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Found 4 results

  1. Getting a little gunky and sticking at the vent closing point. What do you think, a little Simple Green solution? A little lube or silicone anywhere?
  2. Current Mods: Tip Top Temp This mod is fairly straight forward. I used the plate hangers that are found at either Homedepot or Lowes to mount the Tip Top Temp (TTT) on the top of the vent. Double Colander for Coal Dust I double up on colanders of two different sizes so that I can put my coal inside the colander and then the colander allows the coals to breathe but also catches all the dust. My first cook I used a single colander and then I shook it by accident when removing the remains and coal dust went everywhere. Lesson learned and I doubled up on the second attempt! Makes my life easier and I don't have to hassle with cleaning the darn thing. Not original idea as I got it from this guy on YouTube. He also cut his Pizza tray but I think that is a little too much. Terra Cotta Clay Pot Diamond 4.5" Blade and a Mini Angle Grinder were used to cut the Terra Cotta Clay Pot ($19.98 @ Lowes) to fit it up in side the bottom pit. This particular one from Lowes fits perfectly BUT you have to cut your shims that hold the stone deflector! How I cut the three-piece steel shims for stone deflector: Cut the two edges and then bend the living hell out of the shim until the four welds give out. Use a Dremel to clean the rough edges Welds do not interfere with the above Terra Cotta Clay Pot from Lowes How I shaved off the top of the Terra Cotta Pot: Initial cuts were done around the diagonal pattern design but I need to redo it to make it a bit lower so that my pizza tray deflector doesn't choke the fire. However, my initial suspicions of the fire being choked have subsided because the grill is holding steady at 220*F. Might have taken a bit longer to get there though. The top grate does not sit flush and is being held up by my pizza tray and all the weight of the terra cotta clay pot is resting on the three sheet metal legs that supports the entire core at the bottom. Need to fix it after I am done with my initial cook on the pork baby back ribs. Lava Rock Gasket Plenty of information on this forum as to how this is done. I did the upper and bottom rims of the main lid, ash tray bottom pan to body area, as well as the air intake at the bottom to a very good seal. Judging by the smoke that comes out it is doing a fine job. Future Mods: Top hat to cover the TTT Deflector Drip Pan Mod (Make the Pizza pan a little more versatile and can hold some liquids) Might add a deeper dish in there to catch more items Could run a stainless steel line to the bottom as a permanent grease trapping solution into a grease keg More to follow and happy grillin'!
  3. http://www.yardandpool.com/maverick-tip-top-temp-grill-temperature-regulator Attaches to the outlet vent and monitors the smoke temp - too hot it closes; too cool it opens (bimetallic coil like in a thermostat) Great for low & slow in your kettle or WSM
  4. I've had my Akorn for a few months now and feel pretty confident in controlling low and slow temps. However, I decided to order a TTT for possible overnighters and it really works great. I had planned a pork butt cook a few weekends ago and expected to receive the TTT that Saturday by the normal noon mail delivery. No mail by 3 pm so I decided to go ahead and start the cook without the TTT. Normal minor vent adjustments required to keep the temp in range. Finally received the TTT at about 6 pm and had it installed in about 5 minutes. From that point on, the TTT kept the temp within a few degrees of my desired cook temp through 4 am Sunday when I finished the cook! For $30, it's a bargain and IMHO should get as much consideration as "add-ons" like the Webber grate and Academy CI griddle. All 3 are now part of my normal setup for L & S. Sorry, I didn't get pictures of the butt but it turned out really good.
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