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  1. Just wanted to provide some video evidence that it works. (PS it works great)
  2. I keep my grills inside and I'm hoping to never have to replace the firebox! I told myself if the Akorn ever rusts out I am going to get a KJ
  3. Had a big day (for me) Saturday. Rack of ribs on the Jr, and my first Rotisserie Chicken using the JoeTisserie on the Sr. My wife has perfected her bake bean recipe as well so dinner was pretty special. I have fallen in love with Tyler Florence's BBQ rub recipe, which I used on both the ribs and the chicken. If you need sauce (we did not) Trader Joes KC style sauce goes PERFECT with it. Used apple wood for smoke on both. Ribs took 5 hours at 225, chicken took 75 mins at 375. All in all it was a great day of cooking / puttering around the house. Hope you all had a good weekend.
  4. When I do my beer can I just use the stock smoking stone, but I'm with you I dont get a real dark color on the skin. Not saying its not delicious but if you're looking for more color maybe the rotisserie is the way to go... BBQube Pizza ring is wide open in the front so its not going to seal up at all. I was under the impression that the primary cooking for a rotisserie set up was direct heat. So although you'll lose a lot of heat out the front I think it should be fine.
  5. Hey Team, Just had my 40th Bday and my wife bought me a JoeTisserie for the Akorn (after some research it looks like it fits the Akorn) but now I'm having second thoughts. It's a pretty expensive set up, and my beer can chicken is already really good. Am I going to LOVE having a Rotisserie? And if so, should I just get the BBQube Pizza Ring and a universal rotisserie for less than half the price of the JoeTisserie? Let me know what you think... Should I send this thing back, or open it up and spin some chicken.
  6. This reminds me of the Good Eats episode when Alton makes a Kamado out of two flower pots.
  7. Another successful cook on the Akorn last night. One interesting thing is I got my first box of KJ charcoal and it was REALLY smoky, and not a great smoke flavor either... it almost had a lighter fluid twinge to it, very weird. I even let it burn for a quite a while as I was waiting for the smoke to clear up. I'm not sure I want to use this stuff. I got a good deal on it from Amazon so I'll figured I'd give it a shot.
  8. Realizing I should have been more clear... I started pulling the parchment OUT because I did a few cooks leaving it in and I couldn't get the crisp on the bottom of the crust I was looking for.
  9. I struggle to get my pie to slide nicely on my wooden peel, I end up using too much cornmeal that it makes a mess. I have settled on using parchment to slide it onto the stone. I pull the parchment out after 1 min, it doesn't burn and I can still get a nice crisp crust. One more step, but it seems to work better for me than cornmeal or flour. Perhaps I need to procure a metal peel.
  10. funny thing about this is I am actually thinking about getting a Joetisserie for my Akorn because the quality seems to be so much better than the cheaper alternative...
  11. Thank you kind sir, I have been on the fence for a while but this has pushed me over the edge
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