Kamado Questions

[seabterry]

You guys have answered my questions, just like I knew you would! Thanks everyone! Glad to be here!

[Spinaker]

We are happy you are with us! Thank you for the support!

[seabterry]

Also, to help fight rising temps in your kamado, make sure that your rig is sealing correctly. Kamados run on very little airflow, so if your Akron is leaking at the seams, it will cause the temp to spike and make control much more difficult. Consider replacing the gasket with a lava lock gasket. I have found that they work the best, in my experience.

I’m definitely going to be buying these. I can see smoke leak out from the gaskets when the grill is shut. This is one of the problems I was concerned about with the Akorn.

[Spinaker]

The gasket will for sure help. There is also the possibility that the lid and the body may not be lining up correctly. With my BGE I make adjustments every spring, just to make sure things are still in line. I am not sure if it is possible to make these type of adjustments on your Akorn.

[Donw]

Welcome from Maryland. Nothing I can add except a congratulations on your cooker.

[ifican]

Just know there is no right or wrong when it comes to fire. There are however plenty of variables that will determine how each aspect works. Akorns as noted are notorious for not being air tight. If you can completely control air you can light as much fuel as you like. Personally I load my fuel differently, most of the time its just me or me and the wife so I load up only the right side of the fire bowl in essence creating a 2 zone cooking area above the fire so i can slow smoke what i want then simply open the vents full and in no time reverse sear without having to pull deflector or food. As far as lighting I prefer a butane or propane torch and light 4 or 5 places.

When you get used to your grill and how you like your food youll get really good at controlling temp and understanding where you need to be without a bunch of fuss. Ill quickly take fire temp to within about 20 degrees of where i want it to be, drop the vents to where they need to be for the temp i want then wait abit for all to stabilize. If i need to pull the probes out then i use them, but close to half the time i just use the dome temp and a thermoworks instant read to monitor. Now I know my dome temp like i know the back of my own hand and i do validate its still within the specs i know it to be everytime i pull probes out.

The best advice i can give if just play, dont be afraid to make mistakes, dont buy expensive meat until you feel 100% comfortable and take joy in the learning process. The mistakes will ultimately make you better.

[klflowers]

No kamado, but welcome to the pit.