Jump to content


Members Plus
  • Posts

  • Joined

  • Last visited

Profile Information

  • Gender
  • Location:
    North Dakota
  • Interests
    Smokin' food!
  • Grill

Recent Profile Visitors

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

Mr.Chlorine's Achievements

  1. After cleaning mine, I always close both vents completely. I cook on the metal Akorn, so no ceramic involved. If I know the charcoal is almost gone, I will leave the vents open and let it burn off, but otherwise I would think leaving a vent open gives the fire too much oxygen.
  2. Hmmm, I have never thought about this. Always done multiple racks of the same cut. For ribs I loosely follow the 3-2-1 method, but shorten it depending on how the cook goes. Last time it was closer to 2-2-0.5 at 270. If you were to mix cuts again, I would monitor the BBs and pull them early or wrap them late. Hard to screw up pork ribs IMO.
  3. @John Setzler any noticeable difference between the two? Besides size.
  4. Only thing I worry about with the Akorn is removing the ash pan. Judging from the picture, it will be a tight squeeze unhinging a full ash pan. Akorns are also supported by legs and have a round bottom. I love mine, but a flat bottom would have made it easier to build around.
  5. Not really. When I do the 3-2-1 method, I might cut times down a little for only one rack. Bottom line: if the ribs look and feel ready, they are. Enjoy! St. Louis ribs are always a treat!
  6. I have had similar experiences with old charcoal if I don't seal it well enough. Not the worst problem though, just more burgers and pizzas on Akorn!
  7. You're right. Found a few (5 start reviews only) but none have any real detail. Worried it's more gimmicky than functional. I did see a 5 year warranty which is appealing. This and the new Masterbuilt gravity series have me itching to add something to my grill collection. Currently only have an Akorn. If either the Masterbuilt or this PitBoss can consistently hold 150 for cold smoking, they'll have my attention.
  8. Super cool looking grill/smoker! Almost makes me wonder if the product is too good to be true... I am eagerly searching online for reviews. Also wonder how difficult it is to put together.
  9. Cutting boards are kind of a preference thing. Personally I hate glass, it has the nail to chalkboard feel to me. For everyday use, I typically do plastic. Easy to use/clean and disposable after a few years. But I also have a nice wood board I use on occasion. In my opinion wood is the best, but plastic can be convenient.
  10. I'll second the Ken Onion Worksharp. My knife collection is pretty plain at the moment, but it works since I can keep them razor sharp. Also love that the Ken Onion lets you adjust angle. When I'm butchering a deer I like the boning knife to be 15 degrees. For regular chopping/cutting most my other knives I keep at 20. Even sharpens my utility knife to 25 degrees. Back to the OP. Lotta good knives out there. Find a set that fit in your hand and can be resharpened easily.
  11. Welcome! On my Akorn I can hold 225 plus or minus 5 degrees fairly well, but I can't go lower than that. 250 is not a problem at all. To start I fill the bowl with coal in a pyramid/volcano fashion. Then light a weber cube and let it burn for 5 to 10 minutes, lid open. Once the whole cube is gone I'll close the lid and set the vents. For 225 I close the top vent to just a crescent moon open, like I couldn't even fit a #2 pencil through the hole. The bottom vent can be anywhere from a 3 to wide open, depending on coal or weather factors. 250 the top went gets another quarter inch or so open. Once the lid closes, it still takes about 15 minutes to rise and steady at temp, but it settles eventually! Surprised you switched from pellets. My brother in law got a Traeger when I got my Akorn and no way he could ever switch. He's in love with how easy the pellet smokers with wifi controllers are. Personally, I wish I both! (and a blackstone griddle to round the set out)
  12. I usually put my meat on cold (not frozen) if I smoke them, but have never tried frozen. Does it add a lot of time? I do not have a sous vide so all the cooking happens on the grill. Worried that if I tried frozen meat I might over smoke them. Interesting idea though! Let us know how the pork chops turn out!
  13. I had similar experiences when I first tried low and slow on my Akorn. For 225, I leave the bottom vent almost wide open and the top vent about a quarter inch half moon; basically just a crack open on top. This usually holds steady for an hour or two but sometimes kills the fire. If it kills the fire I "burp" the lid once or twice and it gets enough air to revive itself without too big of a temp spike (high or low). As far as charcoal amount, I generally see no difference if my basket is full or near empty. I have used brick or lump and as long as the bottom grate has some air access, I can pour in as much or little as I need. If I am cooking low and slow I will hand select the top to make sure I do not start to hot, otherwise I just pour them in. I have also never run out of charcoal during a cook. A half full basket of briquettes easily lasts a 10 hour brisket, and lump last longer. Hope that helps!
  14. Oh man, this is super cool! I would definitely want to try one and would probably purchase it. How is it at reaching higher temps? Like could it be used for pizza at 600 degrees?
  15. Hello! I am new to the forum, been following for a few months but finally decided to join. Used to cook on an old Holland grill but just purchased an Akorn. So far, for the price of entry, the Akorn has been fantastic! Done ribs, pork chops, chicken wings, chicken thighs, t-bones, and a turkey. Excited to try some more! Thanks!
  • Create New...