DennisLinkletter

Dayumn.. No complaints with that plate!

It's there you just need to click on the photo..

I adjusted it.. Bobby and I have spoke on the phone a few times and I have some kind of a relationship with him. I'm guessing I'll get some response.. Still LOL

Oscar may have the best version.. “Imitation is the sincerest form of flattery that mediocrity can pay to greatness.” ― Oscar Wilde. It's not and it will never be.. So I'll just accept the flattery and leave it at that..

It's not really even loss it just collects down there. A small fan most definitely would be a great McGyver solution but not something I would sell.. bit rinky dinky.. LOL

Where ever you want the cold smoker to sit.. Easiest access but it's the same for the smoke. I also shipped some sets of drill bits for those who may not have them to save them a trip to the store.

With your tiling skills, I know it would just take some effort with a Dremel but folks without some experience cutting tiles would not want to tackle the pebble install. We're also futzing with a flexible tube that runs the smoke up to the base of the charcoal basket from the inside.

I've never said the smoker is inefficient or would not work if used down below, I will say it works best if there is a small fire burning to create some circulation and carry the smoke up to where the meat is. That's fine unless you want to actually cold smoke something. If there is no fire, the smoke definitely gathers below the firebox and common sense would lead me to believe there would be condensation of some of that vapor down there. Also the cleanest smoke is not a huge fire raging in the cold smoker. Boring a hole through refractory cement and insulation is actually easy if you use three bits and take it upslowly.. The only challenge is when you get to the second or third bit and start hitting the rigid stainless shards! LOL That is the time you want to ensure you have a good grip on your drill. If it was not do-able for someone with basic workshop skills I would not make it avaialble.. Yes doing it on a pebble is going to be much more skill intensive to get a factory installed look. I'm just getting my feet back under myself after traveling to Thailand on the 31st and running myself ragged to the point of getting a crippling migrane and being unable to work a few nights.

Welcome to the forum.. Love the way the wife thinks

Happy New Year to all.. Just walking out the door here in Bangkok.. 2016 has been a surprise in soo many ways, looking forward to 2017. Have a good and safe one.. thanks as always for your friendship and support..

I think the reason you have problems with the bracket is that you bought one of the massive box roti motors.. Truth is because the meat spins on its axis the motor does not need to be that big.. the 50lb motor is more than enough. The reason the bracket is adjustable is that the Chinese motors vary from batch to batch.. shallow sockets, deep sockets even the position of the drive socket changes. And of course, motors from different companies vary.. better to ship a one bracket fits all version. I'm happy to entertain any ideas to modify/update it..

A common mistake is people using a heat deflector below the baking stone, this is not necessary. Another problem is that charcoal creates heat/BTU's by weight, not volume. If you are not using dense hardwood charcoal although it looks like a lot of fuel in the basket, by the pound it's very little. You could also preheat the grill's lid some without the baking stone.. then put your drip pan on the main and slip the baking stone in the already hot grill on the upper.. the drip pan would shield the stone from too much sudden heat/ shocking the cold stone after 10 minutes pull the drip pan and you are direct and heat soaked. I'm guessing the issue is your charcoal is not very dense and at high temps you are burning thru it. Please feel free to call me to trouble shoot this further..

Absolute Food Porn.. I love how there's pretty much zero well done outer layer.. Bright Pink from edge to edge. That's gotta be just like buttah!

Merry Happy to all.. Thanks for all your support this year, I really appreciate it. Santa swung by Bali and dropped off some expresso gear..

The hundreds of pounds of refractory hot face create the perfect baking oven.. That crust is awesome! Bam that went directly to KK's Instagram page THANK YOU!

Anybody have one of these Wicked Edge sharpeners? https://www.wickededgeusa.com They look great/wicked in the YouTube Videos https://www.youtube.com/results?search_query=Wicked+Edge

I'll make you up a two piece one if you like..

Pretty much everything except the grill shape has been upgraded. That being said, it's still has a multi-layer refractory insulated body but all the components except maybe the main rear hinge have been tweaked a few times. It might not be as intuitive and slick to use but I doubt the food coming out would be that different. The insulation on the new ones is maybe 20% more effective. Please give me a call. 424 270-1948

It's not the thickness but the density of the material.. The heat deflector is the same hot face material that the grills use. That being said, it does also need thickness to have the mass to be used as a heat sink and not cool off when you throw pies on it.

As we futzed with this we realized that the tube does not have the tapered sleeve adapter to secure the smoker. We will do this with SS Allen head bolts of course. We can't make the tube larger because then we exceed the tile height. I'm going to make up one more 5 tile version with a tapered sleeve to play with also.

I can't imagine it would cook uniformly..

My bad choice of words, I should have said it would have been more tender if sliced across the grain.

Komodo Kamado 16" High Cap Table Top Give-Away! Steven Raichlen has partnered with us to make sure someone will be VERY happy—paired with Steven Raichlen’s Project Smoke and some grilling tools.. Click here to Enter Sweepstakes

Fresh Coffe wood smoked clams.. Soo easy and soo tasty. Just throw on the grill and wait until they fully open and pull them off. Baste with garlic butter with a touch of heat/chili.

The "Smooking" chunks is the Indo misspelling of Smoking chunks.. That box you have is not on the site but a gift from me. At present, the Coffee Lump Charcoal in single boxes can only be shipped out with grills because the site undercharges charges on the UPS and to most places the delivery is more than the charcoal. The Coffee Lump Charcoal is always available if shipped on a palette by truck. Any volume or mix of charcoal is do-able. These are the three sizes the smoking wood comes in. The smallest ones are for the KK Cold Smoker.