DennisLinkletter

I spent 7 months traveling the Pacific alone with backpack surfing just out of high school in '78. This included 3 months in AU.. The canned beetroots in hamburgers were VERY difficult for me.. even the remaining juice from them gave me a little gag.. Just as much an acquired taste as Vegimite and Marmite.. both good for a bit of a gag too.. I can eat anything but those are tough. I made a pact with myself that I would eat everything served to me and clean the plate for the trip.. garnish and all. I alway broke that for beetroot.. but I did learn fast to order them sans beetroot.. Just saying!! Proof in the pudding: Here I am eating a bi-valve shipworm in Papua / Irian Jaya with local tribe members.. 118,000 views on Youtube "Bizarre Foods got nothing on me baby!" LOL

Because there is a much lower learning curve and more difficult to repeat results. I had no problem with the 60grams because I could run multiple batches without any effort or even being in the room. My new concern is that I won't be able to produce the same quality with the air as a drum.. Especially because I like full bodied coffees. I read that fluid bed coffees are brighter and have less body than coffee from a drum roaster LOL That being said.. I canceled my order.. and am now looking at the Hottop drum Roasters..

I think it's best to put the stone on the upper grate.. better for taking advantage of the heat coming off the lid/ceiling and easier to take off with your peel..

I misunderstood the site.. Late night confusion.. There is a Home version and a Pro version.. I'm getting the pre-order Home version for £850 it will be £1250 http://www.ikawacoffee.com/home-faqs#about-2

Just looking at stats and March 25th we had 929 unique IPs on the forum in 24 hours.. Gotta be a record. Cray Cray!!

Great new toy ordered! Love new toys.. IKAWA Pro Sample Roaster http://www.ikawacoffee.com/professional This page has lots of cool info too http://www.ikawacoffee.com/new-blog The site still has them as preorder at £850 /$1,090 but if you sign up for info they send you an email saying it's going to be £2,500 (or USD 3,100) YIKES.. I did get the £850 /$1,090 price earlier today.. Roasting is controlled thru an Ipad app PRO APP Roast Time: 0 - 20 minutes: sample roasts typically take 3 minutes Operating System: iOS. Roast Points: up to 20 temperature and 10 airflow points. Updatable Roast Profile: roast profiles can be updated during a roast. Data export via to excel or csv file for data analysis Share Roast Profiles: profiles can be shared using e-mail, text message or twitter. NEW ADVANCED FEATURES: Mark 1st (or 2nd) Crack: Record the time of First Crack as you roast. If you’re taking the coffee to Second Crack, you can add a marker for this too. Development Time Ratio: After marking First Crack, the app will automatically calculate and display the Development Time Ratio (DTR). Rate of Rise data: Interchangeable view of Temp and RoR before, during and after roast. This is displayed in 15 second intervals. Roast Log: Use this to save unique data and notes on each roast you do. It will automatically show Date and Time, End Temperature, End Time (ie duration), Time of First Crack, DTR and the roast graphs for both Temperature and RoR. Additionally, you can record coffee sample roasted, notes and a photo for each roast you do. Edit Profile using Data Table: for those of you who like tables not graphs, this is for you – it enables you to edit the profiles via a table view. These features transform the IKAWA Pro App from a simple device to control the roaster, to be the hub for recording all your sample roasting; storing your history, recording notes and reviewing historical roast data. Can't wait to get it

Ahh that's a tough one to see while one is hungry.. That bread/roll looks awesome! Good work..

SANNY!!! So good to see you back.. You have definitely been missed. I just looked and you were here for a day in July 2016 but then before that was June 2013 We have lost early forum posts when we changed software a couple times but I have you going back to at least 2006. Please don't disappear again.. Soo much has changed.. KK is no longer the the Little Engine that Could..

Flavor is in the fat Bruce.. Always go with the fat..

The folks at the CNC laser cutting place have been unable to cut these without them warping to the point of being useless. Made 6-8 sets, tried many different things to no avail.. I was talking to them about giving me the program, I want to have a guy I met in an online forum in the US try to cut them for me but that stalled.. I'll try to get that going again..

Do you have the curved side up on the heat shield?

More surface area touching the food better for browning/caramelization..

Here they are in living color!

Yea.. what he said..

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Try using foie gras or bacon fat with your air frier..

