$299 Char-Griller Kamado First Looks - Page 16

sandiegobbq · 03-10-2012, 06:37 PM

Quote:

Originally Posted by KingRanch450

JM.....I'm trying to find the digital thermometer you used in the videos. I found the Maverick Redi Check but it was only a single probe. Can you tell me the model number? Thanks.

I think it is this one.

http://www.amazon.com/Maverick-Indus.../dp/B0000DIU49

KingRanch450 · 03-10-2012, 06:43 PM

Quote:

Originally Posted by sandiegobbq

I think it is this one.

http://www.amazon.com/Maverick-Indus.../dp/B0000DIU49

Thank u sir.....order placed.

bel4_20 · 03-10-2012, 06:47 PM

Quote:

Originally Posted by Funky D

Have you tried a water pan on the diffuser? That'll help keep temps stable, and absorb some of that powerful heat.

Got mine today, assembled, and am seasoning right now. Ribs tomorrow!

If this is anything like the broil king keg (which it probably is) DO NOT USE WATER in the pan fill it with play sand and cover with foil if you feel the need to use water but it will only hinder the cook as the steam from the water snuffs the fire i know by experience. on the other hand there is no need for liquid in these style cookers want more moister? add more meat!

pinkelephant · 03-10-2012, 06:48 PM

I just saw this at my local Menards for $279 with a $30 mail in rebate making it $249. sale ends 3/11. it had wooden shelves.

Garyt · 03-10-2012, 07:09 PM

Quote:

Originally Posted by pinkelephant

I just saw this at my local Menards for $279 with a $30 mail in rebate making it $249. sale ends 3/11. it had wooden shelves.

That is the deal I got, seasoned it today, closed the vents and the lump turned off, a couple hours later fired it back up and did 2 T bones. This thing is beyond what I thought it would be. I am very happy with it. Except for my Lang this is the only cooker I can see that would use

JMSetzler · 03-10-2012, 07:12 PM

Quote:

Originally Posted by KingRanch450

Thank u sir.....order placed.

That's not the one I use. Mine is the ET-85. The one you ordered should be fine though.

pinkelephant · 03-10-2012, 07:27 PM

Quote:

Originally Posted by Garyt

That is the deal I got, seasoned it today, closed the vents and the lump turned off, a couple hours later fired it back up and did 2 T bones. This thing is beyond what I thought it would be. I am very happy with it. Except for my Lang this is the only cooker I can see that would use

It's actually sturdier than I was expecting. CG has a terrible rep for cheap paint but they used a better coating on this. Being a CG, I would keep it well away from water but it does look like something well worth $250

Will work for bbq · 03-10-2012, 07:34 PM

My Ripe Avocado is about 3 hours into its first burn.

Mine had some real QC issues out of the box (we'll see how customer support responds) but the overall design and build is quite good, they did however miss the bus on the bottom vent. Overall I love it, thanks JM for starting this thread and the videos.

JMSetzler · 03-10-2012, 07:39 PM

Paul, what sort of issues did you have if you don't mind me asking?

Ken V · 03-10-2012, 07:56 PM

Thanks JM! Just got mine home and put together in the living room,lol. Wife loves it there. Going to season it tomorrow while my stumps is putting out 12 chickens and 2 butts.

Funky D · 03-10-2012, 07:57 PM

Quote:

Originally Posted by bel4_20

If this is anything like the broil king keg (which it probably is) DO NOT USE WATER in the pan fill it with play sand and cover with foil if you feel the need to use water but it will only hinder the cook as the steam from the water snuffs the fire i know by experience. on the other hand there is no need for liquid in these style cookers want more moister? add more meat!

Any more info on this? Dozens of charcoal cookers and kamados use water... is there something special about this one?

Maybe the flow keeps too much moisture?

JMSetzler · 03-10-2012, 08:03 PM

Tonight's pizza cook was so hot that it completely de-seasoned my cast iron grate. I'm not sure if I could get it seasoned well enough to withstand those temps. If I elevated the pizza stone an inch or two above the grate, it might help that but I doubt it.

Will work for bbq · 03-10-2012, 08:19 PM

Quote:

Originally Posted by JMSetzler

Paul, what sort of issues did you have if you don't mind me asking?

No problem I have pics here http://s1176.photobucket.com/albums/x332/Q-TADO/Acorn/

Out of the box the finish had various scuffs and scratches, I figured care was not taken when packed because this was a brand new unopened box.

