willygrilly

Yes, beer can chicken on an Akorn jr will have a tendency to overcook at the very top, which is the breast meat that doesn't need to cook as long as the legs. If you look at pictures posted here from time to time you can see this. Spatchocking allow for a more even cook and better complete seasoning of the under side. If beer can chicken worked, you would be in effect boiling the inside of the chicken. But most testing shows you just end up with hot beer that has no positive effect.

I love it, but I just buy it in a package at the store and cook ii in the dutch oven. Don't even think of it as brisket, which I also love.

I got the blue Nitrile. They fit great and work well. Thanks again for all the replies

my view would be only a small and spatchcocked turkey will work well, A regular turkey on the Jr will have the same issue as a beer can chicken. It get too hot at the top where the breast is and usually chars. And the breast is the last place you want that.

So this has been operating since may, probably 3 to 4 cooks per week as I'm retired and like doing it. The AKORN jr has a handle, for lack of better word, that opens and closes the vent. It is not cast Iron and feels like some type of plastic or composit. So for that reason, a hot burn is not something I wanted to risk. Tried vinegar and it did nothing, Hot water and dish soap and a toothbrush got a lot off. Thanks for all the replies

Thanks for the replies. I think I'll take it off and soak it in hot water and then see what I can get off

My top vent is getting really gummed up. What do you all do to maintain it? Is there a soak or something or just take it off and scrape. TIA.

Thanks. I'll try Amazon.

I notice that folks often use gloves in videos and I assume at times at home to when handling raw food directly. What do you use?

Can anyone honestly say that the product comes out better if you just live through the stall as opposed to overcoming it in some way? Or is it all psychological? Or is it a matter to taste, ie if you are not a huge fan of crusty deep, bark, why put up with the stall? Just askin'

So my reply will be the outlier here in a way. There are two possible concerns; 1) food spoilage bacteria. 2) pathogenic (food bourn illness) bacteria. "Spoilage bacteria are microorganisms too small to be seen without a microscope that cause food to deteriorate and develop unpleasant odors, tastes, and textures." we have all seen this in the back of the fridge at one time or another. You will not get sick from this generally, because most folks won't eat food that looks and tastes, and feels bad, especially if you know you have not properly handled the food after cooking. Food spoilage bacteria start to grow immediately after the food cools to a temperature they can survive at. When you eat 3 day old food from the fridge you are eating some spoilage bacteria. Pathogenic bacteria that causes salmonella and such is your big concern. This will make you very sick. But this is only going to happen in certain situations. First, then that food came off the grill, it was bacteria free. In order for pathogenic bacteria to be on the food, it had to be contaminated by someone or something that had that bacteria; someone sick in the house, cross-contamination with an unclean utensil. This is reasonably rare in most households. In addition, in the vast majority of cases, even if bacteria was introduced, and grew overnight, it could be easily destroyed by reheating the ribs to a safe temp (>165 degrees). The sub sandwich mentioned earlier was very likely contaminated at the store and not reheated if it was ever heated. I am not suggesting that they are something I would eat, just saying that the odds of a bad outcome from food poisoning is less likely than commonly believed if properly reheated.

Yup I did the same with the above pan. Got some builders sand from the new subdivision just beyond mine. I now have the Jr. stone so I have retired my mod deflector.

Well, if you know it is out in the open and will get wet, maybe you should consider bringing it in after a cook and storing in your garage or in that little drawer under your oven. Same with the CI grates if you won't be cooking a few days.

What do you mean by "indigestion". Do you mean heartburn?

D, I have always read that dome temp is hotter than grid temp when using a heat deflector. Is it different for direct heat cooks?