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Everything posted by Addertooth

  1. Second nod for the Maverick ET-733. I own two, the first was purchased over 2 years ago. Avoid blue-tooth thermometers, due to their short range.
  2. It is worth noting this is one of the slightly older versions. Not all of the latest features are present in this model.
  3. Higher temperatures have the risk (but not the certainty) of getting the outside fully cooked before the inside is fully cooked. This is why a lot of lazy brisket cookers (such as me) tend to go with lower temperatures and simply wait it out. Eventually you will win out against any stall. I also cook briskets and butts the day before they are needed, so a stall will not upset the timeline for any meal.
  4. Looks great! I would calibrate your thermometer in boiling water, as it is unlikely the center of the meat was at 215 and still turned out as juicy at the photo shows. Sometimes your instruments lie to you, but probing for tenderness always tells the truth.
  5. I have got the best use of the firebox divider by putting charcoal on only one side. On the non-charcoal side I place a firebrick over the charcoal grate (where fresh air comes into the charcoal from underneath). The why: Fresh cool air comes in on the non-charcoal side, which intermixes with the hot air rising from the burning coals, making the environment cooler and less moist. A firebrick over the grate reduces that cool fresh air from entering the non charcoal side of the kamado. This results in a higher temperature gradient between the charcoal and non-charcoal side. I posted an article about this in the past.
  6. I would need a top down shot of the dome to confirm it. But your Grandad actually appears to be a "Noritake Fuji" model. (Noritake is a major ceramic and china manufacturer in Japan), They are distinguishable from the "hibachi pot" or the "Sakura" by the lack of ears on the dome. Some of the Fuji models had a highly stylized outline of a mountain as a line drawing on the dome (but not all). The early Noritake Fuji models lacked the mountain motif. All 3 of these models used a fired clay block as the lower damper. All of the early year models had a ceramic cap as well. The idea was the upper and lower dampers would be "cocked" to adjust airflow. Many of these survivors have had their upper damper broken and lost, which are subsequently replaced by a more modern upper damper. Some have had their lower damper replaced with a more modern slide-style damper purchased from a different Kamado company. The repair will be fairly straight forward, you appear to be on the right track. For extending the life of Grandad, never take it over 350 degrees Fahrenheit.
  7. Also measure the internal diameter of your Kamado where the grill surface rests... Frequently the internal diameter of the grill can fit a slighter larger grill surface than the factory stock.
  8. ChazGlen3, Please post a picture of your rusted grate. Please perform a precise measurment of it's size to the nearest 16th of an inch.
  9. The quick and dirty rules for good bark on a kamado is: Don't over spritz. All that moisture added to the already moist Kamado environment just keeps the bark gooey. Spritzing got started by people who use offset bbq smokers which have a much higher air-flow, which results in a dryer environment for the meat. Most importantly, Don't foil until the bark is well consolidated. Here is a picture of a brisket which was cooked about 2 weeks ago, no spritz, no foil.
  10. Agreed with John, one other tidbit... When you first add chunks you may get undesirable puffy white smoke. If you add the chunks prior to lighting you usually are at thin blue smoke about the same time you are at your target pit temperature.
  11. Thanks for posting this as a data point SpeedForce. The discussion on the merits of sealing the Akorn has been a lively discussion, with some people seeing little difference, and others experiencing notable changes in temperature control.
  12. Aussie Joe, my Aussie to English translator can be quite challenged. Is "crackle" crispy blackened skin?
  13. I have two IQ-120 models, so you can figure out where I stand. The 120 has the ability to adjust pit temperature based upon the temperature of the food. So when the internal temperature of the brisket/butt hits target, it can drop the pit temperature. Or when the chicken breast temperature hits a specific target, it can bump up the temperature to crisp the skin. Useful if you do unattended cooks.
  14. Welcome to the forum MCO. We are glad you found us. There are posts for every imaginable (and a few you have never considered) kind of food here. We look forward to seeing your posts of your kamado cooks.
  15. John, I can cover the Tucson Arizona area (and points South). Addertooth
  16. Bed Bath and Beyond were meant to be used as pizza stones (where the temperature around them is at equilibrium in an oven), not with hot coals immediately beneath them. The way you are using it is as a "diffuser stone". Earlier suggestions of Corderrite, or an actual diffuser stone from KJ are solid suggestions. Mullite stones from californiapizzastones.com are also durable. Kiln stones are always a winner as well.
  17. 10,000? I can only say 10K-U very much!
  18. The lower damper used a spring clip to hold it in place, with it sliding to adjust airflow in the lower damper.
  19. On the plus side, I don't think anyone is likely to steal your KK. And if they are man enough to bear hug it and carry it away.... I would suggest nothing short of a 50 caliber to slow them down.
  20. It is a great way to start, the Akorn was my introductiont to Kamado-style cooking. I own the Anova unit as well. Sous Vide and grilling is a great combination.
  21. Sitting chicken, with a built in drip pan is a reasonable choice as well. Put the deflector plates in, then cook at your desired temperature.
  22. First of all, you can cook any pre-made pizza as described in the directions.... and they will come out a lot like pizza in the oven. The time may be a bit shorter due to convection in a Kamado. For brick-fired character in the crust, you will need to cook at a bit higher temperature, but keep in mind not all doughs like higher temperatures. The number of punch downs performed on the dough impacts the character. Fewer punch downs tends to produce dough which has a few larger bubbles in the crust. A greater number of punch downs tends to produce a crust which has a more uniform size of bubbles in a crust (more appropriate for a thin crust pizza). The more sugar in the dough, the greater the blackening of the crust (at higher temperatures). Decide which characteristics appeal to you and adjust accordingly.
  23. Craycort carries a half moon griddle and a half moon grill. I believe it is what they call their 14 inch model. Here are pictures of mine.
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