DennisLinkletter

I always fly with it's easier to ask for forgiveness after the fact, then permission before! LOL

Love this... This shot clearly shows that in the middle of the grill where the lips and straps are it's only the dense (strong) refractory material. The insulation is everywhere else and obviously working well. Please note that the grill was heat soaked for hours and then got this hot after doing pizzas at 650º

This is what I see, do and get.. Please let me know if this is different from what you get. The attach files is lower left.. use basic if you don't have flash

Welcome to the forum.. Please feel free to give me a call if you have any questions or there is anything I can do to help you get cooking on a KK..

Love to hear this... as you know it took me years before I figured out the whole heat transfer formula... Glad to read in black and white the result of the efforts..

Those tires look like they are solid rubber! Such badass Darth Vader ride.. Congrats again..

It should still be there.. Anybody else not have this option? On the lower left there should be a "more reply options" button.. this gives you the full editor with the upload features.. Please let me know..

MK1 and I are close friends and living this purchase vicariously thru him has been awesome. Nothing better than new toys that put a sheet-eating grin on your face! Congrats again!

We can make up anything even a matching front to back front door. just LOTS of work cutting and grinding all those ends.. Stainless is very hard and a pain to work with. As you know I cut and grind every rod to match the grill's shape.. Nobody does this.. all grill manufacturers just cut them at a 90º The side door will be problematic because of the handles..

We've discussed this years ago but recently received this email.. "I think if the SS bars, apart of at least the two larger grates on my 23" KK, were oriented 90 degrees from how they are now it would offer even better performance; notably when grilling things that need to be flipped with a spatula. So in other words the grill grate bars would run front to back of the KK instead of left/right. This would also be a little easier for scrubbing the grates..." this email.. So last time I was at the factory we welded up a lil' jig and made this up.. Making up the 27 shorts for the door would have been a nightmare so maybe this is a good solution.. I like the original grate for cosmetic reasons.. if I need a different spatula angle of attack I just walk to the side of the grill and scoop in from the front.. Whatcha all think?

Love it.. that's the first shot I've seen of a 32 BB with both the main and upper full.. People always ask me how many racks it will hold and I always say I'm not sure..

Unless you keep them covered, the teak will silver. There is a bleach solution you can use to expedite and make the silvering process more uniform.

Awesome cook.. Love that socarrat too.. Beautiful shots thank you

Heylo Tony, Thank you for these beautiful shots but they do not show what they are cooked on.. Please take a step back so your grill shows.. Thanks in Advance..

Help me here.. larger than what area? BTW unsold Just in.. 4 ~ Single 23" pans 3 ~ double 23" pans 5 ~ Single 32" pan

That looks awesome.. Thanks for thinking of me but the "money shot" is the finished product on the grill. Most people won't drool over a photo of an uncooked chunk of pork.. LOL Once again thank you for your efforts.. I should have been more clear about what drives my FB likes..

Looks good.. My butcher now sells me uncooked pre-brined bacon and hams.. Call me lazy but I love this. Makin' bacon has never been easier.. If you love bacon you really need to make some in your KK..

Great cook.. I would not mess with using the fan on the Guru for anything less than a long low and slow cook where you are going to sleep and want a bit of auto pilot security.. I only use my Guru as a quality WiFi thermometer. The quality of the cables and the fact they use a thermocouple got me to use it instead of the typical $30-50 Maverick style thermometer with their thin "toy" armored cables that die if yo8u get a kink in them.. I have a big drawer full of dead Maverick and similar build thermometers from the last 12 years.. Request.. Please try to remember to take a shot of the finished cook "in your KK" That's what I need for social media to drive traffic to get back listed on Google organically.. Thanks in advance!

I got the Anova and love it.. I think the most amazing cook so far has been shrimp.. Crunchy and even squeak on your teeth.. Awesome..

Great looking thighs.. I'm to the point I only want to eat the thighs.. My family says it's not fair I eat them all and I tell them life is not fair.. Here's to a KK full of only crispy thighs!

Looking tasty up top and chilly down below.. Great job..

Welcome to the forum Paul.. Looking forward to seeing your cooks on a KK! PS Paul is an accomplished Kamado chef with hundreds of ceramic cooks under his belt.. http://grillingmontana.com

There is some logic to the madness.. The temp necessary to blacken/char the meat will over cook the outside layer to well done. You can reduce the thickness of the most cooked outer layer and increase the percentage of uniformly cooked meat using this technique. (organic) carbon is carbon.. It tastes the same because it is the same.

I don't use the heat shield for these cooks anymore for that reason.. I only use the drip pan to create the indirect zone. But I'm all for easy.. Can't argue with those results!