All,
 
I am new to the site and messed up the location of my post by initially putting it in the introductions section. Below is the link to that post.
 
I am looking for ideas on small cracks forming in the firebox of my New Old Kinuura Yaki #5 Kamado.
 
Photo of kamado for fun
 
 

Did this on the dojoe, between 550°-600°. I used the Forkish Saturday recipe, but popped it in the fridge for 26 hours after the 2 hour bulk ferment, before dividing and shaping. Fantastic crispy outside, chewy yet pillowy inside. Buffalo Mozz and salami. So good.

Pizza tasted very good.   I used my Joe Jr. to Roast the Chicken Reshmi Kebabs and used my vision Classic B to bake the individual pizza.   For the cheese I used paneer cheese, extra old cheddar and pizza mozzarella.  The sauce for pizza was the serving sauce for Chicken Reshmi Kebabs.   This pizza will now be part of my pizza repertoire.   

First cook on Joetissorie on the Akorn, and yes it fits perfect! I used a combination rub of KC's and Dinasour BBQ Cajun Foreplay. (Dinasour BBQ is the BEST BBQ restaurant in NY State) I also made a paste with same ingredients and rubbed under breast skin and inside cavity. Akorn running at 400-425 deg. Amazing flavor!



 
 

Hi all,
Just got an Akorn 16820 and mother nature decided to go all cool and wet on me. Looking forward to trying this thing out.