Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!

lastJoe

Members Plus
  • Content count

    29
  • Joined

  • Last visited

About lastJoe

Profile Information

  • Gender
    Male
  • Grill
    Charbroil Kamander
  1. Thinking About Adding a Pellet Grill thoughts?

    I'm in the same boat. Love my Akorn, but for low & slow cooks I would really like more of a 'set & forget' setup, and it seems the pellet grills fill that void. I actually have my Weber propane grill for sale now, almost new condition, just looking to get some cash out of that and put toward a pellet grill. I've been eyeing up that Pit Boss at Walmart. Price just dropped to $347 from $396. I wonder if they'll blow them out end of season. How are you liking the pellet vs the Akorn?
  2. 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!
  3. 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.
  4. 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?
  5. 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.
  6. 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?
  7. 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.
  8. 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.
  9. 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.
  10. Cracked Bottom Bowl AGAIN

    Heck yeah!!
  11. 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.
  12. 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.
  13. 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.
  14. 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
  15. 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.
×