DennisLinkletter

Zojirushi are great all the better stores here sell them.. I of course live in the middle of a rice field.. I also just love the term Fuzzy Logic!

Yes Please help understand why you are posting about Kamado Joe Road Trip.. I'd usually immediately delete is because it looks like blatant spam or a sales pitch but because you are a KK owner and a regular contributor you have my curiosity in high mode.. So what-up wid dis post?

It's not that the table is unfinished in the rear or anything, It would just be 8" deeper than the grill..

Looks great.. I love the depth of the menu at the Reef's BB My wife is ambitious in preparing many items but I'm not that disciplined yet.. I'm a 2-3 item guy at this point in my life When your wood starts off gassing that exhaust can be ignited and burned off instead of that big white plume.. It's much more fun to have a huge fireball/flame thrower than the white cloud too.. I'm exploring getting 1/4" SS plates CNC cut to be used as grates.. They could have three or four different sizes of slits for varying volumes of surface area and airflow. Probably half grills make sense too..

The 32" has a special large shaped like the grill Baking stone.. First problem with using two is that the main grate is not flush with the grills lip.. It's 2.5" down. you would be hard pressed to get a peel in there under the upper grate. The baking stone is huge.. use it directly and you should be able to get good volume out of it.

Nobody?

Grills should be vented max 625-650ºf The temps have gone up as we added more aerogel now starts about 525-550º The vapor at 750º is much too explosive.. much too much pressure. Will always dislodge or cause a bubble.. New heat deflector is grill shaped.. If it's polished it's a baking stone HeatDeflector New 23 Baking Stone

I have a BIG one cured ready to smoke this weekend.. My butcher left the rib bones in.. torn wether to remove them now or yank them later in the process..

Awesome.. that being said, I never think of self made pizzas being fast food. But if you have the dough ready I guess it is.. do cracker crusts have amazing elastic memory when cold like other doughs? I've had some very frustrating moments with cold dough not staying rolled out.. or should I say snapping back to it's original small size after rolling.. It's it weren't so frustrating it would be comedic.. I'm sure I'm doing something wrong..

Forum now has Chat feature.. Upper right corner.

Killer.. Painful to look at and be hungry at 3am.. As I type can only imagine I'm actually salivating..

I have 28 emails friends and family sending me this.. The Wright Brothers worked out of a bicycle shop and beat the big bucks government funded teams to flight! LOL

I posted this incorrectly.. it is a Deep cabinet designed to be used against a wall and take up the space need when the KK lid opens behind the grill. This will look odd if used out in the open because it's deeper than the grill.. Murphy's law prevails.. The warehouse mis-shipped a cabinet. I really don't want to send it back to LA. It's a one drawer, two door Deep right side cabinet.. Any interest on the east coast? This is the Deep version.. Deep KK 1 drawer 2 door Cab $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

This has been much more difficult than anticipated. We tried for months to get the side curved like the wood tables to no avail. This is the best solution.. a 3mm roll top and bottom on a 1" side. Solid as can be.. 16 lbs of 304.. Will be brushed..

pans for the 16 were not on the top of our in demand list.. but I'll get something made up for you.. Please let us get caught up with the high season madness..

Oops and the 21" Supreme..

Here are the shots of the 32" and 23" grills with the drip pans on the charcoal basket and on the lower grate. PS I uploaded all these images in one go using the advanced uploader

The 21" Supreme is now in production.. Small Image large Image

The 21" Supreme is now in production..

I will have shots of the pans inside the grills tomorrow.. I have all types and sizes in ready stock as of last week..

That makes sense.. I understand now.. That tall chimney will really get things going for you.. How/where does the small drum vent it's gas?

Having made charcoal in 55 gal drums before will you help me understand what's the reason for the tall chimney? I believe it will create a lot of unwanted vacuum.. once the wood is heated it will start off gassing and will blow gas under pressure. At this point you cut off the fresh air to keep it from burning. You only want to loose the gas/vapor..Destructive distillation explains it.

Wecome to the forum.. Great to see a couple posting with individual usernames.. I believe you to be our first..

Whatcha mean was not approved? I whole heartily agree!

Thank you for the Kudos.. I can honestly say I never tire of them.. 16 lookin' Good.. Gotta steal that shot for facebook PS You have your tables on backwards.. The square part is in the rear.