DennisLinkletter

Re: More Sear basket fun Remember airflow is temperature Something I noticed when using the basket splitter is that the sheet metal that cuts off the airflow from half the basket basically doubles the airflow thru the open side.. This actually means that it is easier and faster to get to high temps because with the same settings you now have twice the airflow for a given area.. Cool eeh? ;)

Re: Pork Butt capacity The volume of the fuel is irrelevant to how long it will burn in your KK.. It's the weight.. and that's where you want to be using dense, heavy hard wood charcoal.. I remember buying a bag of charcoal in No. CA up near my father's house in the wine country and it felt like pine it was soo light. Don't get fooled into thinking you have a lot of carbon in the basket if it feels light. That's another advantage of the extruded coconut charcoal. When DJ did the 80 something hour burn in his KK, definitely one of the factors was that he put I believe 16lbs of charcoal in the grill.. I'll bet you a Komodo that you could not put 16lbs of the light lump you were using into your charcoal basket. That's why they get better $$ for the hard wood lump.. The boys with the big offset cookers can run 5 hours instead of 3-4 per load.. So the insulation in your KK holds in more heat and lets you burn less weight per hour but the volume is dictated by the density of the lump..

Re: Where to see on in Los Angeles area I recently delivered one to Redondo Beach.. I'll drop them an Email. Please contact me using the address in my signature at the bottom of this post with your contact information so they can call you.. Thank you for your interest and inquiry..

The mustard will turn into a completely black bark..

Re: Pork Butt capacity Definitely do this.. To make a huge indirect area.. run a sheet of tin foil from the front to the rear of the lower grill and place the drip pan on top of that.. This leaves two areas the size of your hand left and right for the inverted waterfall of hot air to escape the firebox and lets you completely stuff most of the main and upper grill with meat that is protected from the hotter airflow. Here's four main.. with this size butt, I think 4 main and 3 upper would fly.. n67286

Re: Kingsford FB Sweepstakes - Win a Komodo Kamado! Out of 15 grills only two I believe went to FB contests..

Re: Kingsford FB Sweepstakes - Win a Komodo Kamado! Oops.. Sweepstakes begins at 12:00 pm Eastern Time ("ET") on July 30, 2012 and ends at 11:59 pm ET on August 27, 2012 I just learned about it from the Kingsford folks...

Kingsford FB Sweepstakes - Win a Komodo Kamado! Kingsford, is doing a Summer Sweepstakes on Facebook where they will be giving away a backyard makeover that includes a Komodo Kamado grill. Go sign up now.. Would be Soo Cool if a forum member won! https://www.facebook.com/kingsfordcharcoal

Please Subscribe to the New KK YouTube Channel, this will help with my Google and other search engine rankings.. My web traffic is down by almost 50% since May and struggling to recover from the Google's new algorithm. https://www.youtube.com/user/KomodoKamadoGrills/videos

New Sear Basket - photos Here it is the final version of the New Sear Basket Kit. We added a new sheet of 3 mm Stainless sheet dead center vertically to completely force all airflow thru the open/charcoal side of the basket. This believe these should work for all existing Gen 2.2 and 2.4 baskets... (We'll find out real soon;-) I have shipped a few baskets as well as the Sear Basket upgrade kits and they are in ready stock in Carson.. ;) 304 SS Charcoal Basket only - $132 UPS Ship weight 9.25 lbs ** 304 SS Sear Kit - L&R side basket reducer, CNC cut vertical divider and airflow dam. $144 UPS Ship weight 9.5 lbs Not yet shipped 304 SS Charcoal Basket with Sear kit together. $256 UPS Ship weight 18 lbs ** For years I have been very lax about the pricing for accessories and replacement parts.. most often not even charging customers for the replacement parts as a sorta thank you for your business. We now have a very complete new manufacturing accounting system that rudely points out all the mistakes we were making before with our COGM / cost of goods manufactured spreadsheets. Now that incidentals such as welding and finishing materials and supplies, boxes and of course factory overhead are added the numbers grow rapidly.. because of this soon all accessories, replacement parts and grills will be a bit more costly. The US dollars foreign exchange rate while stronger now than a year ago has hurt us also. I don't think I have never raised accessories and the grills are still at 2009 prices. Sorry about that but it's a sign of the times..

Re: Pesky flies while cooking...shoot them with salt. I wonder if it's more like buck shot if you use larger granules of sea salt.. either way I love this.. Finally hunting that is good for the soul. Bet this works for skeeters too.. I'm getting a few..

I'm in the Hague for a best friend's wedding.. Feels like I just got back from Thailand.. Of course I'll still be online everyday bit probably only once or twice a day.. Bachelor party this Saturday night in Amsterdam might take me out of action for a day or so.. (violin music) Factory is also closed this week for the Islamic celebration of Ramadan..

Re: Reverse Sear for Rib Eyes I like cook them a little bit cooler maybe 285-300º on the main/middle grill that way you don't over shoot your target temp. I pull them about 10º below the target temp. I take them out and then crank up the grill to about 700º to sear only about 30 sec each side on the upper grill flipped over and set down low on the charcoal basket.

Re: Brisket advice Great smoke ring too.. Oh one more problem.. moist or wet charcoal. Charcoal is hygroscopic which means it will readily absorb moisture. If your cook burns down into this moist charcoal at low temps it will die. If you also have a cook that won't get over 200º check the exhaust for steam.. this is common here in Bali

Re: Celsius thermometer? All AU and overseas KKs come with dual thermometers.. Of course..

Re: Another one for Melbourne I absolutely did not mention that because I thought you were complaining.. We discussed all this on the phone. I wrote that because I wanted people from AU to understand the ordering process and delivery process is tied to the furniture companies schedule. We either have the requested color in production, finished or requires only tiling because we're alway building for the US containers.

Re: Brisket advice

Re: Another one for Melbourne Shipments to AU can usually be built in about 10 days and ofter I have ready stock that was built to be sent to the States. The delay is when the next container of furniture is leaving. Talisker63's order was placed just when the last box was going out. The company usually ships every 3.5 - 5 weeks. This month will be delayed because this is fasting month and the big Ramadan Islamic holiday. But I did have an order that was placed the week the grills went out. They will get theirs in only 5 weeks (4 weeks to ship and clear AU customs)

Re: outdoor kitchen

Re: New Sear Basket - In Ready Stock - CA Perfect application... Love it!

Re: Hi from Melbourne Yes they all went out last week.. They ship pretty much once a week but Ramadan is Aug 18th this year and that will slow things down a bit..

Re: Been in Thailand for a week back on the 29th I'm Baaack... This was one of those trips/vacations that one needs to go home and back to work to get some rest. This last two weeks really redefined burning the candle at both ends.. Sending out a 40 footer next week..

Re: Grates running from 12 to 6 oclock?

This country never ceases to amaze me with their culinary bravado.. Street vendors often specialize in just one dish and the fans line up and they sell out every day.. The perfect balance and unexpected combinations that one would never expect happen frequently. A new one I just found is a little desert made from coconut milk flour and palm sugar. It is cooked in a steel pan that makes little half golf ball sized finger food.. It's hot enough to make the outside get just a tad of a crunch around the edges and the middle is moist and pudding like.. sometimes a few kernels of corn are tossed in but my favorite are when they add just two tiny little chives on top.. To go from the sweet and warm comfort to the subtle zing of the chive.. Amazing.. I'm back in Indo on Sunday.. trying to keep up with the mail/requests but doing a less than stellar job. As I said in my auto reply.. please give me a bit more time..

Re: Not exactly haute cuisine I love this.. can't wait to try it.