Jump to content

Daz

I converted my Akorn Kamado into a Pellet Grill

Recommended Posts

On 9/25/2019 at 10:15 AM, Tarnation said:

You have my attention sir.  I like the idea of pellet grilling for low and slow, but I have heard mixed things about getting high heat out of them.  One of the reasons I went with an Akorn over a cheap pellet grill, I can still do low and slow and high heat in one grill.  If I could have the ease of pellet when I want it and a Kamado when I want I would pay some money for that.  Price is key here an Akorn can be had for as low as $250 on a good sale $300 on the regular this has to be much cheaper than that.  You can get a Pit Boss for as low as $278 at Walmart we have to be talking like halfish for what is ultimately an accessory.

I was doubtful about pellet grill, I prefer to read stories complaining about it. Til one day I used it and enjoyed the convenience of it. I had my pellet and half Moon searing tray in my Akorn and together.they can cook anything with ease. 

As for the price, there is a balance to it. And I always prefer my stuff on the higher end in quality, besides, it's unique. It can be changed back to the regular Akorn in two minutes. 

 

Share this post


Link to post
Share on other sites

Ohhhh, Speeeed holes!!!?

 

I officially give you permission to start work on my idea to convert a ceramic kamado to an offset (mini) stick burner.

The plan is to use the inlet opening and connect an external burn box in which to burn wood instead of charcoal (or pellets).

Everyone knows that hard wood smoke (and I DO own and use a pellet spitter) imparts superior flavor to meat compared to charcoal, pellets or wood chunk added to charcoal.

I suggest rather than cutting or altering the OEM opening to adapt to or use the OEM ceramic opening to reduce possible damage to the ceramic and to make it cheaper/easier to adapt to a wood burner.

You're welcome!

Share this post


Link to post
Share on other sites
9 hours ago, Chasdev said:

Ohhhh, Speeeed holes!!!?

 

I officially give you permission to start work on my idea to convert a ceramic kamado to an offset (mini) stick burner.

The plan is to use the inlet opening and connect an external burn box in which to burn wood instead of charcoal (or pellets).

Everyone knows that hard wood smoke (and I DO own and use a pellet spitter) imparts superior flavor to meat compared to charcoal, pellets or wood chunk added to charcoal.

I suggest rather than cutting or altering the OEM opening to adapt to or use the OEM ceramic opening to reduce possible damage to the ceramic and to make it cheaper/easier to adapt to a wood burner.

You're welcome!

Haha Im building a rocket stove adapter for Akorn so it can burn wood directly. I did look at the front opening of the ceramic kamado and thought it was a little too small. I'll take another look. Thanks!

Share this post


Link to post
Share on other sites

The way I see it, if there's enough airflow to run a charcoal fire then that size opening would transfer enough heat and smoke to turn a kamado into a smoker.

Placing the firebox below the level of the kamado inlet would make sure of smoke/heat flow.

Perhaps limited to 300 or less but that's ideal for brisket, ribs and pork butt.

An exhaust fan to increase draw might be called for?

Share this post


Link to post
Share on other sites
2 hours ago, Chasdev said:

The way I see it, if there's enough airflow to run a charcoal fire then that size opening would transfer enough heat and smoke to turn a kamado into a smoker.

Placing the firebox below the level of the kamado inlet would make sure of smoke/heat flow.

Perhaps limited to 300 or less but that's ideal for brisket, ribs and pork butt.

An exhaust fan to increase draw might be called for?

it'd be hard to keep it under 300 in a kamado with real wood fire, I haven't tested yet but i think it'll shoot over 500 degrees easily. It also needs a feeder coming from outside. With the adapter for the Akorn I can replace the pellet stove with a rocket stove and feed wood from the side. I can add a secondary intake from the existing lower vent into the upright chamber. It's gonna work well with my pizza ring or rotisserie setup. 

Share this post


Link to post
Share on other sites
On 9/29/2019 at 6:35 PM, Daz said:

it'd be hard to keep it under 300 in a kamado with real wood fire, I haven't tested yet but i think it'll shoot over 500 degrees easily. It also needs a feeder coming from outside. With the adapter for the Akorn I can replace the pellet stove with a rocket stove and feed wood from the side. I can add a secondary intake from the existing lower vent into the upright chamber. It's gonna work well with my pizza ring or rotisserie setup. 

