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Everything posted by DennisLinkletter
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We need a complete FAQ badly.. I used to have one but it seems to have been lost.. Please help by posting questions you think need to be addressed..
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A leaf blower will make a big mess.. get a hair drier with good airflow. Always cover the bottom of the charcoal basket to create uniform airflow. if you leave holes the air will always take the path of least resistance and race thru there and bypass the charcoal. Remember that you have no airflow until you close and latch the lid.. The hot air exiting the latched in the second-position grill creates vacuum which forces air thru the charcoal.
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Lost in Translation I sent a link to an Amazon listing to the factory so they understood what I wanted. Told them I wanted a removable tip that was like a bullet with cartridge with the firing end cut off to slip over one end to make a removable pointed tip. The shaft was to be 5/8" 304 Stainless Steel Spit Hexagon or square.. ARGH This is what I got.. I've explained what I really want.. Regardless of what is said, some people always make what they think you want. They made the removable tip so it screwed into the adjustable end which would be a total pain in the ass to use.. Don't worry folks we'll get it perfect this time. New proper version on the way.. With prongs too..
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You can blow air up thru the vent but to get charcoal going best to open the lid and point directly at the coals. Point the airflow directly at the coals to make them glow madly.. I'm always available.. Read the small print. Comes with Dennis 8.6.8
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I wish I could buy one of those shallow trays designed to sit under a water heater. Would be perfect to soak grates overnight. I have some stuff to clean my stainless tanks I use to ferment my vodka wash.. It brings SS back too. All brewing/distilling places have it along with a rinse for it too..
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Thanks for the Kudos.. Yup looks good..
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Every terminal and operator is different.. Can't hurt to ask or ask if they can call you 30-40 minutes before. I say you tell them you can't do before 3:45 and if they can't do it today can they do it tomorrow..
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Project Smoke & KK: Today Is The Day!
DennisLinkletter replied to CeramicChef's topic in KK Publicity
Watch Steven Raichlen cook on a Komodo Kamado on this season’s Project Smoke on PBS Komodo Kamados can be seen on the following shows 203, 206, 207, 209, 210, and 212. http://www.pbs.org/show/steven-raichlens-project-smoke/episodes Heres the first show: http://www.pbs.org/video/2365750461/- 52 replies
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- ceramicchef
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Can't argue with that color.. Great cook!
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"22 with the wider base" This is interesting because the two rolling bases with legs are the same. The depth of the grills is the same and the 23" is wider at the lip.
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So 23" it is .. we uncluttered the image a bit,, Thanks for all your input.. The 19" shot is a beautiful image but the 23" shot sells the KK..
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I use a hot air gun or looftlighter to light only one small chunk of lump the size of a walnut shell.. Then I use a cheapo hairdrier that I use as a blower.. the fan on the hairdrier should be the size of a very large lemon. Charcoal lights at about 660ºf but with concentrated airflow from a blower/fan/hairdrier will glow madly and burn at over 1,800ºf which quickly ignites the charcoal in the immediate area which of course immediately glows madly and ignites the charcoal next to it and so on.. NOTHING short of a ridiculous weed burner with 10 million BTU's will get you there faster.. If you are doing a reverse sear and want to get from 225º to 600º lickety split.. Hairdrier.. Don't use a good one the smoke goes in and does not ever go out.. Using a smoked drier gives your hair a "special" forest fire smell.. LOL PS I even clip the coils in the hairdrier so it blows only cold air.. no need to waste the electricity on heating it.. or in my case blowing out the fuse box..
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Don't forget to vote above.. Thanks
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I'm going to add an image from the Project Smoke shoot as one of the landing/home page top gallery shots. Which one do you prefer? I'm torn, I like the silk screen background on the 19 image but like seeing the back of the 23 in the other albeit a bit smoky..
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Something seriously wrong with my 10yr old KK
DennisLinkletter replied to brett's topic in Posts for KK Shoppers
Not that I'm knocking my early grills.. I'm very proud of them. That being said, your new grill shipped this week has 10 years of development on top of this grill above.. Brett thank you for the kudos, I love to hear customers are pleased with their grills.. 10 years.. yours is one of the earlier OTB grills.. Yes it looks great.. That being said, I do recommend a cover for those early "real grout" KK grills to keep water out of the insulation. Please confirm your top latch is not welded to the handle plate and I'll send you a new CNC made latch with a bearing and paddle for your hand to press on. -
Customer in AU sent me this
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FORBES: 10 Best BBQ Grills & Smokers: Ultimate Buyer's Guide Click here to read "Raichlen, who has been cooking kamado for years, just found a new favorite, the Komodo Kamado, which he calls, “Far and away the best ceramic cooker I’ve used. It’s made with ceramic developed for NASA. It will hold temperature to within a couple degrees and run for 3 days [Yes, days!] on one load of charcoal. Clad with mosaic tiles, it too is a thing of beauty.”
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Wow those were some BIG Piggies.. Thanks for sharing..
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What comes standard with the 23?
DennisLinkletter replied to Shuley's topic in KK Pre-Sales Questions
Comes with three 3/8” 304 stainless steel grates that can be used in four cooking positions, SS charcoal basket, SS drip pan, heat deflector, rotisserie shaft system (roti ready), Auto Temp control fan faceplate (BBQ Guru/Rocks Stokker), Teak and stainless BBQ Guru plug, side accessory plates, grate hanger. Spare parts/replacement kit with extra knobs, rear hinge spring, food grade silicone gaskets, matching tiles, acrylic grout, springs, food grade silicone polder plugs, wrench, crow bar, Springs for door and plug, allen keys, love.. -
And don't forget that with a Tri Tip, hanger, skirt, and flat iron steak you MUST cut/slice across the grain.. I've been served mis-sliced Tri Tip so many times and it becomes a jaw killer.. If after cooking you can't see the grain run a flashlight across the meat to create shadows and remember that the Tri Tip's grain changes at the bend.. I usually cut it in two there (@the bend) first and then slice the two pieces separately.
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- ceramicchef
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Huh? 21" Hi-Cap now a 22 Hi-Cap?
DennisLinkletter replied to DennisLinkletter's topic in KK Announcements
Thank you.. I think this size is important for those who want a full size table top to replace the XL sizes of the traditional glazed pot kamados. -
Huh? 21" Hi-Cap now a 22 Hi-Cap?
DennisLinkletter replied to DennisLinkletter's topic in KK Announcements
The molds for the 22" Table Top are finished and in the factory. I believe the first ones have already been cast. All the metal components are the same as the standing version except the larger charcoal basket. As you can see I made sure the advantage of the standing grill's distance from charcoal to main grate was not lost.. That blue grill is a 23" Ultimate. Now is this table top a beast or what? -
Huh? 21" Hi-Cap now a 22 Hi-Cap?
DennisLinkletter replied to DennisLinkletter's topic in KK Announcements
The goal of the 21" project from the gitgo was to have a grill exactly between the 19 and 23 that would be priced accordingly $ 3,500- $3,600. I believe this is a very manageable price point for a large demographic. The 42" enters such unchartered waters, I really have absolutely no clue, even ball park until we get all the way thru to having one crated.