DWFII

Used to slip a probe through a cork just below grate level in my old offset. Worked a treat. Eventually the cork gets a little dried up and the hole the probe goes through loosens up a bit, but otherwise as long as it is not in direct contact with burning charcoal, it should last for at least several cooks up in the dome. Maybe depends on the temp--700° + , I dunno.

FWIW...and I don't claim to be an expert much less a heavy user like some here...I had a LBGE and an Akorn simultaneously. After several butts and multiple pizzas on both as well as a brisket or two and several racks of ribs, all of which turned out pretty well, I gifted my son-in-law the LBGE (I got it as a gift and put $500+ into it). I like my Akorn with all its flaws --it cooks well and shows no signs of rust after three (? this is the third summer) years. I'd buy another before I would pay $2k for something that can (and does) break, repeatedly...and often for no apparent reason. Just my opinion...YMMV

I am not an expert at this and at my age I don't do overnight cooks. I seldom if ever cook anything at 250°...so take this for what it's worth. I have an Akorn and like it. If I wanted to cook at 250°, I would start a few coals in the center of the firebowl and when temps got around 175°, I would start shutting down the vents until they are both at .5 or thereabouts. When it reaches 250°, let it ride there for 15 minutes or so before adding the food.That's how you stabilize at a specific temp. And when you do add the food, expect the temps to drop, esp. if the food has not been allowed to come to room temperature. If you have a mass of meat at 30° in the center of your grid, the temp in the dome won't come back up until the meat is significantly warmer. The meat is a thermal sink. That's the way I understand it. But that said, I seldom cook below 275° and more often than not...for 'low and slow'...shoot for 275°-325°. Just keep working it...it will come. The Akorn is a fine cooker and if it can't sustain 225° or 250° it will still make good food and you'll get more sleep.

It gets your pizza up in the dome where the heat is more even.

Thank you for answering. And thanks for the link. I see BBQ Delight used to make onethat was alost identical (and you can still find them on Ebay) but They seem to have discontinued making them. I don't know why, but every cast iron or stainless steel smoker box I've seen elsewhere has holes in it. Is it because the BBQ Delight pots doesn't work so well without holes?

May I ask where you got that cast iron 'pot'? I have never been satisfied with the smoking aspect of kamados--pellets are gone in a flash, chips not much later and chunks either burn off too fast or never get lit. Undoubtedly it's user failure--not doing things the right or the best way but the CI pot seems like it would work a treat.

Are you gonna put a door on v. 2.0, so that temps can be kept under control?

I wonder if taking the smoking stone out and doing the BCC direct or with a ceramic saucer directly under the beer can would make a difference? Or maybe a Weber #80624 grate which will fit in there instead of the smoking stone with a small plate to catch drippings?

I understand...might not be able to control the heat as well with the BBQube, tho--that's my concern. thanks.

I have two questions for you...first, I have an Akorn as well and my wife and I like Beer Can chick. We did one last night but although it was done fine it never got that dark golden brown colour it got in my old offset. How do you have yours set up? Did you use the plate setter? Second, I used to love Rotisserie chicken even more than the BCC. But I have never been able to find a set up for the Akorn except the Joetisserie. Personally, I think that the rotisserie chicken would be more evenly cooked if the Akorn will seal down around the Joetisserie well enough. Not sure the BBQube would do that.

I know I sure like my crust crisp...esp. underneath. But I can't stand burnt or charcoal...can't even stand it on toast. Once the colour hits expresso coffee...even if it's just in spots... it gets cut off. Guess I'm a pick-y eater.

@Golf Griller Thanks for that. I like the cart. Wonder how he attached the Akorn to the cart?

I don't see it...link doesn't take me to a photo, takes me to a page to set up an account for myself.

I have had pretty good results on my Akorn with this set up...and you need to use an infrared laser thermometer pointed down through the top vent cap so that it reads the stone--that's where the temp counts. I usually run 550 on the stone when I slip the pie in. (stainless steel bolts and washers and nuts.)

Correct me if I'm wrong but I thought you were doing a series of experiments using wood in the kamado in a fashion similar to the way it is used in an offset (someone here was). What was the final take on that?