DennisLinkletter

4 hours ago, Cheesehead_Griller said:

The cook went really well. .... We let it rest for about two hours and then ate it. 

 

 

 

Two things.. 
I can't begin to tell you how much better an overnight rested brisket is..
My new minimum is 12 hours and as long as 18.  Takes that long to redistribute the juices.
I also add Wagu fat/tallow to the wrap and rest.. You can buy on Amazon in a big black tub.
Just wanted to point out you have your basket splitter set up for a left-handed person..

They also grow it here in Bali.. I sent my mother and sister a big fistful for Christmas.

We have Bearded Papas here in Indonesia.. We always tip well so the workers give us double cream filling.
Makes your eyes roll back in your head.. We buy them 12 at a time
I gotta try this ASAP

On 5/22/2022 at 11:05 AM, Lance said:

I'm considering buying the 23kk now before getting the 32 down the road. So I took the tape measure outside to my large bge. And I compared the measurements of the 23 to the egg and said WOW!!! I  measured every which way but loose.

No comparison, that 23 is huge. 

I think you should be saying the large BGE is small.. 
The 42" Serious Big Bad wears the HUGE description much better..
LOL   
 

KK's are always a bit smaller front to back.
23"  left to right and about 21" front to rear

42" and 32"  left to right are both 22" front to rear

KK's are always a bit smaller front to back.
23"  left to right and about 21" front to rear

42" and 32"  left to right are both 22" front to rear

On 5/16/2022 at 7:59 AM, Donator said:

1. Is there a user manual I can download somewhere? 

I just emailed  it and a list of videos to you.. Please look for 
Komodo Kamado Owner's Manuals & Break-in Instructions Vers. 2 

This is just before they are crated..

On 4/28/2022 at 8:33 AM, LedHed said:

@DennisLinkletter If you're open to suggestions, I had these ideas. They may add complexity from a manufacturing perspective, but would give more flexibility in how you position the meat, and the ability to hang more items (thinking chicken leg hangers).

Well... which do you want the notched or the one with holes?
I think the notched is probably more versatile. 

On 3/31/2022 at 1:13 AM, johnnymnemonic said:

The 42SBB 
My main gripe is "temperature control to a single degree" like the quote by stephen raichlen. I feel smaller KK models may be better with this.  Low and slow - no issue.  When I'm going mid-temp like 275 even sometimes when I'm using the Thermoworks Billows WITH the damper, sometimes I'm getting 300.  

One of the challenges with the 42 is that when you open the lid and play for a minute or three and then close it you're adding so much oxygen that you get a 30 to 50° temperature change.  It does go back down but it takes a while. That being said I know exactly where the ear on my damper top needs to be for 235 and as long as I don't mess with it it goes there every time and does stay there.. I'm guessing you like to futz with your cooks and you open it up multiple times.  Maybe you should try choking back the fan on your temperature control device.

Use a Jaccard to open up the skin and let the fat render out..  Baking powder a must.
https://www.amazon.com/Jaccard

They are flat blades that actually cut little slits not round pins that puncture.. big difference.
Use it across the grain to tenderize meat too.. 

Just an FYI
The full wrapped palette from the container is 110 - 22 lb boxes. 
Of course any volume works but people always want to know how much fits on one.

Out of the blue one of my shipping companies wrote and told us they were starting a pilot program for shipping charcoal and asked if we wanted to be a guinea pig.. I've had a container volume of charcoal sitting in my factory for almost two years so I jumped at the opportunity but when I did the math with the shipping cost, I realized that the only reason it worked was that I already had paid for the charcoal and it was dead stock in Indonesia.. 
That being said, we now have 22 tons on the way.. It's the best charcoal we've ever shipped.. it's 2 1/4- 2 1/2 % ash which is unheard of.. It's so dense that the same size logs in the same size box is 10% heavier than my previous charcoal which was 4% ash.  Industry standard is 6-15%  Hopefully I can send charcoal on a regular basis once the exorbitant current shipping rates come down.
Fire Proof liner:
A company showed up with an amazing mylar metallic bag that was inflated inside the container and stuck to the walls before we put the charcoal in.. and then after the charcoal  was loaded, the air was sucked out of it and it was tied off.  This supposedly prevents the charcoal from catching on fire because there's no oxygen for it to burn if there is a fire outside the container.
Interesting idea to prevent fires..

