DennisLinkletter

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"

Re: Corned Beef Hash Thanks for sharing, I'm all over that.. Looks great.

Briquettes with additives have their place.. The briquettes with the added ingredients are great for an open grilling application where you don't have a top or way to control airflow / temps. The clay and other ingredients are there to help with lighting and to slow the burn to I believe 350ºf. Without airflow control a pile of lump in an open cement donut at the beach would get much too hot to grill many foods.. Those traditional briquettes produce the perfect middle grilling temps which are great for hot dogs, burgers etc. Kingsford's new lump charcoal I can guarantee is carbon and volatile level wise the most predictable, uniform product on the market. Grinding the wood to uniform size let's them carbonize the wood to exactly the levels they want.. all day and all night. With lump charcoal, unless you hand sort and carbonize wood that's all the same size and have a way to exactly control the temps in every corner of your charcoal retort will have very different properties. In the same retort the smallest pieces will have higher carbon and lower volatile levels making it harder to light and less flavor (some will consider this over carbonized). The larger piece sitting next to it will be easier to light, (might off gas a bit) have more smokey flavor and have lower carbon levels. If you want smoke free charcoal load up a big bowl, crank it up to where it's all raging red.. shut it down. The remaining charcoal will be difficult to light but burn a long time and be pretty much smoke and flavor less..

Re: Temperature probe plug for dual probes Sorry about my delay in getting back to you.. Been a tough week as some jerk stole our lil dog off our front porch. I drilled just one hole in mine and made a cut to center.. I leave both my wires thru it and have never had any problems with both in one hole.. I'm at the factory in Surabaya but will take shots of it when I get home. While having the hole in the rear might be more cosmetic, it will not be easy to access with side tables installed. I've found that using small nylon ties to keep the cables together and a little coiled makes it less sloppy looking. Computer cable ties work well too..

Re: Total Cooking Surface Area? We need to get more MDF... The piece we had was not large enough to do the 19.5" or the new Portable. We'll get them calculated.