DennisLinkletter

Re: Cover essential? I recommend covering the grills.. All of the materials are fine out in the elements. The 304 stainless won't rust if kept clean an uncontaminated. But UV will eventually fade everything. When you see the build quality you will probably want to cover it just like you would not park a quality car or motorcycle outdoors. This will get it looking factory fresh much longer. It's pretty much just dropping the cover over the grill.. Nothing to adjust or futze with. Johnnyboy is here on the forum and his contact information is in the KK loaded introductory Email I send you in the accessory area.

I'm still a huge fan of a cheapo hair drier. I'm still a huge fan of a cheapo hair drier.. Especially if you are futzing with a low volume of burning charcoal like when doing beef jerky.. great way to stimulate a slow cook or to quickly crank it up.. Try it once and you will be hardwiring the area where your KK is.. I did not have power in the backyard so I tapped into my wall light then ran a thick extension cord thru PVC to a tree next to my grill.. NOTE: This is not a recommendation for a less than code installation in the US.. Just my third world solution

Re: Sai's Bday - Ribeye Roast Bone-In and Boneless Beef Ribs Heylo Cookie.. Please send the recipe.. Thank you. I did some googling and saw he has a roti technique for this simple salt and pepper cook.. I just ordered the book.. With these well marbled boneless short rib slabs.. Do you think I can get away with 150-155º or do I need to take them up to 190º ? I've never cooked these.. or even seen them for sale here.. In photos online it looks like people cut them in strips to cook them.. any feedback on this? Thanks in advance..

Re: Grill design mod from forum feedback Can I assume that you are shutting down your KK's airflow completely and cooking on the heat soaked walls and the heat from the no longer burning charcoal? I've heard of turkeys being done like this and I think it might be good for bread..

Re: Grill design mod from forum feedback Congrats.. trust me with some futzing and patience you can stabilize at 180º. Forget timing except broad strokes to know when to start cooks to have them finish before dinner time.. Use your external thermometer with probes on cables.. KK grills absolutely need to be flown by wire..

Re: Paella on the KK (NakedWhiz version) Never a need to apologize for a long post. Thank you for taking the time to share. Looks like a fun cook. just like the road of life it had it's speed bumps and pot holes but all seemed to turn out great. I also covet the chunks of semi burned rice on the sides and bottom.. This usually happens all around the upper edges. I'm happy only eating this. Great post thanks again..

Re: Sai's Bday - Ribeye Roast Bone-In and Boneless Beef Ribs The Bday party is on the 15th.. I have time..

Re: Grill design mod from forum feedback I use one third to half of a simple wax block starter.. hold it with my tongs and use a pocket lighter. Drop it into a small hole in the charcoal and build a little igloo of charcoal over it and wait for 3-5 minutes with the lid closed. I then hit it with my cheapo hair drier.. I'm sure this is faster than a weed burner.. the hot air coming off the wildly glowing charcoal is extremely hot and ignites everything around it super quickly.. I thought I'd be refilling the blue propane bottles I had when ACE hardware quit selling them.. I've never looked back, simple wax block are soo easy..

Re: Posting Used For Sale? I'm guessing this is not a Komodo Kamado.. This might be the most sucessful place to post and actually sell it Kamado Guru Forum

It's my wife Sai's birthday and we're going to have some folks over next weekend... Being known as the meat master I need to step this up a notch.. So I upgraded from the standard pork ribs/butt and brisket to these gems.. Found these Wagu-ish boneless beef ribs can't remember if they were labled short or not . I can't imagine they won't be over the top with this marbling.. And then this Ribeye Bone-In Roast I would love to hear suggestions for cooking and techniques especially for the boneless ribs.. Thanks all in Advance.. ;)

Re: Joining the Happy line You can cut the plug halfway from the outside to the hole with a razor, this lets you open the plug and slip the cables in without the hassle of threading it all the way.. Best to slowly bend the probe using the rounded edge of a table.. try to make many very small bends over the entire bend rather than one larger correction.. This will reduce the risk of it kinking..

Re: Grill design mod from forum feedback I'm not sure if the piezo electric starter or the cable feeding it could withstand the high temps the charcoal basket hits or how long it would last before getting toasted.. Maybe just a vertical shaft that you would light with a long fireplace lighter.. but I sure like the idea of the starter. I think Webber has a charcoal burning model with a starter..

Re: Grill design mod from forum feedback It needs to light the charcoal from the top of the basket for low and slow cooks.. Something removable that is inserted at an angle from just above the firebox into the center of the charcoal basket...

Re: I might have to go this route, too I would love to explore this if anybody has an idea.. Possibly a SStube with a spring loaded door that some kind of piezzio starter equipped tube slips into...

Re: Tamarind It makes great charcoal,, One of the more popular ones here in Indonesia. I don't know how I forgot it when testing smoking woods,,

Re: Baby Back Ribs Low and Slow or Turbo With experience you will learn how to soak and choke. That is build a little bigger fire than you need and then choke back the burn.. It's really easy to over soak it this way and you won't be able to go back down.. Best to bring it up slowly at first.. It's easy enough to plan ahead.. light just a tennis ball volume of charcoal, set your airflow and have a cold one.. Once it's come to heat.. it won't wonder when the wind blows on a cold night like your egg.. the soaking is a small price to pay for stability over the entire cook. Most common newbee mistake is to light too much charcoal.. 9 or of 10 times people can't keep temps down they are lighting a half or all of a chimney..

Re: Hi from Melbourne Plan on almost a month to get there and clear customs.. Who you calling tease? You can kill two birds with one stone by choosing one of these tweed Dark Bronze with Auto Nebula tweed combos! :lol:

Re: Hi from Melbourne The guy with the furniture store in Dandenong can deliver for you and he is sooo much more reasonable than the other quotes I've received down under.. for example: King Lake 3763 AUS$145.50 + GST Port Melbourne, VIC 3207 AUS$112.50 + GST Pennant Hills, NSW AUS$145.50 + GST Forster, NSW, 2428 AUS$255.00 + GST How could these prices be beat?

Re: Beef Jerky - I've just been pepper sprayed! All these beef jerky post got me dreaming.. so I made up a batch. Details later but the results were out of this world. Of course made them up quite zippy for my Thai wife who needs her twice daily endorphin rush from Capsicum.. So there was a light dusting with cayenne just before they went in to smoke.. Here I am working at 5 am and grabbed a few pieces to nibble on. Finished them off and forgetting what I had just eaten rubbed my eyes... Argh.. nothing like feeling like I've just been pepper sprayed!

Re: On the Fence...Need Advice! Thanks Guys.. Your positive comment checks are in the mail!

RIP Shotgun Fred.. RIP Shotgun Fred.. It was Fred that helped me set up the Guru faceplate to make using a Guru plug and play. Super nice guy.. was more than willing to discuss the best techniques to fabricate different items in metal. BTW.. In January Fred gave $25 million to his alma mater Sam Houston State University. Looks like Fred was very successful in his business outside of BBQ Guru.. Sam Houston State University - $25 million

Re: Pallet of COCO Charcoal to Chattanooga Area Chattanooga, TN 37411 560lbs to residence $209 560lbs to business $160

Re: Wood Chips/Chunks

Re: Wood Chips/Chunks

Re: Best Purchase I have ever made bar none! Thank you for the kudos, I'm blessed to have a product that customers feel so passionate about. Thank you all for your support