Hey guys, some of you know I've been keeping an eye out for a Kamado, well I found this one last night for $250 and decided to pick it up this afternoon. Great condition, barely used and I can learn to master it while keeping an eye out for a $600 primo XL haha.
Managed to get it home and up on the deck just in time for a sunset shot.
Wasn't sure where to post so since I spotted a bargain I put it here.
Nice score, that'll serve you well.
That does look barely used. I loved my akorn before i got rid of it. Wife wouldn't let me keep too many toys sadly otherwise i would still happily have it. Great little bbq they are for starting out.
Nice. A little bit of reseasoning and good to go.
Great work, I will keep my eyes open for that XL for you.
Getting to know your cooker is a real thing.
It takes a little while to master the vent settings and getting wood chunks to smoke correctly (thin blue not thick white) but you will get there.
Once you get a few cooks on it and she gums up a bit it will be much more controlable.
You'll find that leaving the bottom vent about half open and playing with the top vent works well for roasting.
I'd be cutting it down so you can build a pile which is more even. I have some robot turds here and I break them in half so it's a similar thing.
I use most of the big stuff in the XL the smaller pieces n the Jr
Just check your dome thermo. They are known to be incorrect as well. Take it out and do a boiling water test.
Easy fix see below
Probe position would certainly make a difference but it's good advice to check it in boiling water.
Yes, give it plenty of smoke and see where it's coming out. If it hasn't had much use, the top will gunk up after while.
Great work I love mine.
Swap the temperature gauge for something better. the one that they ship it with is very very slow, so not accurate.
a tiny bit of felt In the door slid helps seal the vent better too.
I got a Manlaw one at @Jimmyboys suggestion and it works great. Best $15 you’ll spend. Easy to change.
I can now rely on it to be pretty close to my digital probe types.
I reckon the tip top temp that @Urban Griller sells is great too. Does a fine job for temp control.
And I find these things cook 20% faster than the ceramic types, my theory is low fuel usage, there for low draw... humidity related.
Deep dish pizza pan on deflector grill keeps it clean or as water pan. Or us the top rack and put pan on grille to catch drippings.
Your vent settings sound normal to me.
I go full open till top and bottom to within 50C then knock down to 2 top and bottom. Then when 20c off I knock down to 1 top and bottom.
to hold temp is like .75 on top and a match width on bottom.
they are not ceramic so have no thermal sink and are insulated (fibreglass inside the two layers of steel - you’ll see this if you change thermometer) so need very little fire to hold temp. Little fire = little oxygen needs = little airflow.
Pinch the lid seal all around to help it regain shape.
Early models had reported leaks from behind the bottom vent, fix with high heat silicone. I did mine when brand new, it already had some silicone in there so was probably wasn’t required.
a tiny bit of felt between the bottom vent slide door and on the slide base seals her up tight for when shutting down, but again is probably overkill.
I don’t think you have any leaks, sounds normal
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