DennisLinkletter

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..

In testing we found that using the double bottomed drip pan kept the oil from burning at 235º 23" drip pan single bottom 304 SS 8.8 lbs $125 23" drip pan double bottom 304 SS 14.4lbs $190 32" drip pan single = 304 SS 12.6 lbs $200 These ended up being pricier than I hoped because they need to be CNC laser cut and of course there is the wasted material outside the cut.. These are going out on Tuesday, I'll get more images

I have these new baking stones in ready stock Carson CA.. The new stone is 3cm thick which is 1.18" / 1 3/16" It weighs 18 lbs and is $86 + UPS ground

Are you using single use tubes or reusable that you can reload with cartridges? I had a friend who's father was a pyrotechnic madman.. all the way do packing his own tubes.. Glad to have you back

Here are some samples Don't know hot to embed this video so it is downloadable here 32-ROTI-PIGGY-480.mov

I going to do the same except sous vide which gives me more control.. Hot water bath to 167 °F / 75 °C Cook sous vide for four hours Smoke as low a temp as possible until the flex and just start to tear when picked up with tongs and bounced.. I'm hoping that cooking them thru the plateau where all the evaporation happens will increase retained moisture. I was wondering if I browned the ribs first while they were frozen or almost frozen I could add flavor at the beginning of the cook.. Maillard reaction should take place even though the meat is frozen.. I've read about browning steaks while fro zed before sous vide. I'll let you know..

We've all see the difference between the dome and main grate temps.. I brought home the factory's high-temperature thermometer with a thermocouple that goes to 1,700ºf, placed it on the upper, flipped it over, and set it down on the firebox. I cranked it up and took shots of the digital readout with the dome's TelTru in the same shot. The results were beyond what I expected.. and just goes to show that 650º-675º dome is the hottest you ever really need to take your KK for hight temp sears.. I know that I have customers who bought the TelTru's 200/1000 so that they could do 1,000º sears.. this shows that the actual grate temp would be way over 1500º and not only unnecessary but dangerous too.. Remember unlike all other grills all of the air leaving the chimney on the Komodo Kamado is forced through the charcoal. there is no gap between the firebox and body and no holes drilled through the firebox which lets air bypass the charcoal. Dome 510ºf Dome 560ºf Lower Grate Lower Grate 324ºc = 615ºf 344ºc = 650ºf . Dome 615ºf Dome 650ºf Lower Grate Lower Grate 401ºc = 753ºf 430ºc = 806ºf . Dome 710ºf Dome 770ºf ?? Lower Grate Lower Grate 638ºc = 1,180ºf 702ºc = 1,295ºf . Dome 800ºf ?? Dome Tel Tru Pegged 900ºf ?? Lower Grate Lower Grate 753ºc = 1,388ºf 800ºc = 1,472ºf . .

I use a cooler for my tank and then cover the top with large bubble wrap.. super efficient and very stable. The heater runs much less.

I also bought the Anova Sous Vide and am loving it.. I precook my tri tips then refrigerate them for a while before smoking them and then browning them down on the lower grill.. no chance of overcooking the thiner part of the tri tip. I could cut them up and pull them earlier but I like to play with my Anova at this point.. Sous vide is the only way to cook shrimp.. I used to cook them and then stop the cook in ice water to get crunchy shrimp.. this is much easier..

I paint all my large cuts with mustard and then pile on the salt free rub.. this makes the best black chewy bark possible.. That is unless I go only salt, pepper and fresh roasted and ground chili powder...

Love the shot.. but you cut her toes off..

I suggest not using the heat deflector below the baking stone.. Let the baking stone get direct heat.. Looks good to me.. Did you have your temp probe plug in? If air can leave it creates a vacuum..

Beautiful.. Love lamb that size, only have the small lolipop size racks here in Bali. Miss the big ones.. Great cook..

Always remember that the flavor transfer is from condensation of the organic material/vapor in the wood or charcoal.. Putting your meat in fridge cold is a big plus. Imagine two glasses of cold water.. add some ice cubes to one and you will get significantly more condensation. I'm guessing that there is a huge reduction in the condensation after the meat even hits 100º

May I assume you cooked those steaks with the grill still sitting on the palette? Love it.. I need to mention in the owners manual that the crate can be used as a table after un-crating..

Your Terra Blue is on the road.. Argh.. can't even blame anybody else.. I dropped this ball.

Awesome.. I just love all those cuts that you need to cut across the grain.. Tri Tips, skirt, hanger etc.. Best flavor on the cow.. Thanks for sharing..

Thank you Bob..

Heylo Martin my friend.. Thank you for the endorsement and for your support/ongoing posts here on the forum.. That brisket looks awesome!

We got off the boat on the 2nd in Bagan, flew to Inle lake. Awesome again. Was able to send out 126 emails. Today in Mandalay on way to Bangkok. Will return calls there, Skype dropped support for older versions of the app and I was unable to download the new version with the GSM connection that dropped out every 3 minutes. (PS Hate the new Mac Skype;-) Amazing trip will post posts when I get caught up.. Thanks all for your patience with my being offline. Myanmar is probably one of the last places where I can't stay connected.. If anyone wants to talk and ask me about traveling taking a trip to Myanmar I'm happy to share my experiences. Great place to go before the world discovers this gem and it turns into Disneyland like Angkor Wat.

We got a couple in Alaska too..

This is my favorite go to blow people's mind rib rub by Chris Lilly.. I use more heat (chipotle) of course.. Chris Lilly Rib Rub http://today.msnbc.msn.com/id/30686511/ INGREDIENTS 2 slabs St. Louis-cut pork spareribs 10 tablespoons dark brown sugar 3 tablespoons paprika 1 tablespoon black pepper 1 tablespoon garlic salt 1 teaspoon chili powder 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon rubbed sage 1/2 teaspoon dried marjoram 1/2 teaspoon dried parsley 1/4 teaspoon white pepper 1 cup white vinegar DIRECTIONS Remove the membrane from the back of the ribs. Combine the dry rub ingredients and mix well. Reserve 1/3 cup of the dry rub, then apply the remaining rub generously to the front and back of the ribs. Pat gently to ensure the rub adheres to the meat. Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Preheat the charcoal grill to 250 F. Place the ribs meat side up on the grill and cook with indirect heat, with the grill closed, for 4 hours, or until the ribs are tender. Mix the vinegar with 1 cup of water in a shallow baking pan. Remove the ribs from the grill and dip them into the vinegar water. Remove the ribs from the wash and place them on a cutting board. Season the ribs immediately with a heavy coat of the reserved dry rub. Cut and serve. TIPS Suggested Wood: Hickory, Oak