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molove

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  • Gender
    Male
  • Location:
    London
  • Grill
    Pit Boss

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  1. In the Uk the Pit Boss from Costco is cheaper than the Akorn.
  2. Mine is this years model with the spark arrester screen, it's still a bit loose. Last years model must have been terrible.
  3. I have an Auber temperature controller that I have used very successfully with my Akorn for a couple of years using the settings described here I tried it yesterday on my new PB24 on a test run and it worked really well, it overshot by about 3ºF coming up to temperature and after a while stabilised to my set temperature of 225ºF no problem at all. However this morning, for my first cook in the PB, it got it up to temperature quickly using the Auber, I switched off the fan whilst putting the meat in, I had to repostion the temperature probe and clipped it onto the rack holding the joint next to the meat, closed the lid, waited for the temperature reading to bottom out and start rising before turning the fan back on. I think I may have positioned the temperature probe too close to the cold meat as the temperature reading was taking ages to rise, the Auber had the fan on full for a few minutes. I realised there was a problem and moved the probe further away from the cold meat, immediately the temperature reading started rising and unfortunately I ended up with a 35º overshoot. So the Auber cut off the fan to make the temperature drop, which it did over quite a long period of time. When the temperature neared 225º the fan kicked in, and because it was blowing cold air on an almost dead fire the temperature dropped instead of climbing so the Auber turned the fan on for longer which made the temperature drop even further etc. etc. this happened until the fire eventually picked up and the temperature started rising at about 160º, however it had pumped so much air in, too many coals had lit and I got another huge overshoot. I ended up manually having to turn the fan off and on as the temperature dropped below the set temperature to restrict the amount of air the Auber was blowing onto the coals. It ended up taking me over 3 hours to get it under control, it's now hovering happily between 223º and 226º If anyone else is using an Auber temperature controller with their PB, what has your experience been, and what settings are you using? Thanks Piers
  4. I thought this might be the case. And now I've discovered it's unlikely to cause me any problems, I'm quite happy, it was just a bit alarming seeing the amount of smoke pouring through a closed vent. Just need to get cooking!
  5. I did take the vent apart and the top section of the daisy wheel looks like it was finished by hand with an angle grinder, and is not a good mate to the base plate. I ended up lubricating it with some powdered graphite and tightening the screw as tight as it would go whilst still being able to open and close the vent. I think it may have closed the gaps up slightly but it still leaks quite a lot. Luckily however, it doesn't actually seem to be a problem. When both vents are closed the coals are extinguished pretty quickly. The temperature started dropping within about 5 minutes of closing the vents.
  6. I ended up buying the PB24. Whilst there is leakage around the bottom of the top vent it is nothing compared to the amount of leakage through the vent itself when it's closed. However this doesn't seem to be much of an issue, when both vents are closed the fire is extinguished pretty quickly. I was also pleased to note that the dome seals well to the base, because the demo model in Costco certainly did not pass the dollar bill test (£5 note in my case) I did make a couple of aluminium shims to tighten the bottom vent which seem to work pretty well This is them in action
  7. It seemed reasonably tight when I assembled the kamado. I'll have a closer look tomorrow.
  8. I bought my Pit Boss on Monday and decided to check for leaks today. I too have this issue of smoke billowing out of the top vent when it is closed. There is a little coming out at the join between the top vent and the ceramic which I will address using some high temperature silicone gasket or some nomex, but the majority of the smoke that escapes is through the vent itself. The photo doesn't make it look as bad as it actually is. Has anyone else had this issue? (Obviously OP has). And does it get better with usage, as the vent gets caked in tar? Luckily it appears to be the only place where smoke leaks, there are no leaks between the base and the dome and there is only a tiny amount of leakage around the bottom vent when it's under pressure from the fan of my Auber temperature controller. My Akorn does leak a little bit of smoke around the top vent but nowhere near as much as the Pit Boss The vents are now closed and I'm checking to see if it extinguishes the coals ok.
  9. Another quick question, how thick are the gaskets? I've read that Vision gakets are twice as thick as the main brands and was wondering if this was the case with the PB24 too
  10. Hey EZ Smoke, I was reading the Pit Boss Review thread and saw that you were running out of fuel at 8 hours on a low and slow cook. I too use an Akorn, I've never had it run out of fuel and always have plenty of charcoal left over even after a 14 hour cook. Now you have had some time getting used to the PB do you still find it runs out of fuel at 8 hours or can you get longer cooks out of it without having to refuel?
  11. Great, thanks for the info. Good to know that the issues (if any )are easily fixed.
  12. I'm really interested in buying one of these. I have read that earlier models can have a few issues, mainly that the vents can be leaky and don't extinuish the coals when completely shut down, or the top vent not closing properly. Can anyone tell me if these issues have been fixed now on the 2017 model? Thanks
  13. Do you know what your paver is made of? Most of the ones available here are made of concrete, I'm wondering they would be ok in the Akorn
  14. I do have a 15" stone, but I got the better results (except for it breaking) from the 13" stone as I could use it higher up in the dome than the 15"
  15. Best pizza so far. I placed my 13" pizza stone on the raised rack and didn't use a difflecter and cranked up the kamado to full. Threw some wood chips on the coals just before putting the pizza on. The Chips flared up and flames licked up into the dome helping to cook the top of the pizza. The pizza was done in less than 2 minutes. Unfortunately my pizza stone broke in two, so will need replacing, perhaps with cast iron.
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