DennisLinkletter

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..

Yes using the charcoal basket splitter Sent from my iPhone using Tapatalk

No I coffee wood smoke low to 132-134, then I cool.. sometimes in the fridge, then baste in (now) mayo with heat, garlic and parsley and brown at about 575-600 on upper flipped over down low. I only leave it over heat long enough to get the oil on surface to boil then drag to shielded side baste and rest pull the other piece out into the heat then repeat until dark brown. The meat was fully cooked from the first smoking so the cooling/refrigeration keeps/slows the inside from over cooking.. Stays pink from edge to edge. After brown take temp and if the middle needs it leave it on the shielded side until it reaches serving temps.. Cut across the grain.. Enjoy the kudos and oohs and ahhs Sent from my iPhone using Tapatalk

Argh.. got sidetracked and distracted by the high heat offerings. Will go back and get that as I don't serve traditional steaks to guests.. only TriTip Sent from my iPhone using Tapatalk

Dayumn... knife porn! Sent from my iPhone using Tapatalk

That shot you pulled .. is nothing short of beautiful!!

The Coco char has ZERO smokiness because it's not wood.. pretty much pure carbon.. The 2.5% ash remaining confirms this. I've baked a cheesecake and had no smokiness just a slight note of sweetness with a hint of coconut. They will never know it was from the grill.. Most people who don't like smoke don't like it because people improperly smoked meat using the thick dark grey, yellowish smoke from the bio fuel in the wood.. this smoke is bitter and acrid. Clean smoke is not bitter and does not burn your eyes or make you smell like a forest fire..

I always hear about these great rubs but have tried very few of them, So here I am being pro-active and ordered a bunch to try..