Akorn and Dragon General Discussion
Re: Akorn and Dragon General Discussion
Firstly there's no need to go below 100c. For a low and slow, stick to 110c.
If you only light a small number of beads, and control the temp by closing the vents down so there's only a small gap, it should stay stable for many hours. Just don't let too many beads light at once. It may take a few tries but you will get it eventually.
If you only light a small number of beads, and control the temp by closing the vents down so there's only a small gap, it should stay stable for many hours. Just don't let too many beads light at once. It may take a few tries but you will get it eventually.
Akorn and Dragon General Discussion
First rule of kamado cooking is don't overshoot your temp, they are well insulated (this is why they use so little charcoal compared to a Weber) also a small smokey fire can show if you have air leaks.
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Re: Akorn and Dragon General Discussion
My Royal (ceramic) kamado leaks around one side of the lid seal all the time and has no effect on cooking.
Re: Akorn and Dragon General Discussion
I just mounted mine this way and yes the door does close [hold it to the side and look you will see it closed ]mcdive wrote:So I bought a Qmaster Senior for my dragon. Gumb or anyone else using one with an akorn or dragon... what will i need to do to make it fit? Just cut the extra metal from the sides? It looks like even then it would only fit sideways, does that prevent the metal door from dropping closed when the fan turns off?
Did test 225f for 12 hrs no problem
By the charcoal left 24 hrs easy
Re: Akorn and Dragon General Discussion
My kamado is not perfectly sealed anymore but I can hold 110 C for hours no problem - even when I have a few temperature probe wires running between the lid and base. Overshooting a low target temperature is problematic, but even so generally not the end of the world.
Re: Akorn and Dragon General Discussion
Ha you name it and I cook it
Steak
Chicken wings
Steak
Chicken legs
Steak
Chops
Brisket
Hamburgers
Steak
I like steak
Steak
Chicken wings
Steak
Chicken legs
Steak
Chops
Brisket
Hamburgers
Steak
I like steak
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Re: Akorn and Dragon General Discussion
> Trouble Isle and slow I amstruggling to get the temp down to 100 and below and stable.
> Read some posts here had a mound of charcoal 10 bits lit and dumped on top.
> When hot difficult to drop temps
I'm only brand new to the world of Kamado's, but this is my take on it:
(no idea if this is the preferred way, but seems to work OK, so far)
for 225f
whatever charcoal needed for the length of time you're cooking.
put a single starter cube (samba) on the top (centred), or use looftlighter
but only have a single hot spot (google minion method).
lid up for a few minutes till fire takes hold.
deflector/water pan/grates/whatever in place, lid down, vents open full.
when temp to 175f, close vents to 1, 1 (or .5, .5) and monitor how fast/slow temp is rising
you'll end up tweaking it to a match width both vents.
when you put the food on, the temp will drop (meat's cold), but the fire will get a hit of oxygen,
so you'll have to monitor how fast it comes back up - might have to shut bottom vent for a short
while to get control of fire.
for 350f-400f
same as above but 2 or 3 starter cubes (on top only), so you have 2 or 3 hot spots
end tweak will be around 1, 1
for pizza (untested, but sounds right)
use a chimney, or start fire at bottom of charcoal pile
this has been mentioned numerous times - don't go by the hood temperature gauge.
my dragon reads about 75C when the maverick says 225f, so if I used the hood gauge
at 110C, it'd be cooking closer to 330f
> Read some posts here had a mound of charcoal 10 bits lit and dumped on top.
> When hot difficult to drop temps
I'm only brand new to the world of Kamado's, but this is my take on it:
(no idea if this is the preferred way, but seems to work OK, so far)
for 225f
whatever charcoal needed for the length of time you're cooking.
put a single starter cube (samba) on the top (centred), or use looftlighter
but only have a single hot spot (google minion method).
lid up for a few minutes till fire takes hold.
deflector/water pan/grates/whatever in place, lid down, vents open full.
when temp to 175f, close vents to 1, 1 (or .5, .5) and monitor how fast/slow temp is rising
you'll end up tweaking it to a match width both vents.
when you put the food on, the temp will drop (meat's cold), but the fire will get a hit of oxygen,
so you'll have to monitor how fast it comes back up - might have to shut bottom vent for a short
while to get control of fire.
for 350f-400f
same as above but 2 or 3 starter cubes (on top only), so you have 2 or 3 hot spots
end tweak will be around 1, 1
for pizza (untested, but sounds right)
use a chimney, or start fire at bottom of charcoal pile
this has been mentioned numerous times - don't go by the hood temperature gauge.
my dragon reads about 75C when the maverick says 225f, so if I used the hood gauge
at 110C, it'd be cooking closer to 330f
Re: Akorn and Dragon General Discussion
That's not correct. There's no need to try and estimate the amount of charcoal to correspond with the cooking time, which may vary considerably depending on the amount of meat, the cut and outside temp etc. A kamado works by putting in plenty of charcoal and then managing the amount lit. If the vents are restricting the airflow enough, the fire will burn slowly and light new charcoal as thew old stuff burns away. That way you can have it running for 4 hours or 24 hours if there enough fuel. If it's only a 4-6 hour cook, just shut the vents and use what's left next time.Michael_Dunn wrote:
for 225f
whatever charcoal needed for the length of time you're cooking.
