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A co-worker of mine just got an Akorn!  I'm trying to help him out pick up some things to help him use it the best he can and he is really interested in smoking with it.  Any suggestions for a diffuser stone that will work in an Akorn????

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The Smoking Stone is one option.

 

Based on recommendations on this site, I use a Weber 7441 charcoal grate (about 11 bucks), which sits nicely on the tabs for the SS. On top of the grate, I use a generic 15" diameter (I think) pizza stone.

 

Another option to sit on the grate is a CI skillet. Here's a link for one that others have mentioned  http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_27889_-1

 

HTH

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We have several Lowes stores here in Tulsa and most stock the Akorn stone as well as the Akorn cover. My favorite accessories are a "pigtail", bear claws, heavy black rubber type gloves, and my large Weber starter chimney.

He will enjoy the Akorn.


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20 hours ago, wingshu said:

We have several Lowes stores here in Tulsa and most stock the Akorn stone as well as the Akorn cover. My favorite accessories are a "pigtail", bear claws, heavy black rubber type gloves,
He will enjoy the Akorn.


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"and my large Weber starter chimney."
You must have a Weber Kettle history :) Unless you're grilling that's way too much fire for a Kamado

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I don't recommend using a chimney in a kamado. A Weber chimney is a great tool to get a bunch of coal real hot real fast. But pouring it into a kamado is a lot deeper than a kettle and sparks can be shot out quite a ways. 

 

Now on if the grill is a good distance away from any structure ...maybe. But dang, alcohol cotton balls, starter cubes and torches are so darn easy why mess about.

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"and my large Weber starter chimney."
You must have a Weber Kettle history [emoji4] Unless you're grilling that's way too much fire for a Kamado

Haha, I don't fill it up to the top, and I don't let the whole thing get red hot. Mine has holes in the side, when red reaches bottom hole I dump the coals, add smoke producing wood of choice for the meat, bring it up to temp, and away we go.
Yes, the chimney is many years old, still own the Weber I bought it for, and have a gas grill, and another small grill. For me the chimney is a good multi use tool. And depending on how many people I am cooking for and types of food I am cooking, I may have them all going at same time.
It's all good.


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