Jump to content

Recommended Posts

Can someone who has dissassembled their ashpan let me know if the sketch is correct? If so, are the two areas in red where the sealant needs to go?

Thank you,

Tom

The sketch is correct. However, only the red area on the left side of the sketch needs to be sealed. Sealing the other area serves no purpose since there are already three holes allowing air to flow from inside the ash pan to the inner bowl.

Link to comment
Share on other sites

My next revision so I will have better/easier control of lower temp smoking and still be able to hit 350 degs when needed. By sliding the vent opening slide out of the way I can use my vent cover slider with the right hand tab in place of the original and still get 700 + degrees if I want.

sjf8.jpg

r35a.jpg

Thank you for your continuing research. Please post your results for revision #2.

I'm currently us an Auber for my low and slow and cooks and moderate temperature cooks. I don't mind setting up the Auber for long cooks; however, short moderate temperature cooks I would like to make them simpler by not using the Auber. As you have shown temperatures can be tricking to manage with the stock Akorn ash pan damper. I'm curious to see how your latest design works.

Link to comment
Share on other sites

Yesterday I smoked some bacon and sausage for 5 hours ( the bacon was done at 4 hours), using those 2 magic marker line I just put on there for reference actually worked real good. The most open mark put me at 300 degs, the more closed one I was right at 210. I went back and forth during the 5 hour smoke just to test it. I opened it further and hit 350, slid it back to only about 1/8 of an inch open, when the temp dropped to 220 I opened it back to where it again stayed at 210. The smaller opening for me allows easier temp control for setting a temp vs the stock slider vent. An for doing high temp cooking both pieces of adjusted vent and my slider move out of the with my fingers.

gkl1.jpg

Link to comment
Share on other sites

Yesterday I smoked some bacon and sausage for 5 hours ( the bacon was done at 4 hours), using those 2 magic marker line I just put on there for reference actually worked real good. The most open mark put me at 300 degs, the more closed one I was right at 210. I went back and forth during the 5 hour smoke just to test it. I opened it further and hit 350, slid it back to only about 1/8 of an inch open, when the temp dropped to 220 I opened it back to where it again stayed at 210. The smaller opening for me allows easier temp control for setting a temp vs the stock slider vent. An for doing high temp cooking both pieces of adjusted vent and my slider move out of the with my fingers.

gkl1.jpg

Very nice! Is your top vent still at the #2 position with the new lower vent damper design?

Link to comment
Share on other sites

Yesterday I smoked some bacon and sausage for 5 hours ( the bacon was done at 4 hours), using those 2 magic marker line I just put on there for reference actually worked real good. The most open mark put me at 300 degs, the more closed one I was right at 210. I went back and forth during the 5 hour smoke just to test it. I opened it further and hit 350, slid it back to only about 1/8 of an inch open, when the temp dropped to 220 I opened it back to where it again stayed at 210. The smaller opening for me allows easier temp control for setting a temp vs the stock slider vent. An for doing high temp cooking both pieces of adjusted vent and my slider move out of the with my fingers.

gkl1.jpg

Very nice! Is your top vent still at the #2 position with the new lower vent damper design?

Link to comment
Share on other sites

]

Very nice! Is your top vent still at the #2 position with the new lower vent damper design?

Yes, I like being able to actually see what adjustments I'm making to the lower vent and know I won't shut the fire down. This weekend is the surfnturf so I will be trying to keep the Acorn around 160 or so. I'll have to play with the temp to see what is best for keeping the pulled pork and fresh fried walleye warm enough along with everyone lifting the lid as required to get more food. I'm hoping having the bottom vent open about 1/8 of an inch and the top vent at 1 will be the correct setting to keep spiking temps etc from happening. We'll see, I don't want to have to fire up the oven to keep stuff warm, I don't have room to lay stuff out buffet style and use warming trays either.

Link to comment
Share on other sites

Well I tried to maintain 150 degrees, which I did until 1.5 hour mark and the fire started to die out, opened things up but it was too late and I had to relight. I played with the opening about 1/8 of inch open and the top vent to where just the "D" was open, too little flow to keep lit, opened to #1 on the top vent and easily maintained 180 and 200 degrees, I'm finding/figuring out what the minimum flow is to keep the coal burning. I was not able to stay at 150 without putting the coals out no matter if I brought it up to 300 and then brought it down, just could not keep enough flow to keep it going, So far I think for me 180/200 degrees will be the lowest I can maintain temps and not have the coals go out, so for lower temps like doing fish, I'll have to use my modified bullet smoker, unless a pit master or similar system can do it. I don't think I'll change my modified vent any more as this vent design I can get any temp I want easily as long as it's over 180. 350 for chickens is easy. With the top vent open to 1 or 2 did not seem to make any difference with the bottom open about 1/8 of an inch, open the bottom to 1/2 inch, and the top vent can alter the temp as the flow has increased enough to be able to make a difference. I'm a lot more confident I can maintain a temp like 225 or 250 with my modified vent for over night smokes vs the original slider where I was always guessing if I had it open enough to get flow and not put the coals out. But that's me. If anyone needs some photos of the vent and slider I can post some showing measurements etc.

