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stinkpickle

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  1. I've had my red one for three years, and I leave it outside all year uncovered. I just dump the ash when I think about it and keep the grates sprayed with canola oil. The paint is a little oxidized, so it looks a little pink, though. It has fallen on its face, breaking the handle, and pushing the handle posts back into the dome. I just hammered it out, and that sucker keeps on cookin'.
  2. True. People's tastes very widely when it comes to how smokey they like their food. I can mimic my old stick burner's smoke flavor just by indirect smoking the meat on my Weber kettle for 1 - 1.5hrs while the meat is cold, and then moving it over to the Akorn to finish cooking.
  3. If I cook anything over direct heat, I leave the lid the open.
  4. I have both versions, a red one from Menard's and a gray cart one from Home Depot. The latches don't matter much to me.
  5. Maybe it's pizza stone quality then. I use no deflectors, 550 temp, top rack, corn meal or other crumbs - no burnt crust. It's the amount of toppings.
  6. I don't have an IR therm, so I'm not sure what the stone temp is. I just start cooking once the dome settles between 500 and 550 for about twenty minutes. Amazon has it on sale for $11.88 with coupon code NUB8500H. This is same as mine. http://www.amazon.com/Nubee-Temperature-Non-contact-Thermometer-Adjustable/dp/B00JCFPODM/ref=sr_1_1?srs=9390672011&ie=UTF8&qid=1451148228&sr=8-1&keywords=8500 Nice!
  7. I don't have an IR therm, so I'm not sure what the stone temp is. I just start cooking once the dome settles between 500 and 550 for about twenty minutes. Thank you sir. Will try that on mine next time. BTW, have you used the corn meal trick i.e. sprinkle two pinches of it on the stone to see if it browns on contact or takes about 2-3 second? The corn meal browns pretty quick, so I put the pizza on immediately afterwards. I haven't timed it, though. A few seconds sounds about right.
  8. I don't have an IR therm, so I'm not sure what the stone temp is. I just start cooking once the dome settles between 500 and 550 for about twenty minutes.
  9. Pictures would be nice, if you could share them. I finally got around to taking some pics of the setup... 1. First large stone on the diffuser grate. UPDATE: I have since replaced this with three Vogelzang firebricks. 2. Large stone on the cooking grate, the actual cooking surface. 3. Smaller stone on the warming rack to radiate heat back down onto the toppings.
  10. I agree. Any time I have to direct grill, I leave the lid open just because of this.
  11. Pictures would be nice, if you could share them. I will try to remember to take some pics the next time I set it up...
  12. I use a rather "involved" setup that uses three pizza stones (2 big, 1 small), but it works really well. I put a big pizza stone on the diffuser grate to act as a diffuser. Next, I put the second big stone on the cooking rack to actually cook on. Finally, I add a small stone to the warming rack to radiate heat back down onto the pizza. I settle the grill around 500-550 and cook the pizza in the gap between the cooking stone and warming rack stone. It takes a while to get all those stones up to temp, but they hold temp well.
  13. Just to experiment, I mixed in a BUNCH of apple chips during my last reload...over half of the bag, and that worked really well. I may just mix in a whole bag next time.
  14. It sounds like you're set. White oak is one of my favorites, but it takes longer than other woods to season. I give it two full years AFTER it's been split.
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