DennisLinkletter

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.

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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.

It would have been MUCh easier to chew if you had sliced it across the grain. Just like the Tri-Tip these have grain and you need to study the piece before you cook it to slice it effectively. The blue is the grain, the green of course cuts. This will reduce the length of the fibers and make it easy to chew. If cut the other way you are putting long fibers into your mouth and cutting them with your teeth..

You can use anything to bake on in principle.. That being said the heat transfer will not be the same. It's much denser and will be hotter and burn crusts easier. The baking stones have an engineered heat transfer formula that is designed for baking bread or medium to thicker pizzas. The heat deflector will do better with a thin crust

Welcome to the forum Great shot.. I just put it up on the KK Instagram page.. Thank you..

Looks great, those are some BIG turkeys.. Please turn your tables around.. the shape of the tables follows the shape of the grill. You have the tail in front.

I've seen and love the looks of their products.. Think I gotta find a way to get some.

Dayumn.. Nailed that.. The best ever.. Zero tan or grey outside area.. That baby is pink from crust to crust! Killer cook.. don't get any better than that prime wise..

With the Sunbrella cover crated Gross Weight was 640lbs

I'd rather have/serve Wagyu TriTip than any other cut regardless of price. And the TriTip will be less than true steaks..

Tri-Tip is my favorite piece of Beef.. period. I do cook ribs and brisket also but never cook steaks anymore. Tri-Tips just have the best beef flavor for me. I buy wagyu Tri-Tips by the case and love them hot and cold in a salad. For salads I use the 5-6 Wagyu and to impress I use the 7-8 wagu.. which is pushing short-rib like marbling. A Tri-Tip is not a cut but a complete muscle at the very end of the sirloin. The AU butchers cut off the top third which creates the shape Chris bought. I've gotten these too.. Cutting little slits with the tip of a pairing knife with the direction of the grain before you cook them helps because the grain often turns on the piece and when it plumps up it's often tough to see it.. these lil' cuts let you see it easily. Also shining a flashlight across the grain in a pinch lets you see it too.. ALWAYS cut across the against/across the grain and on a bias . Cutting on a bias is done by tilting the top of your blade towards the meat.. this cut makes the meat look thicker.. just for presentation.

This does work just like Syzygies explains.. this link Mguerra Pyro site post brings you up to that post on this page. And if it's a long multi-page post it's easier than looking for the little white post numbers on the right. Zips ya right to it. Leave it to Dave!

Worse things could happen mate..