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    BurlCo, NJ
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540perry's Achievements

  1. I had 2 black & 1 yellow. Generally it's pretty good stuff, one black bag had some smokey-start content that took a while to burn off. The yellow bag had content that I thought was a little large for the Akorn (grapefruit-sized).
  2. + Rockwood for the hot clean burn. I liked Malis lump even more, can't find it anymore. Just worked through a few bags of Fogo, I like Rockwood better.
  3. I use an older Guru PitMinder, half moon on the top is right. On the Guru I set the damper to 50%. Other tips: Start small - I use a small chimney to light some lump fully then put in middle at the bottom. Set the Guru about 50 degrees shy of your target temp for about 25 minutes, then adjust to target temp. It will maintain temp down to 230 degrees or so all night long. As Ophbalance says, lose the Guru for 350+ you won't need it and you don't want to toast the sensor (done that).
  4. Good evening, Hope everyone in KamadoGuruLand is doing well I was walking through the depleted meat section at my local CostCo tonight and saw this LG kamado again. My Akorn just had it's 7th birthday, I like it and CharGriller has been very supportive with a couple warranty items over the years. I'll hand it off to my son and get a new Kamado, thinking about this one. I didn't take the time to measure or take the floor model apart in the store, so a few questions for you owners: What's the grate diameter? They call this a "24 but it sounds like it's less than that. Is there room to set up a foil-covered drip pan on top of the deflector for greasier cooks like ribs/chix/brisket? Is there a way to set up a 2-zone cook for reverse-sear cooking? Is there a "max temp" disclaimer? Thanks for any info!
  5. Thanks all for replies & ideas. I may have to do something different. Here's what happened: Chargriller told me it wasn't covered under warranty because it was 3 years old, I needed to order the vent to get the mounting ring. Vent arrives w/o mounting ring. Chargriller now says mounting ring is riveted to the dome (looked like screws to me), not included w/ vent. I'm now asking if the dome is covered for 5 years - that's how the warranty seems to read. Anyway, if I'm not helped I may just decide to use an adhesive or mortar to reattach the vent and fill the gap. Any suggestions on a product that can stand up to 700 degrees or so? Thanks.
  6. My Junior's vent popped off a couple weeks ago. The inner dome ring to which it affixes had rusted away (it's a pretty skinny piece of metal). So I'll need to remove the inner ring and replace it, unfortunately the screw heads have rusted away too. May just have to drill them out and hope there's enough thread left to hold the new ones. Worst case scenario, I guess I could just cement the new vent in knowing it will be the last time. Anyone out here ever run into this or have an idea? Thanks.
  7. So Kamado Joe takes the top spot. On the low end of the price range the Char-Broil Kamander gets honorable mention: https://6abc.com/shopping/consumer-reports-best-kamado-grills/5240125/
  8. There was a setup in the Mods section that works pretty well. You put a grate on the lower tabs and cut/bend some expanded metal to get a half-moon searing basket. Use about a chimney of lit to fill the basket. It'll burn like a blast furnace and last 20-30 minutes, enough time to reverse sear some steaks.
  9. The only "Epic Turkey Fail" is when the Bumpus Hounds get your turkey! https://www.youtube.com/watch?v=pPRdj1Ce4ao
  10. Just walked through Aldi Pittsburgh, they have a couple ready to go for $140. Might buy one on way out of town just because I'm crazy.
  11. Congrats on the Akorn! Probaby no worries at all, the unit retains heat - it'll read 100+ on a warm day w/ no fire. But these units are usually pretty tight, even if the bottom vent seems loose. If you can keep your hand on the top vent 2 hours after shutdown without branding your palm, your Akorn is fine. If you hear a sizzle, then it might be time to look at the mods.
  12. Are you using a deflector or catch pan of some type? Aside from any charcoal issues, skin-on thighs can drop so much fat on a fire that they'll taste like they were cooked over a tire fire.
  13. Great point on this cooker. I would say that I never got a terribly bitter taste, but because this cooker maintains temp with very little convection, it seems it didn't develop the smoke ring or bark that you would get w/ a cooker that moves more air volume (WSM in my case).
  14. I think I got $10 off my new Thermapen 9 years ago. These things are so good that they're a deal at full sticker.
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