Jump to content

Daz

I converted my Akorn Kamado into a Pellet Grill

Recommended Posts

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.

https://bbqube.us/Turn-Your-Akorn-Kamado-into-a-Pellet-Grill-with-BBQube-Pellet-Conversion-Kit_b_15.html?draft=1

 

 

AkornPellet01.jpg

AkornPellet02.jpg

AkornPellet03.jpg

AkornPalletCAD01.jpg

Edited by Daz

Share this post


Link to post
Share on other sites

Strange, no replies so I'll bite :)

 

One of the selling points of the Akorn is the low price point, how much would said gadget cost?  If it cost as much as the Akorn, might not be a big seller.  However, if you target more Kamados that are more expensive and thus tend to be bought by those with more money, might sell more?

 

Just some thoughts.

Share this post


Link to post
Share on other sites

It's an interesting accessory. 

 

I didn't want to comment since I don't own a pellet grill, I've never used a pellet grill and I'm quite certain Mrs skreef would kill me if I brought home another grill. But I do have her primed and ready for an outside barrel sink B)

 

 

Share this post


Link to post
Share on other sites
6 hours ago, moloch16 said:

Strange, no replies so I'll bite :)

 

One of the selling points of the Akorn is the low price point, how much would said gadget cost?  If it cost as much as the Akorn, might not be a big seller.  However, if you target more Kamados that are more expensive and thus tend to be bought by those with more money, might sell more?

 

Just some thoughts.

It's definitely gonna be cheaper than the Akorn itself. I was surprised myself how much I liked the pellet attachment. Plus it can be removed easily like the ash tray so you can switch to the charcoal anytime. 

I'm also making a prototype with ceramic kamado body, similar setup, but selling a full grill is another story (cost, logistics etc etc)

 

Share this post


Link to post
Share on other sites
3 hours ago, sawzall said:

You used galvanized metal to hold the firepot in place?  None for me, thanks. 

it's an aluminum pizza pan. now one for you? :)

in production it's gonna be made with high-temp powder coated steel like all other pellet grills.

Share this post


Link to post
Share on other sites
6 hours ago, ckreef said:

It's an interesting accessory. 

 

I didn't want to comment since I don't own a pellet grill, I've never used a pellet grill and I'm quite certain Mrs skreef would kill me if I brought home another grill. But I do have her primed and ready for an outside barrel sink B)

 

 

I make temp controllers for charcoal grills, so I was just like you, resistant to pellet. but after I made my prototype I kept it on for a few weeks until I had to pack up the prototype and send it to the manufacturer. It's cleaner to deal with, does low and slow with a simple dial and if I need to sear, I just use my half moon coal basket. I'm sure Mrs Skreef will be impressed when she sees the final product haha

Share this post


Link to post
Share on other sites

Cool! I am happy any time any kamado gets more capability. Amazing the things I can do that were not out there ten or even two years ago.

 

Our latest (non-BBQ) patent went pending about two years ago. Still being litigated and not looking promising. Hope yours is faster!

Share this post


Link to post
Share on other sites
8 hours ago, Daz said:

it's an aluminum pizza pan. now one for you? :)

in production it's gonna be made with high-temp powder coated steel like all other pellet grills.

Ah I see. The fingerprints and smudges sure make it look like it’s galvanized!  

Share this post


Link to post
Share on other sites
14 minutes ago, sawzall said:

Ah I see. The fingerprints and smudges sure make it look like it’s galvanized!  

yea I went back and looked at it and thought hm it does look like galvanized lol.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...



  • Similar Content

    • By Daz
      Hi all, I was in love with my Akorn rotisserie setup but bored with birds, I decided to put some SLC ribs on a rotisserie setup. Ribs came from Costco pre-dry rub. Had three chunks of Kiawe wood on top of a snake of charcoals. No drip pan but the fire is on the side. Grill was around 350-400 degrees most of time and only took two hours for the ribs to be done. The rotisserie eliminated the under/over cooked spots and from now on I'll always do ribs on a rotisserie!
      Check out the video I made and enjoy the weekend 
       
       
    • By Fudpucker
      As the title suggests, I am looking for help getting my Akorn to act the way I want it to for smoking purposes. 

