DennisLinkletter

On 6/10/2023 at 10:41 PM, Ticket2ride04 said:

In the middle of a brisket cook and just tired brain musings here. In theory, could you feed wood into the bottom of the fire box throughout the cook? Has anyone attempted this? 

current brisket situation 

There is not enough oxygen to have the wood burn with a flame.. This is what's needed to get the flavor profile you are looking for.

PS your gasket is trashed from cooking with the latch not in the second position.. 

Yes, the photos are dated.  It's the exact same logs, but we cut them into smaller pieces so you don't have to break them up.. MUCH better for airflow/high temps.  

1 hour ago, tony b said:

Also, you need to fix the last bullet in the description that says the logs are 1 7/8" long. One negative reviewer noted that, so I confirmed it. It's repeated down in the "product description" section, too, so make sure to fix it both places.

Yes and they did not put up the new shots of the charcoal in the smaller pieces.. which is MUCH better than the old logs

     I get this issue here in Bali also.. The secret is after the fire is out, you need to open the damper top and the big side of the lower draft door to let hot, humid air escape and not condense on the inside of your grill at night.

I suggest getting a bucket half full of water and carefully remove the spores with a damp sponge rinsing every wipe to remove the spores.. I also suggest using a face mask to prevent breathing in those spores.. Many spores are not killed by grilling temps.. So spend the time and carefully remove as much as possible.

I'm back on Amazon.. and have the charcoal with delivery at $49.

If you get some please help out and leave a review..

https://tinyurl.com/AmazonChar

Hate to see you leave, but I understand dancing for the algorithms and it needs to be a business. 
Thanks VERY BIG for all the great videos.  Best wishes for Rum and Cook!

I place foil a couple of inches larger than my meat on the lower grate with a drip pan on the foil..

I suggest reducing the moisture content of your pellets or wood chips by heating them in the microwave until it stops steaming.

The reduced moisture helps to keep the wood smoldering and not go out..

I know people have had luck with Craig's List also..

Heylo..
First I heard of this.. There was recently an upgrade.. I've written my forum Wizzard to fix this.
Thanks for the heads up!

Here is a great review..

http://www.nakedwhiz.com/productreviews/kkhcsg/kkhcsg.htm 

There is a hole in the front and rear facing plate just outside of those tubes.. the hanger goes into those holes like a doctors stethoscope.
The holes are actually about a half inch below where you have the hanger just sitting on top..

There is a bolt that goes into that lower hole.. it's used to make the table level if necessary. 

1 hour ago, C6Bill said:

Hi Dennis

The confusion is around the directionality of the split, being front to back or side to side. It can be confusing especially for new folks ordering for the first time. 

That is a completely different spitter.. The left to right one is the rotisserie splitter..

Roti splitter

 

Charcoal Basket splitter is front to rear and adjustable

That was just an office employee adding an unnecessary adjective to the splitter name..  No idea where it came from!
We changed to the splitter with the sliding fence like the 42" quite a while ago..

On 11/29/2022 at 2:56 AM, johnnymnemonic said:

What do you reckon the rotisserie capacity is on my KK42?  After thanksgiving there was a massive 30 pound turkey and they were practically giving it away at the grocery store.  Frozen.  But I have a bunch of people coming over in a couple of weekends.  Do you think the roti on a KK can handle 30 lbs?

I had my staff make up a 30 lb bundle. The wrapped bricks were not centered so it wobbled a bit (a turkey will be uniform and balanced) and a low-quality Chinese motor still spun it easily.

On 9/12/2022 at 8:40 PM, Stile88 said:

that looks awesome will you do this for the 23 perhaps???

Absolutely..  Please give me a call to discuss materials and how wide you need it.

This is a heat shield for the 22" Beast.. 
It prevents the material dead center of the floor directly under the firebox from heating up and expanding (at high temps) which can actually make it rock a bit..  The center expands but the outside of the grill floor does not creating a high spot dead center. This plate prevents this from happening.
As I always say, physics sets the rules!

The gas burner was actually designed to pre-heat frozen grills in cold climates not to cook or light the charcoal. It only works to light all the charcoal for grilling.. lighting from the bottom does not work as charcoal needs to burn down into the fuel.. if you light the bottom it can run out with a full basket above it.  I do know of customers who bake pizzas at 650 using the burner with an adjustable regulator used on a turkey frier.. but it does not create uniform heat for grilling.. it would make a small sweet spot.

On 10/3/2022 at 10:08 PM, tony b said:

Well, a bit of a setback in yesterday's rotisserie cook. My spit rod (hex) has worn down on the end that goes into the motor connection and was slipping. I went out to check on it after about an hour and it was hardly turning, so one side of the chicken was getting cooked faster than the other. So I took it off the spit and just roasted it on the grate. Came out OK. I had rubbed it overnight with baking soda and salt to dry out the skin. I didn't remove enough of the salt rub before seasoning it with Yardbird, so it was a bit overly salted on the skin, but the meat was fine. Will use up some leftovers tonight to make a pasta dish for dinner.

I've ordered a new spit rod. Should be back in business soon. 

 

 I'm pretty sure for crispy chicken skin you should be using baking powder, not baking soda.. 

First paper wrap when you get the color you want, not by temp and add tallow.  I think the most important part of a brisket cook is to wrap and hold in a cooler for at least 10 hours.. I often leave them 15 hours.. Redistributes the moisture.
Throwing a couple of bottles full of hot water in there  helps hold the heat.

I might know of a used 42" in Matte Black tiles in Texas..   I also might know of a 32" in Cobalt Blue Colorado. 

Let me try to track it down for you. 

Heat deflectors:
 

      While I do make them, I haven't personally used a heat deflector in my grills for more than 12 years because I believe they increase airflow.  (It’s easier to supply them than to educate the ex-glazed pot users to believe they don’t need them)  In the glaze ceramic pot, big green egg, Kamado Joe world having a plate with thermal mass inside your grill will give additional stability during ambient temperature changes.  Because my grill is so well insulated.. they are not necessary. 
     I simply preheat the grill empty and then put a piece of aluminum foil on the lower grate for the area I want indirect, put my drip pan on top of that and use them to create indirect airflow. This will give you better performance/less airflow.

https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321

Yes it's to level the table if necessary...
and the side tables have a removable grate hanger too..

13 minutes ago, CaptMorg82 said:

Does the rotisserie fit under there? Or does it have to be removed for the rotisserie motor to be mounted?

Yes they are notched out for the roti motor just like the side tables.. These could have stainless inserts also.