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NVRider last won the day on June 23

NVRider had the most liked content!

About NVRider

  • Birthday June 1

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  • Gender
  • Location:
    Smith, Nevada
  • Interests
    Just retired and am looking for interests. After working my entire life, I can't wait to do what I want to do. Grilling is going to be one of them.
  • Grill

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NVRider's Achievements

  1. Well damn. KG has been my only source of social media. I have no tolerance for all the other "time suckers" and have chosen not to patronize any of them. I have really enjoyed this forum. The knowledge, wisdom, and experience of John and all the KG members has made me a better cook/griller/chef and perhaps a better person. Thank you.
  2. I have used this cover for the last five years. It has stood up reasonably well for me here in the northern Nevada conditions, although I have kept it under the carport. Still, it is outside and exposed to the extreme heat (100+) and cold (0-) we have here. It is a little big, but still works well with my Akorn and cart. It appears to be on sale now at Amazon ($41), so you really can't go wrong. I'm thinking about picking up another to have as a spare when this one gives up. Also, the emptying and cleaning of the ash pan after each cook is sound advise. Good luck!
  3. WOW! $20 bucks for what looks like to be a pretty good heat gun. Thanks for the tip. Will finally get one for projects around the shop. Since I already have the JJGeorge Grill Torch Charcoal Starter, going to keep using it, because "everything is better on a stick".
  4. Were they slightly chewy? Textures man. Give us textures! Pics look great. Tell us the taste, the smell, the feel (if you're into that sort of thing). Did you use a water pan? Was 4 hours enough? Too much? Just right?
  5. Grilling accessories. Question: What more could you ask for on Father’s Day? Answer: Be careful what you ask for. So, I wanted a “really cool” grilling accessory when asked what to get me for Father’s Day. After the unwrapping ceremony, I said “Huh?”. This thing, as the packaging indicates, is to keep your hot dogs (weenies) from becoming boring. Well for a gag gift, this thing is pretty cool. You can use just about any “cold and firm” tubular meat product to give them slots. The extra long length should handle your jumbo wieners. A firm rocking motion does the trick to get the slots cut. Be careful! The blades are very sharp. It actually does a nice job of cooking the dogs thoroughly and they do look pretty cool! Definitely, not boring. Be warned. The first time you use this device, it is a little disturbing. I had visions of my wife standing by the bedside late at night holding this thing in one hand and a smile on her face. Does anybody remember John Wayne Bobbit? That unfortunate incident happened just about 50 miles from where we live. I think my wife got it at the local ACE hardware store. They also have a website at www.slotdog.com Just thought I would share some Father’s Day Fun.
  6. Or . . . . . . . . . just move to Nevada. The home of single digit humidity. Nothing rusts. Seriously, I do all of the above for both my Akorn and Akorn Jr.. I guess the only reason I have a cover on them is to keep the brutal sun from fading the beautiful paint scheme that Char-Griller places on them.
  7. Thank you for your decision. You can count on my support.
  8. Back in my "Riding the Learning Curve" days, I got my Akorn so hot that I burned the paint and finish off my bottom ash catcher (see wikipedia - temperature of the sun). After prepping the rough spots, I gave it a couple coats of high temperature engine paint. That was years ago and the finish is holding up like new. I'm sure the hi-temp bbq paint would also do a good job. Nice thing about the engine paint is that it comes in a variety of colors.
  9. I went with the stainless steel Pizza Ring from BBQube for my Akorn. Added a stone to the setup and seems to work okay for me. https://bbqube.us/Kamado-Pizza-Ring-for-Char-Griller-Akorn-22-Kamado-Grill_p_17.html
  10. I have used a stone from Pizzacraft that has two pieces with an air gap between. Seemed to work fine for me.
  11. Keep an eye on Costco. Might be a different story now because of "supply chain" issues, but I got a swinging deal on KJ lump charcoal delivered! I still have half a bag left over from two years ago. Was worth the investment then of laying down less than a couple of Benjamins for, I think 12-16 bags?? Good stuff.
  12. Many, many years ago, on one of my first cooks, I lost a full rack of ribs because I thought BOTH vents had to be wide open to cook properly. The result; an inside temperature greater than that of the sun and a rack of ribs that could have easily passed for a bag of charcoal. Yeah, many of us have been there, done that, got the T-shirt. Difference is, I'm a big enough of a man (in more ways than one to now knowing how to cook properly on my Kamado) to admit it. Stick with it, ask questions. Knowledge is power. You'll love your grill.
  13. One of the very few sites I have ever subscribed to because of the content, members, administrative policies, and valuable knowledge that gets passed along. I supported the site in the past and would continue to do so if the opportunity presented itself. "Free" costs a helluva lot more than a small subscription/support fee.
  14. Sorry to be a "late comer" to the party, but I was just perusing the threads and saw this one. I have used the BBQube Tempmaster Pro (discontinued) on both my Akorn and Akorn Jr.. I have found that during every cook I have done with this temp controller that once the target temp was established, it was never more that +-2 degrees the entire cook. The control algorithm they use is spot on and helped me make spectacular cooks. The unit is compact, even more now so with the replacement Tempmaster Portable controller, wi-fi/bluetooth compatible and very diverse with multiple functions. It was also affordable. Just my 2 cents. Here is their website: https://bbqube.us/ Best
  15. When I am in a pinch for time, this is my go to method. I use an 'instant pot'. The pressure cook setting for about 25-30 minutes is a cross between a steam and a boil. I finish them off on my Akorn and I have ribs in about an hour. They are marvelous and even look like the real deal. Again, only when I am pressed for time do I use this (i.e. called on for a last minute party, quick mid-week dinner, event potluck, frozen ribs, etc.) As with John, "you would be hard pressed to tell the difference". I have passed them off as "authentic" to a lot of people. This method does take some trial and error time to get them down the way you prefer them.
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