DennisLinkletter

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!

That was it.. We are used to tasting the carbon/blackened flavor.. This way if you only brown something you still get it.. The Tri Tip was a 5-6 wagyu so it dripped a lot of fat and ended up blackened by the flames.. But if only browned which I prefer I like a little "charred" / blackened flavor.

Looks great.. I always add just a pinch of sugar to some clarified butter and paint the scallops to help with the crust/browning..

I just did two Sous Vide trip tips.. First I cut small slits parallel to the meat grain.. after it's cooked these will help you see/remember the grain direction that can be difficult to see later after the cook.. Then I put some worcestershire powder, dried parsley, granulated garlic (as you can't use fresh garlic because the cooking temp is too low) and black pepper on the meat. Tossed them into a zip lock bag, dipped them into the water and sucked the remaining air out of the bag with a straw.. LOL Works great.. Cooked them at 128 for about 6-8 hours.. pulled them and tossed them into my chest freezer and covered them with a big bag of ice to quickly cool them. After about 20 minutes I tossed them into the fridge. Later that day I took them out and completely dried them with a cotton dish rag. I then salted them with salt and about a peanut worth of charcoal ground up. Then wet them with grape seed oil and more ground black pepper and dried parsley.. I then threw them on the upper flipped over down low at about 650º and flipped and turned until blackened.

I always forget about loins.. I used to cook them with apple smoke and slice them thin on my meat slicer.. Great lean sandwich meat.

Money shot is right.. That first cut shot is killer. Love that you included some cayenne in the mix.. Nothing gets cooked in this household without some heat.. Have not done a rib roast in too long.. Gotta track one down. Absolutely beautiful! Great cook, thanks for sharing..

Yes, I suggest using the rib rack only when you need to cook more than you can lay flat on both the main and upper grill. And if you have room, yes absolutely give them some space.

That works for me.. Looks great What's your idea behind using your oven for the 500º reverse sear?

Thanks Tony.. I need to fine some kind of LED light for the KK. I was out in the rain cooking on a friend's KK last weekend, using my iPhone as a flashlight, wishing I had my camping headlight on thinking there must be a better way,,

Hang in there, holidays are really tough.. Can't even imagine. Great crust on that roast.. This is where the roti shines, browning irregular shaped pieces of meat.

I'm becoming a big fan of simple.. Not that I don't like the complexity of a great rub, just there is something great about letting the meat speak for it's self. Sorta like women and makeup.. They can look great with it but it's best when you don't see the makeup first..

We only use ours to keep things warm... I too can't argue that decision!

Beautiful color on that bird.. Home run! Please, please, please.. shoot shots of your food on the grill.. I never have enough content for Facebook and Pinterest. I need this to get back on Google.. I still have ZERO rankings on Google.. Search Kamado and I'm still buried a few pages back..

Well I for one love this story.. and of course I love the happy ending that sounds like a sale.. Ken, thanks as always for the kudos and pippin' KK for me..

Merry, Happy Holidays from the KK crew and myself and family. Thank you for all your support over the years.

Cover Owners Please ensure the cover is properly centered on your grill, otherwise one of your legs will be exposed. When properly centered, the edge of the cover will be a uniform distance from the ground.

Has been a bit of a steep learning curve but we finally have KK CoCo Char warehoused at AMAZON with Prime 2nd day delivery and free standard delivery.. It's added to the price but still much cheaper than sending one box out my UPS from Carson CA. http://www.amazon.com/Coconut-Shell-Charcoal-Komodo-Kamado/dp/B00P9S71E6/ref=sr_1_3?ie=UTF8&qid=1416424872&sr=8-3&keywords=komodo+charcoal It's now listed at $45.98 or the 20 lb box which is a bit pricey but compare it to Amazon's best selling Coconut shell charcoal and it's a great value. aFire sells 24lb box for $62.98 or $2.62 a lb and it's not great according to the N.W.R. KK CoCo is at $44.89 20lbs or $2.25 a lb and is "Highly Recommended" on it's The Naked Whiz review. Still the BEST VALUE is to buy it directly from the warehouse by the palette and have it shipped to a business with loading dock or forklift then bring it home in your trunk, SUV or truck. Owner's please go to this announcement in the owner's area..

KK's Facebook Page hits 20,000 Followers / Likes.. I posted distr's 3-Neapolitan pies photos this week and got 74 shares, 28 comments, 518 Photo Clicks, 81 Page Likes and 568 Post Likes! Thanks all for your support.. getting more and more action from posts there.

If the grill is at 500º and you shut the damper top.. it will vent thru the polder sleeve and within a few minutes drop to 420º ish... Just camp on it and within the one hour cook you will be back at the 350ºish mark. Can't remember how used to heat soak the grill at 500º and then cook a turkey with the drafts completely closed using just the retained heat.