DennisLinkletter

Thank you VERY BIG!!

Please, please, please take some shots of the meat before you take it off.. If using phone please take some square shots for Instagram or take them back a bit so I can crop.. the larger (in MB) the image the better.. Thank you.. I'm always struggling to keep up with Instagram..

Please help me understand the large salt crystals seen this before but don't understand the why.. What does that do for you?

I'm the wrong person to ask because my WhatsApp is an Indonesian number.. that being said, I get 2-3 calls a night on my Komodo Kamado numbers. Interesting is that if I answer Dennis Linkletter Komodo Kamado Indonesia they almost always just hang up.. If they speak to me I tell them I'm a bit busy right now but would like to talk to them and then ask for their home or cell number and I'll call them tonight.. They balk and say they don't give out their personal numbers.. at this point I say EXACTLY and I did not give you my personal number either did I? I then block and report the number as spam to Skype.. ARGH and double ARGH

I really miss English Muffins.. year ago I could by Thomas' English muffins frozen in a restaurant supply house but that dried up.. Gotta try making them myself.. those look awesome. Miss those Nooks & Crannies!

I'm a huge fan of WhatsApp as a messaging and communications tool.. I use it almost hourly to send and receive images and videos from the factory. I also use it when shopping to share what I've found.. I no longer buy the wrong produce according to my wife because I let her see and choose herself. If you don't have it or never heard of it you are missing out.. For those of you who missed it.. Facebook Paid $19 Billion last year to acquire WhatsApp. It's the largest app of it's type with over 1.2 billion users globally. It cleverly uses your phone number as your account name and immediately syncs with your phone's contact list and lets you know who has it. You can also use it in your computer using a browser.. Komodo Kamado's WhatsApp account is +62 818 850 860 great number eeh?

Me too.. This salt is SOOO TASTY TOO!

Not only is it the fastest way to light and heat your grill.. It brings back the long forgotten 5 year old pyromaniac in all of us!!

I just hand carried a slab of pink Himalayan salt from Bangkok that is dying to have some scallops cooked on it..

Gr8 thanks!

Will you please give me your model number because I've seen videos and specs that say it has a 3 speed and not variable trigger.. Would hate to buy one send it all the way here and not have it be variable...

May I ask what's the advantage of using the smaller round grates?

The High Capacity lid design gives a tad more clearance above the handles on the upper grate.. This is only relevant when cooking on the upper grate. You can do a market turkey on the upper on a 23" Lid might touch the birds if you put two side by side up there.. I think the 23" lid is beautiful and will never make a 23" Hi-Cap.. Nobody ever complained about the capacity of the upper grate or thought it was too low.. I came up with the hi-cap idea when designing the 32" because I believed it might be used commercially and the extra volume could be handy.. I then upgraded the 19 and 16 to hi-cap because they are small and could also use the additional volume. The 21 in the works will sport a lid which is a little bit of both.. Best to measure out 19w and 17 front to back and 23w and 21 front to back on a table to "see" their size.

Lifting/throwing a 40-kilo suitcase into the SUV. Dayumn this aging thing is frustrating.

Now that's an awesome MacBurger!

I now have Coco Char at a New Jersey warehouse, will be installing new software to let the KK site ship single boxes from multiple locations Sent from my iPhone using Tapatalk

Well I'm out.. bit sore but feeling pretty good considering. Will fly home on Tuesday. Thanks to all for your notes and calls, I really appreciate them.. Sent from my iPhone using Tapatalk

I'm still in Bangkok but out of the hospital so I can't go measure but from this photo I'd say yes.. Sent from my iPhone using Tapatalk

Exactly.. Nothing that a little sticky rice and mangos won't cure! I'm not happy but past the worst of it.. will be released tomorrow..

Last time was a year ago april. This is easier than the rotator cuff pain wise but more challenging than the cataract surgery.. Sent from my iPhone using Tapatalk

Unexpected keyhole hernia surgery today.. no fun with a dry cough.. Am in Bangkok, Wish I understood more Thai. Would love to know what the two nurses shaving me were saying to the three nurses with big smiles watching!! Loving whatever they keep squirting in my drip.. D Sent from my iPhone using Tapatalk

I made a post which disappeared and so I posted and asked why I had been censored.. Bam.. I've been banned from the site for a year! Their loss as far as I'm concerned. Except for KJ's Bobby Brennan what other owners field questions online?? Sent from my iPhone using Tapatalk

Ok well that explains what I was seeing.. I'm obviously not the pizza chef you are. Sounds great, and would give you the best of both worlds, crispy below and some chewiness on top. That's the beauty of baking so many ways to skin the cat.. I've actually only studied how the density of stone effects the baking.. I've have played with different stones densities and was commenting from the stone's perspective. Sent from my iPad using Tapatalk

Just an observation. The baking stone you used is very dense, a bit too hot for the pizza and temp you were cooking. The bottom was already browning before the top was cooked. For this stone, you might want to try using a heat deflector between it and the charcoal to lower the baking stone's temp. One on shot, you can see the cheese has not flattened out yet the edges are already browning and the dough on top far from browning. First pie is always the guinea pig.. see what happens and adjust from there. Top cooks/browns too fast, reduce temps. Crust to fast, reduce stone temp or raise grill temp. KK's seem to need less heat than people think. Too many articles talk bout 800-1000º pies. This would produce charred KK Pies for sure. Sent from my iPad using Tapatalk

Sounds like a lot of fun.. Please remember to take some shots that are either square (iphone setting) or from a bit back so I can crop them square for Instagram.. so many rectangular shots can't be used on Instagram. Thanks in advance..