DennisLinkletter

Please don't cut off your grills legs/feet in the shots... LOL Always need good shots for Instagram... Only had the grill 72 hours and the virus has set in.. Yes we can make cabinets for the 22"TT

Just drill the rubber stopper..

I'm pretty sure all the blowers are just 12v computer fans inside.. the Guru is. The variable speed is from the control unit not the actual fan. I'm sure the pit viper will work exactly like the FireBoard one.. if not the cure is to just choke the pit viper back so it's only 20% open. That's the setting I used to use on my Cyber Q when using the fan. (which I never do now)

Are you left handed? If not you probably want to turn this around so the charcoal is on the left.. and your working arm is shielded from the heat.

I've changed the name to Cold/Hot smoker because the cold name had people believing it was only for cold smoking. I use it whenever I need any smoke profile added. It's a surefire way to get clean smoke right out of the git-go.. No waiting for the grey nasty bitter smoke to clear before putting in your food. The secret is to keep the smoke tube clean and to make sure the wood is dry.. I've been microwaving my chips in a bowl for 5+ minutes to remove excess humidity in the chips before long smokes.. They steam a lot.. Then again it's VERY humid here in Bali during the rainy season.

And if that floats your boat there is always Marmite too.. Is Vegemite and Marmite the same thing? A second blind taster considered the Marmite milder, but still found the Vegemite delicious despite its more harsh taste. The final taster found both “gnarly.” Marmite was more sour and less flavorful, while Vegemite tasted “more like fake meat.” Clearly, yeast extracts are not for everyone!

And it lived?

Something small pencil sized.. Does not really change much in the big scheme of things.. maybe a few degrees as long as it's open.. It it ain't leaving the chimney, it ain't going in the lower draft door..

I almost disregard the lower dials for temp control these days.. A lot of air can be sucked thru a small hole with vacuum but if you restrict the air leaving chimney.. that's more precise. Best bet is to make friends with those ears on the damper top. Take some notes on their position too..

Congrats! Please send me the awesome Tri-Tip photos...

Welcome to the forum and obsession Rob.. Please try not to cut off your grill's feet in the shots! LOL

I love pork necks.. I'll never do a shoulder/butt for pulled pork again..

We just updated the forum and something went wrong.. We will fix it tomorrow..

Always remember that temperature is airflow.. If you are not getting hot enough, you are not getting enough air. For high temp cooks it's best to use only medium to large pieces of charcoal in the center of the basket. For most commercial lump this means you need to pour it in a box, give it a few shakes and then use the biggest stuff on top. Once you have filled most of the bowl, you can then pour the small stuff around the very outside against the cement firebox where is will not restrict airflow..

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WorldSpice.. My favorite!

I have two 32" Terra Blue in ready stock at the Surabaya factory.. It's a holiday here so won't be able to get shots of them until Monday..

Very cool.. love it.. But think it’s going to have quite an appetite for firewood Sent from my iPhone using Tapatalk

It's really beautiful Charles, congrats.. Looks like they understand what fit and finish is.. How much does that baby weigh? LOL

I'm guessing I was talking about baking pizza in general.. I've never seen anything or hear anything that would imply the high caps cook any differently.. Nobody every complained about the hight above the 23" grills upper grate.. you can cook pretty much anything you want up there including a standard turkey.. The 32" BB was designed with the tall shoulders because I thought it may be used commercially.. the tall shoulders were then give to the 19" and 16" because they are so small anyway.. I tried to make the 21" with a combination of both the 23" and HiCap lids.. Been asked before if I will make a high capacity lid for the 23" in the future.. and it will never happen.. in fact I was disappointed that the 21" did not more obviously look like it had more 23" design elements. When it comes to size the 23" is definitely quite a bit larger.. remember how much larger a 17" pizza is than a 15" pie.

If you live in a very cold location and your grill is frozen, the gas burner is a fast easy efficient way to thaw out and pre-heat/heat-soak the hot face.. The volume of burning charcoal for a 235º low and slow cook would take too long.. light up extra charcoal and once heated you race by to 300º.. You can also use a old school sheet metal charcoal starter.. fill and light it, set on drip pan let rage until grill is heated, then pour a bit of what's left onto your charcoal in the basket and smoke away..

No I'm sorry it is too large..

I'm a big fan of the overnight soak.. can usually hose off what has not fallen off.. Those stainless balls easily remove what's left after.

Posted this on Komodo_Kamado Instagram.. Look forward to shipping a 32" KK to EU for you!! LOL

Please send me better photos and I'll post it on my Instagram for you.. Almost 30,000 followers now..