DennisLinkletter

Re: Poll - Main and lower handle position/placement I'll try a taller set but leaning them in in the original position is probably the still the best solution.

Re: Poll - Main and lower handle position/placement

The new Naked Whiz Review noted that they would like to see the positioning of the handles on the lower and main grids improved. I remembered that years back we had many discussions about this and I remembered while tight putting you fingers into the outside was do-able. When I went outside to my KK I found two versions, one where the curved handle was almost vertical and the other where they were angled into the grill. Looking back to early OTB images I found that the early handles were straight and angled into the grill. This gave one much more gloved finger room. Sometime along the production evolution we made the handles curved and then at sometime the workers stopped installing them at the original angle. Could have been a new employee, not sure but today's production is definitely much more vertical and gloved fingers no longer fit easily if at all. Here is the early straight handle.. The straight section gave one a couple of fingers worth of space. KK-GrillHandle.jpg[/attachment:1l20vbmq] I took my current grill/grid and gave the handles a couple of small wacks with a small sledgehammer and was very pleased with the results. I hit them in the vertical part of the handle and it moved rather easily. I did this with the grill sitting on grass.. KK-GrillMod.jpg[/attachment:1l20vbmq] KKGrillMOd2.jpg[/attachment:1l20vbmq] While this is not how the grill can now be lifted it demonstrates how much space has been createdKKgrillMod3.jpg[/attachment:1l20vbmq] The refractory body of the grill leans away from the grill/grid, this creates even more space for you hand as shown here. KkGrillmod4.jpg[/attachment:1l20vbmq] These shots from the Doug's grill shows that our current production had the handles has lost the lean and is very vertical. Definately less than ideal. Thanks for the head's up Doug. WhizGrill.jpg[/attachment:1l20vbmq]WhizGrill2.jpg[/attachment:1l20vbmq]

Re: Taste Seasoning for KKs? We all know that burning fat definitely has/adds it's own flavor profile to food. This is obvious when you cook chicken, common sense would lead me to believe that once his grill got hot enough to cause the fat to burn some flavor would be created.. Especially while doing his 350º hot and fast butts and briskets because 350º about where I start to get smoke off my drip pan. What amazed me the most is how sparkling white and factory fresh the inside was after his burn off.. I've obviously never gone long enough or hot enough to get those results.. Amazing! n67008 n67009

Re: Merry "ECC" Christmas to Me

Re: Rotisserie Motor Brackets I supply everything except the motor which you can source from Joe at onegrill.com He saves a few of the correct 50lb motors for KK customers, so don't worry if they don't show them in ready stock online..

Re: Coals take how Long??? What I meant was the chance of a someone else/a stranger to the grill walking up and opening it while it happens to be in this ignition/flashback stage is not going to be a common occurrence. Flashbacks are a VERY REAL danger but because you do not have to lift your lid with a KK.. you can open the lid with your arm full extended and give it a few bounces.. this will dilute the gas that's built up inside to the point where no flash occurs.. I bounce the lid every time I shut it down and re-open over 400º

Re: Covering your KK Dennis, I'm assuming you're using glazed tiles on the KK? They shouldn't fade. Dye-sub tiles will fade, and pressed tiles and other forms that aren't fired might fade, but kiln-fired glazed tiles shouldn't really fade. Is it your experience that they do fade, or just going by the "most things fade in the sun" rule? I've never seen photos of faded tiles on a KK but I have seen tiles from the same factory installed in pools here that were faded. But then again I'm 8º south of the equator so the sun is MUCH more intense here.. I believe with time UV will fade everything..

Re: Los Angeles Port Closure - Union greed does it again... We have the container in the warehouse.. All the sold grills are going out today.. That was some unnecessary stress!

Re: Coals take how Long???

Re: SF Bay Area Buy Yes your order is good to go.. I fired off the pickup request on Friday.. But I did not receive the POD/signed BOL for tracking so I can't confirm until Monday if they have it. Never know on Fridays..

Re: Coals take how Long??? The grill is airtight with the latch in the second position. The coals will stop burning when the available oxygen has been burned up. With a low and slow cook that will take minutes, with a raging bowl pretty much right away. But the grill will stay hot for hours and hours and will reignite if you open the grill and give it more oxygen. But you can photograph a raging bowl, shut it down and the next day you will see all the charcoal is there.

