Light a small fire, put something in that will smoke buckets ...leaves, wood-chip..something like that...shut all the vents and watch where the smoke leaks (take pics).
Will do, thank you - likely after Easter
Light a small fire, put something in that will smoke buckets ...leaves, wood-chip..something like that...shut all the vents and watch where the smoke leaks (take pics).
Will do, thank you - likely after Easter
Have not had a chance to light a fire in the Dragon since getting home but did give it a clean.
So so easy!
But have found what maybe the signs of rust? Should I be concerned?
how did u clean it?
I scrape out and empty ash etc but never clean out any of my grills.
I think the grease makes everything more rust resistant.
Post taking the photo's I used a dust pan broom, vacuum cleaner and microfiber cloth.
There was no grease, still too new after only 3 cooks.
Ah yeah ok, I thought you used a hose and hosed it out.
Yeah not sure mate what you could / should do, maybe an oily paper towel and give it a slight wipe. I have done 5 cooks on mine, I use oil soaked cotton balls and I have a little bit of gunk on those same places.
Negative to water and cheers for the feedback.
Will consult BBQsG Joondalup also. I really hope I am worrying about nothing, I do love my Dragon so far.
The food taste's so good!
If it's new there shouldn't be any rust.
Agreed
I'll stop posting about it until the issues are resolved, greatly appreciate everyone's input and advice to date.
Next post will be of something tasty!
Hi
Needs more grease and goop. More cooking fixes everything
The only part of my Akorn I clean is where the food touches. I just empty the bottom out. If it gets a bit too greasy, I just let the temp go up to 350 - 400f odd and it burns out the grease. Wait till that stinky grease is burnt off before you put any food in.
Also, watch it when you let it go high or it will just keep going. Start to shut it down before it gets too hot.
TA
Grant from Grass Valley
On one of the major US Kamado forums they reckon 50% of the members own an Akorn. The next most popular Kamado is Kamado Joe.
yep they have the akorn and akorn jnr
On one of the major US Kamado forums they reckon 50% of the members own an Akorn. The next most popular Kamado is Kamado Joe.
On yet another major US forum 99.9% of the members own a BGE..!
I was talking about non brand specific forum.
There are some very big US forums devoted to the big name brands such as BGE, Kamado Joe, Primo and Vision. The BGE ones are impressive on how devoted to their Eggs and the massive events they hold such as Eggfeasts, cook books etc.
It would be interesting to know what sort of mix of Kamado owners on SF&F.
As a guess.
Most are Akorn or Dragon owners
Then Kamado Joe
Then ???.
Not me....
In a past forum life we had a count which was around 40 owners of the ceramic kamados of the 'Royal' brand which then became the Bear Grills/Smoke Kings sold on ebay. All from the same factory, as are the Costco and Bunnings models. They would be by far the most popular and certainly would be more prevalent on the forum than the Kamado Joe.
On the other forum during the days of Royal and the many other Auplex Kamado they would have been the most popular by far.
Bear Grill and Smoke Kings stopped selling Kamados ages ago.
A bit curious now as since then BBQ G has really pushed Kamado Joe, we are seeing the reintroduction of BGE to OZ and Akorngate and the BBQG Dragon on sale. Also we have the great priced Costco Kamado.
Hi
They all cook good
TA
GA
I love my Dragon!
First successful low & slow/3-2-1 with pork ribs from Farmer Jacks. Even had the Weber cranking with the Slow n Sear.
5 racks for 4 people... I thought I may need the extra rack... turns out we barely got through 2 racks!
Jalapeno poppers with cream cheese & bacon plus sweet potato fries complimented the ribs nicely.
Next time rather than baste with BBQ sauce I will be spritzing with apple juice - the bbq sauce is a little too sweet.
I love my dragon!
Here's the million dollar question since you did side by side rib cook. Which do you think did the best cook? The kettle with the SnS or the dragon?
Here's the million dollar question since you did side by side rib cook. Which do you think did the best cook? The kettle with the SnS or the dragon?
That's a tough one to answer.
The plan was to compare but after 6 hours cooking plus a few cans along the way....
I can say the the Dragon required less air intake/exhaust adjustments than the Weber throughout the first 3 hours. In saying that the Dragon had all vents shut and was stable at 108 degrees c..... kinda good but bad when one wants to shut it down!
The Dragon was also quicker to get to temp.
I enjoyed cooking on both and would never get rid of either BBQ.
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