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540perry

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  • Location:
    BurlCo, NJ
  • Grill
    Akorn

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  1. 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.
  2. 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.
  3. 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/
  4. 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.
  5. The only "Epic Turkey Fail" is when the Bumpus Hounds get your turkey! https://www.youtube.com/watch?v=pPRdj1Ce4ao
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. 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.
  11. The Akorn Jr is so responsive to vent adjustments that "thermal mass" probably isn't needed. I just cut some expanded metal to make a grate to sit on the lower tabs, and put a foil-covered pie pan on it to deflect/drip-catch. The temps stay where I want them, much like my Akorn Sr.
  12. I sort of wish they had used their experience with steel kamado's and gone upscale w/ a higher-quality steel product that would last much longer than the 4-7 yrs an Akorn seems to get. Since the cheapest Weber Summit Charcoal is about $1K, there's room in that market. On the other hand, there are a lot of ceramics to choose from.
  13. May as well add pizza to the challenge, you win.
  14. My Akorn is just over 4 1/2 years old, the ash pan support finally snapped and CharGriller was kind enough to ship a replacement bottom. Other than that, some other rust spots & normal wear & tear. Couldn't be happier w/ the product & the company, will buy another if/when this one wears out. Also have the Jr. and probably use that for 75% of cooks.
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