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Buttburner

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  1. Like
    Buttburner reacted to ckreef in Chargriller Kamado New Gasket   
    I really wish a moderator would un-sticky the Akron mod thread. It's outdated information and just confuses new buyers.
    Am I the only one who realizes this ??
  2. Like
    Buttburner got a reaction from Clumsy in Planning first pork butts on the new kamado   
    Have you tried running it at that low a temp for along period of time?
     
    I am not sure about your particular cooker but most find it difficult to run it that low without snuffing out the fire
     
    I cook mine anywhere between 250-275 and have always come out great.
  3. Like
    Buttburner got a reaction from John Sand in Substitute Diffuser   
    I have settled on an old cast iron skillet I was not using
     
    I cut off the handle so it will fit
     
    I line it with foil and then it becomes a combo drip pan/ heat deflector
     
    and is a breeze to clean up.
     
    If I want to cook something large (like brisket) and want a larger drip pan I flip the skillet over and lay the large drip pan on that
     
    And I can still use the skillet to cook on, like  for salmon, etc if desired
  4. Like
    Buttburner reacted to retfr8flyr in Just curious   
    If you try and cook with the top vent completely closed you will not be happy with the results. Fire needs airflow, if you close the top vent. the only place the grill can get air to keep the fire going is from the bottom vent. The grill will do a reverse flow and flow back out the bottom vent. I have found the top vent to be the most critical for temp control. I set the bottom vent about 1/2 inch open for low and slow cooks, with a matching top vent setting of just parley open, about 1/2 of the small circles on the top vent. This will usually get you between 220°-250° and anywhere in that range is fine for low and slow. If you need a little more or less use the top vent to adjust and remember it takes about 20 minutes for the temp to stabilize after any change in the vent setting.  Don't get caught up chasing a specific temp, the meat doesn't care if it's cooking at 225° or 250° it will still get done just fine.
  5. Like
    Buttburner reacted to Toe in Chargriller Kamado New Gasket   
    As far as I know, the gasket itself is the same as it's always been. There's a few variables that affect how well it seals, though. First of all, when you're first assembling your grill, make sure that all of the little clips that hold it in place are seated properly. Also, you might check the latches. Some units have latches that don't clamp down tightly, so it doesn't seal as well. Some either bend their latches a bit, or wrap something around the loop to thicken it.
     
    As for replacement, you know the saying: if it ain't broke, don't fix it! A lot of those replacement gaskets are made of material like nomex, which can't hold up to temperatures as high as the stock gasket can, so you end up having to replace the replacements.
  6. Like
    Buttburner got a reaction from Jaxonvol in Chargriller Kamado New Gasket   
    I have a new one and have not done any sealing mods. It seals up fine just the way it is
     
    And I like the factory balloon type gasket, I think it seals very well.
     
    I would suggest using yours first a few times before doing any mods to it. You may find you dont need any either
  7. Like
    Buttburner got a reaction from John Sand in Chargriller Kamado New Gasket   
    I have a new one and have not done any sealing mods. It seals up fine just the way it is
     
    And I like the factory balloon type gasket, I think it seals very well.
     
    I would suggest using yours first a few times before doing any mods to it. You may find you dont need any either
  8. Like
    Buttburner got a reaction from magician in Chargriller Kamado New Gasket   
    I have a new one and have not done any sealing mods. It seals up fine just the way it is
     
    And I like the factory balloon type gasket, I think it seals very well.
     
    I would suggest using yours first a few times before doing any mods to it. You may find you dont need any either
  9. Like
    Buttburner reacted to moflicky in Akorn, first time watching the heat   
    hope this helps.
  10. Like
    Buttburner reacted to Toe in Akorn, first time watching the heat   
    A simple rule that you have to learn: if you never stop fiddling with the vents, you will never, ever reach a stable temperature! Temperature control with a kamado isn't about watching the thermometer like a hawk and adjusting as necessary, it's about putting the vents at the right setting and then leaving them alone.
     
