makes sure that when tightened it always makes a perfect seal.. even yours Tony.

Perfect size portions? Well Big Stew that's really "special", I'm with Mike here.. that looks ahh, yea..Ok And I must add not something I remember ever seeing in the land of Thai. Although I did see a basket of "deep fried wild jungle rats" in Indonesia once. I must no be going to the same markets as your wife.. Or did you trap them yourself? I'm guessing you should have left the tails on.. They must be all cartilagey crunchy like chicken's feet, wouldn't you think? Last but not least.. no shots of the finished product on the plate? Inquiring minds wanna know also how were they and will you ever eat/cook them again?

Re: Chicken Parts & Stinky Beans for the Kids.. They are usally opened first their grey skin peeled to reveal the bright green bean. They are then boiled and then fried and eaten as a side dish with spicy sambal and rice. I really like them in my curried dishes.. Especially curried beef brain! I ate it and liked it before I knew what it was.. Same with tongue. The though of what they are is still somewhat unsettling but they taste great so what's one to do?