DennisLinkletter

Re: KK extruded CoConut shell charcoal is Stateside There are two things you want to avoid.. One is having all the airflow cut off the other is leaving areas on the floor of the charcoal basket open.. The air of course takes the path of least resistance and does not go thru your charcoal.. So for the too much I'd say just don't set them side by side like a log cabin.. Too little maybe leave some lump under the coco so the airflow coming thru is uniform.

Re: First Burn of KK Extruded Coconut Charcoal Thanks for the kudos.. I just bang the pieces against each other. It takes a bit of a whack but theY will break each other. If you are going to build a high temp fire with them, you will need to put in enough to cover the floor of the fire basket and then some.. if you leave an open area the airflow takes the path of least resistance around the charcoal and does not really give you enough air. (unless you cheat and use my hair drier trick) So cover the floor of the basket, then make a little mountain to light and you'll be good to go.. Thanks again for taking the time to write about it..

Re: Damn you, Dennis.... One of my favorite Murphy's laws... If it jams - force it. If it breaks, it needed replacing anyway.

Hey Hopalong...

Re: Full size KK cabinet with Cobalt Blue tile insert Whenever someone wants one.. I build the granite ones for ready stock. I now build the tile ones to order..

Re: BBQGuru New Product I forgot to close the sliding door on my Guru blower and melted the fan's blades almost a year ago.. I could easily get a new computer fan but I don't feel the need.. I use my guru as a quality cabled thermometer only. I understand why other grills need controllers but KK's just don't have any with temp stability. What I really want is a reasonably priced wifi unit for just to monitor meat and grill temp.. with a proper thermocouple and industrial grade armored/braided cables.

Re: Alice our new puppy is in the house! I Googled and clicked into to a female dog naming site.. The second name was Alice and the two kids screamed ALICE! I thought this was too easy.. Alice it was... What did we do pre-Google?

Re: Alice our new puppy is in the house!

Re: KK is here and first cook pics! Congrats on your first cook.. I'm assuming it was a hit at the party.. Ahh.. the grills look so purdy when they are new..

TLC for Charcoal? The pieces can be smacked into each other to break them into smaller pieces.. this creates a clean break without creating any smalls. The paper towel is there just incase the box gets heated and the 7-8% moisture condenses on the plastic bag it won't drip onto the charcoal which in theory could be problematic.. It's probably overkill but a few cents of prevention can't hurt. The charcoal is blown clean of dust before it's packed.

Re: New Guru plug design finalized and in production It just snaps into the Guru inducer tube which is built into your lower fan faceplate (since 6/09) For earlier KKs it fits into the inducer tube that you received from Guru and tapped into your KK faceplate. As you may have discovered the silicone plug from Guru is not really designed for high temps..

Full size KK cabinet with Cobalt Blue tile insert Made to order.. Pretty sweet eeh? PS right door not attached and top not yet given a base coat of tung oil..

Sometimes what seems to be a simple project turns into the biggest challenge. The gasket design used for Guru's inducer tube just can't take super high temps. After numerous tries and suppliers of different materials, the Guru plug with gasket has been tossed and replaced with a spring loaded one inspired by a simple car charger.. This final prototype has four springs and snaps firmly into place making a wonderful positive snap sound.

Re: Damn you, Dennis.... Mea culpa... Guilty as charged! I just wanted you to see how purdy it is..

Re: Stuffed Tri-tip

Needed some meat for slicing and chicken for salads.. Needed some meat for slicing and chicken for salads.. Chris Lilly's pork butt rubb under the chicken skin with some salt, same with the pork loin. CoCo Char and a big chunk of Coffee wood for smoke. Burned off the thick grey stuff before putting the meat on about 250º Ran until the chicken hit about 150º Then cranked it up to about 350-375º Waited for the chicken to hit 185º and pulled it. (if I pull them 165-175º Sai complains the meat is too wet;-) Pulled the loin at 160º ;)

Re: Assembling the rotisserie basket Some clever replies.. Who knew Jobs had a sense of humor? Shit Siri Says

Re: Assembling the rotisserie basket I need to make a series of videos that show how to do everything... Now if I could just find a Voice over guy!

Re: Assembling the rotisserie basket The holder down things slide into the rods where they are thin.. once on the rod they can be slid to where ever you want them. Then tighten the wing nuts to keep them in position..

Re: Anxiously awaiting my new kk

Re: Anxiously awaiting my new kk Honestly no need to be anxious.. it's really easy with a KK. Take the time to read the owner's manual, Read this site NakedWhiz Review Watch these YouTube Videos Remember to control temps is all about airflow.. Don't worry, even your mistakes on a KK will be great.. and always remember to have fun with it.

Re: Assembling the rotisserie basket Noooo hammers! You only need to open the wing nut until it is not in the opening at all.. Then slip it over the area of the rod that has been milled smaller.. See? Now that was not so bad eeh?

Charcoal that absolutely makes a cook special and different. Life is too short, I basically don't want to do something if I can't do it much better and make something special. I have no desire to sell the red wine in one gallon boxes or jugs.. I want to make charcoal that absolutely makes a cook special and different.. To get the flavor profiles I want out of the charcoal, it needs to be perfectly carbonized.. leaving enough volatiles to make it reasonably easy to light and give off enough smoke to add flavor to the food. If you over carbonize, you get char that's difficult to light and smokeless... under carbonize and it flames like wood and gives off thick acrid nasty smoke. Problem is that trees don't come in standard sizes.. The small branches are over carbonized before the larger branches are half way cooked.. We're now cutting and hand sorting the wood and cooking batches of the same volume pieces.. This is a huge pain in the ass but is the only way to get the results I need/want.. The temps in the retort also have to be monitored and regulated for proper pyrolysis/carbonization.. Our retort is 2,500 Liters/660 gallons.. Question: Should I sell coffee charcoal that produces more/extra (clean) smoke and it's flavor is it's most important feature or cook it longer and get cleaner great quality charcoal and let people add coffee wood chunks? I've found with chunks, I like to pre-burn them a bit before I put in my meat.. I don't like that initial thick, grey acrid smoke.. If you mix chunks in around your charcoal so it lights at different times during your cook you're getting this less than tasty first smoke.. A smoke pot, pipe or tinfoil pouch with holes set into the hottest charcoal can create an after burner type situation that greatly cleans up the smoke. In my playing around I've found that I like the flavor from the less cooked, more smokey coffee char more than what I get if I throw in chunks and the meat at the same time.. This less cooked, more smokey coffee char also gives off a little smoke from the beginning to the end of your cook. This is why I alway recommend people using a completely new basket of charcoal when doing a low and slow.. Once you have taken it up to high temps, you have cooked out all or most of the volatiles.. Or do I sell two types.. Standard and Extra Tasty..

Re: Hall's Hill Who needs nuts when the seeds: Produce most widely used product in the world after oil. is world's second most popular drink after water and contains the world's most used drug? Too bad the smoke is not psychoactive also... As I said.. mark my words.. Coffee charcoal and coffee chunks for smoking will make a name for itself in the culinary world. Someday I'll be known as the guy who brought coffee wood smoke flavor to the States!

Re: Hall's Hill When I get the volatile levels dialed in, I promise my Coffee Wood lump will make you forget this shaggy Hick-ory charcoal. Not only is the smoke profile (flavor) sublime, it's a very dense and hot burning charcoal that is the fuel of choice for all the foundries here in Indonesia.. And it's green to boot, trees are bulldozed over every 15 years and replaced with young trees with higher yields.. Mark my words.. Coffee Charcoal is going to be coveted by the BBQ world..