DennisLinkletter

The very early knobs were held in place with a wood screw.. If you have one of these I will need to send you one of the new airflow dials that have a bolt out front because the new knob has a threaded sleeve inside.. It just spins right on.. Please call me if you need help..

Thank you for the kudos.. Never tire of hearing them.. That being said, I'd love to get more posts in the Happy Campers area..

Those look great.. with beef ribs I often splurge and eat too much and end up feeling uncomfortable from eating too much fat,, Do't get me wrong.. I love fat just can feel a bit uncomfortable afterwards like i just drank oil or something.. I have a butcher here who sometimes leaves a layer of fat and the muscle above pork ribs on the ribs.. I guess it's like having more/some of the belly on the ribs.. makes them really thick and lots of meat.. problem is there is also a layer of fat there which dramatically increases how much fat you eat.. I always try to remember not to eat too much but never have the discipline to stop.. It's like pulling pork and not filling up with pieces of bark.. I've never eaten brisket or pulled pork at the table because I'm stuffed from eating all the lil fatty gems in the bark..

Definitely something I need to do.. sadly I've never been to any BBQ event or famous BBQ joint. I went to a chain last summer but my Q was much better.. You wrote "Rules prevent visitors from randomly sampling competitors Q.... So no way to taste Q from all the teams? What's the point? I had fantasies of getting a mouthful from all the camps..

I'm new to the countertop game..but I Googled this and all sits say heat from your pots and pans or burning liquids will not affect granite.. That being said a lot of granite is treated with a sealer or jell coat. These are applied to both protect the stone from stains but also to allow many stones to be polished. These coatings can be quite sensitive to heat and abrasion and once damaged are hard if not impossible to fix. So you might want to check with the store where you bought it to be safe.. Also oil can change stone's color.. Is the plan to cook on the grill from the high side standing on the pebbles?

Love the shots of the smoke leaving the grill.. They will be great for Pinterest.. Thank you

Two-layer bottom.. The elevated bottom of course still needed the use of a heat deflector.. We adjusted the size a lil' bit and now are making a new version that has a very solid lower plate then a 1/4" space/gap and a plate above that to hold the drippings..

I try not to think in hours with ribs because there are soo may variables. How thick, how meaty, how fatty, how big are the bones etc. I pick them up with tongs and bounce them to test doneness.. I don't want the meat to tear from the bounce.. just before that the meat still needs to be chewed. The bones should be clean but definitely not fall off the bone mushy..

Wow.. those very long dry ages Porterhouses look really reduced in size and super dark. Did their flavor seem concentrated and dramatically stronger? Looks like the dried skin took quite a bit of their mass when trimmed off too. So when all was said and done do you feel the aging was worth the wait and loss?

Great looking bark.. Prime has enough fat that you don't need the lil' splash of oil to get brown/blacken them. Can't beat old school simple salt and pepper when you have great meat.. lets the meat do the talking.

A customer sent me this today.. 41 lbs of Ribs on the 32's main grill, my guess is that one could get at least 30-35 on the upper so a grand total capacity of 70-75 lbs of ribs.. if necessary another 30lbs on the lower for a whopping 100 lbs That would feed a few hungry mouths.. This is not a KK rib rack.. would have filled the area near the handles a bit better with the KK rack.

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