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Everything posted by DennisLinkletter
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Re: It's on! Great love to see KKs in their final resting place.. Is there frost on top in this shot?
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Welcome to the forum.. Welcome to the forum.. Yes much more than the standard glazed pot but I like to say 3X the cost for 10X the grill.. I also like the customer who said, "When you buy the best, it only hurts once"
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Saying expectations were exceeded is like
DennisLinkletter replied to Dan's topic in KK Reviews / Happy Campers
Re: Saying expectations were exceeded is like Thanks for the Kudos and Happy Camper post.. People rarely leave them these days.. I think they figure there are already so many.. but very few in the last two years.. Hint Hint My wife always laughs about the collection of comments about my being anal retentive here on the forum.. She says if they saw my desktop, drawers or garage they would know the truth! I say a clean desk is the sign of cluttered mind.. -
Re: Questions for the stoker people I think the 10 might be better for getting a small volume of just lit charcoal going.. But that's what my hairdryer is for..
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Extreme Cold Extreme Cold: The adhesive/grout like material is actually an UV resistant, acrylic polymer, industrial insulation with nano ceramic microspheres.. It's a NASA spinoff and extremely durable. Service Temperature: Continuous:-40ºF/-40ºC : 500ºF/260ºC It is elastomeric and moves with the KK as it expands from the inevitable expansion when the cooker hits high temps. We have many Komodos living in the Northeast.. There is a shutdown procedure that will prevent condensation forming and freezing in your KK.
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KK now has a toll free AU number. Sydney (02) 8006 0968 This number rings thru to my desktop, please feel free to call it anytime. If I'm not there you can leave voicemail. Bali is 3 hours behind NSW.
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KK How-To (Please post your suggestions here for a Q&A!)
DennisLinkletter replied to inacoma's topic in KK 411
Re: KK How-To get your KK off the palette? How did you get your KK off the palette? -
Re: A "New Blue" KK headed to Seattle, WA Hi Dan, Welcome to the forum, great story with a happy KK ending.. I love your avatar.. Gotta get one of those made up with the guy cookin' on a KK. BWT That is not a standard inventory image.. it's your cooker. All shots of inventory are of the actual grill.
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Re: Sirloin Roast I'm thinking you will get more flavor if you start turning it at a lower temp with some wood for smoke. Then after a bit crank it up to 650º-700º for a few minutes then close off all the airflow.. it will drop to about 400º run for a while and check your meat temp. By then you would have cut the fire way back and you could open the daisy wheel fully (door closed) with the top open and you'll get about 350º to finish. If you like you can always throw the drip pan inside after the sear to finish it indirectly too.. You'll get some extra smokey goodness.. the outside will be nicely browned with maybe some blackened tips from possible flareups from the fat.. You can half open the lid to check progress durning the high temp portion as not to over brown/blacken.. Someone here on the forum probably could tell you/us how long at 350 each lb might need to cook. Just my 6 cents.. There are of course 20 ways to skin this cat.. and the end results will all be good..
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Re: Sirloin Roast I think the advantage the roti gives you is uniform direct heat.. Great for melting the fat in bird's skin or browning meat cooking directly at higher temps.. While it could be used to uniformly heat the roast, I'm not sure that it's the best way to tackle this cut of meat. My suggestion would be a reverse sear.. I'd stabilize your KK about 280ºf with some wood chunks with the upper grill inverted down on the charcoal basket with the drip pan on it and without the main grill installed When the smoke turns blue or looses it's grey-ness put the roast in the KK on/with the unheated main grill. Use an external thermometer with probes on cables to monitor your meat temp. I'd then take it up to your desired 130º remove the roast, pull out the main grill and pan then crank it up over 650ºf dome. This will give you 800º plus down in the charcoal. Sear your roast on all four sides about 30 seconds per side. That should give you a nice medium rare roast with plenty additional flavor from the smoke and searing. You could turn it direct on your roti basket but it will be tough to monitor your meat temps in the cradle also.. I definitely think you will get more flavor searing in your KK as opposed to a pan.. Have fun with the cook.. looking forward to hearing about your cook.. and seeing the photos..
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Re: Huge Christmas 2010 Cook! I'm lovin' that shot of the huge ham on the upper grill.. really shows how much space there is up there. But I'm fascinated by the side dishes.. I would have been all over that table.. Love new dishes. Thanks for sharing..
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Re: Dimensions of stand alone teak side tables . Here you go Teak and Marble OTB Worktop Table and Cabinet 64"x28"x33.5"H Special intro price $1490 Left and Right Side OTB Teak Cabinet 47"w X 22"d X 32"t Special intro price $584 each Both in ready stock Carson CA
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Re: Happy Holidays to all Please take some shots of the prime rib on your KK..
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Happy Holidays to all.. Thank you for all your support and business in 2010. I'm really looking forward to 2011 and really excited about a few projects that are up and rolling. We will absolutely be shipping a portable KK as well as very low ash, high quality coconut charcoal made in house. I have three extrusion machines sitting in the factory as I type.. Going to be a great 2011 here at Komodo Kamado.
