Just got My Kamado (Acorn)...let the game begin!

[yakdung]

I liked it so much, I purchased two. Not junk.

[Jamey]

I'm doing my burn in now! Heck with the pics...here's a video to show yas what I did so far.

Kamado Patty Killer - The Char-Griller Acorn Charcoal Grill - Youtube Video - YouTube

Kamado Patty Killer - The Char-Griller Acorn Charcoal Grill - Youtube Video - YouTube

[Jamey]

Burn in is holding steady at 375.

[bb0bbby]

Cant wait to see how the logos hold up. Thanks for the vid

[Jamey]

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.

[Gnaws on Pigs]

Originally Posted by bb0bbby

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...

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]

Originally Posted by Gnaws on Pigs

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.

I'm still in the "drool-yet-resist" stage, but I imagine GrillGrates would be an excellent investment for a Komodo owner..

[Zork]

Originally Posted by osx-addict

I've got three of these ceramic dudes.. Love all of them..

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]

Oh it still gets warm on the outside...just nowhere as bad as a conventional grill.