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.
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!
I've been looking for a Kamado Joe ComboJoe, but can't seem to find a place on the internet that has them in stock. Do they still make these or were they discontinued? Anyone know where I can find one?
I just bought a woo ring and stone for indirect cooking (Vision S Kamado). Did a test burn to see what temps were like. I absolutely nailed 400F. So hard I couldn't get it to cool to my target 350F at all.
With lower dampers, one barely cracked and the other closed I couldn't get anything less than 400F. My questions.
How much affect does the upper dome vent have on temp control? To smother the fire I close all vents in my attempt to lower the temp. But normally wouldn't I want the vent fully open otherwise to vent excess smoke?
With the lower dampers closed the fire does die off and temps lower. But with it even just cracked open temps rise quickly back to 400F. What techniques would work to better control the temp?
My direct cooks have been great. I just want to expand the repertoire and am looking for guidance on this.
Mrs philpom said, "how about pizza tonight?" and I said, "sure!".
Whipped up a batch of my go to bread machine dough and here they are. I did three large, two pepperoni w/black olives and one onion, bell pepper, pepper flakes and bacon crumbs.
Let's see the process!
I roll them all in advance and stack between parchment paper. They get a second rise just before I bake them.
I paint the sauce on with a silicon baster brush.
Next for me is always the pepperoni.
Whole olives give it appeal.
Mozzarella, plenty of it.
Just a touch of cheddar for character (only ever on a pepperoni pizza)
Got the primo preheated and ready to go, game time!
And the adult treat! OK, it received a little character also.
It had been awhile since my last pizza cook, good times, good stuff!
No, I don;t think I will ever get tire of it.