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
Grill = Akorn. Temp control by TipTopTemp. No leaks. Probes = Thermoworks Smoke and Thermopen MK4. I've confirmed that the probes are accurate, and there was no obstructions on the pit probe.
Put on a 16lb Packer (probably a few pounds less after trimming) at midnight. According to the Smoke's graphs, the pit temp held between 215-235 all night.
The brisket hit the stall after only 3 hours of cooking, so IT of 160 by 3AM. When I woke up to make some pit adjustments (it jumped to around 250 at 6AM, probably when the sun came up and the TTT compensated for change in ambient temp) the meat was already at around 180, so I'm wrapping in butcher paper, however it's going to be finished - including resting - in under 12 hours, which just doesn't seem right.
Had I wrapped when the stall hit, that would have been at 3AM, and maybe it would have been done around 8. How is that even possible for a 16lb packer? Everything was timed so that it would be done (including rest) in around 16 hours, though obviously every piece of meat is different. I would not have expected a piece to be THIS different though.
First cook with the Tip Top Temp on my Akorn Kamado. Smoked a pork loin to perfection this morning. Have a pork butt on now (less the apple wood chunks) In prior cooks on both a vertical smoker and on the kamado, temp would sour when the wood chunks for smoking would catch. Now with the Tip Top Temp, it closes the damper until the temporary spike subsides, then opens back up to maintain constant temp. Before the Tip Top Temp those adjustments were manual and much more tedious!
Hi Everyone, Was hoping you may be able to give me some pointers. I recently order a "tip top temp" temperature controller for my Kamado Company K5 smoker. My first question is - has anyone ever modified one of these to fit a k5? The only post I found online involved drilling in to the cement which I would hope to avoid if possible. My second question pertains to lighting. In doing some research I found that most folks that use this temp controller avoid lighting all briquettes in an effort to avoid over shooting the targeted temp. Wouldn't your food taste like briquettes then? Any advice would be greatly appreciated. Thanks for reading. - J