On a side note, we have had a ton of rain the past week or 2, so that might have also been a bit of a problem, I noticed both my bags of lump and briquettes were not crisp like normal but softer meaning they had absorbed moisture.

Link to comment
Share on other sites

I was just forced to revisit the ash pan this weekend, my BGE nomex gasket was cooked from high temp steaks. I also fried the wood handles.....I know :roll: . While I had it apart, I drilled out the rivets, Red RTV'ed the ash pan, and put felt under the new handles...More BGE Nomex on top outside edge. If your thinking about rtv-ing, I'd go all in and drill the rivets out, then reseal. I got a much tighter seal than before, I immediately noticed it in my temp controls....much easier. I don't use a cover, & my grill is in the elements as here in PHX not much rain...well we had our storms for the year & I noticed the ash pan collected water in the inner bowl....water is wicking in from above into the inner bowl....Im hoping that my rtving fixes that as well, anyone just drill a drip hole in the bottom? wouldn't need to be very big....don't think a little hole would effect thermal performance or snuffing but it might...maybe a little valve or bung? I have a temp controller, but I'm still temped to make the new slider plate...genius man. :lol:

Link to comment
Share on other sites

I was curious if anyone could please let me know how much Nomex replacement felt would be needed to add to my main dome gasket (bottom portion where there isn't anything), and also I am planning to use it down in the ash pan as well for that gasket and also the vent as others have discussed. My latch is not tight on either of those and just trying to make it more sealed. I was looking at getting a BGE replacement gasket or another type (anyone have any suggestions that have worked well for them?). I was seeing the price for replacing the XL BGE was around $24, but was hoping to not have to buy that twice. Thanks so much for any info you might could provide!

Mike

Link to comment
Share on other sites

thank you both mikehotel and maansmit for your replies!

Mike

Not a problem. I can send you the link if I can remember where I got it. eBay I think.

That would be great. Thanks! Did you add the RTV sealant too to the bottom vent, or did you add felt there as well?

Link to comment
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...
 Share


  • Similar Content

    • By Tom_V
      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!



       
       
    • By Cranky1
      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.
    • By Millerb7
      So I have myself an Akorn for about 4 years. Through a couple moves while building a new house, it was pretty neglected... sat outside, uncovered through winter, rain, etc. Needless to say due to the metal build, it rusted something bad. I ended up getting rid of it and decided I'd see what the Weber Kettle hype was all about. I picked myself up Kettle Master Touch.......... wow...
       
      I freaking hated it. Was horrible to keep temps. Took forever to get up to temp. Was terrible to use with lump (as it fell through the grates)... just a bad overall experience. Cooked on it about 4 times then sold it. Now... I live in a VERY windy area. Like 10-15 mph winds almost constantly.... so I'm sure that played a part... but it was no enjoyable.
       
      I decided to pick myself up a new Kamado Joe Classic from Lowes for $650..... I'm in love.
    • By Tarnation
      I joined this forum last year not long after getting my Char Griller Akorn used.  I love that little steel beauty, but I've had ceramic fever and been seeing them all over the place the past year.  Costco was about to have me parting with $600 for the Louisiana Grills 24" Kamado (just another rebranded Auplex like Vision), but my dad who works for a hardware store told me the owner wanted to sell off the stores XL Egg since they didn't really use it.  I got what I think is a great deal on this beauty, paid less for this than you would for a stripped out XL with no accessories and definitely less than a Costco roadshow Big Joe.  Came with the table, ConvEggtor, ash tool, and grate gripper.  They couldn't locate the ceramic cap when we brought it home, but I'm sure it'll turn up.  It's under an awning anyway and I'll be getting a cover to further protect it.  
       
      To be fair to the Akorn it is a fantastic cooker!  Just since the apocalypse started, I've done at least one decent cook a week on it.  I've done ribs at least 3 times, pork butt, brisket, a turkey, soda can chickens, wings, steaks, and various veggies for sides.  I absolutely do not regret the Akorn purchase.  If you're unsure if kamado bbqing is right for you the Akorn is a fantastic place to start, it's relatively cheap and a good design.  I've been eyeballing the extra space the  Big Joe and the XL Egg offer and ultimately couldn't resist.  Just judging by my short not even 1 year of ownership I doubt my Egg will cook any better than the Akorn.  This was purely a decision based on the total cooking surface and potential cooking surface with mods.  I've done 3 racks of ribs on my Akorn before, but it gets tight and those were baby backs no easy way to get that many spare rib racks on there.  2 upright soda can (beer can) chickens really pushes the limit with my probes contacting the dome.  
       
      TLDR; just wanted to brag on my Eggscellent deal and write a love letter to my Akorn.  I'm hoping this will be the last grill I ever have to buy, not saying I won't want to buy more, but this should be with me a long long time.  I wish I could keep the Akorn, but I have 3 grills now and between the 22" Weber Kettle and the Akorn, I can probably get more for the used Akorn.  If you're in the market for a well used Akorn, but still in fine cooking shape and you're in the Jacksonville, FL area, hit me up.

    • By Daz
      Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects! 
      Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher. 
      Anyway here is the pizza and the good looking grill haha.



×
×
  • Create New...