DennisLinkletter

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..

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..