DennisLinkletter

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!

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..