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Everything posted by DennisLinkletter
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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?
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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?
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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.
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Re: Corned Beef Hash Thanks for sharing, I'm all over that.. Looks great.
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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..
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Temperature probe plug for dual probes
DennisLinkletter replied to Saison's topic in KK Features & Accessories
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.. -
Total Cooking Surface Area?
DennisLinkletter replied to The Pup's topic in KK Features & Accessories
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. -
Total Cooking Surface Area?
DennisLinkletter replied to The Pup's topic in KK Features & Accessories
Total Cooking Surface Area - 978 Sq" . . I had them cut out of MDF to ensure the material was consistent. Our plywood's core looked less than uniform. Upper/ Sear Grill........... 274 Sq"..........18 m2 Lower Grill.................... 329 Sq"........ .21 m2 Main Grill...................... 375 Sq"........ .24 m2 Total Grilling Area..........978 Sq"........ .63 m2 Upper and Main..............649 Sq"....... .42 m2 -
San Francisco Flower & Garden Show March 23-27, 2011 at San Mateo Event Center, CA. Jeffrey Gordon Smith, Landscape Architect extraordinaire has been a KK advocate for years. His award winning company will have a large display with a 23" OTB prominently displayed. They are saying 40K-60K attendants. SF Garden Show Website This is a much smaller version of what they are doing.. n68017 The Matte Silken Black KK-GenII-MSB67 is for available for sale from the show.. http://www.komodokamado.com/ForumPhotos/MIsc/OTB/KK-GENII-667.jpg[/img:31gg5ywf] Please say hello for me if you drop in.. ;)
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Everyday Misc Cooking Photos w/ details
DennisLinkletter replied to DennisLinkletter's topic in KK Cooking
Re: Everyday Misc Cooking Photos w/ details I believe we had eggplant, zucchini, squash and maybe mushrooms... -
Everyday Misc Cooking Photos w/ details
DennisLinkletter replied to DennisLinkletter's topic in KK Cooking
chilled the zucchini One of my best friend's wife used to be a culinary instructor in San Francisco. She was here in Bali a few months ago helping me in the kitchen, basically making me realize how clumsy I am with a knife in hand Watching her slice and chop while casually talking was amazing.. Like every other art form.. gotta start with flawless technique! But where this story is going, she filled a bowl with ice and water and chilled the zucchini before spraying it with the olive oil.. it closes it's pores and keeps the oil from soaking in.. I never heard that trick.. it of course works. -
No problems here. A 6.2-magnitude earthquake struck off Bali early today but was at a depth of 510km.. too deep to generate a tsunami in the Indian Ocean. I was in Java and did not feel it.. Friends in Bali said it was a roller not a rocker and it created great waves in pools and fish tanks but that's about it.
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Total Cooking Surface Area?
DennisLinkletter replied to The Pup's topic in KK Features & Accessories
Re: Total Cooking Surface Area? I'm at the factory and have the cardboard cutouts in hand.. I'll weight them when I get back to Bali.. And finally have an answer to the actual grill sizes. -
Re: EZ Que Rotisserie Info! Yes that was me asleep at the wheel.. In the admin version there is an edit button right next to the quote button.. Of course I hit the wrong one.. The two threaded sleeves go into the cradle.. the one with the spring is for the motor shaft. The extra spring is just that an extra shaft. We had two different suppliers making the cradles and they ended up not being uniform. I have some adjustable length roti shafts being made up that will correct all problems.. I was under the understanding that most motors drive holes were standard and square.. The KK mount is standard.. Is something that can be removed from your motor that is filling the slide in mounts? Motor: Please contact Joe at Onegrill.com to purchase the rotisserie motor. Make sure that you get the 50 lb. unit as it will spin the rotisserie basket the correct direction, I think they are about $50 The website page is http://goo.gl/R0gP Excellent service and a great guy to deal with!
