DennisLinkletter

Thank you for posting this on the KamadoGuru forum.. I'm confidant it will help folks who want to improve their game and one step in doing this is improving the quality of their tools..

First show will be father's day in June How's this for a PLUG from Mr Raichlen?

Not sure what causes this color on the meat but it's always great tasting Q...

Keeping it simple.. Pork Loin, Chicken and two each of three different sausages,, More apple than coffee chunks.. Roasted low then cranked up to brown... Love the color on these.. Is that a trifecta Bosco?

Nailed that.. The texture on that steak is awesome.. I'm finding that the texture from Sous Vide can get a bit smooth, slick and odd.. Maybe I need to shorten my SV time.

Love that it settled at 170º.. with some futzing it's possible to stabilize at 110º.. Great smoke ring.. on your KK it's from not opening and cooking at 235º My wife loves then just like that.. Home run! Spraying with juice is great to add a bit of caramelization but you had the sauce already.. Spraying with vinegar is great to add a bit of tang.. but to get you meat more tender) fall off the bone) you don't need to spray, you only need to cook it longer. From the texture of your ribs, my guess is that those ribs were about 185º You probably want them up around 200º or more for falling off the bone. I want mine to pull clean from the bone but leave a bite mark and still have a bit of chew.. Probably a bit over 190º. The falling off the bone is a bit like baby food for me.. My favorite doneness test.. Grab the ribs from the end about 30% in and lift and bounce the meat.. I wait until it's just flexible enough to create small tears on the surface.. for fall off the bone wait until it actually tears/breaks. This is a great way to measure tenderness.. Every time you open the grill you loose that big cloud of humidity.. best do it sparingly.

I've always been a fan of the quick freezer chill of the outside to get more condensation of vapor/smoke in your grill.. I even do this to a chicken where it's soo important to get them to room temps before cooking to prevent the dreaded blood in the broken bones nightmare.. Noticeably more smoke flavor..

Charcoal always burns at the maximum volume for the allowed airflow.. Combustion requires three things, fuel.. ignition and oxygen/air.. The first two are covered so always remember that temperature is simply airflow. Airflow in a Komodo Kamado is very different than other charcoal grills because there is no gap between the firebox and body or holes in the firebox that permit air to bypass the charcoal. This means that when exhaust exits your chimney the vacuum that is created pulls/sucks air in through the front draft door and forces it all through your charcoal. In all other charcoal grills most of the air goes around the charcoal because air always take the path of least resistance. My favorite analogy to help understand the lower draft door settings is a garden hose.. the diameter (to some extent) determines how the volume which can go through the hose but the pressure not the diameter of the hose is the most important factor. The pressure in your grill is the vacuum. The more freely the hot air exits the grill, the more vacuum is created, the more baffled and restricted the exhaust, the less vacuum. Because all air is forced through your charcoal, anytime you have a stable temperature, simply take a mental or physical note of your top and bottom settings.. they will always create the same temperature. The large volume of dense refractory hot face has high thermal mass.. this creates uniform convective heat and stability. The large volume of insulation prevents heat loss, this also means you can't reduce temps quickly once heat soaked. Better to preheat the grill slowly than to overshoot your target temp. For 235ºf you want to light about a tennis ball volume of charcoal, open the damper top until it spins free, turn back until the top touches the gasket then move the damper top's ear about 2" only. The lower draft door should be open about a pencil volume at most. Once you have a stable temp you can adjust the lower draft to fine tune. in other grills the settings change if the density of your charcoal in the basket changes.. more smalls etc because more air will bypass the charcoal.. in your KK anytime you have a stable temp, make a physical or mental note of the top and bottom settings as they will always be the same.. after a handful of cooks on your KK you will find cooking on it very intuitive.

Wow.. amazing price but must be a lost leader.. Impossible to build and ship for that. I've seen Chinese teak floors selling in the US at the blow out places that cost half of what I buy the material for. I went into ACE hardware here once and bought 10 variable speed drills, Metal body.. they went to 3,000 rpm and came with a little box of carbide drill bits. The reason I bought 10 was they were $7.99 HUH?

I already got the call.... THE EAGLE HAS LANDED!

It could definitely be ordered with brackets installed in the base so one could bolt it to a trailer. Sadly it's 2016 it could double as a bomb shelter

Words escaped me when I first saw this beauty.. It is my 32" BB cut in half and 10" slipped in. Will have two hinges and come in at about 1,200 lbs. My guess is it will boast over 160 lbs of 304 Stainless This will spin a pretty big piggy eeh? LOL

Looks perfect to me, can never have too many ribs.. I toss them in in bag in a bowl of warm water to reheat. Microwave can mess up the texture.

I've procrastinated getting custom artwork on the TelTru dials long enough.. I had these made up and am leaning towards dropping the Fahrenheit only dial and shipping only the dual-temp version.. What ya think?

Love that too.. How much smokiness did the salt pick up?

Seriously nice chunk a meat there Brian... Looking forward to seeing that all Cookied, sliced and plated.

Great shot of your KK in the yard.. Love the one you sent me with your lil' boy too.. Damn.. Hope you are not one of those guys who need to bring your work home..

That image is Chris Lilly who with over 12 world championships under his belt is our most successful competitor who has a KK.. I've never personally loaded up that much meat but have seen scores of images with meat with uniform looking bark.

Bada Bing Homerun! Looks awesome..

I usually sort my lump then use the larger and medium pieces dead center. When I'm cooking at high temps, I pour some of the smalls around the very outside of the basket. This way they are burned but do not stop the airflow. I'm in the process of making some small lump charcoal basket inserts to prevent smalls from falling out the sides of the basket.

No need to ask in multiple places.. Please fee free to ask away in this post... You can find me on the site's chat often also..

Now we talkin' Love that color, tonight's posts have made me unusually hungry for MEAT!

LOL those are some BIG birdies! Lookin' Good

Looks good to me.. As long as it was moist, juicy and tender it's gotta be considered a win.. I'm constantly amazed how good my so called failures turn out and taste.

That's an awesome chunk of meat and bones.. Not sure I've even seen a 9 boner! Nailed that cook.. I'd be chewing on those bones with the dogs for sure.. 42" Serious Bad Boy? LOL I will not deny or confirm.. LOL But I will say it would be awesome.. if it was built.. LOL Photos soon.. LOL