I have a smokin stone for my AKORN Kamado, but wanted one for my AKORN Jr.. I found that not only are they scarce, but pricey too. From searches on the forums I did not really see a good solution, so I gave it a try myself to come up with one. Here is what I got:
Wally World has Lodge 10.5 inch griddles for $14.88.
Once out to the shop I cut the handle off. Just eye balled the cut off point to fit on the shelf in the cooker.
Went to the grinding wheel to eliminate the rough surfaces and then drilled holes in the handle and handle lip to hold the bolt, nut and lock washer.
Fit nicely in the cooker and was very stable.
You can remove the deflector with BBQ gloves or use the grill handle which fits nicely in the slot of the griddle handle.
Fired up the grill and seem to work just fine with some salmon fillets I did.
Some wangs seasoned with Oak Ridge BBQ Secret Weapon and slathered with Sweet & Spicy, and Honey BBQ Baby Ray's sauce. I also added a little extra heat via some cayenne pepper powder. I just started a load of lump charcoal with a starter cube. Put the ×-rack on the high position, placed the heat diffuser half moons on, and then the grill grate. I closed the dome and opened the bottom vent completely. Then I opened the daisy wheel so all the holes aligned and swung the vent on top about a 1/4 of the way open. Waited for the temp to approach 400°, then closed the bottom vent about half way. Put the wings on and flipped them a few time so they would cook evenly. When they were almost done placed them in a stainless steel bowl tossed them with sauce threw them back on for a few minutes and viola!
With my birthday coming up, I've asked for a few accessories for my new Kamado Joe, one of which is the pizza stone.
My wife pointed out that we have a pizza stone we use in the oven, which after looking around a bit it seems some people do use. Does anyone know what the difference is, if any in a KJ/BGE pizza stone vs one of the "regular" ones from a bake shop? Is there any advantage to getting the kamado specific ones?
If not, that will free me up to put another accessory on the wish list!
A while back I was researching whether brining is advantageous for fish. The "Test Kitchen" ran several tests and determined that yes, fish is well suited to brining. They recommended 45-60 minutes max at I forget what percentage mixture. I recently purchased Oakridge Rubs "Game Changer Brine Mix". I used their mixture recommendations (which mirrored the the same time limit as the test Kitchen).
So, I brined for 50 minutes, dried off the fish, seasoned simply with butter, lemon, and dill. Cooked on Joe Jr, indirect, at about 500 (wanted 400 but it got away from me) for 16-17 minutes. The cooked texture was very good...almost silky. I did not sense a flavor profile from the brining, and it did not seem the least bit salty. The cooked fish was slightly more pale in color than those I did not brine. Note -- it was farm rasied salmon so they are not the most colorful to begin with
The flavor and texture was very satisfying to me. I think I will do it this way all the time going forward. The side dish was Trader Joe's Root Veggies (sweet potato, parsnip, beets, and carrots) roasted per their instructions.