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ebijack

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  1. Like
    ebijack got a reaction from captndan in (Lump)   
    Depends on your preferences. A little bit of expanded metal, wired to the coal grate makes lifting out all the coals extremely easy. The ash pan should be dumped/cleaned after every use just to make sure no water+ash mix ends up in your ash pan and rusts out your ash pan at an early age. Those 2 make lye. Also with the coals removed, installation of the ash pan is much easier IMHO since you can see the bracket that holds the ash pan while standing without having to get down low to see well enough to install it. If that makes sense. Also, I doubt you will ever find a time where using a basket will not hold enough coals/wood to smoke 20+ hrs on one load. And if you want dual heat zones, put the coals on the inside/outside of the basket depending. The basket also gives a more complete burn of the coals since they are stacked (even more so using lump).
  2. Like
    ebijack reacted to Marty in AKORN lower damper - winebottle shape - materials and temperature tolerance?   
    With the original slider/intake adjustment, 1/32" difference you can gain/drop 75-100*. Mine was extremely hard to set/maintain/repeat temps before the intake mod. Not saying you have to, just if you would like easier temp control. This works. Cheap and easy.
     
    That was my experience exactly.
     
    Well said
     
    . The slide should have been set up the opposite direction so it was easy to see the  size  adjustment you are making.
     
    I never did do this mod but I know it would make temp control easy and would be far more durable than the self adhesive tape that I used.. Mine was so loose that that strip of aluminum would have fit behind the slide easily.
     
    If the slide is loose and temp control is difficult then IMO this is the best mod in this section.
     
    I attributed the huge change in temp to such a small movement of the vent ---  to the flop in the slide changing the seal of the slide its self to the track it slid in. The  seal along the entire length along the track can create a large change in the setting and you can not even see it. What you are seeing is the opening that you made by sliding it,  The seal along the whole track can amount to a huge difference in air and temp in the Kamado.
     
    I check the fit of the bottom vent on any display unit that I see and some are the best they can be and some still are very loose like mine. The quality control on this detail is not consistent at least in the ones I have seen. When you can push it and make it rattle then it is not good.
  3. Like
    ebijack got a reaction from Marty in AKORN lower damper - winebottle shape - materials and temperature tolerance?   
    My wind bottle mod using aluminum flashing from HD works great. I sold my Acorn to a friend who is able to control temps very easily, his first try and loves the Acorn. And you don't have to choke down the exhaust to get lower temps which give a better/cleaner burn IMHO. Since you have Kapton ( not sure that that is) try it, you have nothing to loose.  And with that mod, you can keep from going over the 700 degree threshold (nuclear) since it does restrict the intake by maybe 1/3.
    But a lot of folks on here are resistant ( to put it mildly) to doing any mods to anything. It is your cooker, do what you want to improve it.
  4. Like
    ebijack got a reaction from boyettdw in Starting a Fire for Low and Slow - Definitive   
    Looks like you got it!  Here's mine with the numbers on it.

     
  5. Like
    ebijack got a reaction from ATXTaxman in Flank Steak recipe   
    That is pretty much a Teriyaki recipe, I just marinade for at least 1 hour to over night. High heat. 8 mins the first side, 5 minutes the second side. I put some other seasonings on the top before cooking. Been doing this for well over 40 yrs as my Dad always did it that way ( he's 90)  Makes awesome French dip with the left overs.    Used to be a real cheap cut of meat till the cooking channel got the news out.
  6. Like
    ebijack got a reaction from philpom in Akorn Mods & Fixes   
    Well it was 20 degrees outside, 20+ MPH winds with a windchill in the single digits. But I wanted to get this done. I never liked the cast iron grate, so I bought some metal strips, weber 22.5 grate, and had a 1 inch pipe union. Bent the metal strips, cut and welded the weber grate along with the handles, and this is what I ended up with. The wind made it difficult to mig weld as it kept blowing the gas away from the weld, I turned up the pressure to battle that. I should have spent more time to get a nicer job, but I had to get cleaned up and head to work. But I believe it will be fine.


