DennisLinkletter

ARGH and Double ARGH Just wanted to let you know that the message window "Customer Service" has not been and is not currently sending me emails. From the phone call I just received it might have been down since July 6th, The "General Inquiries" and my "Owner" page messaging are working fine. Have my IT crew contacted and we're getting it fixed of course! If you ever don't hear from us PLEASE CALL.. we do get buried from time to time and usually there is only two of us answering.

There are two new types of insulation added since the early days.. The Cabot aerogel (the thermal conductivity of the particles is 12 mW/mK) in the vermiculite insulation and the acrylic insulation that is both the adhesive and grout has nano ceramic spheres. The two of them held 50-70º more heat in. Amazing materials.

LOL never knew there was a limit!! Let's see what we can do..

This is the new KK Cold Smoker made from CNC laser cut components. All parts are from 2mm 304 Stainless steel. (3 1/4 lbs SS) The exhaust nozzle has an adjustable adapter that fits into a BBQ Guru inductor sleeve/ KK BBQ guru port. Smoker can be lit from the side ports with a torch or with a small piece of burning charcoal can be dropped in. Pump creates vacuum that keeps the wood smoldering for hours. Burns pellets, chips or small chunks. Bottom has cup to collect drippings and tar. Link to Smoker in KK webstore $220 Introductory BONUS includes Air Pump Smoker uses an "adjustable" 2.5- 4 liter per minute aquarium pump and 5mm = 3/16" inside diameter silicone tubing. Air intake tube is adjustable to create more or less vacuum.

Glad to see you here on the forum Ben.. I hope you won't mind my sharing the text message you sent me after you received the grill.. Hi Dennis. Got home an hour ago to find the grill sitting in the garage. Within half an hour me, my security and a couple of locals had it unpacked and in position. Much easier than I thought it was going to be. Have to say that I am not easily impressed in general. I am an engineer and have worked my career in the food industry so have seen my share of high end, shiny stainless kit, but in terms of combination of artisan and pure engineering, this grill is peerless. Very impressed and can't wait to start using once I am back from holiday after idol fitri.

Never heard of wrapping a pork butt, that being said you can't argue with those results! Nailed it.. Conservative on your "puller's choice"... I always choose a piece with a huge chunk of almost completely rendered fat and lots of bark.. Fat Bark Rules!

is it posted here on this forum? if not please post it..

LOL Halus is the name of my Indonesian business/factory! I'll get the mother ship info tomorrow..;

My daughter saw the shots and now wants me to make this for her..

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..