DennisLinkletter

May I suggest a different design? One of the reasons to foil pouch your chips is to force the initial bitter acrid "gas" that is released from the wood down into the burning charcoal to get burned off and get cleaned up. When wood is heated the first volatile organic compounds released are gasses.. this is why you have a flame over a log in your fireplace. The hot gas raises up, mixed with the available air, when the fuel air mixture is correct it bursts into flame. If there is not enough air to burn as a flame it creates a thick grey/white/yellowish vapor/smoke with very large sticky droplets. This is the smoke that burns your eyes (imagine alcohol mist) and sticks to your hair and clothes making you smell like a forest fire.. This is NOT the material you want condensing on your food. It is absolutely bitter and acrid. My hypothesis is that most back yard chefs mistakenly use this smoke.. I base this on how ridiculously sweet, loaded high fructose corn syrup most commercial BBQ sauces are. If you mix bitter acrid with ridiculously sweet you get a "tangy BBQ flavor". Nothing I want to eat.. if you make a pouch and put just 3 or 4 holes dead center and place it facedown in the hottest part of your burning charcoal.. this will force all the gas down into the heat hopefully burning off most of this nasty gas leaving you only with the secondary vapor with has the clean flavor you are looking for.. I roll a doubled up sheet of foil into a cone, fill with wood, fold over the top sealing in the wood, then tear off the bottom of the cone. I then carefully open a hole in the burning charcoal and carefully drop in the cone.. this gets the gas even deeper into the burn zone. Or you can purchase the KK Hot/Cold smoker which uses an aquarium pump to create vacuum which keeps the wood smoldering.. when smoldering it never gets the wood hot enough to turn the wood alcohol to vapor.. it just burns slowly as it makes contact with the burning area. Dripped cast iron pots work too..

Those SS lined sleeves are for the optional gas burner support rack. It's a little bracket that sits in those holes and supports the big cast iron burner. All 23", 32" and 42" grills still have a gas door assembly. They all now come with the hold closed by wing-nuts design to prevent leakage.

New Rear Warming Grate that sits on the main level to set food on while grilling. Tig welded 3/8" 304 Stainless of course In KK webstore $118 URL:23-ultimate-main-rear-warming-grate

I'm sorry my shipping company has not let me ship any charcoal since last May 2017. NYK merged with Maersk & changed the schedule and now only Maersk ships are going from Singapore to Long Beach. Maersk will not ship semi hazardous freight/Charcoal.. We have a little progress.. The shipping company has given us a contact for a company to survey our factory and examine our production records etc and if all the planets line up to get an exemption.. Not exactly a bright light at the end of a tunnel but at least we are moving in the right direction..

Argh Customs in Bali would have a conniption if I tried to bring that in.. You need a chest freezer my friend.. Look forward to you cooking that up..

Argh.. Yes on my computer I can now see that.. could not on my phone and so I assumed the thermometer was sitting straight.. Thanks for the head's up!

I just noticed that this grill is chugging away at 325ºf and the snow of course is not melting! That's an ad for KK insulation..

Hi Fran! Definitely a 32" Big Bad..

Tony.. I know you use a cover but for those of you who don't.. If you are not cooking, it's really best to keep them covered. The cold or snow is not an issue but the repetitive freeze thaw cycles and if one does not maintain the integrity of the acrylic waterproof jacket, water getting into the insulation and freezing can be a problem. You will know if your acrylic jacket is leaking because it will blow steam vapor when taken over 550ºf..

The removable point screws into the right side.. the left side after adjustment should be pulled tight using vice grips and then you should never need to futze with it again.

I'd say you nailed those beef ribs.. Does not get much prettier than that!

I take a 6 inch strip of duct tape and lengthways I put half it's width on a trash bag and the other half it's width on the lower frame of the draft door. Then I just hold the bag up in the front and sweep everything out the front door into the bag. Easy peasy..

Beautiful bake.. Argh, I can't seem to get the image with this baked in the KK to open.. LOL Would love to post this on Instagram.. the app that wants to be fed good content everyday..

Just wanted to give thanks to all that sent me emails about the forum being down. Murphy's law prevails as I was on a 22 hour flight from LAX back to Indonesia. Go Figure! Was a bit painful to get going.. took about two hours of calling and emailing my IT guy because I did not have all the login info in my Ipad. When the SSL was updated, it crashed the forum and needed to be restarted.. Argh Good news is I just discovered how to turn off the advertising on Tapatalk..

Because of it's density it takes more heat/BTU's to bring the pieces to ignition temps.. just like trying to boil more water in the pot takes longer. I like the technique of lighting small pieces of lump on top and then using a blower to create lots of heat to light the coco char.. Some types of coal are so dense they need to use other fuels to ignite them too..

Charcoal always (eventually) burns at the maximum volume for the allowed airflow, regardless of the density of the charcoal. X air will create X temp. Btu numbers are created by charcoal weight not volume. 5 lbs softwood charcoal will burn the same time as 5 lbs hardwood charcoal and create the same BTUs.. but the softwood charcoal will appear to be much more charcoal and light much more quickly and "appear" to burn more quickly.

Potatoes look great.. Love simple new twists.. I’d suggest cooking your chicken on the upper grate, and then cranking it up to 400-420ºf or so the last 10 minutes to brown up the skin.

Happy Holidays.. Just flew in to LAX, drove down to momma’s house in Corona Del Mar.. Will be here until just after Christmas and then the whole family and relatives are flying to San Miguel de Allende until just after the New Year when I fly back to Bali. I’ll be answering on the regular numbers

Richard Johnson... LOL I'm shocked he's above turf!

They are only $1,500 new today https://kamadocompany.com/product/kamado-k7

It seems these hoses have a safety cut off feature that prevents them from just blowing gas freely. This may be damaged by leaving pressure from the adjustable high pressure regulator while storing.. I'd turn off the gas and bleed the pressure while not in use. I can't imagine anything after the end of the hose doing anything upstream so to speak. Could also be some dirt in the jet causing back pressure issues..

Heylo.. Might be easiest for you just to call.. I'm not clear what's happening here. The connection leaks and this ruins the regulators somehow? As Tony said, they are usually used to pre-heat grills and not that many sold but I would think I'd have heard something. We do have scores of them in use. But mine here in Indonesia has a completely different fitting.. Maybe send photos too.. We'll get ya sorted out.

Knickers the BIG Steer This very big steer is 6 feet 4 inches tall and more than 1.4 tons (2,800 pounds)