DennisLinkletter

Yes we found the best material is AISI 1095 carbon spring steel. Hard as hell but gets surface rust in minutes.. We then put them in a stretcher to open them up a bit. Then they are rolled, blasted to degrease and remove surface rust. Now completely clean, they are first electroplated zinc and chromate conversion coated before spraying the inside with a clear ruberized coating. After 12 years playing with the springs this is the best we've found. This is one of my very early OTB grills.. July 2006 It was pre-machined interlocking lip. The new food grade silicone gasket would not last indefinately on a flat surface.

We can upgrade the front latch.. to a CNC cut one with roller bearing and cam. We also have springs that are zinc and nickel plated then sprayed inside with a clear plastic coating for rust protection. Looks like you have some carbon steel contamination on the sheet metal right and left of the handle.. this needs to be cleaned up.. it will be very thin surface rust. We can also upgrade your front draft door dial with a new spring loaded version with new knobs. Your grates could also be upgraded from 1/4" to 3/8" too. Please do NOT try to remove the firebox to clean the grill.. It's surely wedged in and has crazing. It's fine the way it is but could easily break from the force needed to unwedge it.

I've decided that an extended super long rest (even as long as the cook) in a cooler is mandatory for at least the flats. Being a point man myself, I usually serve the point first with only a bit of sliced flat on the tray. So many times, while slicing I thought it "looked" and felt "less moist" than I would have wanted, no wet shine for a photo. Only to discover it's sooo much more moist the next day and makes awesome sandwiches. I have a water heater in the kitchen that we set dangerously hot to aid in dishwashing/removing oil. I take a couple of 1500ml plastic bottles and very carefully fill them with hot water. set them in the bottom of the cooler.. then my brisket wrapped in foil and towels on top. I then add a couple bottles on top every then and now..

We have been working on the issues, first was the adjustable bracket which covered all the variations in motor sockets. We no longer need the outside drive shaft to be adjustable so we have solid ones. the last is we now have cradles with pins instead of threads.. Solid shafts were sent before the factory closed for Idul Fitri. If they are not there now they will be any minute now.

Sure why not? I'll send you an email.. Best to contact me thru the site too..

I just called.. as I do.. Usual suspect.. Latch was not in 2nd postition. We just started shipping grill with a yellow tag on the latch with the 2nd position info.

Please remember that until you close the lid there is no airflow.. Close the lid.. the hot air exiting the grill will create vacuum and force air up thru the charcoal.. Much faster than the standard charcoal grill that lets air bypass the charcoal. I usually light just a little pile of lump with one starter or a half one then use a hairdryer as a blower to spread the fire. I've never seen a grill ship missing that pin.. that being said, with the spring tension on it you could not get that pin out with a hammer..

Just wanted to reach out and wish you all a happy and safe Independence day.. It was always such a big day growing up at the beach as a kid. We were invited to a 4th of July big whoop de do here but the puppy just arrived so we decided to stay and make her feel at home..

My sister is a semi-professional chef and she just loved it.. You are in for a treat. Outside of a trip to Spain, it's on the top of my bucket list places to eat.

The drip pans are serving trays.. LOL

We are closed for Ramadan/ Idul Fitri.. back at work on the 11th. The samples will be picked up then. We are making only one size 15.3”d x 16.9"w KK shaped. Once I've ok-ed the design cutting and machining them is easy because it's all CNC. We're trying to com up with a clever solution to pick them up. As always no idea on price.. it's never a consideration when we build things. We've never changed or reduced quality on anything to hit a price point.

I have two 4'x12' sheets of A36 Mild Steel being cut up and milled as I type.. 10mm slightly more than 3/8 inch 0.393" will have groove machined on the outside of one side.

These two grills were used at Steven Raichlen's BBQ University earlier this month. The University is two 3-day sessions.. so I'm guessing 6 cooks on each. The 23" Ultimate is Cobalt Blue and has the new SS and teak side tables The 32" Bad Boy is Vibrant blue and has the original teak side tables They are at the Broadmoor resort in Colorado Springs, Colorado. Give me a call let's make a deal

Yes we are thrilled.. we are waiting and going to try give her a personality appropriate name..

I've had this issue with my mail app and so have been logging on to Gmail's browser to view and send emails.. Suddenly they locked me out.. WTF? Argh and double Argh.. It's almost free so I can't even ask why or get support..

