DennisLinkletter

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..

I'll be off-line with no Internet connection due to Neypi, a religious holiday Bali in Indonesia from 6 AM Saturday or 6/17 at 6 AM on Sunday the 18th.. I'm exactly 12 hours ahead of East Coast time. I have forwarded my skype to my cell phone.. My whatsapp is +62 818 850 860 http://www.bali-indonesia.com/information/nyepi-day.htm

I'm a BIG Fan of Caul Fat.. Think it is really beautiful also!!

I got thrown off that forum because after my post was erased I asked if they were now censoring my posts? Thought is was a pretty honest interpretation of the events that occurred.. LOL Yea a forum about all Kamados.. er I mean Kamado Joes!

I do those thick ones low and slow and even throw some smoke on them first.. I then wrap and ice them to pull the heat out. Once the meat is cooled.. I sandwich the meat between two bags of ice.. I pat dry, baste in herb ghee and proceed to brown up the outside. Cooling it inside ensures I do not cook it any more.. After properly browned, I pull it off to the side, put a probe in it and wait for it to warm up.. Perfect texture and pink from edge to edge.. slice up and plate..

As I always say.. if you want to cook low and slow for a crowd.. the 23" Ultimate has great capacity.. Brisket, butts and ribs.. If you want to "Grill" for a crowd the 23" is limited by it's size. You just can't throw on 6-8 steaks and vegetables... The 32" and 42" are great GRILLS which also have more low and slow capacity than most will ever need. The 32" is no slower nor does it use noticeably more fuel. Outside of the 20% more in cost and almost twice the weight there is no downside I can think of to getting a 32" Big Bad.. It's all I cook on these days. I pretty much leave the basket splitter in at 50%.. even when I low and slow. That being said, If you want to work a bit you could reverse sear 6-8 steaks and then brown them up three at a time. Gets the job done, but there is a reason there are no 23" gas grills on the market.. it's too small.

I think BonFire is going to be in love with this one...

DISCOUNTED ~ 99% NEW GRILL - Steven Raichlen just cooked a few times on this 32" Big Bad in Cobalt Blue for his PBS show PROJECT FIRE.. It shipped with Teak Side Tables with the Stainless inserts and the charcoal basket splitter.. $1000 off Would like to ship it directly from set in CA to you.. 42" Serious Big Bad has already been sold..

I hear your pain and raise you some.. The most frustrating thing is that this is not the carrier I booked this on. This was booked on Roadrunner who is my favorite carrier and they subcontracted the last leg out to this local carrier.. Argh and double Argh!!