DennisLinkletter

KK ships factory direct to most ports worldwide KK ships factory direct to most ports worldwide, either completely free or for a surcharge of less than $100. You will then be responsible for the custom's clearance, any applicable taxes and local delivery. Please contact me via the contact page on the website, I'll reply with an information loaded Email. I have a couple customers with KKs in the London area..

Re: Uneven Burn of Coals Yes, I'd light the charcoal dead center.. and only about a cup in volume.

Re: First Pork Shoulder Looks great.. Time to cook another butt.. I'm dying to hear details on the controller..

Re: Uneven Burn of Coals I've talked to him on the phone about this so this answer is for the forum. You are burning only about a tennis ball volume of charcoal for a 250º cook. If you light it on the left it will stay on the left and burn down.. The mistake made here was all cooking that is not grilling needs to be indirect, this means you need to use a heat deflector or the drip pan as a shield. What happened with lighting it on the left is you created a hot zone above the burning coals and by accident a relatively indirect zone on the other side. The hot zone ribs were overcooked the others were not.. Lucky you did not light the middle you would have over cooked them all .. You might have lit more coals but there was not enough airflow at 250º to keep them burning.. the coals on the left side won the battle.. could have been larger coals there and a bunch of smalls from the bag cut off airflow on the right.. but for whatever reason the left side won the air battle. No reason to ever feel stupid unless you make the same mistake twice of course! Not using the heat deflector is a common mistake.. You'll nail it next cook.. At least you had two good racks, next time they will be incredible..

Re: Build Your Own BBQ Controller (w/Wifi) Thermocouples vs RTDs

Re: A very happy, happy man! Thank you Randy for your heartfelt post.. I really appreciate it. Gotta send this one to my momma.. Makes her proud!

Re: Komodo availability - Good & Bad News Update.. All the KKs from the last container are gone.. Sold the last one today less than one week after it cleared customs. Only 7 out of 24 are remain unsold from the container just shipped ETA early May.. If you would like to order a grill for the early-mid June container please don't hesitate to contact me.. As you can see we're going to run out of grills and be back ordered this spring/summer..

Re: Komodo availability - Good & Bad News

Re: San Francisco Flower & Garden Show March 23-27 The show was very successful their entry Pi r Squared won 5 awards, a Gold Medal, and tied for Best in Show with another garden creator. According to the show producers no one in the history of the show has ever won that many awards for one garden. Here is a peek at the display.. n66764 n66765 n66766 n66768 n66767 n66763

Re: More Baby Backs Very funny.. Possibly of redneck origin but now has crossed the tracks and infecting the masses blindly!

Re: Source for Lump Charcoal - Maui Give me a call if you like, I'm happy to walk you thru the basics.. I've been making lump charcoal recently also.

Good news for KK is that most Komodos shipped these days never make it to the States unsold even dead winter. Bad new is that means we have less and less grills in ready stock. Most of this can be blamed on AU and their strong dollar and the ease of shipping Komodos to them. We've stepped up production but sales to AU and a surge in/record winter sales in the US caught us off guard. Our last container which just cleared customs last week only had 2 of 24 unsold. The container before that had only 6 of 24 unsold. The container I'm loading this next week has only these 8 of 24 unsold. The situation will not be getting any better as we come into traditional grilling season. As many of you have seen, if you see something you like best to not sit on the fence because it will be gone. Only two were still unsold when the container hit CA.. those two were sold before it cleared customs. As of April 18th only 5 of 24 from the May container remain unsold.. We're working overtime and getting a second shift trained..

Re: Bacon Fat on Ribs I don't know of anything that does not taste better with bacon on it.. Real bacon bits are even great on vanilla ice cream!

Re: cabinet Sending BIG Kudos.. When asked my profession I always answer woodworker and designer. There is a wood shop somewhere in heaven waiting for me. Nice work, thanks for sharing.

Re: What to do in Kuala Lumpor? I've tried to contact an old friend of mine in KL to no avail. She's changed her number and the only Email I had was an old job address and it bounced. I have not been to KL for 15 years so I'm pretty clueless as to where to go these days.. I can't even remember where I used to go back then.. But my lady friend was very, very memorable.. but now that I'm married, I'm not even allowed to think about her!

Re: Tru Tel Options**

Re: Tru Tel Options**

Re: Pro Joe - New Ultimate Contender? Nobody should worry about the hairline fractures.. We cut the expansion joints to try to steer the inevitable expansion into them but nature has it's own mind sometimes and the movement occurs elsewhere.. They are not a problem. Also the black material on the lip is grout and there for cosmetic reasons.. It is easy to crack from expansion at high temps.. this does not affect the refractory material below it..

Re: lamb rack I love big racks of lamb like that.. Here in Bali all the lamb racks sold are very small with the meat the size of a golf ball at largest. I'm told by the Kiwis and Aussies that lamb has to be young and the big ones we eat are mutton and not desirable because it's gamey. I wish I could buy some but it's just not available.

Re: ribs and sausage Nice meal.. I gotta thaw out some chilies and make some ABTs! MIss them.

Re: 1st pic post Great shot.. Thanks for standing in the rain for the forum.. I did notice you were cookin too.. just a slight puff of smoke showing on the fence..

Re: Pro Joe - New Ultimate Contender? I agree with this.. but there is another trade off. The 750º max reads from 150º The 1000º max reads from 200º Is it more important to know how low under 200º you're running or how much over 750º?

Re: Pro Joe - New Ultimate Contender? With my KK baking stone up on the upper I've never made crust that cooked fast enough at 750º Plus dome not to burn the cheese before the crust was ready.. Anybody done pizza at 750º successfully? If so, was it a super thin crust pizza?

Re: Pro Joe - New Ultimate Contender? My guess from using an IR thermometer is that 750º dome is about 900-1,000º down on the lower grill/upper sear grill set down below.. Does it make sense to run higher than that? The refractory hot-face is rated for 2200ºf but you definitely get crazing from expansion that people worry about at temps over 1,000ºf. I have a 5 year old KK that has had it thermometer completely wrapped more times than I can remember without any problems but I think it's a bit dangerous and unnecessary to cook at those temps. Fat/oil can flash/ignite into big flames at those temps.

Largest cooking area - 23" KK OTB They are saying that the Komodo Joe carries the largest cooking area of any ceramic grill.. NOT.. Joe Main grate 471 sq" plus lower grate 434 sq" total 905 sq" Largest 23" KK OTB Main 375 sq" + Lower 329 sq" + Upper Sear 274 sq" total 978 sq"