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Yazamitaz

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Yazamitaz last won the day on August 10 2018

Yazamitaz had the most liked content!

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  • Gender
    Male
  • Location:
    Cherry Hill, NJ
  • Interests
    Grilling, smoking meat and cigars, and shooting at stuff. Mainly paper and clay though
  • Grill
    Akorn

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  1. Pizza on the Akorn was a game changer for us. Crust gets nice and crispy without being burned and still has a nice chew and you get that wood fired pizza taste and smell. We would rather make our own anymore over ordering out and I live in NJ where we have some of the best pizza on the planet., but Glad you found your sweet spot. Was that 550 on the dome thermometer? If so you were probably closer to 600-650, but at least you know what works for you.
  2. Welcome aboard. You will love the versatility of the Akorn. Sear steaks, grill burgers, go low and slow with ribs and pork butts. All that in one little compact cooker. Top right hand corner of the page.......the search field is YOUR FRIEND, use it
  3. WOW, that looks awesome. I am sure that all got gobbled up
  4. The set up is kind of rag tag to be honest. I have the Akorn smoking stone on top of the grates. I then have some grate that came with a stove I bought (I think) some years ago and a 20 yr old Pampered Chef pizza stone on that. Yes Happy I was trying to get the pizza higher into the dome so I didn't have to cook the pizza in stages and it worked well. If I ever come across something that is higher than the rack I have I may buy it but this worked well for me
  5. Thanks everyone for your kind words. They tasted great and we couldn’t have been happier the result.
  6. This recipe sounds delish and the pics are mouth watering
  7. Well last week the weather broke here in NJ. It wasn't raining or 97 degree with 98% humidity. A buddy had just done a pizza on his Akorn and it inspired me to give it a try. I have been using the following recipe for homemade pizza for about 2 years now and it has served me well: https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714 As I have been lurking and reading as much as possible and getting great advice from many of your posts I decided to set up my cook area to bring the pizza stone off of the grill grates and higher in the dome. I built a basic volcano with lump and started it with a wax cube. I have the vents wide open. When the temp hit around 400 I shut the top down to 2 and the bottom to 2. I hit my desired temp and shut her down to the half moon at the top and the screw at the bottom. Here is the margherita pizza assembled and ready to hit the stone. Here is the finished result. I know the picture doesn't do it justice but the crust had a great crunch and all of the toppings were melted and cooked perfectly. This is the first time I have ever made a homemade pizza where it didn't need to be assembled and cooked in stages so the crust crisped up and the toppings were cooked and melted. My family LOVED this pizza. It had a great hint of smoke which resembled what you would get in a wood fired pizza in a restaurant. The dough recipe I provided above yields about 3 12 oz dough balls for you to work with. We also made two pepperoni pizzas but you can only upload so many pics. I will show them in a comment to this thread. I will NEVER make a homemade pizza in the over ever again. We loved this and plan on doing this more often.
  8. Red River, I see you say you have the wok and wok ring but it appears that your wok is flat bottomed. Do you need the ring or did you just buy it as a set? I would think the flat bottom would be more versatile. The first pic makes it look round bottomed yet the pic on the pit looks flat.
  9. That whole plate along with the beer looks fantastic. I like to parboil my fries to start the cooking process and remove some starch. I saw another thread where someone used a CI pan. I have a pan and not a sheet (but that is now on my radar ) and am going to try this method.
  10. I like that swing grate Scott. I see a LOT of uses for that. I have never needed to add any charcoal to my cooks but just in case it's nice to know you don't have to remove the whole cook to do it
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