DennisLinkletter

Re: **Big Bad 32" Komodo** First one went to a celebrity chef in the States who I will announce later.. Next three go to a gentleman in Singapore, he's sending two to Sing and one to the UK.

Re: COOKING ON THE OTHER SIDE Use your heat shield and it will be just the same..

Re: **Big Bad 32" Komodo** Finish detail of the handle and two SS plates. The weld is under the top CNC cut sheet.. pretty slick eeh? n67396

Re: Three picnic pork butts and a Cuban Sandwich What's in that big think sandwich besides a lotta pulled pork..?

Re: Hybrid brisket cook- no foil Home run.. That looks awesome.. and pretty much exactly how I'm going to do the brisket in my fridge. At parties, I generally hide those burnt bits and secretly share them with my inner circle. Giving my select friends some insight into the magical world of Q. If you look closely you can see the marbling in the cooked flat.. That's a fine chunk of meat, I don't think they sell those here. I'm going to try to contact the company who processes imported live high quality cows from AU and sell locally slaughtered "AU Wagu." I purchase their beautifully marbled Tri Tips. They gotta be doing something with those briskets. Sammies with red wine glazed onions and wasabi mayo.. on one side toasted bread. To toast one side put two pieces into one hole in the toaster..

Re: **Big Bad 32" Komodo**

Here it is.. The Big Bad 32" Komodo Kamado I'm confidant that these photos speak for themselves. 32" main & upper grill next to the 23" KK grills Upper Grill Area 418 sq" (2,698 cm2) Main Grill Area 576 sq" (3,716 cm2) Half Main Grill 288 sq" (1,858 cm2) Lower Grill Area 544 sq" (3,514 cm2) Total Area 1,826 sq" (11,786cm2 / 12.68 sq') Over 12 and a half square feet of grill space.. Standard Tiles $5,910 Pebble $6,100 Bronze Met $6,160 The 32" for now is only available in 28mm/1" tiles not the 25mm square times.. This is because the handle is from 1" stainless tube. The most popular 25mm tile is the Autumn Nebula.. we're working on this..

Re: KK - largest cooking area of any ceramic grill. What don't you understand? OEM grids/grills...total 978 sq"

Tim decided to tie the knot with his longtime girlfriend. One evening, after the honeymoon, he was assembling some loads for an upcoming hunt. His wife was standing there at the bench watching him. After a long period of silence she finally speaks. “Honey, I've been thinking, now that we are married I think it's time you quit hunting, shooting and BBQing. Maybe you should sell your guns and grill.” Tim gets this horrified look on his face. She says, "Darling, what's wrong?" ”There for a minute you were sounding like my ex-wife.” "Ex wife!", she screams, "I didn't know you were married before!" ”I wasn't “

Re: OTB as a bread oven?!? Yes.. no heat deflector..

Re: Lamb Souvlaki Looks great.. I'm a big kebab fan.. Thanks for the photos..

Re: Roti install question Help Shaft Length problem: I've been trying to match shafts with at least three different motors. I've recently sent all the shafts to Joe at one grill and he'll match them up before they go out. He said that the motor manufacturer is unable to always source the same sockets so they use what they can get. With traditional rotisseries it does not affect how they work.. It of course messes up our KK's system. Bracket hole alignment issue.. Never been told of this one although while not ideal it should be easy to modify it so the motor does not slide as far onto the glides.. this will center the shaft in the hole.. I'll call Joe again on Monday..

Re: Roti install question Help Yes that new bracket is for a different bolt pattern.. The 2007 model has two bolts.. I'll need to see if we have any or how we can modify a new one to work..

Re: My new cook area ! Looks Great.. I'd love a better lit more KK centric photo of this for the new site, Pinterest and Facebook..

Re: I was robbed again.. ;-( I was worried sick until I confirmed I had not lost any data.. Now I just need to make sure this never happens again and my family is safe. The local thieves are not above killing someone who sees them to make sure they can't be identified later..

Argh.. Argh and Triple Argh! We were ROBBED AGAIN this morning... I did my typical night shift, went to bed at 4am.. Let my (worthless watch) dog out the back door to pee and went to bed. Came out the next morning to find burglars had come over my razor wire sided wall with a ladder stole my 2 MacBooks, my briefcase with my passport, a full wallet, Sai's fully loaded purse, my new Sony NEX 7 camera and a nice throw blanket on the couch..Go figure ;-( Three years ago when probably the same guys ripped me off they also stole all my backup hard drives.. That hurt the most.. loosing a bunch of photos of my kids growing up. This time I had a remote wifi backup and I even have a backup from that morning.. Did not loose even one file but it has taken me almost two days to transfer the information and index it. Second time in three years.. Gotta get more serious about security.. I have an appointment next week with some security guys and insurance guys.. I'm told the trick is to put lasers on all the walls and have flashing lights and sirens go off when they are tripped. Same night an AU guy was stabbed multiple times but lived during a burglary. Sad side note.. We were supposed to go to Singapore Tuesday for a holiday with the kids.. since I no longer have a passport.. I'll be a couple days late 2013 can only get better!

