Foxfire
Full Fledged Farker
I'm new to the kamodo thing -- what's the goal in adding the expanded metal to the charcoal grate?
I'm new to the kamodo thing -- what's the goal in adding the expanded metal to the charcoal grate?
bb0bbby
Well-known member
not sure, just did it cuz 'they' said to!
just kidding, it keeps all of the smaller pieces of lump from falling into the ash pan. That ash pan gets purty durn hot as is!
Foxfire
Full Fledged Farker
not sure, just did it cuz 'they' said to!
just kidding, it keeps all of the smaller pieces of lump from falling into the ash pan. That ash pan gets purty durn hot as is!
Ah, makes perfect sense. Thanks!
I'm in the middle of building my UDS but find myself stopping at Lowe's more and more frequently just to peek at the Akorn. Tell me there's a cure for OCC (Obsessive Cooker Collection)...
bb0bbby
Well-known member
It only gets worse (better)!!
thegizzard
Knows what a fatty is.
You are going to love the Akorn. I've never been into grilling for real until I got this thing. I noticed a big difference after the main gasket mod. Holds temps like a trooper now.
thegizzard
Knows what a fatty is.
I really like the Smoking Stone that Akorn sells. You can only by it over the phone from them but it seems to work very well to distribute heat evenly.
thegizzard
Knows what a fatty is.
I hope JMSetzler is getting a commission. I purchased mine based on his videos and I don't know how many others did the same.
bb0bbby
Well-known member
Yeah I got the 13" stone from Lowes and wish it were bigger... If any edges stick over the diffuser they usually end up toasty.
I Need to visit the gasket mod section to see if any recommendations have changed over the last few months before pulling the trigger.
I Need to visit the gasket mod section to see if any recommendations have changed over the last few months before pulling the trigger.
G
Gnaws on Pigs
Guest
I don't really see why everybody assumes that you need to replace the gaskets and such? Mine holds temp like an oven right out of the box.
bb0bbby
Well-known member
Mine held great for quite awhile too. Then I started cooking pizzas at high temps on it & soon after I realized the paint on the ash pan was changing colors due to the high heat. I then did the expanded metal mod to keep the small lump from sitting directly in the pan. Now my bottom gasket is 'crunchy' and sticking to the ash pan after any decent cook. I have a noticeable draft from the ash pan gasket & realize it is time to replace.
No assumptions here...:thumb:
yakdung
is Blowin Smoke!
I liked it so much, I purchased two. Not junk.
Jamey
Found some matches.
I'm doing my burn in now! Heck with the pics...here's a video to show yas what I did so far.
[ame="http://www.youtube.com/watch?v=f473k5h5ZmA"]Kamado Patty Killer - The Char-Griller Acorn Charcoal Grill - Youtube Video - YouTube[/ame]
[ame="http://www.youtube.com/watch?v=f473k5h5ZmA"]Kamado Patty Killer - The Char-Griller Acorn Charcoal Grill - Youtube Video - YouTube[/ame]
Jamey
Found some matches.
Burn in is holding steady at 375. :clap:
bb0bbby
Well-known member
Cant wait to see how the logos hold up. Thanks for the vid
Jamey
Found some matches.
You're welcome! It's 2000 degree header paint. I am very curious to see how the color holds up as well.
One note...I noticed one of the bolts on one of the leg supports that goes is broke off. They must have over tightened it. I will try to extract and replace it.
One note...I noticed one of the bolts on one of the leg supports that goes is broke off. They must have over tightened it. I will try to extract and replace it.
G
Gnaws on Pigs
Guest
Maybe that's it-I never heat mine up to copper-smelting temps. I've tried the high-temp pizza that's the going thing, but I honestly greatly prefer mine with a thick crust that's crispy on the outside and soft inside instead of the thin crunchy pizza that everybody else seems to like. I like my pizza cooked at around 400-450*. That's about the hottest I ever get mine, if I want to sear a steak or something that requires really high heat, I can do it a lot quicker and easier in my barrel grill with an adjustable coal grate. To me, the Akorn shines at long, low-temp cooks, or for cooking stuff like chicken and such at medium temps, or for baking stuff. I have better options for high-temp.
Foxfire
Full Fledged Farker
I'm still in the "drool-yet-resist" stage, but I imagine GrillGrates would be an excellent investment for a Komodo owner..
Zork
Well-known member
Actually the Kamado is not ceramic. It is double insulated steel. But still the same concept as the ceramics
Sent from my
Galaxy S3
Jamey
Found some matches.
Oh it still gets warm on the outside...just nowhere as bad as a conventional grill.
