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    St. Louis, MO
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    Mtn biking, football, volleyball
  • Grill

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  1. I use any household cleaner handy every now and again to keep clean. For tough stuff, google an automotive degreaser/tar remover that’s safe for paint.
  2. Went ahead and cooked completely at a little higher temp. All turned out good.
  3. Having a get together this weekend and serving some smoked chuck roast. Long detailed story but will only maybe have 3 or 4 hours before serving for any cooking time. I've seen discussions of smoking a brisket between two days by smoking to 160 day 1, wrapping in fridge over night and taking it to 195-200, resting and serving on day 2. Anyone ever try that or see any issues doing a 3-4 lb chuck roast in two sessions like that?
  4. +1 for leaving out altogether. My family has decided charcoal alone provides plenty of smoke flavor for our taste buds.
  5. Relatively new user here with the akorn (< 1 year) but so far, so good. The junior checks all the boxes for me: 1. Lightweight. I store mine in a cabinet I built for the back patio. When in use I just set up on a metal folding table that puts the grate height right where I want it. At 35ish lbs makes it very portable. Took it along on a float trip this past weekend. Ended up not using but was no problem to bring along at all. 2. Heats up so fast. Went from zero to 450 for pizza in about 20 minutes using 3 cotton balls. That included a homemade pizza stone in the mix as well. Going from low and slow to reverse searing takes about 5 minutes. Means using on weeknights is a lot more convenient. 3. A real fuel miser. 4. I may be lucky but mine holds a pretty steady temp and will hum along at 200 dome temp (240-250 grate temp) all day once dialed in. The challenge is that the low and slow vent settings don't equal to the same temps from cook to cook but that is part of the fun of grilling for me. I can see the value of a temp controller, but for me, it makes it too much like a kitchen oven. Having said all that, I've never used a ceramic kamado so I can't compare. I would guess the ceramic would be much more stable on temps. The offset, I would guess though, is that it takes longer to get up to temp. The most important thing for me was the price point. In all honesty, if my only option was ceramic grill, I probably never would have tried out a kamado for the cost to see if I liked it. I was happy with and could grill most anything with the weber kettle but now I am a total convert. When the akorn rusts out, maybe I'll take the next step but right now I'm perfectly content. On a side note I may not have a choice to get another akorn jr. A quick search resulted in no legitimate sites with one for sale??
  6. For briquettes, I use newspaper and chimney. For lump charcoal, I fill up the fire box in the acorn and light with cotton balls soaked in 90% alcohol. I keep them in a wide mouth pickle jar and can make 100 or so for $2-3. Cheap, safe and absolutely no odor. If I want a hot, quick fire and not using a deflector, I'll light 3 of them spread out to get an even fire. For low and slow using a deflector I'll just bury one down in the center of the firebox.
  7. I'm currently using Royal Oak. It's cheap and gets the job done for me. Search the forum and you can find a plethora of opinions and studies on the best charcoal but I just buy some when I see a good deal.
  8. Sergio, You're going to love the jr. It's so easy and efficient to use that I seldom use my other grill unless I need the additional space. Makes weeknight grilling a lot more convenient. It looked like you're using charcoal briquettes. Give some lump hardwood charcoal a try. It lights quicker, burns hotter it seems and ends up with very little ash. Happy grilling!
  9. My wasn't wobbly but did slide around very easily and causing my grill grate to get out of level. I applied a dab of hi temp caulk on each of the firebox feet before setting it in place. Fixed it right up.
  10. I learned this lesson yesterday. I typically use a weber kettle and 2-2-1 method and they turn out perfect. Yesterday I threw on 2 full racks on the weber kettle and two half racks on my akorn jr. and cooked at very similar temps and identical times. The ones off the Weber were great as always but the akorn ribs were dried out and way overcooked.
  11. What he said. I have an akorn jr and a weber kettle. Like'em both but I haven't found anything the akorn jr can't do. I do ribs on the weber due to space but everything else on the jr being its mainly just 3 of us. Here's a pic of my jr with about a 3.5 - 4 lb roast. I just did about a 5 pounder this past weekend with all kinds of room to spare. Low and slow at 230-250 for hours is no problem once you get to know your grill a little. A turkey or a brisket is about the only thing that comes to mind that would not fit. If portability is important I would think the akorn jr at 30 lbs +/- is the clear winner in that regard. Plus - it's cheap!
  12. This has become my go-to rub for beef: 2 tablespoons coarse salt 2 tablespoons ground coffee 2 tablespoons garlic powder 1 tablespoon coarse ground pepper 1 tablespoon onion powder
  13. I like thick topping pizzas that take a bit to cook. To keep my crust from charring on the akorn jr, I make my pizza on a room temp pizza pan and set pan and all on a pizza stone sitting on my grate. Slows down the crust enough until the toppings are done (7 minutes at 550F )
  14. I'm hooked as well. At my wife's request, I'll be a smoking one for mom's day. Any cook details?
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