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Smokin Joe

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    Austin, TX
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  1. I'm very pleased with how it worked out. It's mounted rock solid. You couldn't dislodge it with a hammer even if you tried. An unnecessary expense for some I reckon, but for me I'll gladly pay for the peace of mind and sleep. About the only negative I can think of is that you can only slide the lower vent door to position 4 instead of 5. I don't anticipate needing that additional airflow very often, if ever. Maybe During a sear, but then one could always remove the silicone adapter plug in that situation and recover all that airflow.
  2. Just finished a 10lb butt on the trial run, 19hrs at 235. Rock solid the whole time. Heavy thunderstorms rolled in during the wee morning hours. No matter, once it settled in it didn't deviate by a single digit. No lie. Had to tape off 2 of the lower fan intake openings on the guru to get the unassisted airflow where it needed to be. Gonna cook 250 or higher next time I smoke a butt. 19hrs was a good proof of concept run, but unnecessarily slow for practical purposes.
  3. The problem with that idea is that the adapter would have to sit practically flush on the inside of the door slide. If not, even a very minor protrudence could catch on the inside thereby not allowing you to open the door fully. Also, the door is very narrow. Not much material there to TIG weld something to. Here's how I secured the adapter. That is a 3/4 conduit nut on the inside.
  4. After looking at all the offerings on the Guru website I went with the 3/4" NPT adapter. My initial plan was to bore a thru-hole only on the outside wall, locating it on the back side of the bottom ash pan, opposite of the stainless lower control vent. The idea was to leave the inner wall undisturbed to protect the fan from a stray ember possibly finding it's way into the adapter opening and thereby damaging the fan. Air from the fan would simply flow within the space between the inner and outer wall, then exit from the inside openings of the lower vent area. (install the lower ash pan one way for conventional control, or flip it 180 for Guru use) However, this proved to be a problem once I realized that there is only about 1/4" of space between the inner and outer walls at that location. To use the adapter the way I envisioned would require that I grind off most of the Pipe threads to shorten it, and it would be extremely difficult, if not impossible, to secure it on the inside. I thought about making some super complicated door adapter, but decided instead to bore a hole through the lower vent area and use the 3/4" NPT adapter I had and get this project over with and start cooking. In hindsight, there is a much better installation method that came to mind this morning...more on that later, (I hate how that works)
  5. And I do appreciate your offer to help. Thank you.
  6. Too late. It's installed and running good so far. 9-ish hours to go. I honestly think that the fire was not so well established that It lost propagation overnight at that low temp. The Akorn is new to me. A bit less stable than the Kamado Joe. Regardless, I'm liking the PartyQ on this.
  7. Had the fire die out on an overnight pork butt cook. Ended up chucking the whole thing in the trash. Very disappointing, Tonight that gets fixed. Pictures to follow.
  8. The wireless maverick is great to have at home. Saves trips to the smoker at night to check on things. That alone is worth the price. their probes are sup par from what I've read. That being said, I used a Thermoworks Dot on my Akorn Jr while camping the other day with great results. It only has one probe for the meat so I improvised and set the audible alarm over 400 and laid the probe directly on the grate for an hour to come up with a corresponding reading for the dome thermometer when I have 250 stabilized at the grate. Then, i reset the alarm for 190 and jabbed it into the pork butt and used it the way it is designed. Probe is rated for 700 degrees so I wasn't worried about causing any harm by using it to get a pit reading. Also handy how the magnets stick to the Akorn dome.
  9. Looks like you'll be enjoying the game every bit as much as the food.
  10. When you're assembling it be mindful of cross threading the bolts into the inserts. Best practice I learned was to get one barely started, then start the remainders in the same fashion before snugging them all down.
  11. Mine came out much like that. Tasted fine, but looked a bit rare for me too. I ran 220 for 4hrs. At what temp did you pull it before the sear? When I did mine I started checking with the thermopen and got 117-125 depending on where I probed. That's when I decided to pull it for the sear. Next time I will go higher final temp before the sear. Upper 120's I reckon. And maybe rotate the roast a couple times during the cook. On the bright side, the leftovers warmed up beautifully in a skillet.
  12. Personally, I would need to see a pretty hefty discount for me to not wait for the upgraded unit.
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