     
  7. Like
    ebijack got a reaction from beaverbone in Successful First Pork Butt   
    Take most any BBQ sauce, start with 1/2 cup cider vinegar to 2 cups sauce, simmer and taste and adjust to taste. My wife usually adds some brown sugar, I prefer to add honey if it needs it. That is a starting point. I like to add my mustard also.
  8. Like
    ebijack got a reaction from BEER-N-BBQ by Larry in What Size Heat Deflector Are You Using?   
    The pizza pan can act as a drip tray, but depending on what your cooking, I'd suggest an aluminum pan covered in foil to catch the drippings if the meat your cooking is fat heavy.
  9. Like
    ebijack got a reaction from JPDVM2014 in What Size Heat Deflector Are You Using?   
    The pizza pan can act as a drip tray, but depending on what your cooking, I'd suggest an aluminum pan covered in foil to catch the drippings if the meat your cooking is fat heavy.
  10. Like
    ebijack got a reaction from POOLGUYINCT in Old Country BBQ Pits Wrangler Smoker   
    I'm sure the smoker is fine, but that weld is not a weld in reality, it's called a cold weld because it is laid on top of the metal and not bonding/melting the two metal pieces together. There is no penetration, so it might not hold up, since there is no load/tension on the chimney it will probably be ok. If the firebox weld look like that all the way around I would take it back. Some of the firebox has proper penetration but some of it is a cold weld. They either have someone inexperienced welding at that time, or their quality control isn't working. For that kind of $$, there is no way I would buy one that looked like that, but that's me. Funny thing is, I've been thinking of buying another stick burner since I got rid of my last one as they are something different to cook with.
    I'll agree to disagree with you toofast.  I've been fabricator/welder a long time, and there is no way I would trust that weld to hold anything together. Anywhere I've worked would have you grinding that off and doing it properly. As it is classified as a "cold weld" and does not have the proper strength.
  11. Like
    ebijack got a reaction from Ben S in Added grate   
    My plan was a cheap electric ( probably from salvation army) hot plate, what you posted would probably work but I don't see how to control the temp with that one. I'd still use a drip pan etc above it. With how well insulated the Acorn is, I think it would work great for smoking fish and or jerky at 120-150 degrees. Just another experiment to try.
    As far as fire and brimstone, if this works it would just add another plus to any Kamado for those that like to cold/colder smoke stuff. I think doing this would make some awesome jerky and smoked fish. I'm just waiting on the piles of snow to go away and the weather to warm up.
  12. Like
    ebijack got a reaction from BillCarr in What's on the Acorn this weekend?   
    An idea from the BBQ Brethren, this could be a good weekly idea. What ya cooking this weekend?
     
    Chickens, drippins made into gravy, homemade apple sauce, garlic mash taters, home made cornbread stuffin and my regular stuffin.




    Tomorrow Burgers!!!
  13. Like
    ebijack got a reaction from Cgriller64 in What's on the Acorn this weekend?   
    An idea from the BBQ Brethren, this could be a good weekly idea. What ya cooking this weekend?
     
    Chickens, drippins made into gravy, homemade apple sauce, garlic mash taters, home made cornbread stuffin and my regular stuffin.




    Tomorrow Burgers!!!
  14. Like
    ebijack got a reaction from freddyjbbq in What's on the Acorn this weekend?   
    An idea from the BBQ Brethren, this could be a good weekly idea. What ya cooking this weekend?
     
    Chickens, drippins made into gravy, homemade apple sauce, garlic mash taters, home made cornbread stuffin and my regular stuffin.




    Tomorrow Burgers!!!
  15. Like
    ebijack got a reaction from chunky chips in What's on the Acorn this weekend?   
    An idea from the BBQ Brethren, this could be a good weekly idea. What ya cooking this weekend?
     
    Chickens, drippins made into gravy, homemade apple sauce, garlic mash taters, home made cornbread stuffin and my regular stuffin.




    Tomorrow Burgers!!!
  16. Like
    ebijack got a reaction from Smoke and Awe in What's on the Acorn this weekend?   
    An idea from the BBQ Brethren, this could be a good weekly idea. What ya cooking this weekend?
     
    Chickens, drippins made into gravy, homemade apple sauce, garlic mash taters, home made cornbread stuffin and my regular stuffin.




    Tomorrow Burgers!!!
  17. Like
    ebijack got a reaction from Erictag in What's on the Acorn this weekend?   
    An idea from the BBQ Brethren, this could be a good weekly idea. What ya cooking this weekend?
     
    Chickens, drippins made into gravy, homemade apple sauce, garlic mash taters, home made cornbread stuffin and my regular stuffin.




