Jump to content

Paul in AZ

Members Plus
  • Content Count

    36
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    Tempe
  • Grill
    Akorn

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. This is not the time for this brand of politics.
  2. I have an Akorn that began leaking smoke soon after I got it. A gasket tip I got here is to pinch both gaskets every inch or so all the way around. This seems to puff them up and the leaking stopped. Other than that, temp control is largely a matter of sneaking up on it. If you shoot past your target temp it is a bitch to bring it down.
  3. The staff in your nearest ER will be happy to hear this. You sound like a non-believer likely staying away from those 'practicing'. That will make you one less patient to look after when the rush hits.
  4. As a built-in and not a freestanding grill it could be argued that it is an integral part of the house. If this was my house I'd simply leave it there. It adds to the visual and sales appeal and perhaps contributes to the sale price while only costing you a small percentage of a home's value. Just add a line to the contract saying that it could stay if the buyer desires. Then get a new one if the buyer wants to keep it. Or, If they have a kamado [unlikely] you can take it with you.
  5. For $300 or so you can order an Akorn from Home Depot. Lowe's sometimes has them in their store as well. You'll have to check the dimensions. I bought one as a cheap entry into this world to see if I liked it. I like. It does everything I've asked it to do. No thoughts of getting any of the much more expensive makes.
  6. An update: I did the pinching and rolling the gasket thing before starting. It seems to work. No visible smoke leaking out at all and it can hold temps of 250 and 275 rock solid. I haven't had the need to try for lower temps. Thanks guys.
  7. I can snuff it out by closing both vents. Maintaining low end temps @ 225 or so is a bit difficult. I once had it die while cooking @ the 225 range. I think I choked it down too much. 250 and up not too bad.
  8. My fairly new Akorn has a very leaky lid gasket. I see smoke coming out in all directions. I suppose I could contact them and get a new gasket but I wonder about the value of replacing a leaky one with an identical but new OEM gasket. Are there aftermarket gaskets that will do the job properly?
  9. Vinegar [acetic acid] and citric acid are both relatively weak acids. Of the two, citric acid is slightly stronger. Either one can remove mineral scale built up in coffee makers but citric acid should be a bit more effective. I just use undiluted vinegar to descale my coffee maker. I've never cut it 50/50.
  10. Over many years I have probably used every type of cookware available. Many of thee were replaced several times before [belatedly] going to cast iron. As mentioned, best to accumulate single pieces to fill specific functions. That allows only accumulating the pieceis appropriate for what you want done. A potential down side of the larger CI cookware pieces is their weight.
  11. +1 on Costco's chickens. They are pretty good and are larger and cheaper than the usual supermarket rotisserie birds. If you want to show them the kamado why not cook a pork belly to make into pork belly burnt ends as appetizers/snacks? These are popular. That and a couple of different sauces plus a box of toothpicks and you will be showing them something they won't likely cook at home.
  12. I looked at locally available Kamados and was all set to buy a Primo. For some reason the local store put me off and I backed away. It was the dealer and not the grill. Silly but there it is. Then thought I'd try an Akorn Junior to see if I liked the concept. By the time it arrived I decided that the full sized Akorn was more realistic so didn't even open the Jr's box, returned it, and got the bigger Akorn with cart. Aside from major frustration in assembling the cart the rest went together easily. So far I have absolutely no reason to doubt that decision. It works very well for what I do. No complaints at all. As far as bang for the buck the biggest knock on Akorns seems to be that they may rust out in 5-7 years if exposed to rain etc. Rain is not much of a consideration here but I still wheel it under the patio's roof when not in use. Given the low price of the Akorn I can replace mine 3 or more times for the cost of one of the ceramic brand names which may not last 20 years anyway [maybe neither will I?]. If I used it every day the big names might be better value but I doubt it. And ~ Nobody I know is impressed with the brand name on the grill.
  13. Depending on this grill's size and how that would compare to whatever other grill you may be contemplating that cart alone could be worth up to 50 bucks.
  14. Interesting idea so I did some searching. "The enzyme in pineapple, bromelain, digests protein, softening the tissues in meat before cooking it. The juice also imparts a rich, tart flavor to meat that many people like. The easiest way to tenderize with pineapple is to buy a fresh one and extract the juice from it by using a small kitchen appliance to pulverize it. Most juice manufacturers pasteurize the juice, a process that kills the enzymes that tenderize the protein found in meat." It does not penetrate meat very well so is best used for thin cuts of meat. Prolonged marinade in pineapple juice creates a mushy surface layer but no tenderizing deeper in. Best used for a short time before cooking -as much for flavor as anything else.
×
×
  • Create New...