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hfw

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Everything posted by hfw

  1. I’ve got a sort of smoked-on stain on my Akorn Jr. Is it branded forever? If not, what do you recommend for cleaning it?
  2. I bought a quite-used chargriller king kamado. It seems to work well—made one of the best pizzas I’ve ever eaten on it last night. The dome temp gauge Started at zero, but got pinned at over 700 when my remote thermometer was around 450F, also corroborated with infrared thermometer on stone. I noticed a small (smaller than a dime) spot of condensation in it. Today, with no coals lit since last night (all dampers closed, hood latched) the dome temp gauge is reading 400. The gauge looks much newer than the rest of the grill, so I’m wondering whether it’s been installed improperly and I can fix
  3. Lodge makes one that’s 10.5” — and almost fits. Emphasis on “almost” :-(. I’ll keep an eye out, but can probably find a bigger Akorn and the Lodge for less $$$ !
  4. Thx, All... I’ve got the Lodge skillet with the loop handles, but I’m looking for a grilling surface. Didn’t realize cutting CI wouldn’t be so difficult!
  5. Hi! I’m not quite understanding the Akorn Jr setup. What is the lower stone sitting on, and what is *that* sitting on??
  6. Does anyone know of a cast iron grill that can be put on the regular grate? I would like to be able to sear steak over direct heat without fat dripping into the fire. I’m guessing that cast iron would hold the heat best, though I’ve heard that aluminum will transfer the heat faster. On the other hand I don’t know about the max heat for aluminum and whether there are health concerns when the temp gets that high. So far, the only options I’ve found would involve removing handles. Not a problem in use, as the base would be left to cool along with the grate, but what does it take to re
  7. Need advice. During our high-heat cook tonight, around 650F, there was quite a bit of smoke escaping from one side on our Jr. It’s only a couple of months old, and I don’t think it’s done it before, but we usually do indirect and lower temps. Anything I should do? I don’t see anything obvious going on with the gasket.
  8. Thank you, thank you! I’m using the CI skillet, actually purchased for the grill, rather than getting another stone. I did use it upside down on the Akorn grill, since the grill needed a burn-off anyway. The pizza was much improved over previous attempts—pretty evenly done top and bottom, without having to do in two stages. I will try the canning rack next time to get it just a bit higer in the dome. Thanks again for all your help. —Heidi
  9. THANK YOU! I tried to PM you before, but got a msg to the effect that “this member cannot receive messages,” I do have a smokin’ stone, and a 10” CI dual handle skillet. Do you think it would work to have the smokin’ stone on the tabs as usual and the skillet on top of the canning rack (with the pizza, like yours, in the steel pan)? And, if so, would you have the skilled right side up, or upside down? Someday, I won’t be so ignorant... —Heidi
  10. K’man —Thought I’d reponded before, but don’t see it here. Please forgive if you’ve already seen this. I just can’t wait to experience similar success... How much charcoal? CI skillet upside down? Resting on what? Canner rack resting on what? Size/mfr/link? Ceramic diffuser on canner rack? Pizza in steel pizza pan on diffuser? Preheat all except pizza in pan to what temp on dome thermometee? Recommendation for vent settings? I’m determined to nail this, and your setup looks perfect. Can’t thank you
  11. Which canning rack is this? Is this the same one you use for pizza? Do you have a link? Inquiring minds...<ggg>
  12. Oops, missed your reply until now! It’s the Jr and I’d love to ask you about your canning rack and CI setup. (I’m not sure what I’m seeing in the pics) How much charcoal? CI skillet upside down? Resting on what? Canner rack resting on what? Ceramic diffuser on canner rack? Pizza in steel pizza pan on diffuser? Preheat all except pizza in pan to what temp on dome thermometee? Recommendation for vent settings? I’m determined to nail this, and your setup looks perfect. Can’t thank you enough for any he
  13. @K’man, when I use your setup, the top doesn’t brown, even using a very thin crust. Any suggestions?
  14. Pizzas look wonderful! I’m curious about why you put the smoking stone on the CI rather than in its usual place under it...
  15. I’ve been using a small metal mixing bowl. Works well, no worries about heat.
  16. We’ve had Instant Pots since soon after the came out—first the 6qt Duo, then added the 6qt Ultra. Love it for lots of things, but would have ubg/it if only for rice, risotto, yogurt and hard boiled eggs that peel fantastically easily. We also love it for chicken stock, bean soups and braised dishes. We were keeping the Duo as a spare, but it’s now at our son’s. We’ve used the Ultra for sous vide and it worked well, though the water doesn’t actually circulate. Unless you regularly cook for a large family, the 6qt may be the best choice. You can cook smaller amounts, and
  17. Thank you all so much! Would there be any point in dropping the pit probe through the top vent?
  18. About a week ago, I did a spatchcock chicken. Before cooking, I preheated the grill to about 375F and stable on the dome thermometer, but forgot the diffuser stone until putting the chicken in. I expected the temp to drop, especially with the cool stone, and expected it would take some time to recover. The plan was for 375-ish on the dome, thinking it would likely be around 425 or so, based on the discussions here. I can't tell you where the vents were set, but it had definitely been stable for 20 minutes, so I was totally surprised when I checked in about 45 min later and it was about 550–as
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