Doug123

Thanks SS. Yes I know they don't look like the regular kind. I'll probably go another route and see what I have in the shed. All kinds of goodies in there, ha ha...

Thanks Mike, I see what you are saying. Yes, they are kind of more block like than brick. Actually I was at my father-in-law's yesterday for a little get together and I showed him the picture on my phone. He said they were fire bricks and they were the kind that you use to build a backyard bbq and that kind of thing. I'm going to start a fire sometime soon with a few in there for an hour or so and just see what happens. If I don't notice anything negative I'm thinking they should be good to just set a pizza stone on. Thanks for your reply on this...

My father in law gave me a bunch of bricks a long time ago. I'm pretty sure he said they were fire bricks. I had them laying around a fire pit in my back yard. Anyway I was just wondering if anyone knew these are fire bricks for sure and are they safe to use in my Akorn? I just want to put a few on my grate then sit a pizza stone on top of them. I've seen a lot of pictures of others using things to set their stones on and wondering what kind of bricks others use. Thanks!

This is super helpful Dave, thank you!!!

My father in law gave me a bunch of bricks a long time ago. I'm pretty sure he said they were fire bricks. I had them laying around a fire pit in my back yard. Anyway I was just wondering if anyone knew these are fire bricks for sure and are they safe to use in my Akorn Kamado? I just want to put a few on my grate then sit a pizza stone on top of them. Thanks!

Wow those look really good

Great idea. I have one that the handle pretty much melted off. I'm going to have to see if it fits on mine...

You read my mind!!! Wow you have quite the setup there. Is that 2 pizza stones and one is on the warming rack above? Good idea. Are you able to close the lid with the skillet in there? Or are you cooking with the lid open? Do you have a recipe for the deep dish pizza? I was going to try making it in the pan I have. Probably won't be that deep but I was going to give it a shot. I've never made deep dish at all so any tips would be appreciated. Thanks.

Good point. Also I forgot to mention I feel like the heat is a lot more even. I was having issues where one side of the grill seemed hotter, etc. Doesn't happen as much using this. I'm liking it, hope it helps someone else also...

Not sure if this has been mentioned before but as I have been gaining experience with the Akorn I have come upon a great way to prevent temperature drops in the Akorn when grilling at higher heat. I use this Camp Chef cast iron pizza pan upside down as a diffuser. Got mine at Wally World for a little over $20. Then I place the Akorn grate above that. Don't have to worry about cracking my stone at higher temps and it works great. I just get the temp to where I want it then close the vents half way or so. When I open and close the lid while grilling the temp drops somewhat but it is right back to where it was in a short time. The cast iron really holds the heat. You still have to keep your eye on the temp so it doesn't run away but like I said, close the vents halfway or so and it has been staying right where I want it pretty much so far. Hot dogs, hamburgers, chicken, that kind of thing. I'm liking it and just thought I'd mention it if it ends up being helpful for anyone else.

Thanks Loremaster72, I ended up going with the Camp Chef from the big W. Fits perfectly on a Weber grate, just what I was looking for.

4 hours ended up being good, they turned out great. Bones were coming out on their own. I had the temp at about 250 for most of the time. Still working on my temps. Thanks again...

Just found this in another post if anyone else is looking. Pretty helpful, scroll all the way to the bottom... https://www.kamadoguru.com/topic/14239-vent-settings-for-various-temps/page/2/#comments

OK that explains my confusion then. Thanks for your reply...

I think I might have seen this somewhere before but can't find it now. Is there a sticky somewhere that explains the vent settings? What I mean is I see a lot of posts saying, "Now change your top vent to 2 or .75, etc" What does 2 stand for? Halfway? Kind of confusing and different posts seem to be using different number systems. Any help on this would be appreciated, thanks!