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  1. Seeing as I don't really have a whole lot of extra storage space I'll leave it out this winter and hopefully get some use out of it. Thanks for all of the replies everyone!
  2. Not that I am giving up just yet but I am figuring at some point I'm going to be thinking about storing my Akorn for the Winter. I am in southwestern PA, gets pretty cold, usually a good bit of snow, etc. Just wondering how many of you bring yours indoors? If so, when do you usually bring it in? Do any of you cook throughout the Winter? I have the Akorn cover on mine. If I bring mine in, more than likely I will be storing it in the garage. Thanks!
  3. Thanks for all the replies guys, very helpful. I ended up doing what I said I was going to do. I had it running hot, maybe even 350 at times but the ribs still turned out really good. I was rushing, next time I have to take my time and get everything right. Anyway the family liked them so that is all that counts.
  4. Hi All. Thought I'd try something a little more difficult now that I am a few cooks in. I know ribs aren't the easiest thing to cook but I've made them many times before with pretty good results. Just never on the Akorn. I'll be doing baby backs. How do most of you do them? I'm figuring on the 3-2-1 method pretty much but with baby backs I might do more like 2-2-1. 2 hrs on the grill with a rack, between 200-250 depending on how I do holding the temp, 2 hrs in a foil pan at same temp with some apple juice, 1 hr back on the grill but maybe less depending on how they look. At the very end I plan on saucing them then opening the vents wide open, let it get fairly hot then take them off and eat. Sound like a plan? Again, just like to get some comments on how all of you do it. Thanks!
  5. Yes, that is what I am seeing now also. Must have been local to my machine somehow. Let me try again.....
  6. That's strange, I wonder why? Maybe I posted it wrong? There is only one, I can see it fine...
  7. Just FYI, my local store just dropped the price on this to $7.88 so I grabbed a bag...
  8. Good stuff. Easy cook, just got it going good and hot for 6 minutes on a side...
  9. Thanks ckreef, good to know. I guess I was thinking if the wind was blowing it might blow some ash around on my food but guess that doesn't happen with these grills. I'm having a hard time finding the post you are referring to about your experiment. Can you give me a hint what the title is or what else to search for? Thanks!
  10. I've been dumping it every time I use it before I light the grill. Is that what most of you do?
  11. Thanks ckreef/JD. Yes, I was just talking about high temps I wasn't talking about the Aldi pizza any more.
  12. Thanks Frank, didn't know that I'll have to look for John's pizza videos. What I meant before with temperature is do I need to worry about having the smokin stone in the grill if it were to get up to 700 degrees? I'm talking about will the stone crack under high heat? I was thinking it was more for lower temps but I see they say it is safe to 1200 degrees. Just wondered if others have had problems with it at high heat. What you said sounds good also. Deflector on top of the rack? Then 1 inch spacers on top of that and then a pizza stone? What do most people use as spacers? Guess I should look for the videos and see if this is all covered there also, thanks...
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