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lastJoe

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Posts posted by lastJoe

  1. Awesome info John, thank you. That's in line pretty much exactly with what my expectations were for a pellet grill. I ended up just selling my sweet a** Weber LP grill I just bought last year for $699 plus tax (sold for $550) so I already made that commitment! I like my Akorn, but at times it's just been a little too much fussing. For low & slows I want more of a set & forget type of system. I'll be interested to see the smoke effect though as I really like how you can load up the box with 4 or 5 chunks of hardwood and get a nice smoke flavor on butts and ribs. I hear that you don't get quite the same smoke with the pellet, but there are 'work arounds'.

  2. 47 minutes ago, slap1914 said:

    The Pit Boss 700 are at closeout prices at certain Walmart stores. I bought one last night for $58 plus tax...

     

    I know! I've been trying to find one even for $200 on closeout and around here (Lancaster, PA area) I have not been able to find them. The closest one has 2 floor models still there and they will not go lower than $340 after questioning 3 managers at 3 different times I've stopped. They do not appear interested in moving them out, even though the xmas lights are all over now in the outdoor section. Guess I'll keep stopping and checking, but it's getting old.

  3. 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?

  4. 39 minutes ago, jadocs said:

     

     

    Yes you will will have a much easier time (it's almost cheating in comparison) dialing and maintaining the low and slow temp once the leaks are taken care of. The trick I have found is not necessarily how much vents should be closed (although this is a part of it), but knowing when to start closing the vents during warm up based on the rate the temp is increasing. I can call it now on the PB.  

     

    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.

  5. 9 minutes ago, jadocs said:

     

    Joe my Akorn was purchased in June as well. I cooked on that baby almost everyday. The PB is absolutely a deal you don't want to pass up. It's much more of a cooker from a material (actual ceramic - thick too...almost 300lbs!) and size perspective. Retail on an Akorn was $299 and the PB is practically being given away at $399 (they lowered the price again). You will need to ensure you don't have any air leaks at the lower and chimney vents but that is very easily corrected for free. Just run a bead of high temp rtv around the lower vent assembly and one more wrap of felt around the chimney. Dansons will send you both for free. Once done, controlling and maintaining temp is amazing. It also comes with a ceramic heat deflector for indirect cooking and a grill cover. You won't find a better value anywhere that is affordable for us common folk imo. 

     

    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?

  6. On 7/13/2017 at 0:40 PM, jadocs said:

    When I bought mine there were three on the floor in boxes. I was approached by a couple who saw me oogling over it and we got into a conversation about our Akorn Kamados and what a deal this K24 was. I bought one of them and I'm sure he did as well. Not sure if there are any left now, I'll stop by this weekend to check.

     

    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.

  7. 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.

  8. Just now, Benm3 said:

     

    Like I said, it's not so much about the cracking, KJ, BGE, I have all seen crack on the bottom as well.  For me, it's more of handling of the warranty replacement.  My grill is on a deck that has stairs, so the grill has to be carried down the stairs, packed up in the car with the stand, etc.  Exchange for the new one after which I have to reassemble, carry back up the stairs to my deck.  I also then reseal the lower vent with High temp silicone so have t redo that as well.  Just a hassle.....  At least if a part is shipped to my house it is a lot less schlepping around with a whole dirty grill.

    Heck yeah!!

  9. 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.

  10. 15 minutes ago, Benm3 said:

     

    This was actually my second grill, only have had it since end of February.  I did one last switch to a new grill.  If this one also cracks, I am going to go to KJ so at least they ship the replacement part to my house and I don't have to drag the grill back to Costco.

    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.

  11. 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.

  12. 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.


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  13. 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.

  14. 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.


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  15. 20 lb turkey is in the brine in fridge. Going for a 4 hr cook tomorrow, indirect, with a drip pan on the heat diffuser filled with veggies, fresh herbs, and the neck and all the drippings from the turkey. Can't wait. Going all lump, no wood, as we have some im not sure of their smoke tolerance and don't want too much smoke flavor. Figure 4 hrs in there should add plenty with just the charcoal.


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  16. 6 hours ago, mca90guitar said:

    When you installed the ash pan, you slide it into the Crossbars right?

     

    Just checking because I didn't when I first got mine and it really will kill you when you try low and slow. 

     

     

    Enjoy it, I'm very happy with mine.   Everything just tastes great off it and never dried out.      

    Um, not really sure and actually don't think I did. When I put the pan on I just lifted it up from the bottom, straight vertical, and latched it on. I don't remember sliding it horizontal at all. I'm going to def check that tonight! Thanks for the tip. I had a good bit of lump in there for my first cook, but still thought it was much higher heat than it was supposed to be. I had the lower vent all but closed and it was still up around 400F. That might have been the problem!

  17. And tonight it was marinaded salmon on the Akorn, so damn good, like night and day from the old propane Weber. Settled in around 400F and did about 5-6 min per side and came out spot on. So much more juice and moisture than when it comes off the Weber. I guess I'm preaching to the choir here. And it is pretty normal to want to cook on this thing about every night of the week?!

     

     

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  18. On 5/8/2017 at 6:09 PM, Chasdev said:

    I had a similar experience trying to cook at 225, at 9 + hours I put my pork butt in the oven at 275 to finish it..darn thing would just not come up to internal temps at 225..

    The more I cook meat on a stickburner or a Kamado, the more I am drawn to hot and fast/er.

     

    For my first butt that will probably be this weekend, I'm also thinking I don't want to wait through a stall, and get into a 12+ hour thing. If not using the 225 low & slow, what is an alternate temp for an estimated 6hr cook on a decent sized butt?

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