Thunder77

I like my Akron for pizza. It actually works quite well. As for low n' slow, it does fine there as well. I did some tweaks. I definitely got the smoking stone, for thermal mass, etc. I also put a lavalock gasket around the ash bowl, and around the top, where the lid gasket meets the rim. That helps enormously with temp control. Now I admit that the Akorn is not the greatest thing out there, and I would love to have a ceramic kamado, but for the money, I am happy with it.

I broke mine as well. I took the charcoal grate from my Weber 22.5, which fits on the smokin' stone tabs. I then laid the pieces of the stone on top of the charcoal grate. Works fine!

Brilliant!

I leave mine out year-round. I keep a cover on when I am not using it. No problems so far.

Superb yard bird! And what a beautiful oven!!

I love it! Where did you get the rack for the junior?

Chicken??

Superb looking ribs! What did you say your address is again??

Rockwood is excellent charcoal. I use it in my Akorn a lot.

I could eat one or two of those....

Where does the voting take place?

Who is allowed to vote in the challenges? Is any member allowed to vote, or just the moderators?

That is the best looking tuna I have seen in a long time!

What a spread! I have to try pork hocks like that! I totally agree with the boiling first. it helps render and soften the skin somewhat, so you get that beautiful result at the end. Well done! My hat is off to you and your son.

That is a beautiful plate! Wonderful money shot!