DennisLinkletter

Re: Thoughts/pros/cons of adding Tapatalk support? Problem on this end.. but working on it..

Re: Help on how to maintain grill temp This is not how I recommend adjusting the lower draft door.. First I need to reiterate that the draft door is not supposed to slide easily in and out.. the tension in the guide tubes is by design. It is necessary to hold the door snugly against the stainless frame. The doors are absolutely set at the factory.. Impossible for them not to be.. The problems always come from owners who think they should slide like a drawer and try to adjust them. To check.. First close the door completely and press on each corner to ensure door is touching the frame.. the door should have absolutely no movement, all four corners should be tight against the folded frame. To adjust.. You need to adjust the tubes welded into the frame to adjust the doors position. You need to get a steel rod or long screwdriver that can fit into the tube.. the tighter the fit and longer the shaft the better. Let's say 12" or longer is easiest to use. Let's say the lower right corner is out.. Place the shaft into the tube, and gently move the rear end of the tube up "JUST A LITTLE BIT" this will pull the corner in.. Start small. If the entire right side top and bottom is out, you will want to move the rear of the tube left.. "JUST A LITTLE BIT" this will pull the corner in.. Start small. As you will see the adjustment of the tube will change how the door sits. You also quickly see how the tension between the rods and tube is by design.. If you have tried to adjust your door by putting pressure on the rods you might have tweaked your door. Please look across the top of the sheet metal to ensure it is still straight and flat.. Please feel free to give me a call if you would like to discuss this further..

Re: Help on how to maintain grill temp You are better off not using the blower until the grill is heat soaked and at the target temp. When you first light the charcoal the body is absorbing much of the heat and will give you a false reading of the heat generated. The temp control device will run the blower until it reaches the set target temp. All this forced airflow will light much more charcoal than is needed and even with all vents and your damper top closed will result in your grill overshooting the target temp.

Re: Thoughts/pros/cons of adding Tapatalk support? Probably.. Maybe when he was backing up the forum before he started to do the upgrade..

Re: Thoughts/pros/cons of adding Tapatalk support? Being installed now..

Re: Murry's Beeswax I believe that all wax will have nasty solvents, many of them even have toluene which I really would not want in my grill. Corn or potato chips burn quite well and will light charcoal..

Re: Beef ribs a cookin! I have never believed that putting water in a KK does anything except ruin your bark.. With a big piece of meat cooking, your KK already has a cloud of steam inside the dome. A water pan would not create that much additional humidity and water in the meat's surface still turns to vapor when it hits 212ºf. You will get some evaporation with or without it. In a metal grill you need the water to create humidity because the much larger airflow volume dries out the air and your meat.

Re: Did a Brisket today due to LarryR Video Inspiration Absolutely.. a brisket has a flavor and texture all of it's own. When you nail them they are always crowd pleasers. I make a brisket sandwich with caramelized onions that can make a grown man fry. I often hide the blackened tip with it's chewy French's mustard bark from guests.. so I can have it all for myself. What they don't know won't hurt them!

This is the next container with an Early Oct ETA 23" GEN 2.6 Ultimate OTB - Metallic Bronze KK-IY3013 23" GEN 2.6 Ultimate OTB - Metallic Bronze KK-IY3023 23" GEN 2.6 Ultimate OTB - Metallic Bronze KK-IY3033 23" GEN 2.6 Ultimate OTB - Autumn Nebula and Bronze Metallic Tweed KK-IY3053 23" GEN 2.6 Ultimate OTB - Autumn Nebula and Bronze Metalic. Tweed KK-IY3063 23" GEN 2.6 Ultimate OTB - Speckled Glass Black KK--IY3073 23" GEN 2.6 Ultimate OTB - Matte Black KK-IY3103 23" GEN 2.6 Ultimate OTB - Creme and Gold Pebble KK-IY3113 23" GEN 2.6 Ultimate OTB - Olive and Gold Pebble KK-IY3133 23" GEN 2.6 Ultimate OTB - Olive and Gold Pebble KK-IY3153 23" GEN 2.6 Ultimate OTB - Autumn Nebula KK-IY3163 23" GEN 2.6 Ultimate OTB - Autumn Nebula KK-IY3223

Re: More Sear basket fun My forum master is MIA. I need to get onto Odesk and get another one.. Will do tomorrow..

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..