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Guru's, I have read a few things on the Akorn FB pages that says that a stone is way better than the cheap-0 pizza pan as a diffuser. Should a diffuser just block heat/flames or should it actually retain heat (i.e. stone)? I haven't done an overnight so I can't really say how well the pizza pan works for that but it has been fine for my indirect's so far. Do I need to invest in a stone for diffusing, I just bought one for pizza but I don't want to use it as a diffuser (plus it's square).
in looking at the lower damper mod with winebottle shape http://www.kamadoguru.com/topic/551-akorn-mods-fixes/page-25 I am intrigued by the various materials used - aluminum (very high heat resistance of course) - Nomex (looks like a little over 400 degrees Fahrenheit) Why wouldn't one just use one or two strips of Kapton tape to form the desired shape? Kapton appears to have a higher temperature tolerance than the more commonly used Nomex.
I picked up two Weber replacement charcoal grates for the 18.5" grills and wired them together with stainless steel tie wraps to try out on my Kamado Joe Big Joe tonight. I'm planning to cook a couple 8lb Boston Butts and thought I'd give this grate setup a try...