DennisLinkletter

Can't believe it's already been two years since I shipped a container of charcoal.. We shipped a container yesterday.. I could not be more pleased. ETA CA . June 15th So that's two containers on the way.. One coco char and the other coffee lump.

I have a Milwaukee shop blower, and I know that if I blast air across the damper top crack I can crank up the fire from the vacuum.. If I have too much ash and am concerned about stirring it up by blowing down into the base or thru the Guru port I use the dome vacuum technique.. I'm impatient and love my Milwaukee shop blower to expedite my burn..

Heylo Lance, If you are talking about "Grilling" direct heat cooking.. What better grills contribute is ease of getting those results. A skilled cook can "grill" over a charcoal starter and with the same meat get similar results.. The quality of the actual steak you are using has more to do with the results as long as you don't over or under cook them.. Yes KK's 3/8" SS grates will give you superior grate marks on our meat. The egg's lil' wire grates cool off quickly when you throw on your steak. And yes as people said above the choice of three distances to grill from is nice. BUT with Low and Slow the results are DEFINITELY BETTER High quality insulation reduces airflow this creates better barbecue. Charcoal always burns at the maximum volume for the allowed airflow, if you can burn less fuel to maintain your cooking temperature, you will have less airflow, less evaporation and Bingo.. more retained moisture in your meat. Reduced airflow also gives you more smoking Q flavor. Condensation is how the charcoal's organic vapor/smoke is transferred to your meat. Common sense would dictate that more retention time (from the reduced airflow) gives more opportunity for this vapor to condense on your meat and therefore you have more smoke flavor on your Q too.. So more retained moisture and more charcoal/smoke flavor.. I'd say that's better barbecue. And with roasting.. the results are DEFINITELY BETTER too.. Remember when convection ovens came out and chefs were ranting about how meat roasted in these ovens was better. Cooked faster, more uniformly.. the food was juicier and moew tender? Well the KK has 5 times the volume of hot-face that gets heat soaked and radiates heat to uniformly cook your food from all directions.. not just heat from the charcoal traveling past your food out the chimney. This gives you more uniform roasting. Round ceramic grills also have a donut hole dead center over your grate. The KK's chimney is in the rear, 80% of the upper grate has the same distance from the grate to the grill's ceiling.. Great for browning and baking.. Just look at photos of roasted chicken on this forum, always surprises me how much more moist KK chickens are. So grilling.. easier and more user friendly but results not necessarily obviously better but these other cooks will be noticeably Better..

When all else fails.. there is always the It's easier to ask for forgiveness than to receive permission approach..

I've been helping men fulfill their dreams for quite some time now.. I always suggest tracking down a photo of a huge used, rusty offset cooker that looks like a big ol' choo-choo train.. Leave it on your desktop when you go to work in the morning.. She will be thrilled when you are back looking at KK's

ARgH.. Will report again! I'm sorry last he checked the logs all looked good.

This is the online financing company.. [email protected]

2019 Best Value Award from AmazingRibs.com, "Platinum Medal = *****. Our highest award, given only to the very best values in a price category, our strongest buy recommendation." Now 6 years running Best Value or Best Luxury Grill.. Thanks for the recognition Meathead!

Coffee Lump Container loaded.. OTW!

Yes eventually but before I do that, I'm going to do a mailing to my KK grill customers offering it to them first.

Yup that's right.. we're loading a container of coffee lump today and the container of coco char goes out on the 2nd. I never got my exemption, finally found somebody who has the exemption and we're shipping on their license.. It's going the long way there, will take 6 weeks not the usual 4 but it's getting past the radar and out.. Or I'll confirm tomorrow after it's left.

Argh.. we thought it had been corrected.. Please let me know if anybody else has had issues since last Thursday..

Looks great, I do a dry coffee cardamon rub.. love it. BTW the whole cardamon from World Spice online is soo much more aromatic than the pre-ground store bought stuff. Stinks up the house but is soo tasty..

Most basic KK rule.. Temperature is Airflow.. Too hot, too much air. Not hot enough, needs more air. You must close and latch the lid to get airflow. As you close the lid, the rising hot air leaves the chimney/damper top creating vacuum. This vacuum forces air thru the charcoal and gets things going much more quickly than other grills because unlike all other charcoal grills there is no path of least resistance. All of the air that leaves the chimney is forced to the charcoal.. there's no gap between the wall of the grill and the firebox or holes in the firebox to let air bypass the charcoal. It's like turning on a blower..

Tough because it’s semi-hazardous freight, we must send an entire container.. Sent from my iPhone using Tapatalk

I was online with the hosting company and they were unable to create the error message. Does anybody know a surefire way to get the message? If so please let me know and also what browser you are using and I'll get back with them. Thanks VEERY BIG!

I'm home, all went well. The Dr when explaining the procedure asked me if I knew what pork ribs looked like.. and how much muscle there was between and around the ribs. He said that the surgery would create a lot of trauma because of all the muscle that needed to be cut to release the 4.5" of rib which where the break was is mostly cartilage. Because of the volume of tissue being cut it drained quite a bit after the surgery. I'm good not still only hurts when I laugh, cough and sneeze.. If I press very firmly it hurts MUCH less. VERY happy to have this behind me and to be back in my own bed.. The meds they gave me made me so sick I stopped taking them the second day. Yes the drip is awesome!!

Another KK tip.. Never use time as an indication of when something is done.. For ribs I do the bounce test and wait for first signs of meat tearing. I lift the rack from the end and gently bounce it.. if it's stiff cook more.. when you first see the meat flex and start to tear or tear pull, wrap. put in a cooler for a rest. If it falls apart and breaks.. it's cooked more than I like and will be more like eating baby food or stew. I prefer my ribs to have some "bite" / "chew"...

Found this setting: Post Before Registering Allowed where Members group can post Guests will see the ability to submit content and then will immediately be prompted to register an account before the content is actually submitted and viewable. This is useful for encouraging guests to register. Guest users will have up to one week to complete their registration before their content will be permanently removed. If the guest user does not complete their registration immediately, they will be sent a reminder email shortly after making the post.

You need to join the forum to upload photos.. I'm surprised you can even post as a guest. That's a mistake, I always turned that feature off. Too easy to become a member. Please join.. as I will be turning off guest posting when I figure it out.

Dayum.. Those were the meatiest pork ribs I've ever seen! That's some serious über piggy..

Was released from the hospital today.. Only hurts if I laugh, cough or I'm guessing sneeze. My wife was pleased the rib did not turn into a young lady named Eve.. Good news is I've been given the green light for shipping the extruded CoCo Char.. We have about 4 tons made and are working overtime to get a container out asap.

I have a 90º fracture in my 7th rib that is sticking up about and inch and a half. Been trying to live with it since last Oct but needs to be corrected. I've opted to just remove it rather than try to fix it.. Probably will not be online this week as much as usual. Am scheduled to fly home to Bali on the 8th..

Great Video.. Thank you!

Great please share.. My wife is asking for sauced ribs after eating some at a party.. Still have not found one she likes.