DennisLinkletter

Susan.. those chilies look great but what really caught my eye were those beautiful tomatoes! WOW..

The coco char uses tapioca starch as a binder.. this along with the pressure of the extruder creates the dense logs.. After it's been heated to high temps the tapioca burns off leaving the chunks and powder held together by compression only.. That's why many people get another/second basket so they can just leave the coco for the next cook and don't need to handle it.. Because it pretty much makes no ash (we're running 2.5% in production) you don't need to do much before the next cook..

Now you understand why I say it can get a bit intimidating to reach down into the beast at high temps.. The basket splitter is really nice to create a place for your hand and arm out of the heat.. Good looking cook and meat.. Love when it has that texture..

Those look awesome.. Here in Asia they always slice then thin.. which is fine but.. But if I eat too much fatty beef ribs I always feel like I drank a glass of oil.. Argh So to eat less of it but still enjoy it my new trick is to make small sandwiches with small diameter baguettes.. The twist is that I scrape out almost all the bread from the inside so there are two areas for filling.. You are basically just using them for their holding ability and the crust.. If anybody has not tried wasabi mayo.. please do.. Sorta down the path of horseradish..

Completely agree.. I actually only want to to eat and cook thighs... So much more chicken flavor... Flavor wise.. the Tri Tip of the chicken!

If you use the full editor.. you can upload 10 images at a time but I had no restriction as to how many I could upload..

We make grilled cheese and rib sandwiches for the kids.. Super popular. I recently cooked a pork butt to 180 so it would not be stringy.. Sai has been using it in her Thai dishes with great success. Thanks for the post Wilbur..

Great post.. actually charcoal burns the same by weight.. not volume. Because of it's density the coco char burns longer. But yes the remaining ash is always a surprise.. I think most of the charcoal now shipped is only 2.5% ASH... LOL

Welcome to the forum.. Great first cook. Been a long time since I've cooked steaks on the main.. that being said I'm now more interested in browning steaks than making grill marks so higher is better for that.. I'm using the lower not the upper turned over. Much hotter down below but you still got great grate marks... Great Grate LOL

Now those are some really meaty ribs.. wish I could get them that big here.. For cooks this big best to run foil from front to rear on the lower grill to make a huge indirect area.. Drip pan on that..

Enchiladas... Never cooked them since moving to Bali.. or in my grills. Great idea.. Thanks for sharing..

I've been using a cooler with bubble wrap on the top of the water.. Works great and the heater cycles very little.

Great post.. because of how rich/fatty beef ribs are eating them this thin really makes sense.. We have a great Japanese market that sells ribs that look exactly like yours.. They also have lots of different Kalbi sauces. After looking at your shots, I'm sooo ready..

Charcoal needs to be heated to it's ignition point.. 349ºC / 660ºF because of the extruded's density this will require more BTUs. Lump having much less density is ignited more quickly /with less BTUs. Lump charcoal has organic material which will create off gassing.. if there is enough available oxygen this will create flames when the fuel/air mixture is correct.. if not enough air/oxygen it creates a dense grey smoke that is basically fuel.. it burns your eyes, sticks to your hair and clothes and is very bitter.. My belief is that most people use this fuel vapor/smoke to "smoke" their food and is the reason most rubs and sauces are soo sweet.. There is a desirable (? flavor profile if the sweet is balanced with the bitter perfectly..

I just posted this elsewhere on this forum but thought it was relevant here too.. The more freely the exhaust exits the chimney, the more vacuum is created. Unlike other charcoal grills there is no gap between the body and firebox or holes in the firebox that lets air bypass the charcoal. All air that leaves the grill creates forced airflow thru the charcoal. This is why the KK gets going so quickly.. Air will always take the path of least resistance.. i.e. the gap and holes first. I designed the KK to be a high performance tool.. creating these passages for airflow to go around the charcoal is like putting a rev limiter on a sports car.. That being said, you need to be responsible because if you take a call and walk away you can actually get hot enough to make the bottom of the 1/4" 304 stainless basket sag and droop a bit.. Wonder what kind of heat that takes!

The more freely the exhaust exits the chimney, the more vacuum is created. Unlike other charcoal grills there is no gap between the body and firebox or holes in the firebox that lets air bypass the charcoal. All air that leaves the grill creates forced airflow thru the charcoal. This is why the KK gets going so quickly.. Air will always take the path of least resistance.. i.e. the gap and holes first. I designed the KK to be a high performance tool.. creating these passages for airflow to go around the charcoal is like putting a rev limiter on a sports car.. That being said, you need to be responsible because if yo take a call and walk away you can actually get hot enough to make the bottom of the 1/4" 304 stainless basket sag and droop a bit.. Wonder what kind of heat that takes!

I will have 20 - 9 year olds and about 30 adults here tomorrow.. Ordered lots of piggy for this event and the freezer.. four huge pork necks to be cooked as butts and 12 St Louis racks and 12 lowers with the cartilage /rib tips two large boneless pre-cured/brined uncooked hams and four pre-cured/brined uncooked bone-in streaky bacon bellies Did my first sous Vide then smoke racks today and they are VERY different! no shrinkage.. but also not as much of the fat rendered out.. But they are huge, plump and meaty! Will post more.. I have another 6 racks that I've had in the tank along with one neck and two tri tips.

You most definitely can sear before sous vide.. in fact you get less grey meat that way.. I did some ribs yesterday as a trial and am doing about 6 racks again tomorrow.. I'm cooking up a mountain of pork this weekend for my daughter's Bday..

Please do not ask to be put on a list or order anything on a forum post.. Everything needs to be from an email or website chat. There will be a great new website in the near future.. All covers are custom made using marine grade Sunbrella, write me for the current list of available colors we can make them larger for side tables, for cabinets and for all models.. The 23" cover is still $170 plus UPS ground (these can also be sent directly from Indo for $67) The 32" is $230 I'll have to get the 19" and 16" because there are two .. with stand and without..

Today I only want to cook thighs and wings.. Thighs have so much flavor compared to the rest of the birdy..

That pic clearly demonstrates why the basket splitter is a great tool.. Plenty hot using half the basket and soo much easier to play with your meat without all those BTU's cooking your hand and arm.

I'll have too get that from the next batch of pans made as we shipped all the last batch.. It is stainless.. I never use the heat deflector.. I run foil from the front to the rear of the lower grill and drop the drip pan on it..

I have a late to get online, new website going live any day.. naw.. make that week now. It will be on that site or just write me directly.

I have a late to get online, new website going live any day.. naw.. make that week now. It will be on that site or just write me directly.

Thanks for the ringer heads up.. ordered a few from a few different companies..