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JDEaston

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  • Location:
    Kentucky
  • Grill
    Akorn

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  1. I'm working on my own table. How are you all fastening the grill to the tabletop?
  2. Looks like it may be a chunk of limestone to me. If so it will explode when heated. You could always throw it in a fire pit and see what happens, but I wouldn't stand near it.
  3. So you used the existing the brackets that came with the Akorn to mount it to the table? Curious as to how you did that as I'm working on a table for my Akorn as well. I'm using cedar for the wood and butchers block for the table top. I've sat the akorn on the block with its brackets resting above it and supporting it as a test run. But I'd like to hide the brackets like you have.
  4. My akorn stays at home so it's not for me, but that does look awesome. Also appreciate the builds you do for the akorn! Chargriller doesn't put much effort into accessories for it, I'm keeping my fingers crossed that you produce a rotisserie one of these days.
  5. Dry in any Kamado is rare, particularly if you're using a water pan. I never use one in my Akorn, just a drip pan for meats that need one. I'm curious as well as to what you're cooking that turned out dry, temps, etc? Also are you using the stock dome thermometer? Mine is pretty accurate once the grill is heat soaked, but others have had issues with theirs being 25 to even 50 degrees off at times. The only thing I've ever had come out dry was brisket and imo a lot of that depends on the quality of the cut off meat. I've gotten away from briskets for that reason as they continuously become more expensive for a properly marbled cut.
  6. Hope it turned out great! While normally they do stall in the 160 range I've had them stall early before like yours did. Lately I've been cooking them in the 275 range rather than 225-250 to help avoid the stall. Honestly I believe I like them better when cooked in the 275 range due to the bark it produces, yet the meat seems just as tender to me.
  7. I rarely cook steaks any other way now. 120 then searing in the pan works well. I do that occasionally but a light sear works for me as well, so most times I just crank the akorn up and sear on it. A Weber charcoal grate sitting on the firebox tabs works great for that. I start with 1.5-2" thick steaks, putting them on early (as soon as the dark smoke clears) then let the grill slowly rise in temp until it's in the 250 range. I flip and rotate the steaks around 70 internal temp, at 120 I pull the steaks and adjust vents for searing and remove the cast iron grate and butter the steaks while the fire is cranking up. After a few minutes throw the steaks on and flip after 45 seconds, remove after another 45-60 seconds. They come out a perfect medium rare every time, usually 130-132.
  8. Completely agree. My akorn is nearly 6 years old and I've only had to completely re-season the grate twice since I've had it. The first time was the first time my wife ever used it, she lit it, got the fire going well enough to shut the lid then walked away for way to long. When I went to check on how her burgers were coming along I noticed they were still raw and in kitchen and she was upstairs. Went outside and my poor akorn was well over 700 degrees. The second time was my fault, I didn't use it as much this winter as usual and we had a relatively mild winter which allowed some mold to grow on grate. So I stripped it and re-seasoned.
  9. Water can and will enter the ash pan but don't let that stop you from grilling due to the weather. It's a minimal amount of water in most cases and will evaporate if it enters while you're cooking. If by chance it is raining when you're done cooking close her up until you know the coals are extinguished and remove the ash pan, check for water. The ash pan leak isn't as big of a deal as some make out to be. My akorn will be 6 years old this July and I don't cover it nearly as often as I should. It gets rained on, snowed on, etc and has minimal rust on the inside of the ash pan, only where the seal meets the pan. Most of my rust is on the bottom shelf/support which can be fixed with a little Rust-Oleum.
  10. @Daz I have your pizza ring that I purchased a while back but have never actually used it. I moved and during the move I lost the hardware that holds it together. Is that something I can pick up at the hardware store or could you point me the right direction? Now that I'm settled in at the new house I'm dying to try it out this summer.
  11. I have an Akorn and actually prefer overnight cooks for big chunks of meat like shoulders and brisket. Typically I'll put the meat on around midnight on a Friday or Saturday evening and it's finishing up around 10am if it's a shoulder, let it rest a couple of hours and it's ready for lunch. Brisket takes longer and is typically ready for dinner after the rest. Akorns are a bit more thermal dynamic than ceramics but I've learned to just leave it alone. I know what vent settings get me what temps, if it spikes or cools down a little just let it be and it'll settle back in the target range on it's own 99% of the time. I have a thermoworks smoke that I use for those cooks in case things get crazy while I'm sleeping, but it's never had to wake me up yet.
  12. I was always a believer of that as well, but have a friend that told me he always cooks his shoulders to 165-170 because he doesn't want to wait out the stall. He cooks on a chargriller stickburner (which I also have myself) so I understood why he didn't want to deal with the stall. Those things turn out great food but can be a real pain to operate on long cooks. Anyway I was always sceptical about the tenderness of a shoulder cooked that way until he brought some to our camper last fall to snack on We even reheated it on a gas grill indirect, with a pot of water on the direct side to add some moisture to the cooking chamber. It was honestly super tender and flavorful. Ihave yet to try cooking it that way myself because everyone in my family always wants it pulled. But I was honestly a big fan of it and it doesn't take that long.
  13. To add to my post above I would talk to several companies and go with the one that fits your needs best. Price point for your clientele, reputation etc. To me Primo would be easier to market if you're in an area saturated with eggs, Joe's, etc though due to the oval design. It's a selling point you could work with as far as the advantages of the true dual zone cooking. Plus they are a well known company. Blaze would be somewhat easy to market as well due to the fact that they're damn near unbreakable, but it's been a while since I looked at pricing on those so I'm not sure where they land in comparison with the ceramic's.
  14. This is what I would go with if I were in the OP's position as well. Where I live we are somewhat limited in Kamado dealers, we don't have a Kamado Joe dealer for instance. That said, you see a lot more vision, akorns, etc I my area than the more expensive top of the line ceramics. We do have a BGE dealer as well as a Primo dealer in town though and honestly I see more Primo grills locally than I do eggs.
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