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Everything posted by bucs0721

  1. I'm thinking about cutting the legs on my Akorn in order to sit it on a table. I thought about taking them off completely & building the table with a hole in it to hold the Akorn, but due to the limited space for the table that won't work. Any suggestions &/or advice on cutting the legs? Thanks!
  2. What temps are you cooking your pizzas? Also, I'm assuming you're doing the cooking on the Kamado Joe? TIA
  3. Didn't cover it & used metal bread pans. Tastes fantastic!
  4. Yeah, I don't have a stoneware pan, either. I like the improvised pan you made! Question: Did you cover your homemade pan for the 1st 25 minutes & then cook uncovered for 10? I want to make this to go with my pork loin for New Years Day. TIA & Happy New Year to all!
  5. Wow....look at the $1,000+ grill you got there. It sure is a grill. I'll give you a call when I give a crap...
  6. Just saw this. Looks good. About how long did you cook the loin?
  7. All great tips in this thread. Thanks for posting. I'm going to try some of the suggestions & will cook a breast. I'm going to get the Acorn to settle in at ~300. Now for the $25,000 question: How long - estimate - should I expect to cook a 7lb bone in breast to take to hit 165-170 internal temp? My wife is in charge of entertaining so I'm doing all of the cooking so I'm trying to map out my time schedule. TIA and Happy Thanksgiving to all!
  8. Like some have said, I like using wood chips and/or smaller pieces of wood for flavoring. The problem I have is mixing charcoal with the chips and/or chunks. By that I mean, I might want to cook pork with apple wood today & a chuck roast with pecan tomorrow. I don't want to mix it with the charcoal & then have to figure it out after each cook. I would love to hear what other people are doing...
  9. That's almost exactly what I've been using. I use crushed fresh garlic instead of garlic powder & chopped fresh basil (both Italian & pepper basil).
  10. I can't take credit for this as I read it in a thread here: Put the temperature probes through the top vent opening instead of between the top & bottom. Just make sure you have enough wire when you open the lid. You could disconnect & reconnect the probes when you open & close the lid.
  11. That looks like the same stone/holder I have (Walmart?). Anyway, I tried a Thai-chicken pizza last night using the stone for the 1st time. The pizza was good, but it stuck to the stone in some places. I made the pizza on the stone & put it on the grill with no deflector & the temp at ~450. I thought with the cornmeal on the stone it wouldn't have stuck but it did. Are you guys putting the pizza stone on the grill, heating it up & then putting the pizza on the hot stone? I've done this Thai-chicken pizza on a pizza pan & it's always turned out very well. I thought I'd try the stone to see if I got better results, but it was not as good as using the pan.
  12. It's a local thing. In my area I've seen new stock in HD, Lowes, Kroger and Walmart. I guess. But I found it odd the same store that had it last year (and sold out of them - I bought the last 1...floor model) isn't carrying it all this year.
  13. I noticed the Kroger near me is not selling the Akorn this year. This is the same store where I purchased mine last year around July 4th at 50% off. Also, I haven't seen it in the local Home Depot or Lowe's this year, either.
  14. That looks delicious. I've been wanting to try this for a while. How much did it weigh & how long was it on the grill?
  15. I've been using wine corks (the real ones, not rubber) soaked in alcohol. I keep them in a jar and cut one in half when I need to start a fire.
  16. It won't be my 1st turkey, nor my 1st turkey on the CGK, but I'll be joining you in doing a bone-in turkey breast for Thanksgiving on the CGK. Due to travel issues, I won't have time to brine it beforehand. So I'll have to season it with various spices & flavored butter before getting it started on the grill. I'm also doing a whole turkey inside in the oven. The thought of not smelling turkey cooking throughout the house on Thanksgiving was more than my family would agree to. So double cooking duty for me, which also means double cocktails for me I hope I make it through dinner Happy Thanksgiving everyone!
  17. That's where I bought mine this summer (Kroger). And thanks to the fine people on this site, I knew to watch & wait until Kroger put them on their annual "End of Summer Sale". So I only paid $155 for it!!
  18. I pulled the trigger and will be tossing a chuckie on the Akorn in a couple of hours. I used your recipe, but cut back on the garlic powder & added a couple of shakes of onion salt. I'll post some pics....
  19. Wow! Looks really good. Do you have a link to John's recipe?
  20. Yeah, my writing skills need some work. What I meant was I don't hear the difference between the different priced speakers to warrant paying $1000+ for the more expensive speakers. Some do. I'm more than satisfied with the $300 speakers.
  21. Like an audiophile that can tell the difference in the sound of speakers that cost $1500 vs. $300. I just don't hear it. I just don't see how a ceramic could make the food THAT MUCH BETTER to warrant the price. A brand new ceramic could take that accidental humpty-dumpty (to steal from CeramicChef) and be worthless. The CGK would have a dent and live to cook another day. Maybe if more cook space was needed on a regular basis it would make sense. That's not an issue for me.
  22. So I have a question for the beef smoking experts: I've searched around this site and other sites looking for information on smoking other beef cuts (i.e., the tougher, cheaper cuts) like: Chuck & Round Is it possible to cook these cuts on the Akorn and get decent results (i.e., tender, moist)? Or are these cuts best left to crock pots?
  23. Here's the homemade version CDN posted a while back: http://www.kamadoguru.com/topic/710-rain-hat-for-the-akorn/ Glad to see posting again CC
  24. I use a pizza pan as the diffuser. Are there reasons why something heavier than that is better to use? I've been pleased with the results so far. Am I missing something?
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