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 Post subject: Tricked Out Hark Tri.
PostPosted: Mon Apr 11, 2016 11:18 am 
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This is how mine started out.
Stock standard.
no baffle, a bit leaky and one thermometer - Twas the apple of my eye.


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PostPosted: Mon Apr 11, 2016 11:20 am 
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But as my knowledge grew I became aware of it's faults - it leaked a bit so some Silicone sealant was recommended on the cook chamber - FDA approved .


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PostPosted: Mon Apr 11, 2016 11:24 am 
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but why was the temperature probe all the way at the other end. I needed it closer to meat and the Temperature Scale of the factory provided device was a little off - well a lot really so I lovingly drilled a hole closer to the meat, the grate - and unfortunately too close to the fire and I spent too much time not believing one and not trusting the other.


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Last edited by BBQAddict on Mon Apr 11, 2016 12:30 pm, edited 1 time in total.
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PostPosted: Mon Apr 11, 2016 11:46 am 
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This presented another problem too much fire and creating a smaller one just burnt out too quickly. So, the solution was a fire basket. Now, where to find a fire basket without taking out a loan. The solution presented itself in the form of a nice Greek gentleman at the markets selling a pair of old deep fry baskets - stainless steel at the perfect length and height to fit in the fire box and still allow them to sit on the grate and still allow the bar grill to sit in the firebox.


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PostPosted: Mon Apr 11, 2016 11:55 am 
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So now I had a bigger issue - What was the temperature in the middle ? Without an internal, remote digital thermometer I was stuck with the solution of employing the original Hark supplied device as a grate thermometer but the hassle with that is I had to keep popping the hood. Not good. If you're lookin' you're not cookin' - How true that is :)


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Last edited by BBQAddict on Mon Apr 11, 2016 12:32 pm, edited 1 time in total.
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PostPosted: Mon Apr 11, 2016 12:01 pm 
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I was still getting wild fluctuations and huge temperature differences (over 150 degrees difference). After another cook I could see the fire mark on the grate and the water pan and came to the understanding that the hot spot was my own doing. There is a gap where the home made deflector doesn't quite fill the gap and guess where the Probe was sitting - in the hot spot. Learning a lot here :)
This gap was enough to cause a raging hot spot.


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Last edited by BBQAddict on Mon Apr 11, 2016 12:32 pm, edited 1 time in total.
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PostPosted: Mon Apr 11, 2016 12:06 pm 
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So, out comes the trusty drill again. I had three thermometers and was only using two. The issue with the hot spot was that when the other probe was registering a drop in temp, the middle (internal one) was 25 degree hotter and the fire one was so hot it wasn't worth reading. Time to add another hole...

Notice the temps now !!


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PostPosted: Mon Apr 11, 2016 12:14 pm 
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Now this is something that is workable. Yes the fire gap caused by the deflector is still there and reading 400 Deg F but, the other two are reading with 10 Deg F of each other. With the gauges at all the same angle I really only have to watch the fire temp - Hot it may be - but a large swing of 50-70 degrees is an indication that I need more flame before the temperature in the cook chamber falls too much.
Is it perfect ? It's fire and BBQ so it's still an art form but is it more manageable and believable ? Absolutely.


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PostPosted: Mon Apr 11, 2016 12:28 pm 
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Where does this all lead? Well, to this of course.

Fire - Heat - Smoke and meat.

If I'm going to spend premium dollars on top grade Meats, charcoal and woods then I want to know I've done everything I can to make the best of my resources.

BTW if you are in SE QLD - Brisbane area give Phil Regan - PR Firewoods a Call 0412 068 521 (no this is not paid advertising) although they are not really open on Saturdays he was more than happy to meet me for a pickup even just one bag of charcoal. I cooked with Ironbark and Gidgee Wood charcoal and couldn't be happier. This was cleaner and easier to light than bloody briquettes with less ash to clean up (It a very light white ash, so I wouldn't use it uncovered.). It was hotter and made a fantastic coal bed and I only used - apart from the iron bark - two of my fryer baskets 1/2 loaded.

There were lessons learnt along the road but, I'm very happy I've made the trip.

-- Mal


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PostPosted: Mon Apr 11, 2016 12:44 pm 
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Location: Melbourne
Good write up. Thanks.


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