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Say Goodbye to this Red forum
DennisLinkletter replied to DennisLinkletter's topic in KK Announcements
Re: Say Goodbye to this Red forum We tried to install the Daylight savings mod which was actually written for phoBB 3.0.6 and this forum is 3.0.8 and it did not work.. I will keep an eye out for the upgrade and install it when it arrives.. -
. Time to throw a shrimp on a Komodo Kamado! With the fall of the US dollar against the Aussie dollar, KK sales have taken off. These sales have given us the opportunity to iron out the wrinkles in the custom clearance and port fee charges.. I pay for all shipping cost to port AU and the customers pay for custom clearance, duty, local port fees and delivery. To make it cost effective we need to pool customers and ship at least 4 at a time. We've shipped now to all three East coast ports and have one down in Tasmania also. In this Australia forum, I will set up a private forum where people interested in getting a KK can post to organize shipments to each port so the local delivery charges are minimal. Just PM me and I'll sign you up to the AU area.
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Just wanted to let it be known the December 8th's Container has Cleared Customs and will be picked up and brought to the warehouse on Monday or Tuesday depending on what they can handle. They will be leaving the sold KKs on the loading dock to go out immediately. I'm very pleased with the sales this container 18 out of 24 pre-sold. Also pleased we speed thru Customs and the Homeland boys ensuring everybody will have their KKs before Christmas.
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Re: Buying a used KK Hi, I'm happy to tell you about the KK you're interested in buying. Please track down the build number which is on a stainless tag inside the KK on the back wall hinge bolt about 4" above the firebox or the name of the original owner. I can tell you the history of the different designs what was changed and why. If it's really 7 years old it has very little in common with today's Gen 2.2 but will still outperform all other ceramic grills on the market..
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Re: Bronze Behemoth Game On! 2
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TMI- Charcoal Well yes and no.. but sorta kinda.. Generally lump charcoal is wood that is heated in an oxygen free environment to remove most of the volatiles. The remaining material is charcoal. If you burn wood (heat it) is off-gasses.. creating flame.. when that flame burns out, that's charcoal less the nasty tasting part.. but still full of the nice flavor. Put it out at this point and you have great charcoal. If you have properly carbonized oak charcoal it's exactly same as the wood burned to this point.. Problem is to be safe and ensure no flames and acrid flavors, most charcoal makers over cook a bit.. result less flavor and harder to light. When you add smoking wood, same thing. You want to let if off-gass and the flame burn out.. at this point the smoke is that nasty dark grey-ish color and acrid.. it even burns you eyes.. once it's gone the smoke will turn to a blue-ish color.. that's what you want your meat to bath in.. The cast iron pots with wood in them force the volatiles down thru the hot coals where they can be re-burned and be cleaned up a bit more.. sorta an afterburner. When an organic material is heated the volatiles turn to gas and ignite.. With lump charcoal there is a fine line between under carbonized where the charcoal actually off gasses like wood and this gas burns in a flame.. Under carbonized charcoal like this will give off acrid flavors and nasty grey smoke.. If you over carbonize you burn off too much of the volatiles, you will get a flavorless burn that is very hard to light.. In most lump charcoal the smalls are usually over carbonized and the larges pieces less or a bit Under carbonized.. That's why the best charcoal is all the same size pieces..that way they can cook it uniformly.. That's also why Kingsford can consistently produce such a uniform product.. Like it or not, every bag will be exactly the same. With their new competition type (100% wood), I'm guessing it's a good thing although I've never tried it. Of course they don't have it here in Bali. Done my home work for the Komodo Charcoal that's in the works..
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Great Beef Secret Ingredient
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Re: Tri-Tip to die for.. I've been doing a Tri Tip almost once a week.. We eat some of them hot but most of it gets sliced up and in the fridge as our go to beef for salads and sandwiches.. Still love this cut. Leave out a few hours to ensure it's really room temp all the way thru.. I grind up with a Mortar and Pestle the fresh dried parsley from World Spice in Seattle..with 0.6% coarse sea salt by weigh and a pinch of garlic. Fresh ground pepper to cover. I rub down the meat first with just a little olive oiley to get things to stick and better sears.. KK about 350 to 400º not important.. Put in indirect with the upper grill turned over tall handles up with drip pan on it.. Meat on the main grill, some small guava and coffee (wood) chunks. Cool until Guru tells me 130º but more importantly it feels a just lil bit firm.. Pull off and remove the main grill and drip pan.. Spray them with water to protect the dog who will lick anything! Hit the charcoal with my cheapo hair drier to get to sear temps almost immediately.. When the dome reads over 600º it's well over 800º the 1-2" over the now raging inferno. 30 seconds on both sides.. Sometimes I'll turn them 45º to get cross hatching.. depends how relaxed (read lazy) I'm feeling.. Is this a beauty or what? Click on the image to see the larger image and that famous TriTip grain ;)
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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 Ronnie_Suburban! You do have to admin it looks amazing on that plate! Beef Ribs -
Re: Cucumber Water In the heat, in the cold.. It's 5 o'clock somewhere!
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Re: Coffee Here's the post.. These are amazing.. Get good beans, use your Thermapen to dial in temps.. leave the water a bit longer than the 10 first and them 20second count and Voila... amazing smooth coffee.. http://www.komodokamado.com/forum/viewtopic.php?f=31&t=2963&p=27795&hilit=Aeropress#p27795