DennisLinkletter

Re: Just in time for the summer...

Re: Saturday afternoon RIBS Looking good.. That piggy had some big bones.. I just learned of an Italian guy here in Bali who is making cheese in the mountains.. I'm told he has a herd of black and whites and his mozzarella is amazing.. Ensalada caprese here we come!

Re: New owner--First time start up Owner's manual sent or re-sent..

If you're cookin' with wood you're actually cookin' with gas Absolutely.. If you're cookin' with wood you're actually cookin' with gas. In the note accompanying your owner's manual I wrote clearly in caps PLEASE NEVER BURN WOOD IN YOUR COOKER. Methanol, also known as methyl alcohol, wood alcohol, wood naphtha or wood spirits is the gas inside wood. And when burned with a less than optimal air to fuel ratio you end up with lots of unburned fuel vapor which plain and simply tastes acrid and nasty.. Burning wood also creates creosote which again is just nasty stuff.. That's why I always let the first thick nasty smoke off smoking wood escape before I put my meat in. Creosote will also condense inside your dome and in your chimney.. Not a good thing. That first smoke is also so acrid it burns your eyes.. once the smoke becomes a bit transparent and bluish it no longer burns them..

Can't believe it's been a year since I broke the half century mark.. Can't believe it's almost been 8 years for KK, 5 years for this forum. Time to reflect a bit and give thanks to all of you who have supported me so much over the past few years, especially my amazing forum moderators and regular contributors... There is no way KK would be where it is today without you. KK has broken sales records every month since last November and we passed total sales in 2009 in the first week of May this year. My family is not happy about my spending every week in Surabaya and late nights with coffee online but one needs to cut grass when the sun is shinning. Third world projects take a bit more time than expected but I have lots of exciting products in the pipeline.. and ideas to boot. So once again.. Myself, my family and all the crew at KK would like to thank you all so much for all you support, we are truly blessed to have it.

Re: I want to see one! Heylo Carl, I could not find an Email from you.. I've just sent you an information filled Email.. I also removed your email from your post.. not a good idea. You would eventually be swamped with spam from that.

Re: Komodo availability - Good & Bad News

Re: are cloth awnings over a KK ok? Even with the worst sparking charcoal, anything overhead is definitely safe.. If you use a drip pan, I can't imagine it getting more dirty from smoke than everyday dust and dew. The smallest breeze will completely dissipate the smoke.

Re: Three Extruder Machines are in the House! Absolutely.. We're just fine tuning out gasifier and re-burn retort and the production line is finished.. When it's running and producing uniform high quality product, We'll invest in building larger versions of it all. Thanks for your interest and inquiry.. I'm still shooting for sending out a few tons this month. When all is rolling our current capacity is about 1,600 lbs a day but we can of course run more than one shift..

Re: Three Extruder Machines are in the House! I'll get some photos up on Sunday..It's almost 1am and I'm beat.. Long week at the factory and lots of long nights.. Lovin' the great sales but it's taking it's toll too..

Re: New review on About.com

23" Komodo Kamado OTB has a New review on About.com Five Stars of course! Read the review here

Re: First Cook

Long Story but I've been asked to help sell some early grills from 2007. I was not going to put them up here but as I only have just a few 23" OTBs in inventory and the next container is a few weeks from shipping, I guess it won't hurt. I've offered all of these to an overseas buyer and he's interested and checking on freight costs so if any of these interest you, now's the time.. The window might be very short to move on one.. Matte Gray Gen II KK 331 (unfinished in this photo;-) This has traditional Grout not the new elastomeric material This is a fully loaded Gen II with all the Gen II components $2800 (orig 2007 price $3260) Glass Green "Supreme Plus" OTB, (Pre Gen II) KKSOTB-290 This has traditional Grout not the new elastomeric material 1/4" Stainless main grill (maybe lower?) CNC rear hinge, Probably black fiberglass spring cover. $2400 Glass Green "Supreme Plus" OTB, (Pre Gen II) KKSOTB-280 This has traditional Grout not the new elastomeric material 1/4" Stainless main grill (maybe lower?) CNC rear hinge, Probably black fiberglass spring cover. $2400 Mixed Red "Supreme Plus" OTB, (Pre Gen II) KKSOTB-262 This has traditional Grout not the new elastomeric material 1/4" Stainless main grill, HAS LOWER GRILL, CNC rear hinge, Probably black fiberglass spring cover. $2400

Re: First Cook Ahh you're killing me.. I really love flank steaks.. and that's a nice big thick one too... So was that 45 seconds then turn 45º for another 45 seconds to get those to the degree perfect hatch marks? Talk about picture perfect grill marks... Flawless.. next time please get a shot of those hatch marks in your KK.. I'm still a fan of doing a reverse sear to get the meat's texture completely uniform instead of more well done on the outside and less so dead center.. Any chance your meat was not completely at room temperature when you cooked it? There seems to be a lot of contrast between the outside and the middle.. I've found that can happen when I don't leave it out of the fridge long enough.. I'm fine with that as I'd eat good beef raw but my wife will harp on me..

Re: Top Sirloin I'd say you nailed 'um.. What were the blended greens?

Re: First Butt and Ribs on the KK Looking good.. For doneness on my ribs I use tongs to pick up the rack grabbing ABOUT 1/3 of them. I then give them a gentle bounce.. it the meat is ready the meat will just begin to tear and show little cracks, if it's not ready it will still be stiff and rigid. First check at about 4 hours. Not much difference between 235 and 250º with ribs. Got me craving ribs.. going to do some in the next couple of days...

Re: Question about teak....

Re: Pebble tile or Square tile?

Re: Perfect Brisket Good job nailed it.. I love the look on people's face when they try KK cooked brisket for the first time. I never get tired of eating brisket sandwiches either..

Re: Two Ducks w Bruce the greybeard Great shot Bruce and Great Greybeard too.. Great looking duckies also.. I wish more people would include photos of themselves and their families.

Re: Newbie 101

Re: Alice is HERE!!!! I understand your logic and most of it is sound but in your KK you are not lighting all the charcoal, in fact for your 225 you have less than a tennis ball worth of charcoal.. If the off taste is charcoal related, it's because of the additional volume of it that you need to burn to finish a 12 hour cook. If a KK can go 85 hours @ 235º on 16 lbs of charcoal each lb goes 5.3 hours.. 12 hours you are burning about 2.25 lbs compare that to the volume needed in your kettle and you will see that you have much more smoke running thru the kettle..

Re: Just figured I would ask... After 6pm on Saturday here in Bali and I'm very much alive and well..

Re: Alice is HERE!!!! Too Too funny... Congrats on getting her up and running..