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If fiberglass fibers somehow fell into the food that's cooking that could get someone sick. Anyways, it came out looking only ok. T

After a few long low and slow cooks (nothing hot yet) the Nomex gasket is fine. It's semi-reasonably priced ($30) and so far works like a champ. tightens the lid seal and, well, it's nomex. We'll see how it does after a few hot cooks and a little bit of grease penetration.

Yeah I would love to use the Nomex material except I couldnt find it around here and everyone I ask at the store looks at me like I'm speaking a foreign language when I ask. So I'm just gonna see how this works. I dont really have much of a leak I'm just trying to shorten my cool down time.

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Yeah I would love to use the Nomex material except I couldnt find it around here and everyone I ask at the store looks at me like I'm speaking a foreign language when I ask. So I'm just gonna see how this works. I dont really have much of a leak I'm just trying to shorten my cool down time.

If you do not have probnlems with the temp going beyond what you want and then crashing when youn try to bring it down again.. Then you do not need to do any thing.

The cool down time has a lot to do with the heat trapped in a highly insulated cooker. If you can get your temp and hold it---then sealing it will have no effect.

Just for fun. Seal it up tight both bottom and top vent and wait 20 minutes and open the top vent for a moment---say 20 seconds or less. Wait another ten minutes and do it again. Do this possibly one more time--just do not leave it open a long time. This lets the heat out and IMO cools it down much faster.

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Hey guys, great forum! Picked up a CG Akorn at Lowes a couple weeks ago after researching BGE alternatives and finding JMSetzer's videos on this grill. I got the last one in town! I am having fun playing with this thing so far, definatley a step up from my little Weber Q 200 I have been using for years.

Here is my fix for the latches. Like others have said, the latches on mine didn't close up very tight and the gaskets leaked, so I bent the wire on the latches a little to shorten them up. Now the latches actually snap closed like they should.

Before and after

IMG0195-S.jpg

IMG0196-S.jpg

Bent them with a couple crescent wrenches like this

IMG0197-S.jpg

Ash pan latches

IMG0198-S.jpg

Lid latch

IMG0199-S.jpg

Nice Job!

For anyone that is thinking about putting new/extra gasket on your ash pan or lid consider this:

Using the latch to pull the lid down will seal the lid. If - like some here - your latch doesn't pull the lid down (about 1/8 inch) try this great mod.

After several cooks I can say that my factory seals hold just fine.

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A great solution for the lower air vent:

viewtopic.php?f=22&t=938

A major repair of the ash pan tack weld seam crack defect

viewtopic.php?f=22&t=1102

Dang, you would've posted this after I already put some hi-temp RTV around the top of the ash pan and attached an oven door gasket on it :lol:

I cooked a couple of steaks on it Friday evening, got it over 700 degrees. I Also RTV'd the bottom damper on the ash pan. I was going to put some gasket on it too, but the surface area was to small for this gasket. It seems to have worked out good, had one small leak at the top and briefly saw one at the bottom. I couldn't actually get a bead on exactly where it was coming from. I'm going to try the latch bent procedure to tighten it up a little more before I do anything else. The steaks came out great though, the temp. probe is either way inaccurate or way slow. I used my K- style probe digital thermometer that I use for checking superheat and subcooling with my HVAC work. That probe got up to over 700 degrees and the one on the cooker hadn't even reached 500 yet. The directions say that it can be calibrated, but I took it apart and I can't see where its calibrate-able.

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temp. probe is either way inaccurate or way slow

exactly----i can see the temp drop or rise 6 degrees and the dome dial does not reflect it. I guess those with years of experience are used to this and can compensate. With a probe I can spot the trend and adjust before the dome thermometer shows any ting. It is kind of like insider trading.

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I recently got an Acorn for Father's Day, best gift ever! I did some research on this site which has been super helpful. My Acorn is stock except for Rtv. I did find a grill at Academy for the Charcoal Grate. It is just a hair smaller that the included one. I stack them together and form a waffle grid. The fit is nice so I don't loose much of my Lump. I think it cost $4 and it is the same gauge metal as the stock one so it should last forever.

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I recently got an Acorn for Father's Day, best gift ever! I did some research on this site which has been super helpful. My Acorn is stock except for Rtv. I did find a grill at Academy for the Charcoal Grate. It is just a hair smaller that the included one. I stack them together and form a waffle grid. The fit is nice so I don't loose much of my Lump. I think it cost $4 and it is the same gauge metal as the stock one so it should last forever.

I agree, I got mine for fathers day too and have only cooked on it twice so far. I got a local welder to cut me a piece of 3/4" expanded metal for the charcoal grate. I did it the same way you're talking about with yours and it works beautifully. I've been thinking all day about what I want to cook next on it, a brisket maybe? Oh, I called CG on Friday and ordered the smokin stone and the rib rack, the girl told me it would be 3-5 business days for me to receive it. They both showed up Saturday, so the customer service seems to be top notch so far. I was going to order the drip pan as well but I decided I wanted one that was round, about the same diameter as the stone. It should be 13 inches, the closest thing I found was a 12" cake pan at wal-mart. We'll try that and see how it goes.

