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Found 6 results

  1. Just spent two days with the manufacture testing out the new Kamado-Go grill and it worked like a champ. Maintaining 250 degrees within 2-3 degrees of deviation for more than 7 hours before we had to wrap up the test. Insulated top lid with latch, stainless 304, folding side tables and legs, total weight 30lb (side table also dubs as handles for easy carry), and best of all, comes with our new gen of controller - TempMaster Portable. Cooking area is 305 sq inch which is comparable to the Akorn's 315 and ours is square! Other feaurtes include ash tray drawer, heat-defector and charcoal divider. There will be more unique accessories developed for it so stay tuned!
  2. My old Char Broil propane burner was finished after 4 years of noble if uninspired service, good for steaks, chops, and chicken. I decided to try the Kamado life based on recommendations. The ceramics are a dream and maybe one day I'll cave and eat my shirt for an Egg or a Joe, but to get started I needed to jump in cheap. I was looking at getting an Akorn, I have a buddy who has one and it does a good job for roughly 1/3rd to 1/4th the cost. I went even cheaper to CraigsList. $130 later I had a used, but in decent shape CharGriller KingGriller Akorn. Originally he wanted $150 for it, but the back leg came off rolling it to the truck. I figured it was fixable and was still going to buy it when he kicked me back a $20 for my troubles. He also threw in some gallon ziplocs with briquettes and lump and pretty much full bag of Kamado Joe BB XL. He was getting rid of it since he bought a Traeger. 2 of the 3 rivnuts ripped out, I was able to hammer one back in and it tightened up, but the bottom one wasn't having it. I probably should have gone and bought some rivnuts and a gun and fixed it that way, but my dad figured a good stainless bolt through the lower body would do. I figured it wouldn't hurt too much as long as we didn't over tighten the bolt and pinch the body, threw on a couple of washers on for good measure. I bought some red RTV with plans to pop the bolt back off and seal it up a little, but it hasn't seemed necessary since I haven't had control issues. I did add some gasket to the ash pan and body to help with some smoke leaks, but I doubt that was really necessary since it never got out of control and I could still kill the fire. I have been doing tons of research and watching youtube videos since buying the Akorn. I do recommend those fan temperature control adapters and bluetooth thermometers. Again I'm cheap and wasn't about to spend more than I paid for the grill for one, so I got lucky and found a gently used BBQube on eBay for $50. I had previously purchased a bluetooth thermometer on Amazon as well. The BBQube is supposed to be a jack of all trades temp control/bluetooth thermometer device, but the bluetooth on mine at least isn't ideal(they have a firmware update I want to try). The range isn't as good as my thermometer and it disconnected more than I would care for otherwise a worthwhile purchase and I recommend it or something like it (might have been caused by weather it got a little stormy both grill and controller were under a patio though and didn't get a drop of water on them). When no one messed with my grill over an 18 hour cook it never went more than 25 degrees in either direction of my set temp 225. Usually it would warm to 230s/240s then slowly go back down I don't think it ever dropped below 220 as long as the grill stayed closed. Links to both devices below they also have apps for whatever platform phone you have. We threw some hot dogs on for dinner since I had already fired it up instead of using the gas grill this caused my temp to drop to 180 and spike to 260 since the controller didn't know I was opening it and started blowing at 100% speed. Found out later you can pause it when you open the grill and resume once you've closed it back and let the temp come back up. I've found it isn't hard to maintain temps on the Akorn, you just have to occasionally go fiddle with the vents. A smidge open , a smidge closed every so often just to keep it in that Goldilocks zone isn't terrible. With a controller I went to sleep with the alarms set on my temp probe apps and they never once went off and woke me up all night. Got up the next morning with a pork butt at 200 degrees tender and juicy. Other notable purchases: High heat grill/welding gloves (burned off too many arm hairs flipping steaks) https://www.amazon.com/gp/product/B077M3Z8BM/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 BBQube Temp Controller (I didn't pay that much, but I can see why you would, there are a few slightly cheaper options out there, but your trade off is features) https://www.amazon.com/BBQube-BBQ-QUBE-WEBKT-TempMaster-Temperature-Controller/dp/B07CZ3LHQR/ref=sr_1_1?dchild=1&keywords=bbqube&qid=1569437795&s=gateway&sr=8-1 Bluetooth Thermometer (2 probes and really good range can't complain for the price) https://www.amazon.com/gp/product/B07PYVLBSM/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1 Rib Rack https://www.amazon.com/gp/product/B01AEGOQ9A/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1 Gasket Material https://www.amazon.com/gp/product/B015DAI8K0/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1 Grate Lifter(Don't know what happened to the one that came with the grill didn't think to ask when I bought it) https://www.amazon.com/gp/product/B07RL5HD6K/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1 All in I think I'm still under the cost of a brand new Akorn much less an Egg or a Joe.
  3. Woke up this morning reading my news feed and saw an article titled "7 Best Upgrades for Your Weber Kettle". As a big weber fan I clicked on it and after the tried-and-true lid hinge, the pizza ring then boom! I saw my little gold/black stomp box on there. So stoked...4 years ago we started with a few bare PCB boards and a solder iron, now we're in smoking business! If it can control a tin metal grill's temperature rocksteady then you know how precise and stable it would be on a kamado https://gearpatrol.com/2019/05/28/best-weber-kettle-grill-upgrades/
  4. Hi all, we made a little video about cooking frozen pizza from stores. It was a fun lunch at work. When I first made the pizza ring 2 years ago there weren't many frozen pizzas in the stores, most are thick crust. but now...wow, they got their own aisle. So we dust off the pizza ring and made pizza lunch at work. We tested more than 8 different brands of pizzas, and Newman's thin crust cooked best in the Akorn Kamado, California kitchen's Sicily pizza had a perfect dough/topping ratio, and even the cauliflower dough tasted good from the stone. The stone was kept around 450 - 500, anything higher may burn the dough without full cook the toppings. So on thicker dough keep the stone under 400 will be a good idea. Talking bout the stone, we used Rockheat we bought from Amazon, I'd recommend it. simple but smart handle design. We're working on a pizza stone with a digital thermometer built in, then you won't need the Infrared gun to read the stone temperature. I can probably program our controller to keep the stone temperature consistent. https://bbqube.us/Turn-Your-Akorn-Kamado-into-an-Italian-Pizza-Oven-with-Kamado-Pizza-Ring_b_2.html
  5. The current temp probe for grill has not been changed for a long time. I didn't like the space it's taking and the position you have to put it at is often not a good spot to measure grill temp. If it's hot air cooking meat, then the probe should be collecting air temp at the meat surface, right? So this is what I came up with. It can be clipped onto a needle meat probe or the grill by itself. It's so small so you can clip it anywhere. It's compatible with iGrill and many other brands. I've been using it with Akorn Jr. for the last 2 months and absolutely loving it. (I know, I made it lol). It's very useful for smaller grills as cooking area is tight. Anyway, check it out.
  6. Hello everyone! Found this forum by googling Akorn grill and joined right away. I got into kamado cooking after buying an Akorn grill from Homedepot about a yr and half ago. I thought the grill was the key but failed miserably on the first cook out. I then went on google (of course) how to use the kamado properly and found Amazingribs.com. My life has been changed ever since! I succeeded on the first try of every recipe he had, from 6 hr ribs to 20 hr brisket. I'm now totally addicted to BBQ/Smoking and have made my own accessories to help me cooking. I now own about 10 grills, from weber smokey joe to a 25" ceramic kamado. what I use most often is Akorn Jr, it's super efficient and very portable (as a kamado). Happy cooking! Daz
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