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Any egg or kamado type people wanna answer my question?

 
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heavymand
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Joined: 30 May 2009
Posts: 41

PostPosted: Sun Mar 19 17 8:10 am    Post subject: Any egg or kamado type people wanna answer my question? Reply with quote

I'm looking at buying an Akorn egg/kamado rip off. I see they have a smoking stone that you put in as a heat diffuser. My question is, does anyone have any problems with the grease from the meat dripping on it, burning, and then leaving a bad burnt grease flavor on your meat? I've seen people use water pans to catch the grease but I'm not a huge water pan guy.
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Old Dave
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Joined: 04 Nov 2005
Posts: 701
Location: Coatesville, Indiana

PostPosted: Sun Mar 19 17 12:29 pm    Post subject: Drip Pans Reply with quote

I have always used empty metal drip pans in my Eggs. I think your bad burnt grease flavor is a plus with this type of cooking.

Other than a water pan, I don't see any method to get away from this in a ceramic cooker. The grease is going to drip down and on a metal pan, a ceramic stone of some type, a pan of sand, etc..
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JohnH12
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Joined: 14 Aug 2016
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PostPosted: Sun Mar 19 17 8:46 pm    Post subject: Reply with quote

I like the flavor and the smell of the dripping grease but to each his own.
A drip pan under the meat will usually stop the grease from burning. If it doesn't. you can put the pan on some washers or even a small ball of foil to create an air gap so the drippings don't burn.
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heavymand
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Joined: 30 May 2009
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PostPosted: Sun Mar 19 17 11:31 pm    Post subject: Reply with quote

So I'm probably just over thinking it. I'm just trying to do all of my research before I buy. I see a lot of people use these style cookers and love them. Thanks for the help guys.
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animal
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Joined: 05 Nov 2007
Posts: 935
Location: Wisconsin

PostPosted: Mon Mar 20 17 3:44 am    Post subject: Reply with quote

I just use a pizza pan as a heat defuser, I line it with foil for easy clean up. I have had an Akorn for about 6 years, very happy with it. I have the red one the first year they came out.
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avengethis



Joined: 19 Mar 2016
Posts: 8

PostPosted: Tue Mar 21 17 12:24 am    Post subject: Reply with quote

I have a Kamado Joe and I have the Star grate that you can set a water/drip pan on so it is off the diffuser and things wont burn.
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VMAN
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Joined: 03 Apr 2010
Posts: 76

PostPosted: Wed Mar 29 17 12:52 pm    Post subject: Reply with quote

I wrap the heat diffuser in my egg with foil. It's also broken in half...operator error, so now it sits on a grate. But never had off flavors from grease, or cream cheese or what ever.
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heavymand
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Joined: 30 May 2009
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PostPosted: Fri Apr 07 17 5:54 am    Post subject: Reply with quote

Well I ended up buying an Akorn since I started this. So far so good. It's WAY different than my stick burner though. I'm still learning how to control it. Plus I need to replace the stock thermometer. No way it's accurate.
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada

PostPosted: Sun Apr 09 17 7:39 pm    Post subject: Reply with quote

I have a large egg and I have never noticed off tastes from the grease hitting the ceramic plate setter....as a matter of a fact I just bought a heavy cast iron plate setter yesterday for my egg.
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IXL



Joined: 09 Apr 2008
Posts: 19

PostPosted: Wed Jun 07 17 7:45 am    Post subject: Reply with quote

Canadian Bacon wrote:
I have a large egg and I have never noticed off tastes from the grease hitting the ceramic plate setter....as a matter of a fact I just bought a heavy cast iron plate setter yesterday for my egg.


How has that new C-I plate setter been working out for you? I have a fistful of money waiting to throw at one.
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