DennisLinkletter

Here they are.. This is only the two SS machined/threaded rods with the plate to bolt them with the tiny bolts already on the door. Does not include the SS heat shield. Which is also available. https://komodokamado.com/products/23-32-locking-rear-gas-door-rods

My OctoForks arrived last week but I've been at the factory this week. Will give them spin tomorrow with some boneless chick thighs.

Ahhh... I have 8 sets in "READY STOCK" at the Cerritos Warehouse

When new ideas come in I generally put them into production immediately.

Thanks for the kudos We also stuck a heat shield in there..

Use a pad that is glass safe.. If you look on the back of the tiles there are ridges the tiles are usually larger based on which direction those ridges go.. Remember this is not grout but a high tech insulation we use as adhesive and grout..

How long charcoal burns is by weight not volume.. That's why hard wood charcoal is more desirable. The box of my coco is half the same 20lb box of my lump.. I've seen large bags of charcoal that were only 15lbs.

Great first cook.. Just a suggestion, next cook, pass on the fluid in the drip pan, The low airflow created by all the insulation creates high humidity on it's own.. with a drip pan full of fluid you are often just steaming your food and you will find getting a great bark / crisp skin more difficult. I don't know anybody who adds water or fluid to their KK's drip pan, just my 8 cents.

Coffee wood smoked Wild Salmon Skin- Crispy, smoky, fatty goodness!!

Here’s the new 42” Serious Big Bad on the set.. Redefines YUGE!! photo Rob Baas

Here we go again.. Steven Raichlen PBS Project Smoke ~ Season 3 Shooting in Solvang, CA thru March 10th I sent a 42” Serious Big Bad in Cobalt Blue and a 23” Ultimate in Olive & Gold Pebble both with brushed stainless topped side tables. These will both be available discounted after the shoot.

I have the new KK spit-rod roti for the 19", 22", 23", 32" and 42" in ready stock..

I've been doing necks as a butt substitute for about two years now. They have intramuscular speckled fat which the butts and shoulders don't have. You can also slice then thin and use them like a skirt steak. Quick sear and serve.

Habanero peppers.. always bring some heat and fun to the party! My wife eats them with rice when she can't work out to get her endorphin fix/rush!

I only distil vodka from time to time, have no idea that all that does but I LOVE TOYS and that looks like a great one..

Dayumn.. I counted 5 taps! Going for the gusto.. LOVE IT!

Home run.. Please send me larger images of the cooked steaks on the cutting board for Instagram..

I'm guessing that would clog more quickly with certain woods and might need an overnight soapy hot water soak to clean. Not the end of the world. I think the larger mesh still makes sense as anything small enough to get sucked thru this will probably just end up on the inside floor of the grill in the ash.

I'm going to get Dave Zier to chime in here.. He's our KK meat wizard butcher..

I think all US Lamb is technically mutton.. In the US a rack is 3.5 - 4lbs. The biggest AU ones the high-end restaurant distributors sell here are 1 kilo or 2.2 lbs.

And because it's less gamey they also slaughter much older so the meat on the ribs is 2/3rds as big as your hands not these ridiculously small AU lollypop thangs they sell here, The US lamb fat gets clear with a yellow tint and is awesome just a tad charred. I'm drooling just writing about it,,

The 42" grill is 42" left to right and 22" deep The 32" grill is 32" left to right and 22" deep The 23" grill is 23" left to right and 21" deep The 19" grill is 19" left to right and 17" deep The new, still making the molds 21" Supreme will be 21.5 wide and 20" deep All KK grills are 34" ground to lip..

We immediately ordered 75 after this fitting where the images were taken. They will go out the end of the month and if we have any Airmails going to the warehouse we will toss 10-15 inside. When the come in all owners of Cold Smokers will receive them.

Bet that blackened lamb fat was killer.. Just love it when it gets yellow/clear and blackened. YUMM!

Absolutely works but not as good for me marketing wise as it's a much smaller grate than the main ones installed. The main would dwarf the meat better.. Thanks for posting either way.. Love to see that SBB in action!