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  1. Making a expanded metal basket is definitely a good idea. I used a 5 gallon bucket as a guide and some metal snips. Tied the ends together with some metal tie wraps and have been good to go. I just lay it on top of the grate (didn't make a separate bottom) and fill it up. Does great for long cooks, whether using lump or briquettes like Stubbs (though for brisket or shoulder cooks I'm going with lump and wood)
  2. My Akorn is going on 2 years now. I love it, but am sooooo tempted to donate that grill and get one of these. Decisions, I tell you
  3. I usually prefer kosher salt for my rubs over table salt. If it's too coarse for your needs, you can always grind it Sent from my XT897 using Tapatalk 2
  4. I love, love, LOVE this cooker. It's pretty much been my main cooker this year. While I plan to build a UDS over the winter, the Akorn will still be in use for the foreseeable future. I did have an accident with mine last week. Trying to transport it to an event it actually fell and dented the lower part of the cooker. Didn't seem to affect too much; got it set up and held at 230 for enough time to get my ribs cooked. Need to take it apart and see if it can be fixed. If not, no huge worry. Worst case I buy another next season
  5. I've been a sucker for a good ribeye for years. It was completely by accident, too. A buddy of mine and I went to Whole Foods at lunch to pick up steaks for dinner. We were both going for NY Strip, but he go the last ones. I got the ribeye instead and never looked back.
  6. Honestly, I don't think the Akorn ever got much promotion from anyone. I just happened to see one on display walking past the grill section when I was getting something for the house. Never saw it on sale, in any papers, online, on Chargriller's site, nothing. If it weren't for Google and John's videos, I never would have known about it. Shame, too Sent from my NookColor using Tapatalk 2
  7. My 2 local Lowes' still have a few of them on the shelves. Their display model is in shambles now, but I saw at least 3 ready to go in the box. Glad I got mine early though
  8. First and Foremost: Better support and promotion of the Akorn. There's nothing really on the website, not much knowledge at Lowes and only being able to order the smoking stone by phone seems silly. I think this site, and John in particular, has done more to spread the word on this cooker than anything Char-Griller has done so far, which is a shame for a really nice product such as this. Beyond that: Thicker gauge cast iron grate Thicker (and slightly bigger diameter) charcoal grate Charcoal basket Thermometer with longer stem (hopefully gives a more accurate reading) Better seal around a
  9. I'd pull it, wrap in foil, keep the digital thermometer in and toss it back on the Akorn. Trust and believe, there will still be more than enough fuel in your cooker without moving to the oven. Fat cap down
  10. I put the gasket on the lid and the ash pan, since I had so much to use after using it on the bottom vent. That weekend was the first time I had used it, and it seems to have done a good job. Temps held much better without the constant creeping I had to worry about before. As for the peppers, my brother had marinated some chicken breasts in his special beer/pepper blend, smoked the breasts on the Akorn, then pulled them, chopped the breasts (you could probably shred them as well), cut the peppers in half and removed the stem and seeds, added the chicken and shredded cheese, tossed them back
  11. I didn't cook a whole packer (only about 6 pounds), since it was my first try with it. I did inject it with a pepper beer marinaide the night before and rubbed it with a pepper and salt rub a few hours before cooking. Brought the Akorn to 360, put the Brisket in a pan and let it go for 2 1/2 hours, then wrapped it in foil and cooked until the internal temp hit 205. Took the pan off, wrapped the whole thing in blankets overnight. When it was time to cut it, I could have sliced it with a butter knife. And it was fantastic. There was none left after the picnic. Sent from my PG06100 using Tapata
  12. Did you put a green egg felt around the bottom main lid? I just saw that in your pic. Norman. Yes I did. I did the felt behind the vent slider as well. Seals everything up a bit more, so the temps kept much more stable on the low & slow
  13. Cooked every day this weekend. Saturday was the brisket. Injected, rubbed, and cooked using Myron Mixon's method (cook at 375 uncovered for 2.5 hours, foiled for 1.5 hours, then wrapped in a blanket for 4 hours). Fantastic. Sunday morning 2 racks of ribs ribs went on, followed later on by the chicken and the stuffed peppers. Not shown were the burgers, brats, and grilled shrimp that were devoured. Today was the pork bomb (not shown, since it was eaten pretty quickly). Most amazingly, even with all the long cooking, I only used one load of fuel in the Akorn (a mix of lump, Stubbs, and a few chu
  14. Wings and thighs from the second day of the 3 day cook.
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