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Daz last won the day on January 13

Daz had the most liked content!


About Daz

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    Surf and BBQ!
  • Grill

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  1. I had water in ash pan so I just drilled out a 1" hole at the bottom and put a drain plug on it. Rust happens when the heat got transferred through the bolt to the paint, then paint bubbles and peels off...you know the rest. But I still love my Akorn. It's easy to move around and the removable ash pan is a winnah!
  2. i built a half moon searing tray that sits on the tabs that hold the deflector. works like a champ. it works well for reverse sear thicker steaks. I use the other half to slow heat the steak and when it reaches around 90 degrees internally i flip it over.
  3. Hi there, the Akorn has a removable ash pan at the bottom. So my attachment has the same specs and hardware and can be easily attached to the Akorn kamado like a factory ash pan. The bottom pan has a tilted top surface and the grease will drain into a grease holder at the lower level. It's critical to drain the grease out of the open fire for all pellets grills, so for your Vision you'd have to figure out how to drain the grease first. Vision grills are made in the same factory where I also have some projects going on. I'll take a closer look next time I'm there. I think a heat deflector that drains the grease thru a side opening might be feasible.
  4. I leave mine outside under the roof. it gets wet at times. I also do pizza and run it hot at times but never find the need to replace firebox. what i found is the ash pan may catch water/grease at the bottom. I also had one time a big fire (cooking duck over a pellet fire and rotisserie...) and the heat melted the paint around the lower vent. I'd periodically check the ash pan see if any deposits at the bottom. Ash traps moisture and may rust through from inside. I think it'd be a good idea to add a drain plug at the bottom if you store it outside.
  5. If I may, it's here https://bbqube.us/Kamado-Go-275-Auto-Temp-Portable-Charcoal-Grill-Heavy-Gauge-304-Stainless-Steel-275-sq-in-Cooking-Surface_p_36.html Thanks for the support! I'm also adding a smoker stack which will support a rotisserie kit. Then it'll be complete! Aloha! Daz
  6. Gonna be Late July, the manufacture is still catching up orders from pre-pandemic but we're in queue.
  7. ah you know i kept on thinking about it. gotta be a simple, cost effective and of course good looking solution. we have been so busy lately so i've been putting it off. now you said i'll give it a serious thought.
  8. Pizza ring is sold out at the moment and the pizza ring 2.0 will come with options to add the rotisserie kit. Rotisserie is fun. You can replace the fork with a wire cage and use it for ribs, spatchcock bird and I even tried to roast coffee beans with a find mesh tube. It shortens the cooking time by 20~30% and the surface will be more even than beer can. I'm looking for a manufacture that can produce DC motor driven rotisserie so I can add a switch and make it reverse rotating directions. Then you can just stick a thermometer probe to the meat instead of stopping it every time when you probe the temperature.
  9. I got a silver! Full review here https://amazingribs.com/grill-smoker-combination-grill-smoker-tailgater/bbqube-kamado-go-275 cheehee!
  10. I sent my new portable smoker/grill to the folks at Amazingribs.com for a review and they were impressed. The Kamado-Go held 225 degrees steady for 16 hours with one load of charcoal. Full review here https://amazingribs.com/grill-smoker-combination-grill-smoker-tailgater/bbqube-kamado-go-275 I learned everything from Meathead and his Amazingribs.com. So this award is a nod to one of their students who just won't settle for what's out there.
  11. Glad to hear it worked well for you!
  12. 1. get a controller, any controller will enable you to do overnight cooks. 2. get a half moon ash basket so you can elevate your coal closer to the grate, but only on one side. that was my biggest headache trying to do reverse sear steaks.
  13. That's a good looking pizza! while making the pizza ring I did dozens of pizza dough recipes and here are my 2 cents 1. You need to match your dough's water percentage to your stove's temperature. For Neopolitan pizza, if cooked at 550 degrees, you need 70% baker's percentage. That is, for 100 g of flour you'll need 70g of water. The dough should come out soft with crispy surface. If you cook it at 950 degrees than you can lower it to 50~60%, but you only cook it for less than 2 min. I learned this from a book called "Element of Pizza", it's like the pizza version of Amazingribs.com. The longer you cook your pizza, the more water you'll need to keep it from drying up. 2. Most of time the stone will be hotter than air. So your bottom got cooked faster than your toppings. I added another pizza stone on top and it made a world of difference. 3. Leave the dough overnight in the fridge and it'll be so much more stretchable the next day. That way you can make it thinner and cook it faster.
  14. they all made by the same manufacturer so yea they're the same.
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