ndg_2000

Great to see it all worked out for you

To be honest I'm not a fan of jack Daniels No. 7 and I prefer a Speyside Scotch whisky but I have really liked these Master Distillers range from Jack Daniels. No.3 was sublime which I have now unfortunately finished I'm now on No.4 which has a distinct flavour profile and I have no. 5 in the cupboard which again is different again. A great range of different whiskeys

Hi I initially started with a circular oven dish filled with sand and it does work Another option for a heat deflector is pottery kiln shelves they can be bought in different sizes and also circular ones can be purchased and are generally are less expensive than pizza stones. I also reinforced my concrete with chicken wire but still had blow outs but I think that's because the perlite is quite soft. I will be watching this thread and I do wish you luck. P.s. The food always tastes a little better when you have built the kamado yourself

hi I re-read your post again is the white item in the back of the photo going to be your fire box ?? I don't think the fire box HAS to be insulated but with the store bought kamados it does add thermal mass which helps to regulate the temps my little kamado didn't have a separate fire box simply because I didn't have enough room and it worked well. Air inlet and outlet wise the only realistic way of knowing if the size is right is by firing it up and trying it out. Even the store bought ones come with a bit of learning of the vent settings and to be honest most of the time the vents are almost shut if you want smoking temps. I would spend a long time on your first fire up slowly raising the temp's on it even running an old filament light bulb inside the kamado for a few days just to help dry out the inside lining then start with a small hand full of charcoal and slowly increasing the amount burned till you get up to where you want to go. If you go too fast too soon the coating will blow because of residual water in your mix (the water boils then finds the weak spots to pop off the coating) hope this helps good luck Nigel

Hi I made this Keg Kamado but I used a perlite because i was worried about the vermiculite and its possible expansion under heat. If you have any questions please ask i may not be able to answer all of them but have a read of my thread below it will give you a good idea of what i have done to keep my little kamado going

If you search for either pittboss Dansons or Louisiana grills they are all the same company

I have a cast iron lid I use for smash burgers I take the handle off and place it upsidedown straight on the cooking grate works perfectly for me. Or think about an all cast iron frying pan

To be honest I would think of just putting felt on the feet of the firebox and returning it to the grill the weight of the firebox on the felt will compress the high spots and fill the low spots

I'm not affiliated with them but kamado.co.uk do accessories that fit just look for the number on the website and give them a ring they will be able to help you find what you need I think it is the 23inch accessories for the costo Louisiana grill

Yes I have bought a 7 inch steel deep pan pizza dish that I am going to cut to make a heat deflector. But in the mean time do exactly the same as you did for the chicken cook but I would have put the foil tray under your cooking grate to try and give yourself an air gap

Here is the photo I promised

Hi I'm in the UK and have also bought a Lidl kamado to have a smaller kamado for quick grilling and cooks where my big kamado is just too big. I bought this cover for mine which has not yet arrived but I will add photos of it on the Lidl kamado when it does https://www.kamado.co.uk/YNNI-Universal-1314-inch-Kamado-Cover-14inch-No-Logo-TQAYBS2_p_260.html

https://www.amazon.co.uk/Onlyfire-Cooking-System-Kettle-Similar/dp/B084RRCMWW Link to UK Amazon

Just wondered do the original cooking grates fit back in with this Webber D&C

You add on top of what is there