    The hard part is figuring out what that right setting is. I've always found that the top vent is the more important one for controlling temperatures. I can control my temps with the bottom vent closed, open halfway, or even all the way open. I suggest picking a spot and leaving it there for all of your cooks. Try starting your fire, and then when the grate temp hits about 190, set your bottom vent to whatever point you've chosen and put your top vent at 1 (like on this pic). Then just leave it alone for a couple hours, see what temperature you end up at. Use that as the baseline for all future adjustments. If it's a bit too hot, close the top vent slightly, and open it slightly if it's too cool or snuffs out.
  11. Like
    Buttburner reacted to cwo2lt in Akorn, first time watching the heat   
    I've had my Akorn for a little over 2 weeks now and I just did my first pernil (Puerto Rican pork shoulder) this weekend.  I learned a valuable lesson that if you try to get your temps exact your will drive yourself crazy.  Depending on how the wind was blowing I would have a 40 degree temp swing up or down.  I finally gave up trying to tweek it and just let it settle.  I was shooting for 325 and it cooked between 300 and 340 most of the time.  I will tell you this was the best pernil I've every cooked.  The main thing here is just don't let the temp get too high.  It's going to fluctuate so just sit back and have another beer.
  12. Like
    Buttburner reacted to AkornJoe in London Broil salad   
    Marinated a flank steak with EVOO, lemon juice, minced garlic, rosemary and s. &p. Cooked a little bacon, then did the steak. Sliced and served over a mixed salad dressed with a honey - mustard vinaigrette, crumbled Gorgonzola and the bacon, and a side of risotto my wife made. Very good, and maybe healthy too!



  13. Like
    Buttburner reacted to 5698k in Boston Butt   
    At 225°, you'll be eating around 10:00 pm. Crank it to 275°. This forum is filled with people thinking, my 8 lber took 1.5 hrs/lb, so my 4 lber should take half the time, so why did it take longer? Forget it, I mean forget the X lb/hr thing. It's done when it's done. 225° is also not a magic number, particularly in kamado cooking. Crank it to 275° now, and 5:00 pm is do able.
  14. Like
    Buttburner got a reaction from Rak73 in Just a few chicken legs and thighs plus something interesting   
    Made some chicken for the first time on my Akorn
     
    For my heat deflector I have a piece of aluminum stock left over from a fixture I made at work. Its been in my garage for years just waiting for a use.
     
    Its about 1 1/2" thick, gotta weigh 10 lbs. I wrapped it with foil and it just happened to fit.
     
    The one thing I noticed was the dome and grate temps were almost identical. Not sure if I will use this all the time but I thought it was interesting. I was using a pizza stone but it ended up cracking 
     
    I thought it would take a lot more time to heat this hunk of metal up but it really did not
     
    I also used this when I did my grilled pizza a few days ago and noticed the same thing
     
    A few pics, of the cook and also the temps.
     
    thanks



  15. Like
    Buttburner got a reaction from AkornJoe in Akorn Cooking with top vent only   
    I think its important to pay attention to how big your fire is (how many coals are lit)
     
    If you can keep the fire small from the get go and bring it up gradually its much easier to control.
     
    But I don't go  wide open with the bottom. It is going to vary cooker to cooker as to how tight yours is.
     
