DennisLinkletter

Thank you for the kudos.. I'm at the factory today and will pass this on in the morning meeting. Trust me we are very much human here and have made every possible mistake over the years.. In fact the first 5-6 years our problems were our education and feedback but as long as we learned from them, the problems were a positive step forward.. We were treading unknown waters, using materials in new ways and definitely not in ways they were originally designed for. But I really loved the challenges and early work on the grills.. I would lay awake at night dreaming of new things we could do and better ways to fabricate the grills.. (still do;-) Trust me these are very much hand made from the molds all the way thru and while I strive for great fit and finishes.. we are constantly finding little things that need improvement.. The lip and CNC metal work was digitally created but even the bodies were hand shaped using templates I generate in my mac.. not using CAD programs.. in fact I've always used CANVAS since the early 90's for all my furniture and grill design.. My customer service got away from me last year. I get from 20-60 emails a day on average.. it's really easy to get behind. I really dropped the ball in a few cases.. I simple just got buried.. I now use a text expander and have scores of bottled replies that I can quickly insert and I use Dragon Dictate and try to limit my typing to correction the mistakes.. I've also turned the corner admitted I needed help.. (giving up control is tough) cried out for help and now have a young man Hartono who hammers out customer service issues for me full time as well as two gals in the factory who now handle all the spare parts and UPS. We have a new inventory system that is integrated into the webstore and fulfillment warehouse..we have almost worked out the kinks.. it's months late rolling out but we should soon have all spares and accessories live. We've also recently installed Zendesk a customer service application that collects data from both the chat and emails and lets me sort, delegate follow progress on them in one simple page. Hopefully these steps will ensure that customer's needs will be handled in a timely manner.. Once again thank you from all of us sat KK for your patience, support and help over the years..

It's been really frustrating because the exact socket size, depth and position in relation to the bracket varies even on the same brand and model motor from shipment to shipment.. Had to work around those issues.. Always focused on the shafts but this new solution covers all bases..

Here is a little quickie I made that shows how well the new new adjustable roti motor bracket works.. https://youtu.be/sJzss5D-kaY

Wow.. I never knew containers went from Surabaya directly to Hong Kong.. I thought all boxes went to Singapore first and got on the motherships there.. Must be a Canada thang.. Learn something new every day..

This can be made up for a 16" TT.. LOL Just saying!

I'm out and my supply here (a full truckload) was left outside and got a mold/fungus that turned it to balsa on the way to powder.. It's a common infection.. can't let green wood sit on the ground/dirt and need to spray it down when it comes in first with acetic acid/vinegar, then baking soda solution to inhibit growth.. The acid works on some spores the alkaline on others.. We also do this for meranti and merbau wood. We have two new regions in Java that are scheduled to be cut down but won't start until mid-Oct. have not been able to find the coffee wood anywhere because if left in the field to rot it will be powder in 6-8 months.. Nature takes back all.. and they also often just burn it in the field. i'll have it again soon and will store it indoors. I'll be selling it commercially too.. Might even get a chipper and make pellets! Soon my friends.. soon..

Love seeing them in their new home.. I gotta laugh my son's name is Dexter!

Congrats to the KK crew! Making me sooo proud...

Cut me I bleed Apple juice.. I've never owned or learned how to use a PC. Windows is an alien world for me.. That being said, I never jump into a new OS until all the kinks have been worked out.. I usually wait about a year.. There is rarely anything in the new OS I can't live without.. and I never use a completely ground up new OS on computers a couple years old. I have staff computers running old systems and apps that I pass down long ago.. They are fine with the dated software.

Textbook cross-hatched grate/grill marks.. That's what those 3/8" rods were made for. Great cook!

I love how you start with a chunk for each chip and build up from there.. Every chip will be a complete bite.. So often only a few chips have all the ingredients.. Looks great

The secret is to make many small bends.. easy to get even the 90º probes to work..

If there is one thing I've learned it's there is no best way to do things.. That being said, I've always believed water was unnecessary because of the very low airflow in well-insulated cookers. Very early in the cook, there is enough humidity from the meat to have a steam cloud. In fact there are drops formed on the ceiling of the grill.. I always believed once that steam cloud exists more moisture can't be added to the air.. and that adding water to the grill would result in basically steaming your meat and great bark would not form because for bark you need the outside to dry out.. Was there still water in the pan at the end of the cook? I never foil because I love bark also.. Curious how chewy and dense the water panned bark is..

I really don't like cooking by temp and time, need to know current temps.. This could get rid of my anxiety when cooking with a roti.. Meater: The First Truly Wireless Smart Meat Thermometer https://www.kickstarter.com/projects/1977846026/meater-the-first-truly-wireless-smart-meat-thermom/comments

The biggest variable here is what is the starting ambient temp of the grill.. It might be frozen or 86ºf at 11pm like it is here in Bali. There are cheats to heat the grill with a large volume of burning charcoal in a starter sitting on a drip pan.. once the cold grill is heated pour the remaining charcoal into the charcoal basket. If there is too much use less to start next time.. The gas burner is a great pre-heater too..

