So I got a new unused Akorn from Gumtree a few weeks ago for $150. The only catch was that it had been dropped, and the lid had separated from the hinge.
After doing a bit of research I discovered something called a rivnut, that could be used to create a thread in a metal hole without having access to the back like you would need if you were using a nut. Due to a very busy few weeks, I have only managed to insert one rivnut, but I plan to do the rest by this weekend when I hope to do my first cook. That one seems to be sitting in quite well, so I am hopeful that I will be able to fix it properly, with minimal outlay. I will upload photos when I have finished. Before the first cook, I will do the seasoning burn as described in the manual, and use that as an opportunity to learn a bit about temperature control on a kamado.
Anyway, as a first cook, I hope to reverse sear some hanger steak. Since I've only ever been smoking on a WSM and BBQing on a Weber kettle, I was hoping for some advice regarding cooking on a Kamado. I know for low and slow you are supposed to have the deflector in, but with a reverse sear that would require the deflector to be removed when it comes time for the sear. I was wondering if I could do the whole cook without the deflector, and when cooking at a low temperature having the lid down would prevent flareups, while still allowing that extra flavour from the juices dripping directly onto the coals. Then all I would need to do is crank up the heat for the final sear. Does anyone have any advice regarding this?
I look forward to having a play with the Kamado, and learning lots as I start to use it more.