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About lastJoe

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  • Grill
    Charbroil Kamander
  1. Costco ups price

    Day late, and a $ short. My Costco just sold the last one at $399 last night. Bummer, oh well, guess I'll have to make the best of my Akorn til next year. Maybe they'll add some new features!
  2. Costco ups price

    Yeah, I think the bottom vent on my Akorn is the culprit, I just haven't dug into it yet to resolve with some additional RTV caulk. My other concern with the Pit Boss and buying it through costco is lugging it back there if/when the bowl cracks. I really wish they would just send you a new bowl, but reading in other threads that is not the case. I guess that's the price you pay for such a good deal at $399.
  3. Costco ups price

    Got it! So you're in almost the exact same boat as me. Those tweaks would be no problem for me. My biggest gripe with my Akorn (don't get me wrong, great value, exactly what I wanted to try my hand at a smoker, etc) has been getting to a low temp. Once there holding it is no problem, but getting there I need to chase for a while. I think this is due to the fact that I have to put the lower vent about 1/8" open, and the top vent closed so just the little round openings at the end of the vent holes are showing (if you have an Akorn you prob know what I'm talking about). That gets me to 225-235, but it's such a fine line that getting there without over shooting, and then trying to get it back down, is a pita. I haven't done any manual sealing of my Akorn, but prob wouldn't hurt. I'm hoping with the tweaks to the PB that I would have an easier time getting the low & slow temp dialed in quicker. Have you found the same?
  4. Costco ups price

    Just curious how old your Akorn is/was. I just got mine in June and cooked a ton on it, and there are a few Pit Boss' left at our Costco for $399. Having a tough time figuring out what to do with the Akorn that I recently got, and if the Pit Boss is really a deal you don't want to pass up.
  5. Costco's New Kamado... Pit Boss

    How are the bowls holding up on these. $399 here at our Costco too. I thought they dropped to $299 last year, no?
  6. I don't feel like messing around making clarified butter tonight before grilling my steaks on the kamado, so was wondering what are the best alternatives for a high smoke point oil that I can rub the steaks with before the salt/pepper/cayenne rub and then onto the high heat right over the coals.
  7. And my Costco just reduced the Pit Boss from $599 to $499. By end of the season it should be able to be had for $399.
  8. Cracked Bottom Bowl AGAIN

    Agreed. I guess with my Akorn purchase recently I don't really have a need, but will be keeping an eye for end of season if they blow them out like they did last year (I think I read) and drop them down to $399 from the current $599. Will be tough to hold off on that.
  9. Cracked Bottom Bowl AGAIN

    Heck yeah!!
  10. Cracked Bottom Bowl AGAIN

    Wow, yeah, glad I held off a bit then. Only time will tell if you had 2 flukes, or it is really a bad design/manufacturing process. And I totally agree, what a PITA bringing a used ceramic grill of that weight back to the store. Costco just throws it in the garbage too, what a shame.
  11. Cracked Bottom Bowl AGAIN

    In your profile pic that looks like a prior model Pit boss. Just asking because my Costco has the Pit Boss but the handle is a black composite material. Wondering if they might have changed the design on the newer models and don't have that issue anymore.
  12. Thanks for that advice. I think for me, on this one, I was uncertain to follow my digital probe (which was the holding fingers about an inch above the cast iron grate, about 2" from the outer edge) or the dome temp. I think this taught me to follow the digital probe that's hovering above the grate, versus the unreliable dome temp. I had a 50F degree delta between my probe and dome, and had the grate temp up close to 400F most of the time, which should've been closer to 325F as I now learned. As in homebrewing, need to take good notes and keep a log until it's all second nature. Thanks again for the feedback.
  13. Thanks for the advice! I do have a decent dual probe, a Maverick 732. I guess the problem was I just didn't get it into the bird soon enough. I didn't really feel I was chasing temps, I knew the temp I wanted and hit it and held it pretty good. I just didn't choose the right temps to hit, was more the issue. I was really surprised it was done at 3hrs. But yes, should've had the probe in there from the start. Sent from my iPad using Tapatalk
  14. Thawed and brined a 20lb turkey. Put it on my Akorn yesterday morning. Had the heat deflector in, and let the temps get up above 300F. Put my drip pan with gravy veggies on the deflector and put the turkey on the grate. I've found that the dome thermometer on my Akorn is fairly close to my digital, but about 50F under, which makes sense as it's further away from the direct flame. So I started the bird at 350F on my probe, which was placed at the outer edge of the grate, which is close to direct heat as it was above the gap that is around the outside of the heat deflector. The dome was still under 300F, so after an hour or so I decided to open the vents a little to get the grate to the upper 300's, and the dome to 325-350. Held that pretty good for 2 more hours, and decided to check deep into the bird with my digital. Showed mid 170s in spots, and up as high as 182 in another spot. Nothing below 170. Also much drier than I expected, especially the white meat. No juices running out when I cut, like I had hoped. I had wanted to take it off at 160, so it could continue to rise to 165 off the heat, but totally missed that window. Was surprised to see it overdone, but I guess it's a simple matter of too high of a heat for that 3 hrs. At 325 it was to take around 4 hrs (20lbs). I'm thinking then I should've regulated the vents to keep the grate temp closer to 330-350, and the dome a bit under 300? Any other tips or similar experiences? Have to give props to the Akorn, it is a stellar cooker and I'm getting more comfortable with it on ever cook. Now that I got the post on the ashpan in the holder under the charcoal grate it is very easy to control temps. Very predictable and could not blame this one on the cooker.
  15. Well, first turkey cook was a not exactly a fail, but def came out a little over done. It was 20 lbs and at 325F it was to take about 4 hrs. I had my probe on the grate, which was over near the edge which was more or less direct heat from around the heat deflector. I aimed for 350 on the probe, but then the dome thermometer (which I checked to be within 10F of my digital) was only around 300F. So I took the temp up til the probe read around 385-390 and then the dome was up around 330-350. Obviously it was too high as I first went to check temp deep in the breast at 3 hrs and it was up around 175, some spots over 180F. Kind of caught me off guard and I was second guessing my digital, so left it on a bit longer and pulled it. White me was pretty dry. Tasted great, but too dry. Lesson learned, need to keep the temps a little lower, and get the probe down in the breast much sooner. Sent from my iPad using Tapatalk