DennisLinkletter

Re: Say Goodbye to this Red forum

Re: Ok, so we have a new look... Once we work out which apps are best for the different operating systems, we can put them all up. Although I bleed Mac.. I don't have an iPhone because I want/need a qwerty keyboard in a work phone. Now that I have an Ipad, I'm using my HTC for more of my on the road, in the car online work.. I just googled sending sms/text messages from my ipad and it looks like this might now be possible.. http://goo.gl/JEoo so I might not need qwerty on my phone now..

Re: Say Goodbye to this Red forum Corrected..now goes to your's truly..

Here's the new "KK Ceramic Forum" If you have any problems with this new forum please let me know.. If you know of any features from a phpbb forum that you would like please let me know.. This is the newest version 3.0.7 of phpbb. Two of the features I really like is the desktop to forum image loaded.. anysize image is reduced for the post and you can click on the image to open it to fill window.. fast and easy.. I never liked all the image hosting posts.. ;) Lil' Isla inside a Lil' Isla 19.5" Don't you just love her feet showing with the polish..

Say Goodbye to this Red forum.. It has served us well but we're moving on. Late night tonight we might be down for a little bit when we go live with the new forum.. You are going to love it's new capabilities.. Direct loading of photos from your computer to post is just one of the new features.. You tube too..

Because of this the textured are not built.. I've probably removed them to prevent people from wanting to order them.. They were problematic as well as too much work. To get the seams from the molds filled and block sanded takes two guys about a week.. The new material would work but be expensive and a massive headache.. Because of this the textured are not built..

Low temp control.. Joe, Great cook but would you please share the techniques you used to maintain these low temps.. I've played around trying to maintain your 140º and it's not easy.. Photos of the set up would be all that much better.. Thanks for boldly going where no charcoal cook has gone before..

Re: I recently took delivery I love to hear that my customers are very happy and of course love the Kudos! Welcome to the forum

Only 20% smaller than the 23" but "feels" sma

Heylo Jack.. I just tried to call you.. left my cell on your cell voice mail. Please feel free to call. Whenever I read that temps varied I know that the person was trying to adjust the airflow/temps before the KK became fully heat soaked. If you can't shut off your coals you probably missed the note about the latch having two positions.. If the temps are high and you can't get them down, you probably heat soaked the body at a high temp and it is holding it..

Happy Bday..

Re: World Spice - Ingredients, Ingredients, Ingredients... I'm a huge fan of this .6% method and will never cook without a scale again. I use a gram scale that makes things very easy.. Thanks Syzy...

Re: Cris Lilly and American Royal Yes he will.. Now that he has the Kingsford branded KK.. I believe they bring it to all his appearances..

Re: Shipment Update?

Keep them as our standard go to sliced meat.. Looks so good.. I've cooked up about 15 Tri's in the last two months.. Keep them as our standard go to sliced meat in the fridge.. Great to drop into a bowl of Udon noodles too.. I just pulled another wanna be (Indonesian) Wagyū Tri out of the freezer..

Looks Great.. I'm guessing that the 1 hour rest under 120º made it more tender as there are enzymes at work at those temps.. I'm going to try that today with a Tri Tip. Great Cook.. Thanks for sharing!

I'd appreciate help in spreading the word.

Please go to Kingsford Charcoal's Facebook page and sign up for your chance to win a KK Gen 2.2 OTB.. Here is the link http://goo.gl/4ksF I'm of course very proud that Kingsford the world's largest producer of charcoal is using my Komodo Kamado as a prize in their sweepstakes claiming that it "represents the pinnacle of what's possible in a charcoal BBQ" Go sign up... and please spread the word.. How cool is this?

probably time for me to pimp a nice big fat KK Baking Stone!

Mastered is correct.. Great looking Pizza.. And Sooo round too.. Mastered is correct..

The side walls are not designed for the high temps associated with close proximity to charcoal.. The hot face is rated to 2.200º and will be fine but there is a chance the acrylic material used as an adhesive for the tiles could be pushed past it's max rated temp.. If you would like to use charcoal above the Firebox do not use it for too long if at high temps.

Bravo David! Bravo David! YOu had told me stories of the wonderful food you cooked but as we always say on this forum.. No photos.. It never happened! Thanks Again.. Now we want more..

Re: She's finally coming home! Awsome... I really miss having a big dog.. I got a Shih Tzu as a band-aid after losing my Akita. My lil' girl was still too small to be around a big puppy.. But it's just a lil' love sponge.. Missing my BIG girl..

BTW Foam has been cut for a KK Junior.. BTW Foam has been cut for a KK Junior..

Re: My ribs are a little dry Ribs are done/will have the correct texture when the meat reaches a certain temp.. Problem with ribs is it's almost impossible to get a good read so closed to bones.. So we must get a reading on the texture to know when they are ready.. Thicker ribs, ribs with more meat will cook slower so you can't always just go by the clock. As the meat gets too hot it constricts and squeezes out it's juice.. I do a bounce test.. When you get ready to take your first peek and check for done-ness.. That is a BBQ term yes? I grab the ribs from the side with a my tongs.. grabbing about 40% of them. I do a gentle bounce.. if undercooked they will be ridgid.. They are ready when they just start to tear from the bounce.. Tearing and breaking is a bit too far.. You just want cracks and a little tearing. This will give you bite and still pull clean off the bone..