GhostRed7

I've recently started using Kebroak and love it. Burns really cleanly, quick start up times, etc. I haven't found any stray bs in the bag yet (still on my 1st 40lb-er).

Sorry...didn't last more than 5min lol

That I have! Sweet. Probably doing it again soon. Was too good not to.

Definitely feel better after seeing A16's pies Thx. Like I said...it was definitely tasty. I missed a chunk of wood somewhere in there, so the crust took on a subtle cherry wood smoke flavor. It was awesome with that extra note in there. I will say....I definitely need to get a proper peel. Using aluminum foil on a cookie sheet then to stone was ok...but would have rather have had no foil for a slightly more crunchy crust.

Thx all. It's definitely cause for my never to get chain/store pizza again lol.

It was all deformed with bubbles. I popped them near the 6m mark. It tasted great.

Dough - Whole Foods organic. Bought it from the lady that made their pizzas who was friendly enough to tell me her temps and times (550 for 7.5min). Sauce - Commercial organic brand Cheese - organic mozzarella, Romano, parmigiana Some leftover turkey pepperoni Preheated Akorn with pizza stone diffuser and at grate level preheated 15" KJ stone to 550* and let it sit there for about 20min. Put pie on and dome temp climbed back up 500-525 during time in there. Pulled it at 8.5mins. It's ugly (dumb me forgot to poke it before assembly) but tastes awesome.

thanks all. i used the "i don't have the tip top yet, so cannot do safely" excuse. i'll be planking it. i can dial 220/225 easily enough...but nothing lower attempted. just smoking lower than 200 in general creeps me out lol. will be planking around 300/350. all - thanks for the input mods, feel free to close

I almost have them talked into letting me just grill it @ 300 on planks. I would prefer this b/c I don't know how to do that low temps and honestly have never smoked fish

Anyone have advice on achieving and maintaining lower than 200*, say around 170*? I've been asked to smoke 6# of cod

It's not coming from around the o-ring visually. It looks like it's traversing up the stack and out between the wall of the stack and the "dial." There was a distinct "roll" of the smoke doing this. Not even the slightest wisp around the base of the stack meeting the dome. I'll take it off and re-do if you think that could be causing an issue. The temps were going up dramatically (+10-20%) with the wind and my not doing anything to the vents. I wasn't worried about the visual smoke existing as much as i was looking for clues of where the gusts were pushing through more. The bottom vent I think is/was the main culprit. The slider had more play that I would have thought...so i just put gasket material behind it. I agree, it took me at least 3 tried to get it right. I get a few puff of leaked smoke here and there and I have no issues to maintain temp nor to snuff the coals. People need to stop worrying when they see a puff here and there. If you CANNOT kill the fire with the closed vents, then that's an issue. (usually takes 2+ hours depending on the temp) I killed the fire with the vents, but the wind had died down by then. I wouldn't have touched it except for the swings w/ temp with the gusts of wind. I guess that could be due to the extra vacuum pull from the draft too...hard to say. It was only 10mins off of my day, so no big stress about it. I have a 9# brisket to do, so wanted to make sure ducks are in a row given how windy it is today.

Boo...wind kicked up today and I noticed smoke in 2 places. 1 - from bottom vent. Gonna use the nomex gasket fix on that. 2 - from what appeared to be between the top vent dial and its inner wall. It was fed curling from under that completely closed and not where it meets the dome. #2 not sure what to do

Thx all...it was delish. Didn't survive lunch lol

250 for 1st hour, 300 til done. Raised temp with bird in. It had a can in its rear with angry orchard cider. Used cherry for smoke. One chunk ran out 30m before pull.

Being one of the newest Akorn owners on here....so much this. I only looked at the manual for assembly. My flagship cook/seasoning/etc all were controlled with info from all of the folk here.