DennisLinkletter

I'm going to have to disagree with ya here my friend.. Craig aka Meathead at AmazingRibs.com once said only the Primo could create two zones.. I made up this little video to demonstrate how the clearly the two zones were created in a 23" KK. Probably should of cranked it up a bit but it definitely shows TWO ZONES

I'm actually working with a company that is authorized to issue exemptions.. Jumping thru hoops does not even begin to explain what we are going thru.. Luckily we actually had all our "original" production records for the required 5 years back.. All the production testing numbers were required, then double checked against the also requested spreadsheets with the same info.. and their staff has on our dime visited our factory twice.. from Jakarta.. ARGH . Gotta play the game.. I hope to be back in the saddle again before the end of the year!

The more dense (read heavy) the charcoal the longer the same VOLUME will burn.. the dialing in is simply the airflow that sets the volume of burning charcoal.. So Charles is a man of many talents but this time it was not those or any skills that created this 30 hour burn. The reason someone got 85 hours on one 23" basket of charcoal is that it holds more volume and it was my very dense (heavy) coconut shell charcoal.

It's the total weight of the charcoal/carbon you use that delivers X BTUs.. Charcoal from softer less dense woods appears to burn faster but it's the allowed airflow that determines how much charcoal is burning, nothing else. Always remember that "Charcoal always burns at the max volume for the allowed airflow.. Period." You have ignition, and fuel.. the only missing component for combustion is oxygen..

I only discount discontinued products

Why we don't want to cook with wood.. When wood or any biomass is heated the biofuel/wood alcohol/methanol in it turns to gas/vapor.. Because the gas is hot it rises and mixes with the available air/oxygen.. When the fuel-air ratio/mixture is correct it ignites and burns as a flame. If this takes place inside a grill where there is no available air/oxygen it then turns into a thick fog like smoke with large very sticky droplets. This thick smoke burns your eyes of course because it's wood alcohol. Imagine misting your eyes with alcohol. These large molecules of wood alcohol also stick to your clothes and makes you smell like a forest fire. Condensation is how the vapor and flavor is transmitted to your food.. If this vapor condenses on your food it is extremely bitter and acrid.. Nasty stuff. It's my hypothesis that many people smoke their food with this first thick smoke, that's why so many rubs and sauces are ridiculously sweet using high fructose corn syrup because adding sweet to this bitter flavor make can make a semi-palatable "tangy" flavor.. We want the organic material that is released just after the flame or thick fog/smoke is vented.. It's translucent and can have a blue tint.. one often hears to it referred to as blue smoke. Truth is cooking with wood when there is a flame is really cooking with gas.. Old school BBQ joints burn their wood outside until the flame is just about gone and then immediately shovel the remaining charcoal into their grills/smokers.. That's the magic smooth smoke that makes Q out of this world..

My grills are always on SALE... Then again that's without the traditional sale discounts.. Never been one for tradition .

Please always also post photos of the meat when it's finished cooking.. Raw meat on the grill besides showing the grate's size is anything but appetizing and can't be used for Instagram.. Thanks All..

Missed the video.. Wrong end.. that's the end for the pointed meat piercing tip.. I'll call him

Throw them in a cooler with a couple of bottles full of very hot water..

the other bracket is adjustable.. so the shaft length is not an issue.. unless it's too short now. LOL

Double Happy Birthday as my Bday is June 10th also!!

Happy Bday Bruce.. What day was it? Sent from my iPhone using Tapatalk

Argh.. That is the discontinued bracket, old stock that was packaged with the roti cradle.. My staff sent you the new one in a separate box with all your accessories.. Please look for and use that one.. Box Marked: RP/17-2156 Adjustable Side Bracket Motor For 21" / 23" / 32"

Love to hear it.. Still have not given up.. I've finally got the shipping company to agree to survey my factory to get an exemption.. Hope but still no light at the end of the tunnel..

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...