DennisLinkletter

Out of the blue one of my shipping companies wrote and told us they were starting a pilot program for shipping charcoal and asked if we wanted to be a guinea pig.. I've had a container volume of charcoal sitting in my factory for almost two years so I jumped at the opportunity but when I did the math with the shipping cost, I realized that the only reason it worked was that I already had paid for the charcoal and it was dead stock in Indonesia.. That being said, we now have 22 tons on the way.. It's the best charcoal we've ever shipped.. it's 2 1/4- 2 1/2 % ash which is unheard of.. It's so dense that the same size logs in the same size box is 10% heavier than my previous charcoal which was 4% ash. Industry standard is 6-15% Hopefully I can send charcoal on a regular basis once the exorbitant current shipping rates come down. Fire Proof liner: A company showed up with an amazing mylar metallic bag that was inflated inside the container and stuck to the walls before we put the charcoal in.. and then after the charcoal was loaded, the air was sucked out of it and it was tied off. This supposedly prevents the charcoal from catching on fire because there's no oxygen for it to burn if there is a fire outside the container. Interesting idea to prevent fires.. Bag installed.. Charcoal being loaded. Filling it up.. Air vacuumed out and sealed.. I will be sending out an email with pre-sale information on the charcoal as well as a link to a page with spare parts and accessories for early KK grills and the smaller table tops on sale as I will no longer be stocking them in the US. Also some cabinets and flooring.. Dennis

After more than 20 years with my fulfillment warehouse in LA, I was told the warehouse was sold and I had a month to move out. Could not find a warehouse willing to take 350 SKUs or one that even could take my more than 4 -53' trucks of goods.. but I did find one in Las Vegas. Moved end of last week and this week.. The December container took more than a week to get picked up from the docks in Long Beach because there is a chassis shortage. But the container was delivered on Friday.. Might take the warehouse a day to inventory everything and then things should start going out again..

With 11 million viewers.. he's planted the KK seed in a lot of people's minds even if they don't know it.. Favorite bit.. They gave it to you? No I bought it! That's Gold Baby!

Check out Joe Rogan talking about his Komodo Kamado.. I never knew he had bought one. Sounds like he left it in CA when he moved to Texas. Joe Rogan #1782 Skip to 1:11:50 Thanks for the massive plug Joe!

It's not, many people make beautiful pies in their KK..

Remember charcoal always burns at the maximum volume for the allowed airflow.. temperature is airflow.. if it's not hot enough, you don't have enough air. The usual culprit is small pieces that restrict/reduce the volume of air coming thru the grill. Different species of wood create charcoal that burns at different temps.. but all can easily get to pizza temps. Pouring your lump into a box and shake to sort.. but the largest pieces dead center and the smaller ones if you must use them around the outside near the cement.

Heylo Kenny.. Your grill has a new feature.. the tri-set that your damper top shaft screws into has a bolt on the side that lets you release the threaded center. This will release the pressure.. Please call me if you have any problems.

Looks great.. Best to seal off the bottom of the charcoal basket in the front half with foil to prevent airflow from coming thru the front area.. You want to force the air thru the charcoal.. Air will of course take the path of least resistance that's why you need the foil.

Thanks Doug.. Love your reviews. Naked Whiz - KK Cold Smoker Review

Once your grill is out.. I suggest you store you grill with the top vent open a turn or so to let it breathe. If I don't crack mine here the inside also gets completely furry with mold from the moisture.. no problem if cracked. Remember the oil patina on the inside of your grill protects it from moisture also.. this is why I no longer suggest people try to burn their grills clean.

Cold is not an issue but freezing temps absolutely can be a problem.. Which is why I always push any customer in those areas that drop below zero to use a cover.. Repetitive freeze thaw cycles are a nightmare for anything with nooks and crannies. Water is 9% larger when frozen and incredibly destructive.. Remember this action takes down a granite mountain.. But moisture in the body from humidity is not a problem. And remember that there is a lot of evaporation from your meat which often condenses and drips down the inside of the grill.. look on the ceiling of your grill during a large volume cook and it will be full of water drops. These are what I think is rolling out your draft door.

Just suspended Poochie's account for a month! LOL

So I'm told that we have 5pcs for the 23" and 7 pcs for the 32". Will get costing soon and put up on the site..

Let me check where these are..

I love the way you think!

I bought a Solidteknics pan a few years ago.. had some kind of gold finish on it.. The first issue I had was how thin and cheap feeling it was then the gold color started to come off and I gave it away.. I like my pans to have heft to them.. at least the bottom. This was stamped out of thin sheet.. I'll stick with my lodge pans..

There is a KK facebook page.. that being said they don't show my posts to hardly anybody organically anymore. I have to run ads that used to be very targeted but now Apple has removed Facebooks ability to collect data not as much..

Charcoal burns at the maximum volume for the given airflow regardless what the properties of the charcoal are. The same airflow will create the same BTUs.. The more dense the charcoal is the less of it will appear to be burning, the less dense will have more burning..

The secret here is to use VERY LITTLE.. LESS IS MORE in this case.. and when it's half dried clean it up to look like you want it.. MUCH easier than trying to achieve the same look after it's dried.. remember the holes you are filling are the size off a needle. A grain of rice volume is more than enough.. To hide any calcium/white deposits mix a drop of water to a kidney bean volume of grout and use this as paint to cover the white residue that is in tiny holes in the material which makes it impossible to wipe off..

The volume of insulation/ wall thickness is the same in ALL models from 16-42". It will take a bit more BTU's to heat soak the walls, but from that point on they all burn very little charcoal to maintain low and slow temps.. To give you an idea.. A 23" with my dense coconut shell charcoal can go 85 hours at 235ºf on a single basket. The 42" with a much larger basket can go 215 hours at 235ºf on a single basket! The only time charcoal consumption is noticeable is when you are grilling at high temps and then the KK consumes charcoal at the same rate as every other grill.. but using the charcoal basket splitter helps to reduce consumption because you only need to light and use an appropriate volume for the meat you are cooking.. Crank it down and a 42" is suddenly cooking with the same volume as a 23" with splitter.. I've never heard of anybody commenting about charcoal consumption in a KK except when baking Napoleon pizzas at very high temps 800-900º.. these actually should be done with a baking steel at 450º will get the same leoparding on your crust.. much safer and less fuel..

They have been shipped..

It's not the moisture but the temp of the meat that helps with condensation.. After about 145º it's not getting anymore smoke. Another problem can be if you are seasoning heavily and very little of the surface is exposed.. For some reason the best smoke rings happen if you don't open the grill during the first 4-5 hours.

Please also remember that the vapor you are trying to create is also in your charcoal. For more smoke flavor remove any charcoal that you have grilled with and replace it with fresh charcoal. Once you burn your charcoal over 450º the organic material that makes the smoke flavor is greatly reduced. Above about 450 you will see flames on your charcoal..that's your flavor turning to vapor and burning off..

Use a jaccard meat tenderizer to pierce the skin.. makes it easier for the fat to render out.. Baking powder is slightly alkaline, helps to raise the pH level of the chicken skin. This in turn allows the proteins to break down, and broken-down protein equals faster browning and extra crisping.

Very few tiles get the two grey colors.. dark mustard was before the acrylic grout. Pretty much everything we do now is black.