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Questions about the 19.5 inch Komodo Kamado
DennisLinkletter replied to tleaton's topic in Komodo General
Re: Questions about the 19.5 inch Komodo Kamado 19.5" weighs 482 lbs crated and 400 lbs net., the 23" is 648 lbs. crated and 544 lbs net. . You could slowly roll it back using it's wheels if the cobblestones were relatively level... Like the old Roman ones.. As shown above.. you could roll it on thin plywood sheets.. I've rolled one on 1/4" plywood sheets over gravel for 30 meters with my wife.. -
Total Cooking Surface Area?
DennisLinkletter replied to The Pup's topic in KK Features & Accessories
Re: Total Cooking Surface Area? Great idea.. Thank Doc.. -
Re: Hickory Charcoal I have to say that I'd be disappointed to get all those smalls in a charcoal labeled Premium and costing almost $2 lb. undelivered. Looks like my charcoal will redefine what Premium lump Charcoal is.. I'm going to sell the smalls locally and only ship/sell the best pieces Stateside. @Chris and Peter.. Is that charcoal easily light and does off-gas and burn with a flame when first lit.. or is it hard to light and have no flames at first? Just curious if it's high in the volatiles and has a very obvious Hickory smoke profile or well carbonized with less flavor..
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Total Cooking Surface Area?
DennisLinkletter replied to The Pup's topic in KK Features & Accessories
Re: Total Cooking Surface Area? That's a good question and one I should know the answer to but it's not so easily measured.. Time to tackle this and get back to you.. -
Re: New Ultimate Contender? Not a contender for the Ultimate but for the first time there is another insulated ceramic on the market but took them 7 and a half years to follow KK's lead. I have to say it looks like they did a good job with the grill. While I'm impressed with the investment cast lower draft door, that rear hinge assembly is aesthetically horrendous. But this spun stainless shell has been done before by Viking with their C4. The PJ seems to be just a bit larger and insulated C4. I imagine it will get the same complaint the C4 got in that people expect it to beep and whistle like R2D2 when you open the lid. PJ's Claimed Performance: - A 400°F (204.4°C) inner temperature only yields an exterior temperature of 140°F (60°C)." I can assure you that's not the temp taken at the top vent.. so I'm pleased to know that Komodo is still clearly has the best performance in the Kamado world.. Here are the details for comparison from the Naked Whiz website. This Komodo Kamado Supreme Textrued OTB was built mid-2006. http://www.nakedwhiz.com/productreviews ... ado/kk.htm Inside this review of the 23" OTB model, he measured the surface temps on the dome of the KK vs. a large Egg. Quote: At 400 degrees, the temperature of the dome on the Egg varied from 180 degrees at the lower edge of the dome to 245 degrees at the top of the dome near the upper vent. The Komodo Kamado varied from 110 degrees at the base of the dome to 160 degrees at the top near the upper vent. I'd like to see more but all in all I think they did a pretty good job..
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Re: How To help.. Chuck Tenders? Ahh Dave.. You are the BEST.. We're all sooo lucky to have an inhouse master butcher giving advice.. I'll prep the meat as per your instructions and then try out a few different scenarios.. I bout two packs so I can play around four times..
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Re: How To help.. Chuck Tenders? Here are the photos of what I got.. $2.34lb or 5.3lbs for $12.50 Much less than I'm used to paying here for anything that ever walked. I don't remember anyone ever posting about brining beef.. What's the twist/secret here? Is the marinade for flavor or to add actual moisture ala brine? So should I cook this like a pork tenderloin to 140º or slice it into steaks and grill it? Or should I cook it like a tri tip? Ahh I love new cuts of meat to play with.. I also bought a Peking-ish Duck to roti.. Dave.. THanks for the tip.. to upload images just click on the Upload Attachment button located on the lower left side of the post screen.. Then The Choose File button, Add the file and finally Place inline button..
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I was going thru the meat fridge at a large commercial market that caters to mid to low end hotels etc here in Bali.. They now have an imported meat area and I saw a couple of vacuumed bags of Chuck Tenders. The name sounded familiar and the price was right so I grabbed two thinking I've read about them somewhere.. Now I can't find where I read about them.. Anybody have any ideas what I should do with these?
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Re: Suckling Pig I almost bought one in the market the other day.. It was only $24 but I was leaving town and did not have any way to freeze it.. But I'm ready to try soon..