DennisLinkletter

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

Gr8 Thanks VERY BIG.. I really appreciate it.

For me a 7-8 Wagyu Tri-Tip is the best beef flavor on the cow.. Period end of story That one is beautiful.. I almost like it cold better than hot the next day. I slice them up and then grab slices every time I go in the kitchen..

If the demand as an upgrade for these continues, maybe I should source and supply the open-end box wrench (9/32")and send with the rods.

Not sold out.. the ones in stock have a flaw.. The new ones are on the water.. Shipped two weeks ago. Figure 3 more weeks.

Great news on the pup, please be very careful with any abrasive with those gold tiles, I believe you can sand off the metallic gold glaze from the corners which sit a bit proud.. I know one of my staff at home damaged tiles on one of mine with a Scotchpad.

Oops.. I'll need to remove that and refund your purchase..

Not necessary because the door assembly is above the floor of the grill and ash will not easily get to the door.

The upgrade is only the two machined rods that are actually bolted to the rear doors.. welding caused too much distortion and so they use some high tech electric fusing machine to attach a little plate with two small bolts.

I call her the "Julia Childs of Kamado cooking" Dayumn!

Smoked strips of Pork Belly.. They get more smoke in strips.