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I recently got an Acorn for Father's Day, best gift ever! I did some research on this site which has been super helpful. My Acorn is stock except for Rtv. I did find a grill at Academy for the Charcoal Grate. It is just a hair smaller that the included one. I stack them together and form a waffle grid. The fit is nice so I don't loose much of my Lump. I think it cost $4 and it is the same gauge metal as the stock one so it should last forever.

I agree, I got mine for fathers day too and have only cooked on it twice so far. I got a local welder to cut me a piece of 3/4" expanded metal for the charcoal grate. I did it the same way you're talking about with yours and it works beautifully. I've been thinking all day about what I want to cook next on it, a brisket maybe? Oh, I called CG on Friday and ordered the smokin stone and the rib rack, the girl told me it would be 3-5 business days for me to receive it. They both showed up Saturday, so the customer service seems to be top notch so far. I was going to order the drip pan as well but I decided I wanted one that was round, about the same diameter as the stone. It should be 13 inches, the closest thing I found was a 12" cake pan at wal-mart. We'll try that and see how it goes.

I pick up a 16" round X 2" deep cake pan at Michaels Craft Store. The pan volume is ~ 1.75 gallons. Thus it can hold plenty of water or meat drippings.

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I recently got an Acorn for Father's Day, best gift ever! I did some research on this site which has been super helpful. My Acorn is stock except for Rtv. I did find a grill at Academy for the Charcoal Grate. It is just a hair smaller that the included one. I stack them together and form a waffle grid. The fit is nice so I don't loose much of my Lump. I think it cost $4 and it is the same gauge metal as the stock one so it should last forever.

I agree, I got mine for fathers day too and have only cooked on it twice so far. I got a local welder to cut me a piece of 3/4" expanded metal for the charcoal grate. I did it the same way you're talking about with yours and it works beautifully. I've been thinking all day about what I want to cook next on it, a brisket maybe? Oh, I called CG on Friday and ordered the smokin stone and the rib rack, the girl told me it would be 3-5 business days for me to receive it. They both showed up Saturday, so the customer service seems to be top notch so far. I was going to order the drip pan as well but I decided I wanted one that was round, about the same diameter as the stone. It should be 13 inches, the closest thing I found was a 12" cake pan at wal-mart. We'll try that and see how it goes.

I pick up a 16" round X 2" deep cake pan at Michaels Craft Store. The pan volume is ~ 1.75 gallons. Thus it can hold plenty of water or meat drippings.

Is 16" going to be as large in diameter as the stone itself? I want the pan to come to where the notches are cut out of the stone. I would think that if you were to cover that area entirely you may impede some heat from going around the cut outs on the stone. I may be wrong there, since I don't really have any experience with this grill maybe someone else can chime in here on that. The Styrofoam cutout that was shipped with the stone is the perfect size if you're only wanting to cover the round part of the stone. It's 13 inches in diameter exactly.

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Well I tried using a 16 inch pan today as a diffuser and it seemed to make dialing in the temp I want a little harder because only so much air is flowing. So to answer your question I definately noticed a difference. But not in a negative way. I will use it again.

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hi there

I just bought an akorn and after doing two cooks on it I noticed that the "weak points" of the kamado are the ash tray and the three prong hanger.

iQueKamado103.jpg

(image borrowed from Grillinfool on the bbq-brethren site)

Over time and with enough high heat cooks, the hanger prongs and the ash tray will start to get eaten away so to prolong the life of the ashtray and the prongs I was thinking of putting a metal or ceramic bowl/plate into the ash tray as a secondary ash catcher.

Alternately I could just added a few layers of aluminium foil in there.

To prolong the life of the prongs on the ash tray I was thinking of using some U-channel aluminium extrusion like this

79581d1279279147-frameless-shower-screen-floor-not-level-there-any-hope-aluminum_channelaluminium_channel.jpg

to place on top of the existing prongs.

The extrusion cost very little and i am sure i can find an old plate in the kitchen that i could use as a secondary ash catcher.

Would it be worth doing this or am i being over cautious?

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hi there

I just bought an akorn and after doing two cooks on it I noticed that the "weak points" of the kamado are the ash tray and the three prong hanger.

iQueKamado103.jpg

(image borrowed from Grillinfool on the bbq-brethren site)

Over time and with enough high heat cooks, the hanger prongs and the ash tray will start to get eaten away so to prolong the life of the ashtray and the prongs I was thinking of putting a metal or ceramic bowl/plate into the ash tray as a secondary ash catcher.

Alternately I could just added a few layers of aluminium foil in there.

To prolong the life of the prongs on the ash tray I was thinking of using some U-channel aluminium extrusion like this

79581d1279279147-frameless-shower-screen-floor-not-level-there-any-hope-aluminum_channelaluminium_channel.jpg

to place on top of the existing prongs.

The extrusion cost very little and i am sure i can find an old plate in the kitchen that i could use as a secondary ash catcher.

Would it be worth doing this or am i being over cautious?

What is that thing in the ash pan in the picture?

I don't think it would hurt to do that, except if anything gets inbetween the two and it can't get out that may erode the surfaces.

The other thing is, you could just remove the hanger, as it's not really necessary anyways.

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