DennisLinkletter

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..

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..