DennisLinkletter

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..

The rotisserie cradles come with the motor bracket and shafts.. Joe from OneGrill.com sends drive shafts cut to fit the motor's socket depth.

Congrats.. What a beauty.. Always thought that was the ultimate in fishing.. Bucket list.

I always bend them over the edge of a table or using the slats in the side tables.. The secret is to just to make many small bends in many different places.. I can't imagine how it could hurt them. After all the same probes were bent 90º in the factory.

Someone, maybe Firemonkey once gave a great tip to lift the edge and blow under the pizza.. this creates a bubble for a brief time but enough time to get it off the peal.. Works great. That being said I'm a fan of parchment paper because the kids take too long to make their pies and you can get major bonding!

Great looking birdy.. thanks for the shot..

Condensation is how the vapors from the organic material in the charcoal gets transferred to your food.. Because of this I always put my large cuts in cold and give a quick 10 minute surface chill even chickens and steaks that I want to give some extra flavor to. I think the lower temps lengthen the time before your meat is too warm/hot to have much more transfer.. I'm talking about the translucent vapor not the big molecule thick grey smoke which is basically fuel and sticky. This undesirable smoke is bitter and acrid. Very soon we will have a new KK website with lots of videos and video blogs..

Welcome back.. I saw your knobs shipped on the warehouse sheet..

I light a small piece of lump (golf ball size) on top of the extruded then hit it with my cheapo hair drier.. the strong airflow makes it glow madly giving off the heat needed to bring the dense extruded to ignition temps faster than any torch..

Love the table and side table set up..

It's easier to take pies off the stone if it's on the upper grill.. utilizes the heat off the ceiling better also. Lookin' good!

Wagyu has so much fat/drippage that it creates a lot of flames are flare ups.. Nature of the beast. They look tasty.