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About Thunder77

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  • Gender
  • Location:
    Halethorpe, Md
  • Interests
    BBQ, computer networking, woodworking, furniture refinishing, reading, bread making
  • Grill

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  1. That looks delectable! Great job! I love my Anova. I need to use it more often. You have inspired me to get it out again soon.
  2. I started with the Akorn and I don't regret it at all. I have had it for 2.5 years, and I have done low 'n slow, hot and fast, and really hot for pizza. I put a gasket around the bottom, where the ash pan clamps on. I have also replaced the cast iron grate with a stainless steel one from Amazon. The Akron does pretty well with temp stability. It is not the best, but it is great for deciding whether you want to get deeper into kamado land. And it is definitely the lowest price point.
  3. I have had good experiences with Rockwood charcoal, both in my Akorn, and in my Primo Junior.
  4. Bravo! Even dessert was done on the Primo!
  5. What size is the pizza pan? Your Akorn cooking surface is approximately 20" in diameter. I use a 15" round stone on my Akorn all the time, and it fits quite easily.
  6. My band bolts were nowhere near that bent. But I took the thing apart to move it, since I was not going to try and move a 115 Lb grill by myself. That is most likely where the problem was. I did understand what you meant by "wallered out." So I guess I'm a redneck!
  7. Wallered out. LOL! I guess that's a southern thing?
  8. I think what was happening is the hinge was a bit sticky, so not moving all the way forward. I tapped on it with a hammer, and it loosened up a bit. I used Junior for a pork shoulder on Saturday, and had no issues with him. My band bolts may have been too loose also. I looked at an online manual from Primo, and it actually says to tighten the bolts until they bend a little. Who knew? I was afraid of over-tightening them and cracking the ceramic.
  9. I will use a vertical rack for chicken, but I don't waste the beer anymore. I have done comparisons, and I don't think the beer can does anything for the chicken. Spatchcocked, or halves. You can always marinate the chicken in beer. Personally, I'd rather drink the beer.
  10. That is something I never would have thought of. Great job! Looks delicious, and your presentation is wonderful!
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