DennisLinkletter

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..

Re: Thanks Dennis!....and I can't wait Welcome to the forum Martin. I'm pleased as punch to see you here. A little side note: Martin was on a pool forum when he stumbled across someone ranting about a BGE.. After reading that a BGE was a Kamado, he ended up on the K Fraud Forum site where he found references to KK. He was admiring Komodos when his wife saw them and asked what they cost, when he replied 4K, she said, "Your not going to buy a 4k grill are you?" He answered of course not.. Couple of hours later he had purchased one.. I love a story with a happy ending..

Alice our new puppy is in the house! She's an apricot Golden Doodle 8 weeks old, full of mischief. Hide everything.. Nothing like a puppy to make a house a home. Isla (as in Island;-) has died and gone to lil girl heaven.. I worry that the dogs legs won't develop because Isla carries her for hours when she coms home from school! Too cute eeh? AliceDoodle.jpg[/attachment:2djb9tz4] Alice.jpg[/attachment:2djb9tz4]

Shipped our first grill to Budapest, Hungary today.. And it was a beauty to say the least. ;) n74435

The problem with the website for quoting bulk charcoal deliveries is that the site is programed for grills which has a higher class and cost than charcoal. Please use this form to request a discounted charcoal delivery quote. You'll get the best price if you can pick it up at the terminal or your place of business. https://forms.gle/YkimXHHT1V3v9T7x8

Re: Komodo Kamado on Facebook That is the old Group.. Click Here for the new Page..

Re: KK extruded CoConut shell charcoal is Stateside

Re: heat control The big difference is that in your KK the body needs to get heat soaked before you can stabilize your temps. If you build a larger fire than you need there is always the chance of heat soaking at a higher than your target temp and then you won't be able to get it down with any charcoal burning.. So for lets say 220º what you want to do is light only about a tennis ball worth of charcoal, crack your top about a quarter to half turn and open the lower airflow wheel a bit more than the thickness of a quarter (the coin;-) Now grab a frosty beverage and just wait.. Always take note of the airflow settings every time you have a temp stabilized because it will always be the same. I usually use the lower airflow control to strangle airflow for temps under 400º and the damper top to control high temps..

Re: KK extruded CoConut shell charcoal is Stateside The density of extruded charcoal is determined by many factors but mostly the moisture content of the material w/starch, the design of the screw and the length/design of the nozzle. If it's too wet, it slides out too easily because there is no friction to compress it. This is why earlier charcoal from "other companies" was not straight and looked like it was soft ice cream before it dried.. Too wet. If too dry, it creates too much friction, gets hot, vaporizes the water and the material turns rock hard in the nozzle and binds up. The mixture of very fines to chunks comes into play here also as does how aggressive the pitch on the extruder's screw.. The friction eats the screw so it continually needs to be built up with special electrodes and a 500 amp arc welder to keep the distance between the screw and wall uniform.. We have pretty much thrown away everything we bought originally.. There was a much steeper learning curve than I imagined to produce what I wanted. And yes, the length of the pieces is determined by when the operator chops it off.. The longer pieces are easier to handle as there are less of them to the 20lb box. If you smash them into each other they will snap off cleanly into smaller pieces without creating any smalls..

It's been a long road but my KK extruded CoConut shell charcoal is Stateside and available.. It is pretty much smokeless/odorless, no off smells or tastes, will bury the needle over 850º, will have 6-8% moisture and will leave only 3-4.5% ash*. Great for using a target wood for smoke as you will taste only that smoke profile. Comes in 20lb boxes - 28 - 20lb boxes/560 lbs on these palettes.. The charcoal is $1.40lb or $28 per box - Ex Warehouse Carson CA. $8 warehouse fee.. This load the palettes are free. Will be $19.95 in the future. Please send me your zip code to Email Komodo Charcoal[/email:1dqen57g] for shipping quotes Will ship any volume, over 300lbs is where the price break is. Purchase a KK and get discounted charcoal with your grill ;) *3-4% ash from dried weight with unburned nuggets removed.

Komodo Kamado's new review on AmazingRibs.com by Craig "Meathead" Goldwyn Thanks Craig.. AmazingRib review