      I have the smoking stone, use a water pan, and lower my dampers until it basically snuffs out my fire, but I cannot seem to keep my Akorn at 225. 

      Now, I will admit that I am new to smoking and that there is a lot to be learned, but I have read tons of guides and watched videos and replicated them to my best ability, but still cannot get it to work for me. 
       
      Currently, my process is this:
       
      Open dampers all the way Fill bottom of grill full of hardwood lump Light with cotton balls soaked in alcohol Toss in a couple chunks of hickory Place my smoking stone Place my water pan Close lid and let set until 150 Close dampers halfway until 180 Close dampers again halfway until 210 Close dampers halfway one last time to about .5 on top and bottom.  
      1 of 2 things happens here. Either the temp keeps building to nearly 300 or the fire dies. 
       
      I play with the dampers making very small .5 adjustments to try and finagle it, but I cannot seem to get it right. 
       
      When I do seem to get the temps in a semi stable range around 230-260 (after LOTS of adjustments), after about an hour I go to spritz my meat with some apple juice and the temps take off again (Obviously because I just fed it a lot of oxygen) and never seem to come back down. 
       
      I have read about this "volcano" method of lighting the coals, but I literally have not found any videos or pictures on how to set that up. 
       
      Basically, I have no idea what I am doing wrong and I could use someone being critical of my process to give me some advice and direction. 
       
      Thanks for any feedback!

       
       
    • By Daz
      Finally I got around to finish this idea I had for a long time, ever since I made the pizza ring. I picked up a set of Weber Rotisserie and lathed part of the shaft round to fit the Akorn. I cut two little "V" on the pizza ring and the drive motor sits perfectly on top fo the side table - lucked out on that one! The chickens were marinaded with Hawaiian Huli Huli Sauce for two days, with some Hawaiian Salt Seasoning, freshly ground pepper and they turned out amazing. I gotta thank my neighbor who worked at a construction site and got me a tuck load of dried out Kiawe wood. It burns really hot and long lasting. I'm starting to put a kit together and will report back on the progress.
       
       
    • By Daz
      I dug up my old files today and found this hitch rack I designed and built back in 2015. I couldn't find the installed pic but I was hauling my akorn around with it. 
      Never made it to production but if there is enough interests here I may make a few sets. I'll tell you there will be a lot of compliments at traffic stops haha.
      The floor jack will be replaced with a standalone hand truck that can be used as a floor stand when the grill is off the truck. 
       
       



    • By Daz
      My wifed signed me up for BBQ Ribs at my son's baseball endgame party. After working on my own controller like nuts for 3 years she now signs me up for every potluck party we go. So I was on a quest to find out how to use minimum effort to make pro-like ribs. I figured I'll make a video for it since I haven't smoked much of ribs for a while.
      Here is a process I tested today and the ribs turned out to be just as savory and tasty as, well, finely prepped ribs. It'd add a few points with some freshly cut herbs and garlic but these ribs turned out to be just amazing. Here is the process, no overnight seasoning, no wrapping and no mopping. The grill was not touched til the end. 
       
      1. I went straight to Costco and picked up some pre-dry-rubbed St. Louis Cut Ribs. I've used them before and they are great. For only $3.49 /lb and seasoned, this is the best bang for the buck. This way I don't have to buy them ahead of time. The ribs are good to go. The rub was called "Souvloki" rub and it got a little heat in it. 
      2. I curled up the ribs into a standing tube with two skews. This way the ribs are cooked 1~2 hours faster and even on both sides. It took three hours to cook the ribs to 210 internally.
      3. Lit the starter cube, put in the heat deflector, insert the meat probes and grill probe. Put the meat in and close the lid for the first and last time.
      4. Set the temperature controller to 270. I was just experimenting with it, It worked really well. A nice bark was formed yet the inside is savory. It pulls off the bone easily. 
      5. That was it. No wrapping no mopping no nothing. Just cruise around for 3 hours and take it straight out of the grill and eat.
      So next time if you are in a hurry or just being lazy...you know what to do.
       

       
       
×
×
  • Create New...