Re: Los Angeles Port Closure - Union greed does it again... I believe it's the Port of Los Angeles who imposes the fines/late charges. My agent told me she's seen this happen in the past and it's a nightmare. They don't care why and they have you bend over the proverbial barrel. The Port of Los Angeles is the #1 containerport by volume in the United States, in 2010 the port handled 7,800,000 TEUs/Twenty-foot equivalent container units. That's over an average of 21,000 per day. So I'll guess that Christmas season is at least 30,000 a day. If a 40" box is $200 a day. To keep things simple let's say a 20' box is $100, so they will be pulling in about $3 million per day.. Of course they don't care! Smucks!

These Grills are on the water.. ETA last week of Dec..... Some great grills here they won't last long! I have included a close up of the tiles also.. Please remember these are production pictures and so you will see some extra grout and tape on the grills LZ3166 LZ3168 LZ3169 LZ3170 LZ3170 LZ3171 LZ3172 LZ3172 LZ3173 LZ3173 LZ3174 LZ3174 LZ3175 LZ3175 LZ3176 LZ3176 LZ3177 LZ3177 LZ3178 LZ3178 LZ3180 LZ3180 LZ3181 LZ3182 LZ3182 LZ3184 LZ3184 LZ3185 LZ3185 LZ3187 LZ3187 LZ3188 LZ3188 LZ3189 LZ3189 Please call (424) 270-1948 to confirm availability

I'm all for workers getting fair pay but in this economy I think it's absolutely asinine for for them to shut down the port.. You can imagine how pleased I was to learn that after my first four days of warehouse storage at the port they will be fining/charging me $200 a day for storage.. regardless of the reason. I'm guessing this is going to hurt.. The Associated Press Published: Friday, December 2, 2011 at 6:35 p.m. In a statement, members of the Office Clerical Unit of the International Longshore and Warehouse Union Local 63 started picketing at noon Friday to protest wages and outsourcing of jobs. The Los Angeles/Long Beach Harbor Employers Association says in a statement that it is disappointed workers are striking, saying the union's latest offer contains unreasonable demands, including a 12 percent pay hike, a 26 percent increase in pensions, 52 additional employees, and limits on technology that employers can use. The employers say they offer guaranteed job security, current wages, health benefits and pensions. From my Agent.. Subject: IMPORTANT-Los Angeles Port Closure * IMPORTANT * The Los Angeles port operations have been suspended due to a labor dispute concerning the clerical staff. This has come without any prior warning. It began at the Yusen terminal and then spread to all other terminals with drivers being asked to vacate the port area and no entry permitted. There is no formal notification or announcement of a strike at this time but operations have been suspended. Below is also a circular from APL that seems to speak about the situation, but not acknowledging the strike. From: "APL Advisory" Date: December 3, 2011 7:15:23 AM GMT+08:00 To: "undisclosed-recipients" Subject: OCU Work Action December 2, 2011 OCU Work Action Dear APL Valued Customer: More than a year and a half ago, our company began negotiations for a new labor contract with the International Longshore and Warehouse Union Local 63 Office Clerical Unit, which represents our office workers in the Los Angeles and Long Beach harbor area. No agreement was reached by the contract expiration date of June 30, 2010, and our office workers have been working without a contract for well over a year while negotiations continued. Last fall, the International ILWU officers and other ILWU locals joined the negotiations. We recently presented a complete proposal for a new contract. The ILWU rejected our proposal. On Wednesday, November 30, 2011, the ILWU declared that contract negotiations were at an end, and that it would be “exercising its right to take economic action” against the company. The union did not specify the nature or timing of the economic action it would take. Throughout this labor dispute, we have worked diligently to avoid any disruption to operations and reach a fair labor contract, understanding that harmonious labor relations benefit the harbor community and shipping industry as a whole. At this juncture, we would like you to know three important things: 1) We value your support and our longstanding business relationship; 2) We will continue to do everything we can to meet your service needs, without interruption; and 3) We have negotiated in good faith with the ILWU, and hope it will reconsider and accept our complete proposal for a fair and reasonable labor agreement. As an industry, we are facing continuing challenges in this economy. It remains important to us to promote efficiency and productivity within our operations in the Los Angeles and Long Beach harbor area and to maintain the quality customer service you expect from us. We will continue to keep you posted on developments. For additional information regarding this matter, please contact your APL Account Manager or Customer Support via phone at 1-800-999-7733 or via email at [email protected]. Sincerely, APL Customer Support

Re: kk tool accessories Tried that but the local gloves are all "Asian" sized and would only help US ladies cooking on a KK. The ones I bought at ACE are even small for the local market.. and not insulated at all...

