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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

DennisLinkletter

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Everything posted by DennisLinkletter

  1. We put a lot of thought into design in the ash storage and removal. Most other grill can't I hold much ash and there is a small retaining wall below the draft door which makes removing the ash difficult. This is why they made the ash drawer. Making the floor of the KK flush to the draft door makes ash removal much easier. The glazed pot Kamados are also much smaller in size, there is no way a drawer could be used on the larger KKs. I understand how at 80 this could be challenging but I'm guessing it was much more do-able when you got your grill in 2010. It might just be time for you to delegate the task of cleaning out the grill to someone else. The good news is that the grills hold a lot of ash before they need to be emptied. I often just push to the rear and pack ash many times before actually emptying it out. If there is any humidity it packs pretty well.
  2. The old school heat deflector traps heat down below and gives worse performance.. KK's have plenty of thermal mass and the insulation means you don’t need a heat sink to add stability when the ambient temps change or the wind blows like the ceramic pot Kamados. Pre-heat the grill empty, then drop in the lore grate with foil for the indirect area and drip pan on top.. https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321
  3. I have good news for you all.. It does not belong to any of them. It's at a house in Malibu that belongs to a singer. They must rent the property to shoot there. These reality shows BS about places belonging to them all the time.
  4. Ahh Shucks... Thanks for the kudos Curly, great to see you here, I hope your wife will let you drop in from time to time. As you can see Curly has logged almost 2,500 posts.. he's spent some time on this forum albeit 14-16 years ago.. Welcome home my friend..
  5. I can see next to the left handle the socarrat forming... Magic!
  6. The true test with smoke is to wave some into your face.. it your eyes burns like hell, it's not going to taste nice.. It's basically wood alcohol fog so of course it burns..
  7. Someone just wrote me and asked about this.. I have not been able to get a reply from TelTru but I asked Uncle Google and was given the following.. Temperature range: The bimetallic thermometer should be within the upper and lower limit temperatures. Due to extreme temperatures, metals may reach their expansion limits and not rebound causing the thermometer to be permanently damaged. Looks like it's best to bring them indoors. When the Arctic winds blow...
  8. DennisLinkletter

    Manual

    We send them with an information loaded email when the grills are delivered.. I'll zip one out to you.
  9. Yes that might work on the 16 or 19.. But these are much more necessary in the other grills because the draft doors are not flush to the floor of the grills like in the KK. This feature makes ash removal MUCH easier then the glazed ceramic pot kamados.
  10. Just wanted to let you know that last week, both Mimi and my accountant tested positive for COVID, on Monday 4 more tested positive. Only one is in the hospital (she's stable) the others are doing well.. we delivered their computers to their homes today and hopefully they will be able to work some tomorrow.. If you have/had goods going out, please excuse any delay.. we are working to catch up. Thanks for your understanding.
  11. It's been the craziest of years, I'd like to thank everyone here on the forum for your help and support over the years. Merry Happy to you all.
  12. I forgot about one and left it an extra 8 hours.. my wife loved the beef jerky bark and the inside we mixed with chopped jalapeños and Best Foods mayo to make brisket dip.. Was awesome with fresh corn chips.. The fam wants me to do it again!
  13. We have a solution that works on all motors.. We've made the shaft shorter but welded a washer to prevent it from sliding into the motor... will work on all the different motor sockets with the new bracket.
  14. My first Zoom call and definitely the first KK Zoom un-crating .. It was lots of fun, multi cameras running.. I forgot to take my nap earlier as planned so I was dead tired but hung in there the full three grills. Congrats Kemi.. Looking forward to your first cooks..
  15. That's a beauty.. I love the terra blue when it's that dark but it's really rare.
  16. Text expander/ canned heat deflector info: I've learned it's easier to give people what they want than to educate them. I supply them because people coming from the glazed-pot Kamado world think they're very important. The glazed-pot Kamado's lose heat through their walls and having more thermal mass inside the grill helps reduce temperature drops when the ambient temperature changes. Because KK's are so well insulated, this is not a factor. That being said I have not use the heat deflector in one of my grills for probably 10 years. I'm confident that using foil to create your indirect area then putting your drip pan on top of the foil on the lowest grate gives you a much better performance.. i.e. less airflow, less evaporation, and more retained moisture in your meat. https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321
  17. I've found the most important thing with cooking a chicken is to ensure it's at room temps. It always amazes me how long the cold can stay deep inside the bird and in the bones. Probe your wanna be room temp birdie with your Therapen to really know.. you might surprise your self. I know every time I've seen blood in the joints it's been a rush to room temp birdie.
  18. Good video.. Never complain about how old you look.. we've earned all those "character lines" on our faces! If I needed to make lost of pulled pork commercially maybe but I would miss my BARK.. I salt first then slather heavily with French's mustard then add my salt free spices to cover the mustard. The mustard reduces down, absorbs smoke and fat to become a chewy magical jacket. I would also refrigerate the pulled insta-potted pork before I smoked it.. First, if cold more condensation of the smoke/vapor will take place and second I can smoke it longer before it gets to where it's over 195º and breaking down turning to baby food.. But yes I love my instapot too.. I got a brisket the other day that the flat was only 2" thick at it's thickest.. I cut it off and instapotted it and then smoked it cold with my smoke generator at 250º. It was still moist!
  19. Heylo Slu.. You left out lots of my information.. I told your wife that I break a fresh piece of charcoal and make a pile of the small pieces in the middle on top. I then light it with my Looft Lighter. The small pieces come to ignition temperature very quickly because of their small volume. I then use my lithium powered Milwaukee shop blower to make it glow madly. In less than 5 minutes of this airflow you will have plenty of charcoal raging and the grates above the charcoal at grilling temps.. For grilling you do not need to pre-heat the body for convection heat only the SS grates directly above the charcoal. So if you want to just light it and walk away yes 20 min is correct. If you are impatient you can greatly expedite things with a blower.. If you have ever used a bellows on a fireplace you get the idea..
  20. I have a huge cabinet for storage but I still use the side tables for cooks. I use the left side table to hold food and the right one for cloves and tongs etc.
  21. Heylo Y'all.. The problem is that there is not much uniformity in the brackets and sockets between brands and even different batches of the same motors. Most brands have an open ended socket so that if it's on a spit the shaft can be any length. But some have shallow sockets.. Go figure... The other problem which we came up with a solution to is that some spin clockwise others counter clockwise..
  22. 1) The sleeve has a spring loaded plate.. the point means nothing. It might have dirt in it if it does not move. Just bang it a few times with something, it definitely moves. 2) Unscrew the round shaft to adjust length and then turn the small round nut with flat side tight against the square part to lock.
  23. I'm guessing you are pouring the charcoal directly from the bag into the basket. The small pieces are settling into the airflow channels and restricting your airflow/ temps. Best to pour the charcoal into a box shake a few times, then use the medium and larger pieces. Open the damper top, close the lid.. remember the airflow does not start until you close the lid. The hot air exiting the damper top creates vacuum (forced airflow) and gets everything going. Using the KK baking stone you will want to try 550-650º for a medium crust and thicker pie. If it's too hot the top will burn before the bottom gets leoparding on the crust. if not hot enough the crust will be done before the top is cooked. For Neapolitan cracker crust pizzas you will want to use a baking steel (carbon steel) at 450º this will give you the same heat transfer as a traditional stone at 900º+.
  24. My staff will send you a new bracket.. The one you have should have been tossed.
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