TriTip.. Complete post here Used two splitters to create a V dead center in the 32's charcoal basket. I did not want the charcoal that close to the meat . Worked well, I may make something up to make this easier. Threw them in cold with the cold smoker only for about 45 minutes. Then lit the front and back pile of charcoal and brought it up slowly to about 230º spun them to about 100º and then pulled it up to 350º until I hit 125º then 425º just for color and get them a bit more cooked for my wife. My mother was here and I cooked some trips sous vide and the grilled.. they were perfectly cooked but VERY RED.. my wife was not happy with "all the blood juice on her plate" LOL she could not complain because my momma was there! This bit over rare was my peace offering.. Pulled these about 138º Porn Here:

Grabbed a standard TriTip and a Wagyu TT and threw them on the 32 using the OctaForks Keith so generously sent me. Just got a fresh box of spices from World Spice and so I did one Chimichurri and one Smokin' Hot Garlic Pepper both are awesome. used to splitters to create a V dead center in the 32's charcoal basket. I did not want the charcoal that close to the meat . Worked well, I may make something up to make this easier. Threw them in cold with the cold smoker only for about 45 minutes. Then lit the front and back pile of charcoal and brought it up slowly to about 230º spun them to about 100º and then pulled it up to 350º until I hit 125º then 425º just for color and get them a bit more cooked for my wife. My mother was here and I cooked some trips sous vide and the grilled.. they were perfectly cooked but VERY RED.. my wife was not happy with "all the blood juice on her plate" LOL she could not complain because my momma was there! This bit over rare was my peace offering.. Pulled these about 138º Cant argue with the results

I'm told $3500 to 3600 is much easier to swallow than $4260-4440. Seems to be a mental barrier there.. The size is also great for a couple. The 19" is really too small to do many full cut cooks easily. My experience and feedback is that when one loads up with some accessories and delivered, the new 21"grill will be in the low $4000's making it more accessible or easy to convince wives than just over 5 grand for the original 23". I've believed for a long time that a $3500 -3600 price point for a full size KK would hit a sweet spot.. Time will tell. BTW the 32" BB for the first time has more web views than the 23". I attribute this to the release of the 42" which confirms the 32" is not too large and makes selling it to the Mrs... MUCH easier. "Honey, I'm not getting the big one!" Suddenly the 32" is a compromise

I set out to make a 21" standing grill, exactly between the 23" and 19". I overbuilt it and the 22" grill was born as a mistake. The 22" is 22"+ left to right and 21" front to rear. The new 21" is actually 21" left to right and 20" front to rear. It does not sound like much difference but this grill will be much smaller as it will also have it's own base not use the 23" grill's rolling base. I'm hoping to be able to sell the new 21" somewhere around $3600 which was a great price point for the 23" about 8 years ago..

Are you using the solid sheet ash/heat deflector? If so ash should not be able to reach the draft door frame..

The material we use as grout is not traditional off the counter grout material in any way. It's a NASA spin off high-tech acrylic insulation with nano-ceramic spheres that has properties perfect for this application. For the final grouting of the spaces between the tiles, I would do your best to clean it up with a soft white Scotch brite for glasses pad before it completely dries.. The unknown factor of that cleaner with this product leaves me a bit apprehensive.. Please give me a call I'll walk you thru the door rod adjustment.. I have a video but can't find it right now.

I pretty much only use my 32 if there is only one grill burning. Love grilling sans glove with the splitter Sent from my iPhone using Tapatalk

It's my favorite aesthetically too.. That being said the new 42" also has some wonderful lines..

After 14 years this is where I'm at with the KK lineup. The final grill the 21" Supreme will be shipped later this spring. It's the grill I was trying to build when I created the 22" standing grill which is discontinued. I will also faze out the 19" standing grill. I believe the new 21" is a great size and price point. Full Size Standing Grills Square tiles Pebble & Bronze metallic tiles 42" Serious Big Bad $9,200 $9,460 32" Big Bad $5,900 $6,100 23" Ultimate $4,260 $4,440 21" Supreme $3,500 $3,620 Table Top Grills 22" Hi-Cap Table Top $4,120 $4,280 19" Hi-Cap Table Top $2,800 $2,900 16" Hi-Cap Table Top $2,080 $2,150