 

My idea is to have the wood fire OUTSIDE the kamado so only hot smoke would enter.

Once the wood burned down to coals, regulating the airflow would control cook grate temps.

Share this post


Link to post
Share on other sites
14 hours ago, Chasdev said:

 

My idea is to have the wood fire OUTSIDE the kamado so only hot smoke would enter.

Once the wood burned down to coals, regulating the airflow would control cook grate temps.

 

oh so it's like an offset, yea that'd be an interesting project. well, once I got the bottom adapter the possibilities are endless. I'm a big fan of cold smoke and I did a cold smoker setup with a stove range and my temp controller's relay function. I may dig that up and see if anyone is interested. 

Share this post


Link to post
Share on other sites

Yes, that's it, an offset firebox adaptor which attaches to the Kamado lower inlet so that all the heat and smoke is coming from a small hardwood fire.

Placing the new firebox at a lower level would help insure the heat rises into the kamado lower chamber.

With the heat retention ability I think it would work well.

If I still had my shop and welding equipment I would be out there building step 1 version right now!

Share this post


Link to post
Share on other sites
On 9/29/2019 at 6:35 PM, Daz said:

it'd be hard to keep it under 300 in a kamado with real wood fire, I haven't tested yet but i think it'll shoot over 500 degrees easily. It also needs a feeder coming from outside. With the adapter for the Akorn I can replace the pellet stove with a rocket stove and feed wood from the side. I can add a secondary intake from the existing lower vent into the upright chamber. It's gonna work well with my pizza ring or rotisserie setup. 

Rocket Stove adapter for the Akorn!

Yes, Yes, Yes! 

That is exciting! 

Rocket Science!! 

Going to get the ring and then the rotisserie. I am not as excited about the pellet converter, but I would definitely get a rocket stove!

Share this post


Link to post
Share on other sites

First firing! The bottom pan fits like OEM. My luggage was way over weight so I had to keep the hanging hopper at the factory. I made two of these conversions, one for Akorn and one for Weber smokey mountain (they don't know yet haha). 

The temperature overshot like 50-100 degrees because the controller is too basic. I'm converting my charcoal temperature controller into a pellet controller, already made the new controller board now just write the code. It will be WiFi enabled. 

Stay tuned!

 

IMG_20191022_151442.jpg

IMG_20191022_180845.jpg

15718184277234325120042128291005.jpg

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 JeffieBoy
      My daughter grabbed up some fresh, wild Sockeye filets at Costco a few weeks ago.  She dropped them into our freezer since she didn't have room in hers.  Yesterday, she asked us to pull two out to defrost for a dinner.  They were just around a pound each. They sat in the sink for three hours at which point she called and advised that she cancelled dinner due to a sudden stomach ailment.  We put them into the fridge then decided today that we should cook them up to prevent spoilage.  This afternoon, I made a brown sugar and kosher salt brine and soaked the fillets for just under two hours.
       
      i fired up the Akorn to about 169 degrees, added some apple chunks and alder chips to supplement and then tossed the fish on.  They have been in the Akorn for about an hour now and I think I am going to go for about three more hours before pulling them off.  The Akorn has been holding steady now at 168-170 degrees F and that has surprised me.  I seriously thought that I couldn't get it to hold that low.  First time doing fish on the Akorn At a temperature this low, so any suggestions are appreciated!
       
      More photos to follow as we finish up.
       

    • By Tarnation
      Smoke rolls early in the morning for this rack of ribs and a prime brisket.  Binder is mustard, rub for the ribs is a Traeger rub I poached from dad, rub for the brisket is Thundering Longhorn beef rub. I'll keep you updated.



    • By Tarnation
      1 hour in to my first turkey on the Akorn.  I let it smoke @ 250 then upped the temperature to 325 to cook and crisp. More updates to come.

    • By Tarnation
      Prepped this little half butt for a work Halloween potluck last night, cooking it tonight.  Just a little teaser before I tucked in and put it to bed.

    • By Tarnation
      Here's my entry for October's PP challenge.  This is actually a double leftover.  I made sloppy joes using leftover pork smoked in my Akorn.  Since that's basically a pp sandwich that will not be my submission.  I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw.  It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.




×
×
  • Create New...