DennisLinkletter

The 21" Supreme is exactly the same depth as the 23" Ultimate..

That company's vacuum machine looks awesome.. http://www.lemproducts.com/product/maxvac-vacuum-sealer-new-improved/vacuum-sealer Ken, Gotta get one of those hamburger presses.. home chop you meat in a food processor then use that press for the best burgers on the planet! Looks like a few companies sell the same unit.. Bellemain-Adjustable-Burger-Press http://www.amazon.com/Bellemain-Adjustable-Burger-Press-Expeller/dp/B00HWHJUB4/ref=pd_sim_79_3?ie=UTF8&dpID=41sNFsgtDKL&dpSrc=sims&preST=_AC_UL160_SR106%2C160_&refRID=1T8A6R5C9338G16MS273 Weston-Burger-Express http://www.amazon.com/Weston-Burger-Express-Hamburger-Ejector/dp/B000XB45DO/ref=pd_sim_79_4?ie=UTF8&dpID=41DAJzww5GL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=1GYW6E4YWGEKJ1WA34M6 So many cool toys.. so little time to play with them!

Gym shot slipped in is Too Funny.. Awesome cook! Love all Instagram shots too.. Bad Vette be holding it's own sitting next to the Italian Stallion..

Congrats to Bosco.. He has been running KK's new Instagram account and doing a great job.. Been only three weeks and we have passed 1,000 Followers https://www.instagram.com/komodo_kamado Here is a Dropbox folder to upload images for our social media.. https://www.dropbox.com/sh/8v4qtrbyortnjn7/AABcM-KbbZiORD-thAazxbU2a?dl=0 Please ask for the simple password..

I've been sending containers for 27 years and Murphy's law was in full effect with this consignment. Never seen a container take such a non-direct course.. NOT happy about this new route but the shipping lines we used to use suddenly has a 20 m3 minimum. Argh and double argh

To calculate charcoal delivery, please enter in zip code first. Then volume in pounds and add an additional 40 lbs to the total weight of the charcoal for the palette. For terminal, business location with a loading dock or forklift leave boxes unchecked. For residential deliveries check both boxes.. Freight Calculator enter in correct weight and zip code I get GREAT rates to businesses.. I can get from 10-800-lbs to most areas for only $150-175.. This is what it looks like

That's a VERY expensive post fumigation vacuum bag and box for getting it into AU..

Great idea.. I'm in too.. We're all friends here.

I was raised on Swanson's chicken pot pies.. I'm sure yours are much better.. Great comfort food..

How good does this look? For you Facebook users.. Every single item on La Barbecue's menu, in Austin. — at La Barbecue "Cuisine Texicana". https://www.facebook.com/eater/videos/1231876900171960/

LOL Dexter is my son's name! Nice cook..

Lookin' Good Wilbur.. I see you have mastered the measure twice cut once technique.. Good job..

Chilies?

Lovin' to see what you can do with that extra territory.. I think it was a perfect compromise on temp.. Messy.. HA! You ain't seen nothing until you've seen my wife's kitchen. One of the perks of third world cookin' is staff to clean up after us.. So the why use one bowl if you can use three comes into play with her.. Best not to get me started here.. LOL

Thank you.. Never tire of hearing kudos..

That image really highlights how the 32 BB is the perfect size for those who grill often.. For low and slow the 23 can easily do over 50lbs of meat on two levels but for grilling it fills fast. Thanks for that great image..

Three of the four Links celebrating the Hallow day in Bali..

Took me 30-40 minutes of arranging to get it all to fit.. Those are dead mini ants around the gasket.. They are drawn to the cold and then die..

Argh.. You're killing me.. Caviar and white truffles followed by chunky peanut butter dipped in chocolate.. Sounds like you have died and gone to heaven! Can't read the label but I'm bet that wine you paired was killer too..

For the last 5 years AU Tokusen Wagyu Tri-Tip has been my go to beef to knock guests socks off. People usually say it's as good or better than any beef they have ever eaten. Years ago I ordered a brisket and was disappointed to be given about 50% of a flat. I'm a burnt ends guy so it really took the wind out of my sails. On my birthday I was promised by the distributer a full packer brisket and last week the call came in. They had 6 and I bought all 6 plus 18 Tri-Tips. I can't begin to express how excited I am.. Here they are in all their beauty.. These are big boys... 6 brisket were 94.8 lbs or 15.8 lbs average Just a peek of the marbling inside Can never have too many good Tri-Tips

You had me at Bacon.. Did you really need to take it all the way to home dipped chocolate fruits? Killer as always!

The boxes are hand packed with only medium to larger pieces.. Larger than usual because I wanted pieces that are less carbonized and still have lots of organic material for flavor.. Sorta like smoking charcoal. No sense in buying it for the flavor and using well carbonized pieces that impart little flavor.. My new high compression charcoal extruder from Thailand is in the factory.. I have plans to make coco char with smoking chips extruded in it.. Hopefully we'll end up selling Coffee, tamarind and apple smoking charcoal. Having the wood incorporated into the charcoal should produce very clean smoke because the gas will immediately burn off and not create bitter vapor..

Here it is.. Careful.. Dome 900º ~ Lower grill 1452º!! Dome Tel Tru Pegged 900ºf ?? Lower Grill 800ºc = 1,472ºf http://komodokamadoforum.com/topic/4973-careful-dome-900%C2%BA-lower-grill-1452%C2%BA/?hl=%2B1452%C2%BA+%2Blower For Neapolitan style pizzas.. Try using 1/4 plate carbon steel for a stone.. Cooks hot and very fast at lower temps! Maybe I should start shipping them.. Remember unlike all other grills all of the air leaving the chimney on the Komodo Kamado is forced to the charcoal. there is no gap between the firebox and body and no holes drilled through the firebox which lets air bypass the charcoal.

MacKenzie.. Our Julia Childs of the Kamado world! Diversity like nobody's ever seen.. Flawless execution.. and amazing lighting and photography! And everything looks soo tasty/yummy!

The only change I would recommend is using ScotchBrite instead of sandpaper.. I have removed some of the soft wood and raised the grain to give the tables a special texture.. (It can be seen in the images bottom two images in the first post) sanding with a block would flatten and loose some of this natural texture.. I like the way you did not put on too much finish.. I like an "in" the wood not "on" the wood finish/look.. Great Job!