Hey everyone! I'm looking for advice as I plow through the restore of my lightly used Komado Company K7. It's new home is in Murrieta, California so it will get 30 degree weather in the winter and up to 115 degree weather for a month or so in the summer. This is much more extreme than its previous home in LA. Recommendations for protection?
Completely disassembled for transport.
Minor cracks found on the (2)firebox, (1)back of the lower, and (1) back of the upper. All are hairline cracks. Zero tiles missing or loose! The top spider is not rusted, and the top cap spins freely, missing zero tiles and undamaged. The grill grate is bent and will be trashed. The bottom draft door surround is intact with zero cracks and minimal rust. Bad gaskets all around and need replacement with the usual nomex. Bands are in good shape, but the springs show signs of rust and a crappy weld to make them long enough. The black lid handle is broken as well, needing replacement.
Should I go ahead and worry about patching hairline cracks now or later once they get worse?
Has anyone put after market fire bowls with higher walls for added protection?
Clean the grout and regrout it?
Seal the grout?
Should I unbolt the ugly cart and build a permanent resting place to raise this sucker another 12 inches? I only ask because I'm a 6'4 giant. Really want this thing higher.
I will be using this beast for indirect cooking ONLY up to max of 400 degrees so I'll need to find a system for it. 18 inch across down on the bottom. 21.5 inch for the grill insert with 2 tier. I've found a couple options already on Amazon
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.
Struggling with this one... I love using my Kamado for low & slow cooks however with two young kids I struggle to find the time. I’m trying to determine the best approach for a “set it & forget it” option. I am looking to either purchase a temp controller such as an iKamand that I will have to figure out how to rig to my old school Kamado Co. or just bite the bullet and purchase a pellet smoker. The way I see it, one of these controller’s is going to run me $250. Maybe I’m better off dropping another few hundred and getting a pellet set up considering the application will be primarily for low & slow smoking. Any suggestions on the preferred option? If you’re leaning towards the pellet smoker option, any recommendations? My top 3 based solely on internet research is Rec Tec, Traeger and Grilla. Thanks for your feedback! -J
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!