I've been cooking on my Akorn Kamado (cheap knock off of an egg smoker) for about a year. I had it dialed in nicely--I could manage the temps at 230 degrees all night and day. Food was great, no issues. I've replaced the gaskets and sealed it up with some RVT silicone. I had it really tight.
Today I did a WONDERFUL smoke of a few chicken breasts and some corn. The food turned out really wonderful
But here's what's creeping my mind out, I can't get the stupid thing to shut down. I closed the grates which usually stops this smoker in it's tracks, in fact I have to be careful to not close the bottom grate too much so that I don't shut down the fuel mid-cook. Re-lighting is a pain. I cannot get this stupid smoker to shut off, it's wasting my lump (and I filled the thing up to the top). I shut the grates at 5:30 tonight and four hours later the grill is still at 150 degrees. When I shut it off originally, it shot up to 350+ degrees and stayed there. I adjusted the ash pan to make sure a gasket wasn't crimped or something and nothing helped.
Frustrated, I employed redneck technology in an attempt to figure where the smoker was getting it's oxygen. I first sealed up the ash pan with duct tape. It reduced the temperature just a little bit, but not much. Seeing that wasn't the culprit, I sealed up the main opening with duct tape. That began the cool down but it still seems to be going. I've sealed up every opening on this smoker, where's it getting the O2?
Anyone else ever experienced such an oddity?