Re: kk tool accessories

Re: kk tool accessories A pair of welding gloves is actually better for this..

Re: Newbie question: Difference of KK and BGE Kamado is a Japanese word for an earthenware cooking vessel. There are many Kamados on the market, Primo Kamado, Imperial Kamado, California Kamado, the Big Green Egg is also a Kamado. These other Kamados are all basically glazed ceramic pots with hinged straps and airflow control components. They have a large firebox which protects the glazed outer body from the high temps from the charcoal. Generally they have very low quality fabrication and materials. Primarily using powder painted carbon steel components and grills, these components are pretty much at the bottom of the quality index. About 8 years ago, I started on the Komodo Kamado project. We took the product in a radically new direction from all the other companies by using the worlds most durable materials for high temperature containment, refractory cements. We then took it one step further by adding two layers of actual insulation. This along with casting the straps into the body, making it self opening, using the finest methods of fabrication and only 304 stainless steel put Komodo Kamado into a class of it's own. Just the weight difference tells the story. Typically glazed pot ceramic grills weigh about 140-150 lbs total.. In comparison, the KK has a a whopping 82lbs of 304 Stainless steel and weighs 588lbs.. There is also a huge difference in performance/heat holding ability which effects the food that comes out of the grill. Please take the time and read this review.. I'm embarrassed to say it's probably better than my website for the details.. Naked Whiz Review

Re: The coffee wood smoke was over the top. Plans to.. This last container I sent only few boxes to get some feedback on it.. It was a last minute thing. More coming on this next box..

Re: SF Bay Area Buy Easy peasy lemon squeezy.. Get me a zip code, box total and I'll fire off the invoices.. Thank you for your business..

Shameless Plug! Re: Thanksgiving 2011 by mguerra » Fri Nov 25, 2011 8:51 pm The Alton Brown/ Dennis Linkletter turkey was the best ever. The combo of brine and coffee wood smoke was over the top. I also iced the breast and cooked it hot and fast. The result was the juiciest breast meat we have ever experienced. "Dry" is not a word that you would apply to this white meat!!! My plan was to cook at 500 for the first half hour and then back down to 350. Well, it was more like a 450 plus or minus for about two plus hours. When the deep breast meat was 161, I pulled it off the fire, foiled, toweled and coolered. I never measured the deep thigh, contrary to most suggestions. Did the long rest in the cooler add to the tenderizing? Maybe. It rested about six hours, and was piping hot when I broke it out, too hot to handle, really. Partly that's due to the Yeti cooler. We aren't skin eaters, so I did not do a prolonged air dry. The dark meat just fell off the bone, it was so well cooked. So pulling it at breast temp 161 did not result in under done dark meat. All in all the best turkey we have ever had. The coffee wood smoke is hard to describe, aromatic, mild, flavorful; you just have to try it. Michael Guerra,M.D. Kerrville, Texas

CoCo Char arriving every 4-5 weeks. There are palettes shipped with 28 boxes but they've stacked 56 on a palette too.. Any number is fine, no problem with a 35 or 20 box palette.. Eventually I'll need to charge for the palette itself on the less than 28 box loads.

Re: Thanksgiving 2011 The flavor you know as coffee is of course from roasted coffee beans.. This wood has it's own magical flavor profile.. The secondary smoke even in large quantities is very smooth.. As our good Doc said, "The coffee wood smoke is hard to describe, aromatic, mild, flavorful; you just have to try it." I can over smoke a chicken with every other wood I've tried, not with this coffee wood. Maybe someday I'll be known as the guy who introduced coffee as a smoking wood and charcoal to the BBQ world..

Re: KK CoCo Char Review Thank you for the Feedback and kudos..