New toy for Akorn pitmasters! I made a pellet grill conversion on my Akorn in June and now it's going into production. Basically I ripped out a pellet feeder from a small pellet grill and made an adapter at the bottom of the Akorn grill. I just got the patent pending status so I can post it now. Here is a write up on the project. I'll update when we got the production prototype made...probably within a month.
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
I have lately been researching about temperature controllers for Kamados. Several alternatives are out there and each of them have their fan base. A lot of the information available is based on feeling and intuition, which is great. However, I miss a repository of information based on factual data of the controller's performance provided by users. This is the intention of this thread and hopefully, it will serve to educate the audience, firstly on how to make the choice when buying a temperature controller and secondly how to best use them.
I have put together a set of questions for the people to answer that will help fellow BBQers immersed into the temperature controllers world.
Thank you all in advance for supporting this research project!
1. What Kamado cooker you are using?
2. What temperature controller do you have?
3. What are your vent and fan settings on your Kamado? (Pictures when available)
4. Where do you place your ambient probe for temperature control? (Pictures when available)
5. At what point on your cook you let the controller to take over
6. Please share the graph from your temperature control with eventual fan output
7. What do you love about your controller?
8. What would you improve about your controller?
9. Anything else you want to share
10. And last but not least, share pictures of your cook
I always build my fire and let the Big Joe stabilize at my target temperature before I let the iKamand take over. Anyone put in a fire cube get the coal hot then let the iKamand take over from there? I never do this because I'm afraid of overshooting my target temperature. Sure would be nice to light a starter cube then let the iKamand take control from there.