Re: kk32" That post is now in the private owner's area.. Please write me directly for information about the 32" Grill.. I have not actually released it although I have taken a few orders.. but they are in limited production. 23" • Upper Sear 274 sq" (1,768 cm2) • Main 375 sq" (2,420 cm2) • Lower 329 sq" (2,122 cm2) • for a total 978 sq" (6,308 cm2) 32" • Upper Sear 418 sq" (2,698 cm2) • Main 576 sq" (3,716 cm2) • Lower 544 sq" (3,514 cm2) • for a total 1,538 sq" (9,928cm2)

Re: Lid latch Hi Michael.. Do you know that the latch has two positions? The first position is just a catch when the lid is gently closed. The second is when you press the latch paddle towards the body of the grill.. The roller in the top latch will roll over the cam in the lower catch and pull the lid tightly closed. If you can press down on the lid after putting the latch in the second position you can lower the lower catch. Best to put two pieces of masking tape left and right, then draw two likes showing the current position so you can see how much you are moving it.. Loosen the two acorn nuts and gently tap it down just a bit.. Please feel free to call me if you have any questions..

Re: Now Available - 304 Stainless - Komodo Rotisserie Basket On the way...

Re: Pizza Stone - direct or indirect? Direct heat to the baking stone will heat it faster and keep it hot more efficiently.. As heat is airflow, it's important to use larger pieces of charcoal.. dumping the smalls from the bottom of the bag will restrict airflow and make it difficult or impossible to hit high temps.. golf ball and up chunks are best. If you have smalls pour them only around the very outside of the basket. This will still let large a volume of air travel thru the basket. Remember there is no airflow until you close the lid.

Re: Pizza Stone - direct or indirect? I use the pizza stone on the upper grill.. Easier to put them on and take off as well as taking advantage of the convection heat coming off the ceiling.. The thicker the crust the lower the cooking temp.. 1st pizza will tell you if you need more or less heat.. If the top burns before the crust is ready turn it down.. if crust burns before the top is finished turn it up.. I control high temps with the damper top completely..

Re: wood as fuel Your KK is not designed to burn wood with the lid open.. the wood gas/flame will super heat the lip and acrylic grout.. Not a good thing for either. When wood is heated the first organic materials that turn to gas are creosote, acid and tar.. If this gas is mixed with air it burns in a clean flame.. this won't occur if the lid is closed.. it will turn into very dense, sticky, very bitter smoke. This material will condense on the inside of your grill.. and give off nasty flavours every time it is heated and turns to vapor again.. Please trust me, you want to off gas any wood before you put it in your grill.. That goes for your smoking wood also.. The reason so many rubs and sauces are super sweet is to balance this bitterness from the primary grey smoke.. If it burns your eyes and makes you smell like an ashtray.. you don't want to eat it.

Re: Can I sear steak the day before for Beef Wellington? My 2 cents would be yes absolutely sear the day before.. You would still get all the flavor boosting from the Maillard reaction/effect..

Re: Everyday Misc Cooking Photos w/ details These days I start with one cupful of charcoal in an empty charcoal basket and light it. I throw five or six golfball sized chunks of smoking wood on top of the burning charcoal, hit it with a hairdryer to heat the wood and get the wood flaming.. The first materials to burn off are creosote, acid and tar.. These burn your eyes, stick to your clothes making you smell like an ashtray and taste bitter.. My guess is this nasty bitter smoke is the reason most BBQ rubs and sauces are super sweet.. they are trying to balance out the bitterness from this grey primary smoke.. I keep enough airflow on the wood to let it create flames to more quickly burn off these nasties.. When the flames start to die down.. I stop the air flow, which changes the burn from flames back into smoke.. when it's thinned considerably and almost gone I grab a few burning pieces of charcoal and set them on the edge of my firebox and I pour the new charcoal on top of the now cleaned up smoking wood (it keeps smouldering) I toss the burning charcoal sitting on the edge of my fire box on top of the charcoal and set my chilled as possible meat on top.. I'm now in translucent, secondary vapor stage and this is what I want to condense on my meat.. I leave the meat cooking at low temps 225-245ºf until the meat hits about 150º at this point most of the vapor from the smoking wood is gone, the meat is too warm to get much more condensation. I now bring it up to 350ºf because I want to get thru the plateau, it's evaporation and to 190º as quickly as possible.. PS when doing chickens I bring them to room temp first and while I'm cleaning up my wood, burning off the grey smoke.. I put my room temp chicken in the freezer for ten minutes.. this of course chills only the outside of the bird and helps get more condensation on my birdie.. If I want to really impress guests, I do this with steaks and clean smoke my first step of a reverse sear..

Re: First cook on KK - RIBS - Need advice With everything except ribs I cook to temp and pay little attention to time other than to get a general idea of the finish time. With ribs I do a physical check for doneness.. Using tongs I grab the rack from the end with the end of the tongs at about 40% in.. Then I bounce the rack up and down to check how flexible they are.. when the meat just starts to tear they are ready. If you want them to fall off the bone wait until the meat breaks and the racks fold.. I like it when the meat will tear just enough that the slit slowly opens.. My wife likes them with more tooth, so I pull them when the surface first shows tiny tears but won't spread or deepen..