I'm sorry to have to disagree here.. Please always use a drip pan.. A myriad of problems can and will occur if you regularly drip copious amounts of oil into your grill. A little burning fat may add a bit of a desirable flavor profile, in fact I like a tiny bit of burnt chicken fat flavor but not much. Heated past its smoke point, fat/oil starts to break down, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and smell. I also don't recommend using high heat to clean your grates after every cook. it's just unnecessary expansion, wear and tear if you are burying the needle to clean your grates. A stainless ball works well.. if you buy a water heater pan to soak your grates overnight, your grates can be cleaned easily. If I'm cooking something's significant like a brisket, I might put the heat deflector on the charcoal basket. he drip pan can be set on that or on the lower grill if you want to collect the drippings. I usually just put in tin foil from the front to the rear of the lower grill and toss my drip Pan on it. This gives me a huge indirect area with only the hot air coming up left and right where the handles are. PS I'm guessing scraping the heat deflector with anything metal may damage it or at least remove some material if you are not careful.

Why did you think the 6.5CFM fan was not cutting it.. I used to choke the 10 cfm fan they gave me back by about 80%. I use the CyberQ as a thermometer.. I never use the fan. We use the fan in the factory to smoke test the grills.

Same on all KK grills.. As do all springs... they definitely settle a lil' bit in the first 6 months or so.

Burnt ends made with thick French's mustard and rub that turns into a smokey, magical chewy bark with those lumps of reduced fat are what Q is all about in my book.. MK1 I hear you I'd love a big box of points! And because they sell so many flats without them, we know they should be available..

Just to be clear.. Sorry folks.. We will never have annual sales.. from day one only discontinued models or models which have had a significant upgrade/design change (this won't happen ever again) or inventory that is dated.. This last clearance/sale (to the KK mailing list only) was getting rid of older grills shot on a black background on a palette with wrapped bases.. As all of you owners will attest/confirm I don't discount the grills.. Because we don't have a large wholesale to retail margin built into the price of the grills.. sales don't work business wise. I may help with some of the delivery or throw in some charcoal from time to time but waiting on a sale to purchase a KK will be futile and you will get grey waiting.. LOL Just saying.. That being said I sold all the dated grills and more.. 26 total to be exact.. I'm thrilled.. thanks to all who helped make the clearance so successful..

I went thru periods where I just cooked all the time and produced so much more than my family could ever eat.. I had a lil' plug in cooler in my car that I used to fill with vacuum packed bags of pulled pork, brisket and ribs. I would then use them a "your great, I like you" tip or gift to people I ran across.. I was like Santa looking for an excuse to give stuff away.. Even a gardner down the street who always smiles and waves.. Nothing makes friends faster than a bag of great smoked meat! Problem is now they are always asking for more.. LOL

Great post.. thank you for this any all your support on this and other forums.. It's working.. People are seeing the light and climbing over the fence.. That brisket, considered the most difficult L&S cook is a masterpiece.. Does not get any better than that. Great photo too..

Now those are serious bites.. Can't even imagine the sensory overload.. Great job.. I'm often a bit impatient for the multi process cooks but love the results.

A favorite of mine.. great cook. I really like farfalle and pesto but I always forget to look for it in the market, it's a bit hard to find here.

This is my standard canned answer about 23" and 32's size.. First of all the 32"Big Bad.. is not Huge.. it's just not... heavy yes but as a work surface no. If you're going to be primarily low and slow cooking the 23" is probably going to cover all your needs.. 6 to 8 pork butts is 50-60 lbs of meat... more than most groups require and you can always cook two loads and have the first on holding hot in a cooler.. Now if you like to grill the 23" fills up very quickly especially if you want to grill some veggies at the same time as your meat.I'll say it again.. the 32" is a very large "Kamado" type grill but very conservative size for a rectangular gas grill.. when you open it up, it's really not that big. Remember it's not a 32" round grill but 32" wide and 22" deep.. any deeper and suddenly your cooking your arm and body when you try to reach the rear of the grate.. IMHO these 29" round grills are ridiculous.. who wants to be walking around while you cook.. I'm 5' 11"... if I stand in front of a 32" where I would be cooking, put both arms straight out from my shoulders, move my right hand a 1 o'clock and my left hand to 11 o'clock that's the 32.. without moving at all I can comfortably reach all of the grill.. I NEVER grill on my 23 anymore.. With the basket splitter at 50% it gives me a large shielded area which I can hide my hand over. This lets me play with my food/meat without cooking my hand. I can even hold a thick cut on it's side with tongs for as long as I want without gloves, I can also put a cup of baste with brush down on the shielded side of the grate. Throw 6 pieces of corn around the edges and you still have room to cook.. You can work your way thru grilling for larger groups on a 23" by doing reverse searing etc but if you have the room and funds the 32 absolutely rocks. I'm still entertaining building a larger KK for commercial / party use. I know I have more than 10 people ready to go.. While cooking in front of a 32 you can easily imagine another 10" in the middle.. I have to admit to having dreams of a 42" Serious BadBoy... LOL This is a shot of two small-ish tri tips on a 32" with the basket splitter at 50%.. As you can see it is a VERY reasonable size for "grilling"..