DennisLinkletter

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..

First letter is the size of the grill. A -32" B - 23" etc Then the grill ID is the next four numbers The last letter build/material batch number All of them together are the grills registration/serial number..

I've always taken Paypal / credit cards too..

No photo of the kabobs on your KK and I'm thinking you may have cooked them over a Weber clam! KK forum rule.. no KK photos and the cook did not actually happen.. LOL

In the past, most of the companies offering financing required a colonoscopy or more for approval and they were not big companies with fortune 500 reputations. I'm comfortable with offering this to my customers.. http://fortune.com/2015/07/28/paypal-co-founder-max-levchin-resigns-from-yelps-board/ https://www.affirm.com/press/ https://www.lendvo.com/nullam-vitae-nibh-un-odio/

We now have the financing live again on the website. Affirm was problematic so we changed. The new company is http://www.getfinancing.com and will give you more than one lender to choose from. Please let me know how it goes and if the process has any hiccups..

Yes, please write me directly for delivery quotes.. BTW I get special rates for the charcoal.. Very reasonable. Canada.. Yes I'm about to do a big Canadian mailing to see how much interest there is. If we pool orders to a loading dock the shipping is not that bad to a central local like Ontario... Not sure what duty is..

KK Coffee Wood Charcoal is in the Warehouse! We now have 4 tons of Coffee lump in LA.. The hand filled boxes were loaded with only medium and large pieces which of course have the most organic material to create flavorful vapor for your cook. The medium pieces will of course break up a bit from rough handling but there were no smalls at packing time. We tossed around a few boxes to see what they will probably look like when you unpack them.. These shots are of the content of the two tossed around boxes.. as you can see results vary but none of this is over-carbonized brittle smalls,, Text: Our all natural lump coffee wood charcoal is a sustainable product produced from the cut and discarded trees of replanted coffee orchards. It burns hot, clean and has a wonderful flavor profile. Hand selected and packed ensures you only get choice perfectly carbonized medium to medium-large pieces. No over-carbonized smalls that crumble and become unusable. When you want a truly unique and special smoke profile try our CoffeeChar. It never disappoints.

Our very own KJS helped me put together a new label for my Kamado CoCo Charcoal.. Text: Charcoals come in as many flavors as there are species of trees. Some have strong flavor profiles and others very light. Why gamble with your cook? With non-species specific charcoal you never know what it’s going to taste like. Coconut shell charcoal is smokeless and Flavor-NeutralTM so you taste only the smoking wood you pair with your cook and not a combination of the wood charcoal’s flavor and smoking wood mixed together. Get absolute control of the smoke flavor profiles you create... add applewood and taste only apple smoke not apple smoke mixed with the mystery smoke from some unknown hardwood lump. • Virtually smokeless and flavorless because it’s not from wood and does not contain the organic volatiles of wood charcoal • Almost No Ash (2-4% by weight) prevents the clogging that occurs with other charcoals • Environmentally sound/green by-product of the Copra Industry • Burns Clean – Bake breads or cheesecake without any smoky / charcoal flavor • Extended burn-time due to density • Burns HOT – up to 978°

Great Cook and Pie... Love it Rak.. Don't worry BIG JOE will be just fine when she graduates and moves up to cooking on a KK! LOL

Pre-heating/Heat soaking your Grill.. It really depends on where you are/how cold your grill is when you start.. If you are somewhere warm, this will happen with much less heat/btu's And it depends on what temp you are heat soaking to.. Lower temps require less fuel being lit and will take longer if your grill is cold. My grill is about 80-90ºf 24-7-12 so I can get it there in 30-40 minutes easily..