DennisLinkletter

Anytime you have food close to or in that stream of hot air coming off the heat deflector it's going to be much hotter regardless of how you light it.. That air is basically direct..

Please try using a proxy or VPN service. This is browser based http://www.vpnbrowse.com This one can be downloaded http://www.hotspotshield.com My guy thinks it’s not you or the forum but the network propagation.

Ahh Shucks.. Thanks for the HBD greetings.

Please let me know if you are having issues logging on and what they are.. Please also Clear Cache and Cookies.. old info may be steering you to the wrong places.. It's actually hosted on the same server but using a different URL

Buy the grill get the Teak cabinet free! The 32" BB in Cobalt Blue only been cooked on once and used for Kingsford videos by Meathead of AmazingRibs.com It was shipped with this teak cabinet, so best if sold together so I've made a package deal $ 5,900 OBO this week.. $ 5,900 shipped with this Deep 1 drawer 2 door Teak Cabinet (Actual price $ 6,940) Deep KK 1 drawer 2 door Cabinet ($1040) Cabinet Size: 34" x 47" x 55" ~ 86 x 119 x 88 CM Cabinet weight (net): 132 lbs ~ 60 Kg Crate Size: 48" x 39" x 38" ~ 122 x 99 x 96 CM Crate Gross weight: 198 lbs ~ 90 Kg

The end plates of the rotisserie need to clear the side walls front and rear and on the 16" by the time you clear the walls left and right there is little space left for the cradle.

Heylo Tapatalkers.. Is it working for you?

I'm told it works again.. Correct?

It does not get any better than that! I need to up my game.. Is it fair to assume that you are using a tripod with LED lighting?

He's forgetting how close I am.. I could actually take him up on that offer! LOL

Kudos on your first cooks.. Honestly I'm sure that is the largest pizza I have seen on one of my 23" Ultimate baking stones, way to fill it up..

LOL.. Beat you to the punch! http://komodokamadoforum.com/topic/5387-dual-lower-damper-dials/

I understand people's concern with sending transfer's to a third world country.. that being said, it's the only way to get this build quality to the consumer at the price we sell them. We would either need to lower the build quality or sell them for at least 50% more just so you could walk into a local store a buy one.. We all know those numbers don't fly and I don't compromise. That being said luckily there are no other grills make like these and so my customers are willing to go the extra distance required to get them. Fortunately I've been in business 12 years now and there is an abundance of information and reviews online which obviously give me enough credibility for strangers to send me upwards of $10K sight unseen.. Gotta love the net The reason a TT transfer needs to be sent is it's best proof of payment if customs gets involved. Thank you for the feedback, we usually have a customer's customs brokers info or use the one that works with ours and the customer is partially left out of the process. International customers are told in the first email they will be responsible for clearing customs and getting the grill from the terminal to their residence. We also off to help find an agent. This email is the first and the details may be forgotten as the process goes along.. We usually just send the shipping and required documents directly to the broker.. Please excuse any frustration you had during this process, we will definitely write up a comprehensive detailed info letter to help customers understand this process better. Thank you for the kudos, your purchase and business, I really appreciate them.. The Kudos, can't say I ever get bored of hearing them.. Enjoy your grill and the food.. Please post them here too..

Thanks for the add here.. I often get overseas wanna be customers wanting to see local grills.. I set up their being able to see one.. they usually call the person talk for 5 minutes and then just order the grill.. Less than 50% actually go and see the grills.. Go figure..

Problem is every motor has a different depth of drive socket, even the same brand and model. This has been driving us crazy for years. For a while one grill.com was cutting custom shafts for customers.. You will need to measure the depth of your socket. The length will be the distance between the motor and the grill plus the spring compressed into the motor socket will just clear the grill. We have another batch of adjustable ones coming from the machine shop. Last batch they messed up and some of them were right hand threads instead of left and just unscrewed! Argh.. good news is that a bit of loc-tight or epoxy fixed them up but still.. These adjustable ones solve the socket depth issues. We will airmail a box to the warehouse and a few directly to customers who don't mind the airmail expense. They will be up in spares on the new forum.. All the spares segregated by grill size will be up this week too..