The first problem with assembly was that the lower hinge bracket was not formed correctly and would not line up with the nutserts (I had to use a C clamp to finish forming the bracket which also made the flanges match the contour of the shell better).

When I went to put on the shelves I noticed the brackets that were pre-attached to the shell were done so with a philips screw driver and they stripped the screw heads. Having been in manufacturing for over 20 years one thing that really burns my arse besides about a 3 1/2 foot flame is damage done to a new product during assembly. The scuffs I mentioned earlier were probably done during assembly and not packing. I would rather do 100% of the assembly myself than to deal with poor workmanship.

The bottom vent is where they really missed the bus, if you look inside the vent in the area that is not sealed off there is a seam that leaks air (easy fix with rtv). The embossed numbers have slots cut below them and the center hole is counter sunk. Well you cant counter sink material that thin without deforming it which creates a standoff so all those slots are air leaks which can be fixed with a gasket. The embossed numbers create another problem with the damper having to be raised in the center which is another air leak. I was at Costco and was looking at the medium BGE they had and they really get the bottom vent (no embossed numbers, slots or steps) the damper
is tight inside the side rails of the vents mounting plate making it air tight.

That said I glad I bought the Acorn over the Costco BGE and it has nothing to do with warranty. I have an idea for an adapter for the guru pics to follow.

JMSetzler · 03-10-2012, 08:54 PM

Quote:

Originally Posted by Will work for bbq

No problem I have pics here http://s1176.photobucket.com/albums/x332/Q-TADO/Acorn/

That sux. That's definitely resulting from one or more employees at Char-Griller who are not interested in keeping a customer happy. Let us know what they tell you on that.

JMSetzler · 03-10-2012, 09:04 PM

Couple more notes on the NEGATIVE side I have discovered so far:

A couple people here mentioned the outside of their cookers graying after use. I didn't notice any of that until today. I believe the bottom ash pan is not as insulated as the rest of the smoker body and dome. I noticed some smoke coming from somewhere during my high heat pizza cook tonight and I looked at the bottom and noticed that some of the paint on the bottom of the ash pan may have been smoking. I'll have to take the pan off and look at it closer a little later. I think the smoke coming up around the sides of the smoker from the bottom may have cause a little graying of the surface. A damp cloth seems to have cleaned it up.

03-10-2012, 06:48 PM	#229
pinkelephant Full Fledged Farker Join Date: 12-23-10 Location: Mode, IL	I just saw this at my local Menards for $279 with a $30 mail in rebate making it $249. sale ends 3/11. it had wooden shelves. __________________ It's all about the smoke... Allen

03-10-2012, 07:34 PM	#233
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	My Ripe Avocado is about 3 hours into its first burn. Mine had some real QC issues out of the box (we'll see how customer support responds) but the overall design and build is quite good, they did however miss the bus on the bottom vent. Overall I love it, thanks JM for starting this thread and the videos. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

03-10-2012, 07:39 PM	#234
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Name/Nickname : John	Paul, what sort of issues did you have if you don't mind me asking? __________________ [URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL]

03-10-2012, 07:56 PM	#235
Ken V Full Fledged Farker Join Date: 04-13-08 Location: Moline, IL.	Thanks JM! Just got mine home and put together in the living room,lol. Wife loves it there. Going to season it tomorrow while my stumps is putting out 12 chickens and 2 butts. __________________ BabyGotBack BBQ team Stumps GF222P Uber fast stealth black thermapen Cubby blue Thermapen UDS XL UDS 22.5" weber X 2

03-10-2012, 08:03 PM	#237
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Name/Nickname : John	Tonight's pizza cook was so hot that it completely de-seasoned my cast iron grate. I'm not sure if I could get it seasoned well enough to withstand those temps. If I elevated the pizza stone an inch or two above the grate, it might help that but I doubt it. __________________ [URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL]

03-10-2012, 09:04 PM	#240
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Name/Nickname : John	Couple more notes on the NEGATIVE side I have discovered so far: A couple people here mentioned the outside of their cookers graying after use. I didn't notice any of that until today. I believe the bottom ash pan is not as insulated as the rest of the smoker body and dome. I noticed some smoke coming from somewhere during my high heat pizza cook tonight and I looked at the bottom and noticed that some of the paint on the bottom of the ash pan may have been smoking. I'll have to take the pan off and look at it closer a little later. I think the smoke coming up around the sides of the smoker from the bottom may have cause a little graying of the surface. A damp cloth seems to have cleaned it up. __________________ [URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL]