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    Hunting, Fishing
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bcbz71's Achievements

  1. I did a 22# Butter ball...it fit fine. Done in about 3hrs.
  2. Have you tried leaving the dome shut and maintaining about a 350 temp with the vents? Remove the smoking stone. That lets you grill more than smoke.
  3. The last two cooks (to include one going on while I type this), mine has snuffed out mid-cook and needs a relight. No way I could ever leave this thing unattended....it's just too inconsistent. I have resigned myself to the fact that I have to monitor it whenever I cook. Until it rusts out and is unusable, I will keep cooking on the Akorn, but when it goes to the trash heap, I won't get another one. None of my BGE friends have the issues I have with the Akorn.
  4. they look good and that stone is way too clean! Got two racks on right now on the top grate and a 6# butt underneath.
  5. Propane torch is life! No messy fire starter cubes, alcohol, cotton balls, matches, etc. Just open the valve, click the trigger and light the center wood.
  6. How did they come out? I don't do burgers or steaks on the Akorn...they always come out too smokey.
  7. OGO, you are experiencing exactly what I was experiencing when I first got my Akorn....inability to maintain that 250 temp. It was so frustrating to read on here what people were able to do and I was either too hot, or snuffing out. I started doing what Billy put in his posts. - Fill with lump right up to under the ceramic diffuser - Light center with propane torch. Maybe 15 seconds and it's lit. - Open bottom all the way. Open top all the way. - When it gets to about 100 deg with a probe that I attach just under the top grate, I start closing down vents. - Most cooks are bottom vent barely cracked (credit card width) and top half moons open. - if I need more temp, I nudge the top vents open. Rarely touch the bottom vent. - If I see a drop going below 200, I will open the bottom vent wide open for a couple minutes until i can feel good heat coming out the top. Then I shut her down to credit card width. Maybe have to do this once during the end of a long cook. It takes a good hour to get the temp stabilized. Once you are stabilized around 250, put the meat on and don't open the lid for at least an hour. Just about everything I cook is amazing except spare ribs. I can't get them right. I've gone to baby backs because they are more meaty and more forgiving. I don't do steaks or burgers on it because they come out too smokey...I prefer an infrared gas grill for that.
  8. 9hrs vs 3hrs is a big difference in time...I wonder if there was much difference in taste?
  9. It took me awhile to dial mine in but I enjoy it now (ribs are still a challenge). When I build my forever home, I will get a ceramic, but I'm certain this Akorn will keep pumping out the great food until then. I store it inside as soon as it cools off.
  10. We always grill an extra steak at our house to use for burritos the next day. Whatever we don't eat + the extra one gets chilled, then I chopped it up real small with some onions and warm it up in tin foil in the oven. Warm tortilla....fresh lettuce, tomato, cheese, salsa and sour cream...good stuff. We sometimes like the burrito night better than the steak night!
  11. I would have beat up anybody not finishing their lobster tail at my house!!
  12. That's good info. I was thinking that my probe would actually reflect the true temp above the stone by placing it in the cavity of the turkey, but it was probably reading low. My instinct was telling me that it was too much smoke pouring out the top for 295 degrees, but I was just letting it ride and relying on the breast probe. My dome is reading 200 when the grill is off, so that's useless. Guess I got lucky with a hot grill to still produced a juicy bird. When the grill has that much stuff on it (big turkey), could I drop the probe in from the top vent and let it hang? I usually clamp it to the upper grate, but I had to remove that for the turkey to fit.
  13. Yours definitely had better presentation than mine! 2.5 hrs just under 300 deg and I pulled it when the breast temp probe said 160. Covered it and let it rest for an hour. Still hot when I served it. Hot. Moist. Delicious. Can't wait to chop up some breast meat for turkey salad.
  14. I'm doing my first turkey. It was hard to find a good spot for the BBQ probe with a 18# turkey on the grate. I'm keeping it around 300 degrees and 2 hours in, I'm at 129 internal temp. My skin pulled back...not sure why. Seems to be moist though.
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