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DW you will find grate temps above the diffuser with a Kamado will  be lower than the dome temp which is the opposite of a the WSM.   I now find it is not as important to monitor grate temps as I did when I cooked on a WSM.  

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2 hours ago, K'man said:

DW you will find grate temps above the diffuser with a Kamado will  be lower than the dome temp which is the opposite of a the WSM.   I now find it is not as important to monitor grate temps as I did when I cooked on a WSM.  

 

Hmmm...but if the food is on the grate (no matter what cooker) it's  grate temps that matter, isn't it?

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I use the clips it came with mine.

wireless grill thermometer

http://www.maverickhousewares.com/digital-remote-bbq-thermometers/#/et-733-wireless-food-thermometer-set/

 

I also find that temperature varies around the grill depending on how it's set up (direct/indirect), how hot you're running it, and just where you put the probe. 

 

Have fun,

Frank

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4 hours ago, fbov said:

I use the clips it came with mine.

wireless grill thermometer

http://www.maverickhousewares.com/digital-remote-bbq-thermometers/#/et-733-wireless-food-thermometer-set/

 

I also find that temperature varies around the grill depending on how it's set up (direct/indirect), how hot you're running it, and just where you put the probe. 

 

Have fun,

Frank

 

I have a similar set-up as Frank (732) and I totally agree with him about the variations on temperature depending on where you put your probe.  In fact food temp can also affect prob temp.  I cooked a 22 lb. turkey on my Keg and the proximity of that much cold mass(in the early stages of the cook) affected the probe reading.  Placing the probe in the hot zone(outer perimeter not diffused) will give you a higher reading than in the diffused area.  The point being you are better staying within a temp range and for that I rely on my dome thermometer as a guide in temp control.   Be aware that you will achieve cooking from the dome through convection more so than would occur using a WSM.  The difference being the thermal mass of ceramic or the insulation from a steel kamado.  Over time I've stopped using my BBQ probe now and sometimes use the meat probe.  I mostly use my Thermapen  to confirm meat temps.  

I've also found the actual burn for LNS being so much smaller will wonder off to one area of the kamado creating a hotter spot.  That's why I personally like a diffuser with greater thermal mass.  A few years back I bought a laser thermometer to help me better cook pizza.  I learned a lot from that little device.  I can also say that Kamados generally will burn a little hotter at the back near the hinge area at least my 3 do.

 

Edited by K'man
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On ‎5‎/‎9‎/‎2017 at 5:32 PM, pathos said:

could I use this rtv gasket cement to repair a broken pizza stone?

I had a smoking stone split in half.  I just wrapped it twice in the heavy duty aluminum foil and used it that way.  Occasionally,  I have to change the foil, but it is cheaper than buying a new stone.

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Looking for a fix idea - I used my fairly new ceramic Akorn Sunday and saw that the top didn't close completely - there was about a 1/4" gap between the top and bottom halves. Not only that, at the front of the unit, the top set about 1/4"" back from the front lip of the bottom of the grill. 

 

I'd like to be able to figure out how to reset the grill so I can use it again. Any thoughts would be appreciated.

 

Thanks,

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3 hours ago, Brave Sir Robin said:

Sounds like something weird going on with your hinge. I'll check out my ceramic Akorn when I get home tonight if it's not raining. Do you have any pictures of the problem?

IMG_2349.thumb.jpg.6da1ddaee2338450dfe004fbaa5882c5.jpg

IMG_2352.jpg

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