    I might be able to go wide open but I really don't see any advantage to it. As long as air is flowing through the cooker and the temps are where I want them then it really doesn't matter to me where the bottom vent is in the long run
  16. Like
    Buttburner reacted to retfr8flyr in Akorn Cooking with top vent only   
    That is the top setting I use for 225° cooks but I only have the bottom vent open about 1/4 inch. The only bad thing about using only the top vent, with the bottom vent wide open, for controlling your temps is with all the air coming in the bottom and not being able to exit through the top of the grill the smoke can become stagnant and not give the flavor profile you are looking for. I have actually seen reverse flow situations, with smoke actually coming out the bottom vent, when they are not set correctly. I basically set the bottom vent slightly open and control the temps with the top vent but I use different bottom base settings, depending on how high a temp I am looking for.
  17. Like
    Buttburner reacted to CeramicChef in Pork Danger Zone   
    This is precisely why I have heat soaked my kamados for an hour or two prior to putting the cook on the grates. This process generally insures that the fire is firmly established.
    The problem here is NOT that the pork roast wasn't thawed but rather that the fire went out in during the cook and TXcrashman merely opened the vents more and went back to bed. A 60° drop in a grate temp is quite drastic at a base level of 225°F. Opening the vents doesn't ensure that the first would re-establish itself. TXcrashman would have been better served staying awake to make certain that the fire was established again and that the new vent setting would yield the cook temp he was looking to have.
    Thawing the pork roast more would have had no bearing whatsoever on the cook. Completely frozen, partially frozen, totally thawed, etc. has no bearing on the fire going out. In fact, TXcrashman state that the probe inserted into the cook was 38° which is a long ways from 32°. That 38° reading tells me that the cook was thawed, not frozen.
    This is a lesson in establishing a good fire, making certain it is well established, and making certain that when TXcrashman noticed the fire was having problems, he should have monitored it more closely than he did.
    TXcrashman, we appreciate your posting this sad tale. It is very instructive to all of us here. I'm sorry this cook didn't work out, but it serves as a really good object lesson for all of us! Thanks.
  18. Like
    Buttburner got a reaction from magician in another Tip Top Temp mount   
    I was going to put this in the accessories section but since its only for the Akorn (I think) I put it here
     
    I got the unit today and mounted it with 5/32" threaded rods, some nuts and piece of flat metal. I am going to find a better piece tomorrow at work but this serves as a mockup. Its way to thin to use as is. Probably get wing nuts for the underside too for easy removal
     
    Have not tried it but dont see why it wouldnt work
     
    thanks


  19. Like
    Buttburner reacted to Bigs in another Tip Top Temp mount   
    Yeah makes total sense!
     
    I may go to a hardware store soon to get some stuff.  
  20. Like
    Buttburner got a reaction from Bigs in another Tip Top Temp mount   
    reasons for the double nuts on the controller was to eliminate any possible leaks there and also to hold the whole thing together so its easier to deal with
  21. Like
    Buttburner got a reaction from Bigs in another Tip Top Temp mount   
    thanks
     
    not sure where the wing nuts will end up at. Right now the threaded rod is secured to the unit with a nut on each side. So the rods stay on the controller.
     
    But having the wing nuts on the underside might gunk them up, I may spray them with Pam and take the controller off after every cook, I dont think they would get all crudded up that way but I am not really sure. 
  22. Like
    Buttburner got a reaction from Bigs in another Tip Top Temp mount   
    I was going to put this in the accessories section but since its only for the Akorn (I think) I put it here
     
    I got the unit today and mounted it with 5/32" threaded rods, some nuts and piece of flat metal. I am going to find a better piece tomorrow at work but this serves as a mockup. Its way to thin to use as is. Probably get wing nuts for the underside too for easy removal
     
    Have not tried it but dont see why it wouldnt work
     
    thanks


  23. Like
    Buttburner got a reaction from magician in Just a few chicken legs and thighs plus something interesting   
    wow thanks guys!! the showcase?  how cool!!
     
    here are some pics of the deflector


  24. Like
    Buttburner reacted to kornbread in How long to recover temps on low and slow after opening lid?   
    Good point.  I've only ever used charcoal in grills.  I can't tell you how many times I had to relight a batch of coals because I didn't hurry fast enough. I guess I'm just used to trying to hurry.  A little slowing down (in all aspects of my life in all honesty) could go a long way for me I think.
  25. Like
    Buttburner got a reaction from magician in Just a few chicken legs and thighs plus something interesting   
    Made some chicken for the first time on my Akorn
     
    For my heat deflector I have a piece of aluminum stock left over from a fixture I made at work. Its been in my garage for years just waiting for a use.
     
    Its about 1 1/2" thick, gotta weigh 10 lbs. I wrapped it with foil and it just happened to fit.
     
    The one thing I noticed was the dome and grate temps were almost identical. Not sure if I will use this all the time but I thought it was interesting. I was using a pizza stone but it ended up cracking 
     
    I thought it would take a lot more time to heat this hunk of metal up but it really did not
     
    I also used this when I did my grilled pizza a few days ago and noticed the same thing
     
    A few pics, of the cook and also the temps.
     
    thanks



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