It's been more than a long road and still a lot of work to go but it's already soo much more user friendly I just had to put it up.. It's set up with collections so you can now easily find both accessories and spare parts for each of the now six KK grills offered. Everything that could possibly wear out or get lost will be available thru the site. I'd love to hear your thoughts and suggestions.. the blog and many simple videos are in the works.. Thanks as always for your support over the years, I really appreciate it.

I was very disappointed when I cracked this open to find a less than ideal fat to meat ratio.. I was also told when it was delivered that it was bone in for some reason.. I think the clown told me it added more flavor.. BIG mistake.. pretty much ruins uniformity and shape of the bacon to have to cut out the bones after the fact. My German butcher is going to get read the riot act about this supposedly "hand selected special" belly he sent me.. Too much work to not end up with something a bit more special.. The Good News.. OMG the flavor is killer.. it was a bit too much after eating about 12 pieces but for 4-5 pieces it's smoke candy. This is the perfect bacon to add to a dish.. can't wait to make up some carbonara with it. Will this be the standard smoke for our standard breakfast bacon.. probably not but as a specialty bacon absolutely. I'm dying to make up an avo and bacon sammy with it too. Not the shape or ratio I was hoping for Cutting out the bones There is actually tiny marbling of meat in that large fat area I did not see until it was cooked. Lotta fat to render out Ahh heaven! Amazing flava! Coffee wood smoke.. We're a family of bone suckers.. Those little crunchy beads of cartilage are a delicacy in this household.. All cartilage is cooked and eaten here..

It's a prototype extruded coco char low volume plate.. used with a basket splitter forces airflow up thru the hole in the coco letting your fuel continue to burn with VERY little airflow.. They are knobs for gas valves for a Duel-Fuel version in the works.. To install, the stainless tube burners will drop in and out without tools. As much as I'm a die hard charcoal user, I have too many folks who want KK's but need/want the security/convenience of a proper gas grill. Sometimes it's easier to give people what they want than to educate them. Gas does not have to be a four letter word.

Oops I rotated them and cropped off the toes by accident.. did not see them!

Here is a 23" Ultimate main grate sitting inside a XL Primo and all three KK grates with Primo XL main grate..

Yes I was laughing when I saw the color after about 8 hours and it was only about 138º Supa Smoke.. almost no airflow. About two cigarettes burning volume of smoke. The basket splitter setup forces the air thru the hole in the coco char so very little air gets fed into the burning charcoal. 10 hours on 1 stick of coco char plus the wood what smoldered with it. LOL

Just finished reading a kindle book on old school smoking and realized I've always been a less is more guy when it comes to smoke. So I decided to lay down some not cold smoke but not a hot one either.. Big ol' Belly with bones still in.. Cured by my German butcher. Tried to dry the outside in my refrigerator but after two days it was still a bit sticky.. probably too humid in Bali.. 4 hours at 145º 6 hours at 168º 30 minutes at 200º pulled at 147-150º Used my one coco log adapter and piled coffee wood against it.. Wrapped a towel around the chimney to force the air up thru a very small are in the front.. Have not sliced it but a piece I cut off the sides was like smoked butter and literally made my knees weak and wobble.. Super smooth no bitterness at all. It's going to be awesome.. PS this was only my second cook on this 32" main grate.. check out the before and after color! LOL that's all smoke...

I've actually chatted with folks on the Kamado Guru forum.. So I installed it here..

No but I have a new freight forwarder and the import tax between Indo and AU is no longer an issue.. only GST. I can ship directly to you LCL much cheaper than before.. Please drop me an email or call my Sydney number (02) 8006 0968

Awesome.. Damn, I can't believe it's already been a year since you went.. Congrats I wanna hear all the stories!