DennisLinkletter

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"..

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"..

That's got to be a fun twist.. I gotta try yogurt as a neutral adhesive.. BTW for low and slow cooks my go to "adhesive" for rub and anything else I want to stick is French's yellow mustard. It turns black absorbs smokey goodness.. and you will never know it was mustard.. Magic bark..

Cornish Game Hens are rarely available here.. Last time I bought and cooked 4 of them. I had them sitting on the kitchen table when the doorbell rang.. came back and discovered my Akita had eaten all four! They looked great and from the satisfied look on my dog's face tasted great too.. Nice birds did you cook them to 160º with about a 10º float up after pulling them?

The blackened/charred husks can impart a subtle smokiness which can be nice too.. Love the two tone corn..

The layer of polymerized/hardened oil is not very hard or durable compared to polyurethanes and varnishes. The inevitable micro scratches will give it a bit of a white fogginess.. Sandpaper will immediately fill and clog.. scotchbrite will not and easily remove excess material. I'm sure it's fine.. Exactly the same.. I have it in stock in LA too..

Hi Poochie.. I suggest you using scotchbrite and remove any dried oil that is on the surface of your wood.. You will be able to get rid of that bit lumpy polyurethane /closed pore look and still get the protection you want. Oil finishes are "in the wood" not "on the wood" finishes. More times than not.. just like you did, people put the oil on the wood and let it dry/harden.. I know this is how it was used on your tables because it looks shiny and a bit plastic-y. What you want to do is to put the oil on and rub it into the wood for 10-15 minutes and then completely wipe it as clean as possible.. the oil that has been absorbed into the wood will dry (actually polymerize) and become a protective barrier "inside" the wood. "On the wood" finishes include polyurethanes and varnishes.. Completely different look and these "on the wood" finishes can become discolored and scratched up .. you also loose the wood feel. We seal the teak with polymerized tung oil and give the wood a bit of sheen with liquid silicone. As always please feel free to call for more information..

Will someone please give me the Reader's Digest version of the advantages of this paper crutch... Does it hold in heat but not steam and destroy your bark.. I just can't imagine giving up that magically chewy fatty bark.. Please do tell..

Wow.. that sky is awesome. You talents never cease to amaze me.

Great cook and photos.. thank you.. May I recommend trying this on the upper grill.. Getting it up near the ceiling should be better for browning.

Thank you for the kudos, kind words and review.. The Happy Campers section is there but sadly few customers leave reviews anymore. Looks like only two new buyers have left them in 2015... I'm guessing they feel it's already full of reviews. Owners.. Don't be shy.. Please feel free to leave more.. LOL Nice to for wanna be buyers to see some that are not years old..