DennisLinkletter

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!

Finally got back the small bracket that keeps the Main tube from turning on the inducer tube. Simple, works great. CNC is much faster and less expensive than machining too. Whatcha think?

There you go.. One down, hundreds to go! Great job..

Project Smoke, but the Forbes, Robb Report and Playboy best of the year lists have definitely contributed to this traffic. I'm very optimistic because I believe these forum readers are more interested potential customers than traditional website visitors. They definitely stay on the site longer.

I suggest you buy your spices to make your rubs FRESH at a place like http://WorldSpice.com The difference between pre-ground and fresh is dramatic. I'm guessing 80% more aromatic. They will grind for you when they ship or send them out whole so you can grind yourself before you sue them ,

I'm pretty sure this is an all-time daily record for the forum for any month.. 822 Unique IP visits one day! Even more impressive because it's mid-winter not June. Thanks all.. This is the StatCounter screen shot from this last week. 7 day average 600 per day This is the StatCounter screen shot from this last week Last Year. 7 day average 372 per day I'd say we are killing it! Can't wait to see this spring and summer..

About 45 minutes if not during rush hour.. Sometimes you look out the window and the light is just right and you have stop get out to take your 45th thousand shot of a favorite vista..

KK Instagram hits 9,000 followers Thanks for all your help Bosco/Ryan..

Beautiful snow shots.. I do miss the snow. Drove up the mountain this weekend to a retreat with Sai.. The rice valley views never get old. It's rainy season here so it's a bit green!

LOL I call it the "kid the week before Christmas syndrome." I alway laugh when someone contacts me every 12-36 hours the week before they get their grill.. I immediately know the are infected with the KK virus.

Bam! Done..

Best to uncrate it and then roll it on it's own wheels/castors over the plywood to it's final destination.

After watching these videos, I'm guessing the meat on the very outside/ends which is closest to the heat would brown faster and need to be removed before the meat spinning in the middle near the shaft.. if you wanted uniform browning on both. Then again, maybe the distance away from the heat on the upswing makes up for this and the middle meat has constant temps all the way around.. Either way, I always think a rotisserie for grilling or roasting, not low and slow cooking.

I don't think the piercing matters until the meat is cooked.. in fact, those tenderizers poke scores of holes in the meat. I was thinking one of the downsides is that the ends of the meat would be much closer to the fire with something long and would brown more quickly.. Have to give it a spin to confirm I guess.

Got a call from the owner/founder of OctoForks Keith Brown. He's created a very interesting, adjustable spit rotisserie accessory that is very different from anything else I've seen and worth some investigation. http://octoforks.com

If you were to do it again.. would you use such a fine mesh? I'm thinking it's going to gunk up quickly. I guess it's best if it can be slid in and out for cleaning.. Thanks for the idea. I don't have any chips here and chunks of course don't blow around.

Ditto, Ditto, Ditto!!

My only guess would be moisture content. If they were the mini splits they may have "more moisture than is ideal for smoldering" If they are the small pieces for the cold smoker they should be more dry.. I'd leave/store the bag open and/or try putting some out in the sun for a bit first and see if that helps..

That you did

Argh.. I discovered that the hard way too.. The latest version says "Caution HOT" on the lid! It's an IQ test to see if you get burned more than once! LOL

I actually don't but that would do the trick. It's about 50 meters/yards from my parking area over grass to my grilling area where I really don't have room for a 42" anyway.. Not sure how long I will hold out, but for now I'm too lazy to pour a pad and install one.

It's here in a slide show.. Might have to make it easier to find. Six Kamado Grills