DennisLinkletter

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.

And how often do you not expect a lot of "drippage" when cookin' pork? LOL

That's what I'm taking about! Next time try putting the baking stone up on the upper grill. This of course brings the item to be browned to be closer to the heat soaked ceiling. No doughnut hole of missing material (less hot spots) dead center like the "round" ceramic grills.

Johnny, Great pics thank you I really appreciate them.. One BIG favor it's called the money shot.. It's the one that shows the food was cooked on your KK.. Other wise for social media.. It did not happen. So please get a shot that shows enough of the grill to make it obvious it's on a Komodo Kamado.. Thanks in advance

Wow what a fish! May I ask where that was? Congrats..

A lil trick I use to test rib done-ness is to pick them up from the end with my tong tips about 40% the way across the bones.. I then gently bounce the ribs.. as the meat breaks down they flex more. I wait for the meat to just begin to tear or get little tears. At this point the meat still has to be bitten and chewed. If it breaks it's gone too far (for me) I want to see where I've bitten.. I don't want the whole rib to fall off the bone like babyfood.. Becareful with your placement of the probe tip.. you want it away from the inverted waterfall of hot air streaming up from the outside edges of the heat deflector or drip pan. Another trick is to run a strip of tinfoil from the front to the rear of the lower grill. This gives you two half-moon openings on the far left and right hand side where the handles are. This gives you a huge shielded/indirect area...

That looks tasty.. Thanks for the shots in the future please try to shoot shots of your pizza on your KK. Then I can put them on Facebook.. Remember to get high temps you need lots of airflow.. This is done by placing only large and medium pieces dead center of your basket. Keep those smalls away from the center they restrict airflow and will limit your temps.. Using a hair drier is a fast way to get things going. If you must burn smalls only pour them around the very outside of the basket against the firebox. Baking stone should be on the upper grill without a heat deflector. In tests using a thermocouple, when the dome needle was buried at 900º the lower grill was 1452ºf .. Be careful folks..

They are actually completely black at the joints outside. I use a simple stainless steel pot scrubber. I usually soak them in water first.. I don't use soap but have used salt as an abrasive.. Once a month I have my gardner clean them up pretty Living in a third world country has it's advantages, staff wise. Yes that last shot of the cut up ribs is the money shot.. They tasted that good too.. too rich/fatty to eat alone they made perfect lil sliders with the fresh rolls and wasabi mayo..

That clip is to hold the thermometer to the edge of a pot you do not need to use it in your KK.. It will never fall out. WHen you squeeze it correctly it will align the two holes that run thru the clip and easily slide right off.. Don't feel bad I've had people break their TelTru's trying to get that clip off

Every time I make these I wonder why I don't make them more often. Ate these with fresh rolls and wasabi mayo.. They went much too quickly but for how fatty they are it was actually the perfect amount.. Kept it simple with only salt, pepper, cayenne and coffee wood smoke..

For those of you waiting for the latest delayed box, you wait is almost over. The container has more 19" Hi-cap Table Tops, the Sunbrella covers and the Big Bad 32" Roti Cradles.. This container was delayed aver a month because we suddenly discovered that most of our consignment of insulation/grout arrived and was grey not black.. Argh. ETA the 28th give it a few days for extra exam and customs futzing and they will be on their way to you..

We had some extra space in the container that arrives Jan 28th and so we slipped in some extra grills. I'm guessing there won't be another shipment in the near future. This is what is available..

I'm at the factory in Surabaya and my 6 month old SSD hard drive took a dive and won't load.. I'm back online with a temp hard drive today but still don't have my current mail app recovered. I'm a bit behind in Emails but will get caught up soon..

5698k is right on the money here.. I just posted this to another post so I'll leave it here to be found in future searches... Whenever analyzing temperature I was go back to the basics, combustion is fuel and oxygen. Charcoal is hygroscopic meaning it will absorbs moisture easily even from the humidity in the air. If charcoal is wet, it is easily noticeable because the cook stalls when it hits just over 200° as the moisture turns to vapor. This vapor can also easily be felt by your hands above the damper top and often seen condensing around the collar. Because the problems with charcoal are few and easy to troubleshoot, problems are almost always airflow. The most common airflow problem is created by very small pieces of charcoal and powder being poured from the bag into the charcoal basket. These smalls in a large basket will absolutely cut off your airflow and make a low volume airflow/ low temperature cook impossible. The problem with lump charcoal is that the small branches are over carbonized become very brittle and crumble, filling the bottom of the bag with smalls and powder that will absolutely kill your airflow. I recommend never pouring these into the charcoal basket. In fact for a high temperature cook, I fill the middle of the basket with my largest pieces, and place all the medium pieces around the outside. If I decide I need to use the smalls, I only pour them against refractory cement at the very outside of the basket, never near/in the middle. Another culprit can be ash from previous burns/cooks, it's important to always grab the charcoal basket's handles and give it a good shake before every cook. Not only does the good shake removed ash but it also settles the charcoal so more surfaces are touching this helps when one piece needs to burn into the next. I always put my hands around the edge of the damper top to make sure I can feel some heat/airflow. If you can feel hot air leaving the grill, your charcoal will not go out.. so please always remember that temperature is airflow. My favorite toy for airflow is of course a cheap hairdryer.. As as long as you have shaken the ash out of your charcoal you can blow air down the handles to get things going on a slow burn..even with the heat deflector, drip pan on the lower grill installed .. Nothing is better than a hairdryer, if you want to get things going and raise your temperature.. It can take you from zero to high temp grilling in minutes. The extruded coconut shell charcoal is very dense and needs a lot of heat for ignition. If you lite a small piece of lump charcoal, the size of a walnut and then hit it with a hairdryer, it will glow madly give off enough heat to easily ignite/lite the dense coconut shell charcoal. When you're having problems please always feel free to give me a call... Four two Four 270-1948.