DennisLinkletter

First I of all Happy Holidays to all.. and of course I hope you are all cooking for your friends and family and eating great food.. This month in Bali started out rather unusually with a rather large 9,944 ft volcano interrupting about 50-60 miles from my house. This closed the airport and left my wife and son stranded in Bangkok for a week and stopped the flow of almost 30,000 tourists a day from coming and going. While the ash was not very apparent because it was raining multiple times a day, and there was no noticeable smell from the smoke. I suddenly had pretty severe respiratory issues. I had never heard of VOG before but VOG is created when volcanic gases mostly sulphur oxides mostly sulfur dioxide (SO2) react with sunlight, oxygen and moisture. The result includes sulfuric acid and other sulfates that cause lots of problems. Common symptoms are Headaches, watery eyes, sore throat, breathing difficulties / asthma attacks. It caused havoc with my asthma and I needed to retreat to Surabaya to the factory but it seems that I had unknowingly breathed enough sulfuric acid that my cough stayed with me.. NO fun at all to say the least. The next problem is the ash is silica and basically glass.. also dangerous to breath and bad for your eyes.. Best to just leave, I flew to the States mid-month and am hoping the volcano either erupts and blows completely relieving the pressure, or just goes back to sleep before I go back after the new year. Still taking meds to stop my coughing every 12 hours but am feeling much better.. How has your month been?

PS your upper grate and stone are sitting backwards here.. The grate should match the shape of the grill when installed..

Duck fat to make popcorn is awesome too.. As is Foie Gras oil

Duck fat to make popcorn is awesome too.. As is Foie Gras oil

So any trick to slicing perfectly uniform like that? Looks extremely uniform for freestyle. I'm assuming you put it in the freezer for a while first.. Then?

I'm guessing it would be very heavy.. Let me go weigh the (warped) ones I have..

Hey Tony.. are you a lefty?

Wilbur! Nice to see ya back.. Any cross-species meat-ing should be limited to anything with Pork i.e. bacon.. LOL

Gotcha.. I thought you could not get it to 350..

Always remember the temperature is airflow.. if you got stuck at 350 , I'm confident that you either did not shake out your ash from the previous cook before you started or you poured your charcoal directly from the bag into the charcoal basket. The problem with this is all of the smalls trickle down between the larger pieces restricting your airflow. Best to pour your charcoal into a box, give it a few shakes.. use the medium pieces for your low and slow cooking, your largest pieces for your high temperature searing and all the small crap at the bottom only pour around the very outside next to the cement in the Charcoal basket this way it does not impede your airflow.

When they are right.. ain't nothing better!!

Happy TurkeyDay to all.. Had to settle for flank steak and pumpkin pie..

I take 6" of duct tape and put half it's width on a trash bag and the other across the front draft door frame.. Then I just sweep the ashes out the front door into the bag..

Actually the weight in kilos is the small upper number.. The big bold number is the cost. It's 2800 baht a kilo.. which is about $38 a pound. Not the end of the world but not wholesale/restaurant pricing like I get in Indo. But it's in probably the most beautiful mall in the world.. I say this because Bangkok now is the number one tourist destination in the world.. last year 21 million arrivals.. number two London 19 million arrivals.. boggles the mind eeh?

I needed to make a visa run to Bangkok and while browsing thru meat counter in Bangkok these unusually thick cut bone in rib eyes won me over.. The vacuum packed two bags of crushed ice so they were flat plates and then vacuum packed the meat between them like a sandwich.. Great service. Can wait to cook this.. the one I grabbed was 3.2lbs!! The were labeled: Australian Wagyu MS 5/6 Dry Aged 6 weeks Prime Rib

Cold smoker -- It can be used to generate clean smoke for low and slow cooks with charcoal burning and without burning charcoal in the grill can create very low temp smoke for cold smoking. This lets you add a smoke profile without cooking the meat.

I find that I get the purple smoke rings when I put the meat in and don't open/peek until late in the cook..

I'd go main and upper with drip pan and tin foil shiny side up to create the indirect area..

Yes correct that was the new grill price in 2012 for the pebble.. It was the 23" GEN 2.4 OTB

OOps.. The sizes are whole numbers converted from CM

Heylo AKM welcome to the forum.. Just an FYI.. MacKenzie is also of the female persuasion, and with alarming regularity she puts all the men on this forum including myself to shame and knocks cook after cook out of the park. Not just in the breadth and depth of her cooks but her photography is also award winning quality. I call her the Julia Childs of Charcoal cooking! I encourage you to just jump in.. they are very user friendly.

I laughed when I received this.. These sizes are of course whole numbers converted from CM . There is nothing here that needs tight tolerances.. This will give you a general idea of the shipping boxes we build..

Because these posts generate quite a bit of mail and there are so many models etc. I'm now going to post information about the used grills being offered here. Full disclosure is the best policy. This grill was sold by KK Sept 2012 to Craig F. in Thousand Oaks who in turn sold it to the current seller. 23" GEN 2.4 Ultimate OTB Vibrant Blue Pebble KK-HY2133 $3,800 While it is a great grill is not our current production..

And I usually only set up the roti for when I have company.. For some reason meat spinning over a fire gets people all excited. Opening up the grill always gets the oohs and aahs.. Then the served food hits it out of the park..

I love it.. Great job Bruce!! You had a lot going on there congrats..