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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-18-2012, 12:17 PM   #451
HogFan
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A quick question, what is the diameter of the main cooking grill, 22"?
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Unread 04-18-2012, 12:19 PM   #452
RW
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Quote:
Too bad they don't have a Menards around NW AR
I think there's a Menards in Wichita, Kansas, but I guess that's still a pretty good jaunt.
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Unread 04-18-2012, 12:26 PM   #453
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Quote:
Originally Posted by hogfan View Post
a quick question, what is the diameter of the main cooking grill?
19 3/4"
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Unread 04-18-2012, 01:39 PM   #454
HogFan
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I stopped by Lowes at lunch......and surprisingly, they have the Char Grill Komodo Acorn in stock. Looked nice. The only thing I didn't like (at least on the display) is all the play the sliding portion of the air inlet has. It slides back and forth on one axis.......but it had more play than desired in the other two axis (in and out, up and down). Of course, this likely varies by individual units so this may not be an issue on other units. I'm sure this could be remedied with some thin gasket material.

Also, on the lid seal ther was a section about 2" wide in the back of the unit that didn't have the covering (the inside of the gasket was exposed which looked a little like rubber/silicon but I didn't feel of it). Is this normal? Impressive for the price point.
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Unread 04-18-2012, 07:11 PM   #455
LostArrow
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Asked to repost here.
Seasoned my chargriller kamodo , same as lowes Akorn.
Thermometer right on in boiling water.
Seasoned last nite , almost no leaks.
Only parts likely to " burn out" are charcoal grate & charcoal insert which should both be replacement parts.
Untill I find out cost of insert made a charcoal basket out of expanded metal I had laying around.
I used a grate & pizza pan I had around the house as a heat shield. ( thanks JM)
First cook 1 rack of St. Louis ribs . Mainly a cheap test cook.
I'll report later.





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Unread 04-19-2012, 08:21 AM   #456
HogFan
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Anyone try a perforated pizza pan for a heat diffuser?
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Unread 04-19-2012, 12:05 PM   #457
cliftonrouse
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I am in the game. Bought one last week. Love it so far. No smoking done on it yet. Hope to do it this weekend. Will report with pictures hopefully. I own a WSM now and a Performer. Looking for something that can conserve coal better since I cook on grill about 5-6 times a week. Charcoal was getting expensive. Trying out Royal Oak Lump now. We will see how it does. So far I have cooked Fillets, Pork Chops, and Boneless Chicken Breast and have only used about 1/4 of the bag.
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Unread 04-19-2012, 12:38 PM   #458
DougRuss
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Quote:
Originally Posted by cliftonrouse View Post
I am in the game. Bought one last week. Love it so far. No smoking done on it yet. Hope to do it this weekend. Will report with pictures hopefully. I own a WSM now and a Performer. Looking for something that can conserve coal better since I cook on grill about 5-6 times a week. Charcoal was getting expensive. Trying out Royal Oak Lump now. We will see how it does. So far I have cooked Fillets, Pork Chops, and Boneless Chicken Breast and have only used about 1/4 of the bag.
You'll like what a Fuel Mizer this thing is !
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Unread 04-19-2012, 05:34 PM   #459
LostArrow
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Most kamodo's use lump because of ash problems, small ash area, ash difficult to remove, ash clogs charcoal grate.
This cooker has a large ash pan, ash is easy to empty, the grate allows ash to fall out easily.
Since I have over 300 lbs royal oah briquittes in garage I used briquittes for 3 hour seasoning burn.
The smoke smelled "good" & the ash pan was minimally filled , First cook with briquittes worked great , after 8 hours cooking ash pan only 1/4 full.
Temps easy to manage.
Lumps probably the way to go for high heat ,but for smoking briquittes work fine.
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Unread 04-19-2012, 05:42 PM   #460
HogFan
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Quote:
Originally Posted by LostArrow View Post
Most kamodo's use lump because of ash problems, small ash area, ash difficult to remove, ash clogs charcoal grate.
This cooker has a large ash pan, ash is easy to empty, the grate allows ash to fall out easily.
Since I have over 300 lbs royal oah briquittes in garage I used briquittes for 3 hour seasoning burn.
The smoke smelled "good" & the ash pan was minimally filled , First cook with briquittes worked great , after 8 hours cooking ash pan only 1/4 full.
Temps easy to manage.
Lumps probably the way to go for high heat ,but for smoking briquittes work fine.
That is good information, thanks.
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Unread 04-19-2012, 05:54 PM   #461
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I really think I'm gonna pull the trigger on one of these next month.
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Unread 04-19-2012, 06:45 PM   #462
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i love mine.

comfortably fit 3 racks of loin backs on it last weekend and probably could have found room for a 4th.

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Unread 04-19-2012, 07:49 PM   #463
LostArrow
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With a rib rack for bottom can cook even more.
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Unread 04-20-2012, 09:56 AM   #464
Badgerbrent
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How do you get that sticker off the inside of the top of the grill?
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Unread 04-20-2012, 10:01 AM   #465
cliftonrouse
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I got as much of it off as possible then I let the remainder burn off.
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