Bag installed..
Charcoal being loaded.

Filling it up..

Air vacuumed out and sealed..

I will be sending out an email with pre-sale information on the charcoal as well as a link to a page with spare parts and accessories for early KK grills and the smaller table tops on sale as I will no longer be stocking them in the US. 
Also some cabinets and flooring..


Dennis
 

After more than 20 years with my fulfillment warehouse in LA, I was told the warehouse was sold and I had a month to move out.  Could not find a warehouse willing to take 350 SKUs or one that even could take my more than 4 -53' trucks of goods.. but I did find one in Las Vegas.
Moved end of last week and this week.. The December container took more than a week to get picked up from the docks in Long Beach because there is a chassis shortage. But the container was delivered on Friday.. Might take the warehouse a day to inventory everything and then things should start going out again.. 

With 11 million viewers.. he's planted the KK seed in a lot of people's minds even if they don't know it..
Favorite bit..  They gave it to you?  No I bought it!   
That's Gold Baby!

Check out Joe Rogan talking about his Komodo Kamado..
I never knew he had bought one.  Sounds like he left it in CA when he moved to Texas.

Joe Rogan #1782

Skip to 1:11:50
Thanks for the massive plug Joe!

1 hour ago, Cheesehead_Griller said:

Why is it so hard to get good results cooking pizza in the KK? I ordered the bread stone in hopes of cooking pizzas on my KK. 

It's not, many people make beautiful pies in their KK..

Remember charcoal always burns at the maximum volume for the allowed airflow.. temperature is airflow.. if it's not hot enough, you don't have enough air. The usual culprit is small pieces that restrict/reduce the volume of air coming thru the grill.
Different species of wood create charcoal that burns at different temps.. but all can easily get to pizza temps.

Pouring your lump into a box and shake to sort.. but the largest pieces dead center and the smaller ones if you must use them around the outside near the cement.  

Heylo Kenny..

   Your grill has a new feature.. the  tri-set that your damper top shaft screws into has a bolt on the side that lets you release the threaded center.  This will release the pressure.. Please call me if you have any problems.
 

On 1/16/2022 at 8:45 AM, Mcjudsten said:

2 chickens.  Saw the front to back split that @tekobo had made for the 32 and was inspired to try a setup for the 42.  Will need to adjust the temp down a bit for future cooks- the dome was 400f, but the back half was quite a bit hotter.  The results were great- I’m looking forward to trying the setup with pork or beef. 
cheers

 

Looks great.. Best to seal off the bottom of the charcoal basket in the front half with foil to prevent airflow from coming thru the front area.. You want to force the air thru the charcoal.. Air will of course take the path of least resistance that's why you need the foil.

Thanks Doug..
Love your reviews.
Naked Whiz - KK Cold Smoker Review

22 hours ago, johnnymnemonic said:

If you ever questioned the moisture retention of a KK I have proof. Condensation dripping out the bottom of my KK about 2 hrs into my cook of a couple of chuck roasts at 275 using the billows. Will post addl pics in the misc everyday cooks section later. Anyway see that puddle? Water dripping out of the kk. I have drip pans solidly under the food so I know it isn’t fat.

Once your grill is out.. I suggest you store you grill with the top vent open a turn or so to let it breathe.  If I don't crack mine here the inside also gets completely furry with mold from the moisture.. no problem if cracked. 

Remember the oil patina on the inside of your grill protects it from moisture also.. this is why I no longer suggest people try to burn their grills clean. 

19 hours ago, Cheesehead_Griller said:

Does a KK ever crack due to moisture retention and expansion when it gets cold? 

 

Cold is not an issue but freezing temps absolutely can be a problem.. Which is why I always push any customer in those areas that drop below zero to use a cover.. Repetitive freeze thaw cycles are a nightmare for anything with nooks and crannies.  Water is 9% larger when frozen and incredibly destructive.. Remember this action takes down a granite mountain..  
But moisture in the body from humidity is not a problem.
And remember that there is a lot of evaporation from your meat which often condenses and drips down the inside of the grill.. look on the ceiling of your grill during a large volume cook and it will be full of water drops. These are what I think is rolling out your draft door.

Just suspended Poochie's account for a month!
LOL