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    • John Setzler

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  1. Akorn Available

    I may be down that way this weekend for the UK/Vandy football game. We also have a house due to inheritance in Clarksburg that needs sold, so it seems like a good opportunity to come down and speak with a realtor as well. I have an Akorn myself that's still in great shape but a couple of years ago I gave a buddy of mine my old weber charcoal grill (he's always been strictly a gas guy) and it's on it's last legs now. He's had been looking at buying one of those gas/charcoal combo's but I think I have him talked out of it and settling on an Akorn.
  2. I've never checked the internal temperature on ribs and I've never had undercooked ribs as a result. Ribs are honestly one of the easiest things to get right no matter what type of method you use to cook them. They are generally at a safe to eat temperature well before they are done as far as tenderness goes. Once meat starts pulling back from the bone and you see what you like from the bend test, they're ready to eat.
  3. I'm strictly a salt and pepper only guy when it comes to brisket. The biggest piece of advice I can give you if you are new to the Akorn is to do several test runs to learn what vent settings give you what temperatures prior to jumping right in with such a long cook like brisket. Also when you do cook your brisket, if your aiming for a 225 grilling temperature and the Akorn is holding steady at 210-215 leave the vent settings alone! Likewise if your running a bit hotter than your target temp, leave the vent settings alone!! I can't stress enough, that as long as the temps aren't crazy out of control, leave the vents alone!! The minute you start playing with the vents you may as well bring your recliner outside and sit it next to your Akorn, because that's where your going to be spending the majority of your time for the rest of the cook, chasing temperatures. Seriously though, just make sure you start with a full load of lump, wait until the Akorn is heat soaked and stabilized in the temp range you want, then put your brisket on and leave the rest up to the Akorn. The temp will drop after putting the cold meat on, but it will recover on its own over time. Congrats on the Akorn and welcome to the site!
  4. Agree on the chicken, 350-375 is ideal for me and my family. A crispy golden brown skin has a much better texture than the light brown and rubbery skin you get with low and slow chicken. The only times I have done low and slow chicken I've been disappointed, even when cranking the heat up to 400 the last half hour in an attempt to crisp up the skin. The outside of the skin will crisp over that way but the inside that's touching the meat still has that rubbery texture.
  5. Akorn Storage

    Due to your location with likely high humidity and some salt content in the air I would store your akorn with the vents closed. You will still get some condensation inside the grill due to temp changed from daytime to night time. But leaving the vents closed should minimize the amount of salt buildup you get inside the grill. Making sure your grates are very well seasoned will go a long way as well. If I were you I would buy a spray can of canola oil or any oil of your choice and give the grate a light coating after each cook, shut the vents and let the grates continue to season as the grill cools down. I do this myself and it keeps my grate very well seasoned.
  6. Akorn Jr. Pizza

    That's the only reason I haven't tried pizza on my akorn yet, I need to find a grate to fit in place of the factory cast iron grate. I bought that pizza ring that Dez fabricated and have talked to a local Italian restaurant that has some of the best pizza I've ever ate and they told me they would sell me some dough. So all I need now is to find a large enough grate to sit where the factory grate does.
  7. Great looking cook! Saturday was a perfect day to spend outside in Kentucky weather wise, we don't get many 75 degrees and sunny days this time of year.
  8. Acorn JR, Ride Along

    Can't say that I've ever done that before. I can say that I never will.
  9. Looks great! I've never done Tandoori chicken and didn't know it was cooked at such a high temp. I wouldn't recommend 900+ temps on the Akorn but you can safely run it at 700 if that would help with the Tandoori. You'll need to reseason your cast iron after the cook though.
  10. Sockeye Salmon is in Season

    I usually end up with farm raised atlantic salmon here locally but found a 3lb filet of sockeye last night for around $26, figured I'd give it a shot tonight. It's too big to fit on a cedar plank but I may be able to place a couple together and cook it that way. If not I'll just use a heat diffuser and throw it directly on the grate. I'll probably just season with salt, pepper, garlic, some cubes of butter and squeezed lemon. I'm not very good at remembering to take pics of my cooks but I'll try and grab some of this one and post them later this evening or tomorrow.
  11. BGE Lump

    I've never tried it but as Marty said it's essentially Royal Oak (the red bag) lump. Royal Oak works great for me so I'm sure the rebranded bags for BGE are great as well if your into throwing money away.
  12. As long as your holding temps fine and when you shut down the vents after your cook your coals die out in a timely manner I'd leave it alone. A lot of people mod these things to death trying to get them sealed up like Fort Knox, add ton's of gadgetry to try and hold within a degree or two throughout a cook, etc. Honestly I just don't see the point, these things as well as every other Kamado I've seen are great cookers right out of the box. The only thing's I've bought for my Akorn is the smoking stone, a cover and a thermoworks smoke that I only use for the purpose of being an alarm for overnight cooks in case things get out of control or the meat gets done before I get up. I've never had the smoke wake me up to make adjustments either, so I probably don't even need it to be honest. No reason to overcomplicate something that works just fine to begin with, but that's just my two cents.
  13. Looks like the shoulder turned out great in the end! It's really hard to ruin a shoulder even if it does cook much hotter and faster than expected so I imagine your fine. Coming up to 150-160 range so fast will cause the interior parts of the meat to absorb less smoke but that's not that big of a deal, you'll still have plenty of flavor to work with. On a side note, there is waaay to much gadgetry involved with the controllers for me haha. Your first few overnight cooks can be stressful until you learn to just let the Kamado do it's thing while you rest. In this instance the cyberQ was supposed to eliminate that stress, but seemed to actually be the cause of the stress. For overnight cooks I just use a thermoworks smoke to essentially just work as an alarm to wake me up if things go crazy out of control or the meat finishes before I get out of bed. If your careful to not light to many coals and you know your vent settings even without a controller you can hold your temps within 20 degrees of your target grill temps. I'm not one to tell people how to cook or what to do in general though, whatever makes you happy and gives you piece of mind is the best way to go. So my only suggestion for you would be to keep playing with that gadget you have until you duplicate the runaway fire that you had last night. Once you know the cause of what happened, you'll know how to keep that from happening again and will be on your way to stress free overnight cooks. Happy 4th to you and your guests, hope you enjoy your cookout!
  14. As CC said, I'd just go ahead and bite the bullet and take it back to WallyWorld. I have no doubt in my mind that Chargriller would make things right for you, but the end result isn't going to be much different than just taking the thing back to wallmart. The only thing that will be different is the amount of time it takes to get things back up and running, in which case exchanging it at wallmart would be the quickest option.
  15. I have had a couple of mavericks for remote thermometers in the past, now I have the Thermoworks smoke. They are all great but the smoke wins that category hands down, IMO. For instant read the thermapen is obviously the gold standard for most, however my wife is a chef at a restaurant and is able to bring home a commercial grade thermometer for me when they buy a new batch. I'm not even sure what brand the one I'm using currently is, but it's extremely fast, accurate and washable. The thermapop is great as well, I bought one of those for a friend of mine after his cheapo instant read quit working. I've used it a couple of times while doing cooks at his house and for the money it's probably the best I've seen.