I flew to Bandung, west Java with the family this weekend to see some Akita puppies. As some of you may remember I had an Akita that passed about 5 years ago but my daughter was too small/young to get another one. She's grownup now and so it's time to bring another Akita home. This is the beautiful lil' bitch we fell in love with.. Her father is a formidable to say the least.. Even momma has some meat on her..

Heylo All.. Just wanted you to know that I've discovered one of my mail servers stopped being downloaded to my MacMail.. It just went grey and stopped working.. I got so much mail from other accounts it was not immediately noticeable. Backing up my mail file takes hours as it's 130gb.. Argh.. I'm now digging into the mails on the website and am almost caught up.. If you wrote me between the 16th and how your mail may have been sucked into the black hole.. Please resend.

I'm pleased to hear that you also love the coffee wood lump. I knew it would be a home run after my first chicken cook with it. We pack the boxes my hand selecting only the largest and medium pieces which have the most volatiles/vapor/flavor. I like the cast iron basket but know that it would perform better for searing if you could seal off around the area around it. Air takes the path of least resistance and will go around the basket to some degree.. This sealing off is what makes a KK outperform all other charcoal grills.. every bit of air that leaves the chimney is forced thru the charcoal. Even MacGyver-ing some tin foil in there will do the trick.. Maybe I'll make up a cnc cut sheet of SS for it to sit in if there is enough interest.

I was less than pleased to be quoted with a how to light charcoal that is nothing special. I wrote Max and told him my lighting technique got a bit lost in translation.. and gave him this. Fill the charcoal basket, light one small piece of lump charcoal the size of a walnut with a paraffin cube, torch or heat gun. Once lit use a cheapo hairdryer as a “blower” to get the now lit piece glowing madly. (get one with a big fan the size of a large lemon) The heat generated from the glowing charcoal will quickly ignite as much charcoal as you need because as the charcoal is lit it also immediately starts to glow madly and light more. Nothing gets charcoal lit faster outside of a big gas weed burner.

Thanks for the kudos and kind words.. Grill looks great, ready for smoke on the water.. Shoulder is much better but still a long way to go.. worst part after the initial weeks of pain was not sleeping well for weeks. Have fun with your KK!

SeriousEats.com The Big Green Egg and Beyond: The 10 Best Kamado Smokers and Grills Komodo Kamado makes the other kamado grills look like toys in this image from an article about kamados. Too bad it's not to scale it would look even more badass! SeriousEats.com - 10 Best Kamado Smokers and Grills

That would be some polishing.. Looks great.. Are those straight pipes or is there some baffle in them. Neighbors know when you fire that bad boy up for sure!

First of all, I love the splitter because I now brown my meat instead of just making killer grate marks.. to make up for the loss in the carbon taste, I grind up a small piece of well-carbonized charcoal and sprinkle it on the steak just before I serve it.. carbon is carbon LOL The I love the ability to drag the meat out of the shielded side into the raging heat and back. I can baste it with herb and chili flavored clarified butter immediately when I pull it from the heat and let that heat cook it in. I leave the meat over the heat just long enough to get the oil on the surface to boil.. pull it over and baste. Pull the next side out and repeat. Three sides have been browned before I'm back to the first side. I don't want to cook the meat more only get it that dark brown with burnt bits. I like Adam Perry Lang's technique of scruffing up the surface to make more texture and surface area too.. Sous-Vide creates an odd slippery texture that I'm not thrilled with. I put in the upper flipped over and throw round stainless drip pan on it.. then smoke the steaks at 235º on the main using a probe for accuracy. I only cook 2" plus meat. When I hit my target temp I pull the meat out and let it come back to room temp before I start the browning. I've even thrown them into the refrigerator and done them the next day.. warmed the meat in hot water in a zip lock bag before cooking. I REALLY love the splitter in the 32 because it lets me grill without wearing big bulky gloves. I can hide behind that hot wall of air and play with my food unhindered by gloves.. 15 minutes and my hand is feeling strained if I'm cooking a lot of food. There's my two cents

I use my CyberQ only as a remote thermometer.. I don't use the fan. Those $30-60 remote thermometers have wimpy little-armoured cables that just don't last very long. You need a commercial/industrial grade cable with a proper thermocouple. These cost $25+ alone. So I use a CyberQ and if you keep the cables out of water, don't kink and pull the kink and keep it under 500º they last. Disclaimer: They send me them for free because I was the first company to install their inducer tubes into all my grills.

This story sounds familar.. LOL