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  1. Just bought some to experiment with. Has anyone ever used this on meat other than steak? I'm wondering what this could do if you put it on ribs, brisket, pork butt, etc. a couple days ahead of time.
  2. On the akorn. With chimichurri, goat cheese, and mozzarella. Unfortunately it was pretty labor intensive so I didn't get many pictures. Smoked the tri tip at 250 until it hit 115 internal. Then I took it off, put the pizza stone on the grill, and opened the vents all the way. While the akorn heated up, I seared the living daylight out of the tip in a cast iron until it hit 135 internal. Then I assembled the pizza, threw it on the akorn and chopped up the tri tip. When the pizza finished, I topped with tri tip and a little more chimichurri. Like I said, this thing was a PITA, but is probably the best pizza I've ever made. Would highly recommend. Thanks for reading.
  3. I got a 16" round baking steel and it fits perfectly in the akorn. Conducts heat really well so you need to find a way to elevate it about 3" off the grate or the crust will burn before the top is done. There was a bit of a learning curve for me but since I've gotten the hang of it, I've loved the result. Baking Steel, 16" Round Steel https://www.amazon.com/dp/B01MA356TX/ref=cm_sw_r_cp_apa_i_M.L7AbWXY7J73
  4. Getting better! Thanks for the tips. Would like to make my own dough next time.
  5. UPDATE: I put a 3" deep cake pan under the pizza steel and that made all the difference. Preheated to about 550. Aside from a technical difficulty that made me go from pizza to calzone to pizza/calzone/lasagna hybrid thing, it actually turned out great. Dough got all the way done without burning and the cheese on top got perfectly brown. Hopefully next time I can get the same results but don't destroy the shape of the pie.
  6. Thanks for the replies. I'll give that recipe a try and elevate my steel as much as I can. Wish me luck.
  7. I've done almost 10 pizza cooks on the Akorn and I can't get them to cook evenly on the top and bottom. I set up the grill with the smokin' stone and I have an 18" x 1/4" round baking steel that I set on the grate. I've tried temps ranging from 350 all the way up to 600 and the cheese never even gets close to brown by the time the crust is on the verge of burning. Is there something in my setup that needs to change? Or maybe I need a new dough recipe...I usually get pre-made dough from the grocery store but have tried my hand at homemade a couple of times with the same results. I prefer the top to be well done and the only way I can get that right now is to throw it in the oven with the broiler on after it's done on the Akorn, which sort of defeats the purpose. Any help would be much appreciated. To add a little more information, my house is at 8400' elevation, so this wouldn't be the first time that has thrown me a curveball.
  8. I ended up doing super low temp smoke (210) for 6 hours and then wrapping each rack individually with a splash of butter and honey as well as wrapping the whole bundle in foil and keeping them in the oven at 150 for 6 more hours and they turned out perfect. They were just a tad tough for my taste after the smoke, but by morning they were actually the perfect tenderness and not dried out at all. Would definitely recommend if you ever find yourself in a similar situation.
  9. This isn't specifically Akorn-related, but I am going to be smoking some ribs on my Akorn tonight for a work function in the morning. The ribs will come off the smoker about midnight and then I'll be leaving for work at 6am. People will be eating them right away when I get to work, so I don't have to worry about storing them any longer than that. My two options are to wrap in foil and keep in the oven overnight at 150F or to put them in the fridge and reheat them at work. 6 hours seems like too short of time to justify cooling/reheating them, but I am worried about them turning to mush if I keep them in the oven at 150 for 6 hours. Does anyone have experience doing this one way or the other?
  10. Looks awesome. What spices did you use in your rub?
  11. Looks awesome (and I'm not even a huge broccoli fan). That sounds like a hell of a setup...did you get any pictures of that?
  12. I'm playing around with the idea of trying to smoke some bacon and that got me wondering how successful people have been at holding really low temps on the Akorn without having it go out. Also let me know what your setup is (stock, sealed, temp controller, etc.). Haven't done any mods on mine yet, but might be looking into it soon. Happy grilling.
  13. Also thanks for the pointers magicchef. I actually didn't realize that you were supposed to do all of your fine tuning with the top vent...I was adjusting both all day. Considering how well 90% of this cook went, I imagine I can get it about perfect next time with that info.
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