DennisLinkletter

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.

It's important to remember as you open the damper top the escaping hot air creates a vacuum which sucks air through the lower draft door and through the charcoal. The more open the damper top is and more freely the air escapes more vacuum. It’s a combination of how much vacuum and the lower settings that creates the airflow. Always remember the temperature is airflow. You will quickly learn what volumes of air create what temperatures. These settings will be the same for every cook. I'm happy to make up some double dials for 23" grills.. but the size of the hole does not give you a set temp.. it's the combination of the two dampers. Just like a garden hose can have many different volumes travel thru the same diameter hose..

I always have shot for 190º on my flats that I will slice.. In a 225º grill you will still get 5-7º climb after you take it out. I even ice my foil wrapped flats sometimes to stop the cooking. Some others might want to chime in here. The ones I've over shot were a bit too fall apart crumbly tender. What's the consensus here?

Great job.. Good idea to have the two hangers too..

Lawry's Seasoned Salt is a staple in our kitchen too.. I grew up with it on everything. Not interested in scrambled eggs without it.

I did pizzas for my son's 17th this weekend.. Each kid made his own. I cheated and bought dough from my local baker. It was at the memory stage.. you know where you roll it out and it pulls back to it's previous shape. That being said we got some great pies and they tasted great.. It's 6:22am been up all night or I'd pull them off the camera and post them.. Going to have to do that soon.. Great looking pies will have to post them to FB page!

Heylo CC.. Looks like a new twist.. for the pre-cook it looks like you were direct at 200º.. I always throw in a drip pan to make it indirect. Did you do a flip during the 30 minute pre-cook to keep both sides uniform? And it looks like you did the entire cook from the main.. Can't argue with the beautiful color/result.. Just love seeing how many ways you can skin the cat and get great results..

The most amazing item I've cooked sous vide is shrimp. You can cook them to where they are crunchy and squeak on your teeth. Awesome.. I was given some 1" steaks which are so easy to over cook.. I sous vide them to 130º then put them in the fridge. Next day I seared them hot and fast cold.. the outside was browned and the cold protected the inside from getting past the 130º and after the rest they were plenty hot enough to eat..

For years (imported US) turkeys were $5 a kilo here in Indonesia, a few months ago they jacked the prices to $15 a kilo. Needless to say no restaurants or friends cooked one this year.. The butterball I was eyeballing was $115.. I passed and took the kids out..

Dave - Please accept my condolences. You and your wife will be in my thoughts and prayers. I can't even imagine loosing my angel.. Effing cancer is right.. Took my father in a way I would not which for an enemy.. I hope you find peace in her memory

Happy Thanksgiving to all.. I am thankful for all your support over the years. This has been a very trying year for both KK and my family. I'm just grateful it's almost over.. when things get really tough it can only get better. Myself and family have survived an attack by the Indonesian tax system, Google dropping KK from their pages and a mother in law with a bad ticker.. There is light at the end of the tunnel, please excuse me if I have not been as available this year as in the past. KK will soon have CoCo Char available on Amazon with prime delivery. There will be two new models released this spring and last but not least a new website with a video blog that will have lots of informative vids with KK tricks and tips.. We also have a new customer relationship / customer service system set up that will more efficiently handle the mountain of emails we now receive daily.. Happy Thanksgiving to you.. Link Family in Myanmar

Please shots of the pies already cooked inside the grill.. Thanks in advance.. Today with Facebook I always need new shots of food on the grill..

My first shot of a KKBB with two turkeys!

As I said earlier, remember it's condensation that get's the vapor/smoke to transfer to your food.. The colder the food.. the more condensation. I'll take big thick steaks out of the fridge for an hour and a half warming up to loose the inner chill on a slab of granite to ensure no cold center. Then throw them into the freezer for about 5-8 minutes prior to putting them into the grill to chill just the very outside of the steak. Takes a long time to get the cold out and the cold back into the center.. meat is insulating.. Tad of smoke and now you have a smoke profile on your steak..

Heylo Wilbur.. Heat in a glazed ceramic pot and a KK are two different beasts.. Don't worry about your KK firebox.. It's massive and the refractory material's "service/working" temp is 2,200ºf Charcoal does not get much over 1,800ºf in your grill.. Once it's expanded and contracted a couple of times, never remove it and you will never have issues with it.. Remember don't/never remove your firebox to clean your grill.. They get wedged into place and will get crazing but they are just fine.. leave them. Baking stone up on your upper grill.. NO heat shield.. First "trial" pizza.. try about 575º dome.. If the top is uncooked when the crust is finished it's not hot enough.. If the top is getting browned/burned and the crust is not ready.. turn it down a bit. At high temps you only use the top damper to adjust. Small changes are apparent quickly. Have fun with them and take photos..

Yes there is a 32" double but the price they gave me did not make sense so I asked them to recalculate and I have not heard back..

I've been basically using the SV as the first part of my now extended reverse sear.. First SV at 132ºf for about 8 hours.. Then I throw it in the refrigerator over night. Next day I smoke it and then sear.. Never worry about needed to cook the center because I did it the day before.. The cold inside keeps you from overcooking while searing browning.. If it's not warm all the way thru it's of course easy to warm it up.. The best part is the thinner, lower part of the tri tip is now perfectly rare also when it is usually pushing medium with a traditional sear because the thick part takes longer..

We use our food processor.. Cut your meat into 1"-1.5" cubes and then pulse the processor until you get the size you want. Works great.. The texture is sooo much better than store bought/ground.