    Tomorrow Burgers!!!
  18. Like
    ebijack got a reaction from BEER-N-BBQ by Larry in What Size Heat Deflector Are You Using?   
    Yes, after using a 13 inch, then 14 inch pizza pan I tried the 16 inch and found for me it keeps too much heat/smoke below. It does work but you burn more coals to get the same amount of heat in my experience. I'd have to measure the one I have been using for a long time, but I believe it is 15 inches. I think I found it at GFS. Gordon food service.  Like this, but much cheaper.
    http://www.amazon.com/Kitchen-Supply-Flat-Pizza-15-inch/dp/B001ET7C3E/ref=sr_1_2/188-0495815-6918635?s=home-garden&ie=UTF8&qid=1394274535&sr=1-2&keywords=15+inch+pizza+pan
  19. Like
    ebijack got a reaction from bearque in Added grate   
    I was needing/wanting a bit more room on the upper grate and wanting to raise my pizza's up a bit into the dome since the swing shelf was just too high. So with a 17 inch Weber coal grate, 4- 5/16 carriage bolts, nuts washers ( I used 3/8 washers to span the opening a bit better because I had them, If doing it again I would get the 5/16 fender washers) You end up with 3 1/4 inches space from grate to grate so wings, legs, breasts, ribs etc have enough room for a double layer and a 16 inch pizza pan clears easily on the top grate for pizza. I'll be trying it out soon.


    In case anyone was wondering the same thing. I like the swing rack, but it is just too short diameter wise and in height for some of my cooks. I will still use the swing rack when doing multiple butts and whole chickens.
  20. Like
    ebijack got a reaction from BillCarr in Successful First Pork Butt   
    Take most any BBQ sauce, start with 1/2 cup cider vinegar to 2 cups sauce, simmer and taste and adjust to taste. My wife usually adds some brown sugar, I prefer to add honey if it needs it. That is a starting point. I like to add my mustard also.
  21. Like
    ebijack got a reaction from Marty in Char-Griller Akorn Kamado Add-on: Searing Basket   
    This is what I did, very easy to remove and have control of the coals as required. Easy to lift out etc.





  22. Like
    ebijack got a reaction from Mironccr345 in Added grate   
    Yes Mironccr345, the coal grate worked great for searing and easy removal !  The added grate, though a bit odd to move around to flip wings etc really upped the amount of food I can get on the Acorn for shorter food cooks. I prefer the ease of the swing grate,  I'm thinking about make this one into a swing grate also for the larger cooks. Already in the planning stages.   
    It depends on if I can wait till it warms up a bit or I just have to get er done. Maybe in a couple weeks it will be done. I'll use the same swing grate location, I'll use some tubing and flat stock, a bit of welding. I just need to make sure it can support the weight cantilevered that far out and not block the main grate. I'll probably support it from the top side of the grate not the under side like the original swing grate. If I don't think that will work fairly easily, I will just add handles to the grate and leave the legs/carriage bolts for easier moving. The legs will support a lot of weight and they give you something to set the grate down on and keep the grate off the table or ground.  
  23. Like
    ebijack got a reaction from Erictag in Char-Griller Akorn Kamado Kooker with Cart   
    Depending on the size of steaks you have to sear, the Acorn is 19 3/4 inches across. If your interested, a Weber 17 inch grate used just above the regular coal location using the 3 smoking stone locations will produce some awesome burgers or steaks. I added some expanded metal to make removal of the grate along with the coals ( I do not use the lower section for searing) much easier. Any questions just ask.





  24. Like
    ebijack reacted to TKOBBQ in Someone finally got a'roundtuit   
    Or my dragged out cooker build finally got its cherry busted. I procrastinate, there I admit it. Been working on this cooker way to long, always putting off the little details that need to be finished before I fired her up. Well back around Thanksgiving a friend called inquiring about using it to do a cook for his work. After talking a bit and explaining the minor nuances that I thought needed to be done we decided it was good to go "as is" for now. He picked it up and off it went, the following is pictures of his cook. He said it ran like a charm but that the little things we talked about would make it nicer. So here is day pics.



    Sent from my VS980 4G using Tapatalk
  25. Like
    ebijack reacted to ajstrider in Charcoal basket   
    After this winter weather has all but finally left this area, I got around to putting together a basket for my BGE.  I built the same style basket I use for my UDS's I've made in the past except I left the legs off.  I normally put a big eyebolt in the center to grab the basket by but I don't have one, so that will wait until another day.  I use a 24" by 24" 3/4" gap 13 gauge expanded steel sheet.  Then I snip out a few places to make a 12x12x6" basket.  I don't weld so I use bolts to hold it all together.  Everything is stainless, no galvanized parts.  It holds enough charcoal for long cooks in my UDS's in the past so I assume it will work for the BGE too.  It is just a little too big to sit tight against the bottom of the cast iron grate, but it nearly fits and will be fine.  This should help speed up and simplify the ash cleanup from the old charcoal between cooks.  Thanks for looking.
     

     

     

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