DennisLinkletter

Please remember the grills are designed to cook with the lid closed.. Not that you can't play with your meat with the lid open but while it's cooking best to have the lid closed.. I recommend keeping a glove sitting on the handle because it get's hot really fast.. That being said.. you will learn this quickly..

Looks great.. I always rationalize spending more on meat by reminding myself how much more inferior meat costs at restaurants. You are always sooo far ahead.. It's usually about 3-4X what the meat costs here.

I rarely if ever use the heat deflectors.. I use my drip pans as deflectors or run a sheet of tin foil from the rear to front of the lower grill and set my pan on that to get a huge indirect area..

Those look great.. I'm a BIG FAN of the cut across the grain meats.. Tri Tips then flank, skirt, flat iron and hanger steaks. Dem be da beefy-est flavored meat on da cow!

It is designed to sit on the lower grill or even the charcoal basket.. I have not idea how to make it more "foil friendly" and ideas? Yes there will eventually be one for all the sizes... can't have too much of a good thing right.? Whatcha think about tacking on a few 1/4" rods on the bottom so it reduces heat transfer if you set it on the heat deflector and want to collect the drippings?

Love the labels on the table matt.. great idea. I'm a huge fan of all beef that needs to be cut across the grain.. How do you drive home from a tasting? LOL

Moving from the round baking stone to a KK shaped version made me aware how a round accessory was less than perfect in the grills.. Here are the first prototypes of SS KK shaped drip pans.. I love them!

Yes there are, I'll send you info using your forum address.. If anybody needs anything please give me a call or drop me a note to Info @ KomodoKamado .com

We are now producing a new Komodo shaped baking stone to utilize the 23" Ultimate's upper grill's area. We did this for the 32"Big Bad and liked the results.. The new stone is 3cm thick which is 1.18" / 1 3/16" It weighs 18 lbs and is $86

I do my reverse sear at a much lower temp.. 225º and usually throw a lil chunk of wood for smoke too.. I use a probe and bring it up to 110-115º Since it's at a lower temp I don't get as much drift upwards after you pull it off like you do at 350º.. I use a drip pan on the lower to create my indirect area.. pull it and hit the coals with my cheapo hair drier to get to browning temps. I often let the meat cool off before I start browning at 550º on the lower grill.. Turning quickly so as not to cook the meat only brown it.. I pull when it starts firming up.. I always cut thick or am cooking tri tips. so I have more volume and so it's easier to not over cook..

This is actually for me, yes I'm the lucky person.. Because of that I don't know the exact number it was in the high $20's for the granite and I needed to buy the whole sheet .. This is the deep version and almost 25 sq' Of course Murphy's law the granite I wanted was the one from Italy.. It's looks better in real life than that shot because it was in the back of the factory with no light. We could have the sides cut for any of the cabinets and for any size grill.. Here is a larger image from a higher perspective..

Will have a 32" on the left and a 23" on the right.. Just came back from the granite shop having the curves cut, edges glued, rounded and polished. Sweet eeh?

Happy Easter to you and yours from myself, my family and all of the crew at KK. Hope you had a great one.. and hope to see images from the cooks you did today.

Cardamom from the standard store bought spices is about 80% LESS aromatic than the Cardamom I get from World Spice. I get it whole and grind it myself.. stinks up the whole house.. So strong it makes you wonder if it will taste good.. NOTHING (except great meat of course) will easily improve your Q more than FRESH spices.. https://www.worldspice.com

2014 AmazingRibs.com Top 10 Best Value Backyard Smokers The 32" Big Bad Komodo Kamado grill wins a place in the "10 Best Value Backyard Smokers" from AmazingRibs.com Considering this grill's $5,900 this award means a lot.. http://amazingribs.com/BBQ_buyers_guide/top_10/2014_top_10_smokers.html

I love this cook.. and do it on the lower grill.. I use World Spice's Poultry Mix with smoked chipotle in my butter..

I wish I could buy Porterhouse here.. Covers both craves.. Those lil lamb chops are all the Aussies eat and all that's sold here in Bali (hate those lollipops) They consider our big ones Mutton and inedible.. I'm told that we have a way of reducing the gamey-ness in the States.. I really miss the big ones.. They were not available in California last summer..

Looking good.. I need to make some of those soon.. Done plenty of pizza but never a calzone..

Great looking pizza.. First forum shots on the Big Bad Baking stone 42 lb - 27" x 19" x 1.6"

BTW I let the ashes build up.. keep packing them to the rear and sides until it's full. They hold a lot of ashes before you get to where it's effecting your airflow thru the front draft door..

Thank you good idea..

Yes FoodSaver is a must.. just drop the Q in hot water and slowly warm later and it will be just like out of the KK except bark of course.. Giving pouches of Q away will also make you more popular with the recipients..

I've heard tri tips were called a Sirloin Tip by those down under that know meat here in Bali.. DJ and I were just talking about the full of flavor, cut across the grain meats.. These are all flavorful, great value or used to be great value pieces of meat.. Flat iron Flank Skirt Tri tip Hanger

Looking Good.. Welcome to the forum.. Please upload the images to the site if possible.. That way they stay here for eternity..

How it is removed can be elusive to say the least.. Find how it can be squeezed and then slide it off.. Please don't do any strenuous pulling it comes off easily when squeezed properly..