DennisLinkletter

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.

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..