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willys1

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Everything posted by willys1

  1. That's more than plenty. A one inch gap along the perimeter of the grill is approximately 40 sq in for airflow. I'm guessing from mine that the top vent is 4 inch diameter or so and is 1/2 blocked when the vents are wide open. That provides only a little over 6 sq in of airflow which is a fraction of what you have around your pan. Enjoy the jr. It really is a great little grill.
  2. That looks delicious. Going to try that on my next steaks.
  3. In addition to what John said which is all correct, I don't think the comment above is necessarily true. I think what is important is to keep a "consistent fire", for lack of better words, because dampening or extinguishing a flame or a fire is what puts off the really bad, acrid smoke (ie, blowing out a candle). Akorns are incredibly efficient, therefore, keeping a consistent fire usually results in a temp higher than some people want at low and slow and they end up putting out the fire and getting the bad smoke. I'm perfectly fine with smoking at 250 ish and my akorn jr will do that all day once dialed in.
  4. I've been using RO with no issues for last couple of years but could not find any on my last shopping trip. Ran across the expert grill brand and took a chance. Like you, was very happy with the product and now on my second bag. I would have absolutely no issue buying again or recommending to anyone.
  5. Have you tried just scanning through the topics in the pizza recipe section of the forum?
  6. I, too, have an akorn jr. I planned on getting a smoking stone but didn't order it by the time i wanted to do my first low and slow. I took the outer ring off of an old kettle charcoal basket and made a little support that sits on the same tabs as the smoking stone. I first tried an uncoated cake pan that worked ok. 2nd time I tried a saucer from a clay pot. Fit perfectly and stabilized temps a little for low and slow. If I need a drip pan I just wrap it in foil. Works so good that I never bother ordering a real stone. First one eventually cracked after a year and half but at $4 a pop, still a bargain. I'm sure you could find a smaller size that fits the 11". support: Support in place: Clay Pot Saucer: Saucer in Place:
  7. I typically grill with the jr on my covered patio. I've been doing so for a couple years with no smoke stains or any other concerns. The smoke off a kamado is very minimal once up to temp and unless I'm cooking pizza the exterior surface never gets much higher than warm to the touch. That said, you don't want to forget and leave the vents open. I accidently got to 700 within just a few minutes after a cook once. Left longer, I'm pretty confident these akorns would burn themselves up.
  8. I have a jr so it may be different than full size (although I've heard jrs are even harder to control). These settings were from a 6 hour cook for a chuckie. Held 230 at grill grate though 5 hours or so and rose about 30 degrees during the last hour. I make sure my fire is well lit and often go over my desired temp before I dial in the the final vent settings. But once I throw the meat on it typically drops the temps pretty close to where I want them.
  9. Cotton balls soaked in 90% alcohol. I use 1 cotton ball in the middle for low and slow and 2 or 3 spread out for a hot fire. Light up and walk away. They have yet to go out without getting my lump going under any conditions. 200 balls and a bottle of alcohol is less than $5 which equates to 100 or so cooks.
  10. Welcome from St. Louis. Lots of great people and info here. I too got into a Kamado cooking cheap with an akorn jr. and am completely hooked. My other grill, a weber, just collects dust now.
  11. Good idea sitting on diffuser. I’ll have to try this.
  12. I'm going to have to try this. I'm a huge fan of a chuckie low and slow. Do you recall what the weight on that was and how long it took at 350?
  13. Beef stroganoff is always good. My last leftover dish was to add it to my favorite French onion soup recipe... outstanding!
  14. I love an eye of round roast. Just finished up leftovers today as a matter of fact. I marinade mine overnight in a soy sauce/ red wine vinegar mix. I roast it medium low heat 300-325 indirect heat to about 120. Let the grill get ripping hot and sear for about a minute per side/edge. Let rest for 15 minutes and slice against the grain as thin as I can get.
  15. Welcome to the forum. Lots of great info on the board and even better people! I'm not a big poster but I really appreciate all the info and ideas I pick up here.
  16. I'm not an expert on using wood for smoking as charcoal provides enough smoke flavor for my family's tastes. I have, however, burned a lot of wood for home heating, fireplaces etc and fresh cut wood puts off a lot more smoke and soot than seasoned wood. I suspect fresh cut will put off too heavy of smoke for good meat flavor. I would store that wood in a dry, warm space over the winter and plan to use it next summer. If you want to speed up the process, spread some chunks on a baking sheet and throw it in the oven while it cools down after cooking a few times.
  17. Loved the video and made these tonight. Delish! Could be my son's new ATF potato dish.
  18. That's my favorite soup and yours looks delicious!
  19. That's why I generally close it and will keep doing so when searing. I'm just now realizing I need to adjust my times compared to pan searing or on my weber.
  20. Grilled up some tuna steaks tonight (sorry, no pics) for the first time using the akorn jr. Heated up to about 500 and threw them on to sear about 2:00 per side. This usually gets me somewhere between rare and medium rare. Turned out well but they were definitely a little more cooked than I normally like. The way these things are so thermally efficient it got me wondering if closing the lid while searing is cooking things more than intended and should I leave the lid open? What say you experts out there - do you leave the lid open of closed when you're searing at high temps on your Kamado? Or do you think it makes a difference?
  21. Forward sear as you describe above works great with frozen steaks. Sear good on both sides with high heat and then use low indirect heat to get it up to final temp. If they're thawed already then just searing at hi temps finish them off to my liking. I've done reverse sear, forward sear and and forward sear from frozen with no real difference as long as I don't overcook
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