DennisLinkletter

Better safe than sorry.. Are these just standard galvanized chains or stainless?

Is as 44 lbs box better/easier? Would protect the charcoal a bit better and can have some punch in holes for handles?

Love it.. Soo Happy to have you back DJ Most of you won't recognize ThreeDJ16, he was the forums first moderator as Drunk_J and took delivery of the 2nd 23" OTB, my father got the first. Hurt his back and had to give up many things but he's back and is a great resource..

😢😢😢😢😢😢😢

Cooking direct.. the outside area where the firebox is without charcoal will never have the same heat as the areas directly above charcoal. The uniform heat comes into play when you cook indirectly and use more of the heat from the walls. I remember seeing someone placing a strip of foil dead center over their charcoal to reduce the heat in the center.. I think they even put a bunch of holes in it to distribute the heat the way they wanted it.

My condolences Bruce..

As we all know every species has it's own unique flavor profile, oak tastes much different than mesquite. I'm surprised nobody mentions these charcoals flavor. Is it strong like mesquite or light like apple? My problem here in Indonesia before I started making my own charcoal was not knowing what it was going to taste like because it was mixed or species unknown. Mystery charcoal makes it more difficult to get repeatable consistent results. If I was going to smoke a chicken with applewood, I would not want to use mesquite because you would never taste the apple. The reason I fell in love with the coffee char was because of how it tastes.. there are many much more dense woods here but I also personally refuse to cut trees to make charcoal. There are great mangrove charcoals but I feel you are either part of the problem or working on the solution. The coffee trees are cut every 15 years because their yields go down. The tamarind charcoal I buy is only trimmed branches, and of course, no trees are cut to make the coconut shell char. Just saying

Love that and that walnut veneer on the plywood is beautiful. I grew up with a house full of 60's walnut Sam Maloof furniture. He was a close family friend and my inspiration to work in wood as a teenager.

The standard lower grate has a hinged door.. why not use that?

For Neapolitan pizza I recommend using a baking steel at 450º rather than my baking stone at 900º you will get the exact leoparding on your crust and bake times. Check out Kenji’s posts on Modernist Cusines page.

Please always take photos of the food when it's finished.. Show us that beautiful smoked and carmalized patina! Instagram has no interest in uncooked food. Instagram drives LOTS of traffic to the site.. Thanks for your help!!

I think pulling at 65ºC is too late for bacon and puts you up into ham territory. 65ºC = 149ºF and I've always thought you wanted 145ºF as the final temp. if you were cooking at 100ºC you will get a 5-10º F float (or more) after you pull it out. So if your target temp is 145ºF you need to pull it at about 135ºf. That hot smoked meat looks like it already firmed up and could be eaten like that.. This was hot smoked.. (and went a bit too hot too but still a bit fleshy like store-bought bacon when sliced)

I've bought it a few times from World Spice.. It is tasty BUT the problem is that it is VERY sensitive to humidity and wants to go back to its liquid form. Always gets ruined here in Bali. It ends up with the consistency of honey in a cold fridge.

No problem with 3 in a 32" BB..

As it's all about the airflow, I'm guessing the lump from before contained lots of smalls which settled between the coco logs and cut off your airflow. When doing high temp/pizza cooks I always use only larger pieces of lump and leave the coco logs about 4". If this ever happens you can always use something to dig thru towards the bottom and get more airflow. Next time you are stuck, try calling me.. Happy to help if I'm up, you'll get voicemail if I'm on another call or asleep. I'm online taking calls and chatting pretty much every day from 1 pm to 5-6pm EST. 424 270-1948

I believe they are 4" high-density black rubber castors. Swivel 360º While galvanized they are attached using female stainless threaded sleeves filled with white grease before the stainless bolts are installed. The castors use universal mounting brackets with oval holes..

Thanks VERY BIG!! I really appreciate it

I'm online taking calls and chatting daily from 1pm to 5-6pm EST. Please feel free to call me should you have any questions or there is anything I can do for you. Dennis Linkletter Owner/ Builder Komodo Kamado Bali, Indonesia VoIP toll-free call to Indonesia: • Los Angeles (424) 270-1948 • Atlanta (404) 418-6648 * Sydney (02) 8006 0968 • Whatsapp +62 818 850-860 (please leave a message if no answer)

Anybody near Charles able to send him a box of my Coffee Char?

Argh we sent you a latch for a 28mm tiled grill and yours is 25mm tiles. Will get you a proper fitting one sent out! This grill is so early we had not CNC cut the Komodo Kamado nameplates yet..

Doug over at the Naked Whiz just posted this http://www.nakedwhiz.com/p…/thermoworksbillows/billows-1.htm

They have not contacted me.. So I have no idea what is on the way from what manufacturer...

Now that's a rack of meat! Love those ribs..

You can throw chunks of wood on top of Charcoal in any grill.. The problem is the first thing that turns to the vapor is the gas in the wood. If there's enough oxygen it'll burn as a flame, if not it'll create a thick gray bitter acrid smoke. This is the nasty smoke that burns your eyes, sticks to your clothes and hair, and makes you smell like a forest fire. The cast iron pot runs the gas back down thru the burning charcoal to clean it up.. sorta like an after-burner. The cold smoker creates just enough vacuum to make the wood smolder, this keeps it from getting so hot the gas leaves without being burned off. If you go to the old school BBQ joints, they burn wood until the flame (gas) is gone and then throw the charcoal into the grill to capture the secondary/blue smoke. This secondary.. after the "gas" vapor is much smoother and lacks the bitter nasty acrid flavor profiles the first smoke/vapor has.. Like everthing, there are different levels of preparation that create results with different qualities..