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Re: Akorn and Dragon General Discussion
>> whatever charcoal needed for the length of time you're cooking.
> That's not correct.
Unfortunately it is correct for me - first 2 cooks, shut everything down
charcoal still warm next morning. Lifted lid to remove grate etc to clean
came back a few minutes later to a raging fire.
I think I have the problem solved, but I'm reluctant to fill-'er-up with charcaol
just in case I forget one of the 'leak-fixes' and waste 90% of the charcaol in the bowl.
> That's not correct.
Unfortunately it is correct for me - first 2 cooks, shut everything down
charcoal still warm next morning. Lifted lid to remove grate etc to clean
came back a few minutes later to a raging fire.
I think I have the problem solved, but I'm reluctant to fill-'er-up with charcaol
just in case I forget one of the 'leak-fixes' and waste 90% of the charcaol in the bowl.
Re: Akorn and Dragon General Discussion
That's a leak issue, not an amount of charcoal to cook issue. They are related and if you have a leak and can't get the fire to go out then you obviously need to fix that. If you think you've got it fixed, then try again with more charcoal because trying to estimate the amount every time will end in an unsuccessful cook sooner rather than later.Michael_Dunn wrote:>> whatever charcoal needed for the length of time you're cooking.
> That's not correct.
Unfortunately it is correct for me - first 2 cooks, shut everything down
charcoal still warm next morning. Lifted lid to remove grate etc to clean
came back a few minutes later to a raging fire.
I think I have the problem solved, but I'm reluctant to fill-'er-up with charcaol
just in case I forget one of the 'leak-fixes' and waste 90% of the charcoal in the bowl.
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- Location: Perth WA
Re: Akorn and Dragon General Discussion
+1 That!
You need to get the leak sorted, Light a few bits of charcoal, put something on top that will smoke like hell (leaves are good) shut the lid and look for leaks...if you can't see any then go for the full load of charcoal.
Don't try to limit the charcoal in a Kamado.
Cheers
Chris
You need to get the leak sorted, Light a few bits of charcoal, put something on top that will smoke like hell (leaves are good) shut the lid and look for leaks...if you can't see any then go for the full load of charcoal.
Don't try to limit the charcoal in a Kamado.
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Akorn and Dragon General Discussion
Ok thanks for the plus and advice Gumb, Micheal and Chris shouldn't change much but the fuel was charcoal (from BBQs galore a rip off $50 for 15kgs but that's another story) good size pile of charcoal used. Got it first hand trying to Cool this down is a tough job and pouring water on the smoker box has the same effect as leaves plenty of smoke steam. Found the bottom vent does not seal correctly going to use some silicone and will try again. Using an Igrill for temp and the gauge in the lid is about 25-30 degrees out over at the higher temps and less at the lower temps but I would same 10-12% over for the temps. Got the chimney for starting at the moment getting a looflighter bugger the blocks so should be able to get it sorted top vents starting to gum up so the adjustment is changinging slightly stayed at 120 130 for 24 hours and still half the charcoal left for the next trial.
Kevin
Southie BBQ Smoke
Kevin
Southie BBQ Smoke
Be Smoked
Re: Akorn and Dragon General Discussion
Steak is good.food&fish wrote:Ha you name it and I cook it
Steak
Chicken wings
Steak
Chicken legs
Steak
Chops
Brisket
Hamburgers
Steak
I like steak
I can see why you bought an Akorn. You don't have to worry about cracking the firebox when you want to heat the Kamado up quickly to cook your steak for dinner.
Grill grates are definitely good for steak. It is one of the most favourite things I like to cook on my grill grates.
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- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: Akorn and Dragon General Discussion
Kill those leaks and a whole new world will open up!BBQsmoke wrote:Ok thanks for the plus and advice Gumb, Micheal and Chris shouldn't change much but the fuel was charcoal (from BBQs galore a rip off $50 for 15kgs but that's another story) good size pile of charcoal used. Got it first hand trying to Cool this down is a tough job and pouring water on the smoker box has the same effect as leaves plenty of smoke steam. Found the bottom vent does not seal correctly going to use some silicone and will try again. Using an Igrill for temp and the gauge in the lid is about 25-30 degrees out over at the higher temps and less at the lower temps but I would same 10-12% over for the temps. Got the chimney for starting at the moment getting a looflighter bugger the blocks so should be able to get it sorted top vents starting to gum up so the adjustment is changinging slightly stayed at 120 130 for 24 hours and still half the charcoal left for the next trial.
Kevin
Southie BBQ Smoke
Chris
Common Sense is so rare these days it should be a Super Power!