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About lnarngr

  • Birthday April 21

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  • Location:
    Fort Bayou, MS
  • Interests
  • Grill

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  1. That is how I regularly use my KJ half-moon Soapstone in my Akorn. I either put the Soapstone on the lip of the fire pan and cook over it on the grill or put it on the grill and cook over it on the extended grill rack. Then let the protein rest while you bring the stone up to searing temp. It can take a minute.
  2. Welcome and Good Luck! I am certain you will have a lot of fun cooking on your kamado!
  3. Soapstone is great for searing. It's supposed to be good for cooking fish. Getting ready to try it for speckle trout tonight. MTF
  4. DISCLAIMER: I am not claiming any kamado is necessarily better or worse than the other. These cookers are different and a possible factor may have been determined in this thread. I have an Akorn which has been credited with heating slightly faster and possibly being slightly more efficient than ceramic kamados. Part of the relative heating speed has usually been attributed to its steel construction. How does the Akorn having an unrestricted charcoal grate, versus the somewhat restrictive charcoal plate of most ceramic kamados, influence these factors? Maybe the speed of heating due to the grate simply reduces the time the lump is lit, thereby reducing charcoal consumption. I have long thought that the differences couldn't be explained as solely due to the steel construction. Again I am not trying to determine that either is better or worse than the other, they're simply different. I enjoy understanding the difference. The ceramic kamado was developed over such a great (grate) span of time that I doubt it can be improved, only tweaked and controlled more easily with modern techniques. Such as using the basket instead of the charcoal grate for different characteristics.
  5. That looks great! I loves cracklins! Gotta get off my ### and try this. I don't have a rotisserie as yet!
  6. Nice one! I want a Soapstone for an Akorn Jr I don't own yet!
  7. Excellent advice! Good Luck, jammaslide!
  8. I have been using my Akorn, alone to Reverse sear steaks. It's a process. I set the half-moon KJ Soapstone on the lip of the fire bowl and heat the grill to about 350°. The steaks cook indirect over the stone to 110°ish. They rest while bringing the stone up to searing temp. Pull the grate off and throw them on the stone. It takes a minute but totally worth it! I am considering heating the stone on my neglected gasser.
  9. This is just straight up cruel, Man! I don't know how much more I can take! The title clogged my arteries and started me drooling. Butt I had to look. Sweet Jehovah! Is there no end to my tantalization! And I drink scotch! This has got to be fabulous! When my wife hears about this... Game Over, Man! She'll prolly join the blog, too! This alone justifies getting a Blackstone! Thanks, Mr & Mrs lunchman!?
  10. Seems to get a particular temperature it would be the same vent settings, because it's a certain amount of oxygen to be burnt. The Tip Top Temp is a wild card. Without the bottom plate to accelerate the air, providing additional oxygen, the bottom vent most be farther open to provide the additional oxygen. Wildly weird and interesting. Guess I just outed myself as a geek. Newsflash!
  11. Welcome, Ivan DeSlayer! I had an offset, also. It rusted out after a single use. I think I was out of gas or something.
  12. What size Soapstone are you getting and who is selling it? I use a KJ Soapstone but I would like a round or rectangular one, versus half-moon, but either the price or shipping costs are prohibitive.
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