JPDVM2014

I agree with the above. Don't worry about a pyramid. Fill up the firebox and go. It works perfectly. Sent from my iPhone using Tapatalk

If you weren't on a time crunch, a pork butt is pretty foolproof as long as you can keep the temp below 275 or so. To cook in an hour or two, I would probably do a reverse sear ribeye (or any other thick steak). Chicken wings and thighs are always a good option too. Seafood will cook really quick. Something like shrimp kebobs or salmon filets. The seafood has a smaller window for error, but as long as you keep an eye on it, it will be fine. But, that really goes for anything. As long as you monitor temperature closely (meat and pit) you can cook pretty much whatever you want. It's better to take something off too soon and have to put it back on then to overcook something and be stuck with it. Also, don't let the raised grate go to waste. I usually roast veggies on that. My go to is asparagus tossed in olive oil and seasoned to taste. I prefer just plain salt and pepper. But you can throw whatever you want on there. It's delicious. Sent from my iPhone using Tapatalk

You'll be surprised at how long that Akorn can go. I did a 10 lb butt a couple weeks ago. It was on there for 16-ish hours, and it probably could have hit 20 easily without me adding any lump. Sent from my iPhone using Tapatalk

Looking good! Perfect way to break in that clean Smokin Stone! Sent from my iPhone using Tapatalk

If you are going to use it as a deflector, you'll use it every time you do a low and slow. I mainly only use mine when reverse searing steaks since I bought the smokin' stone, but cast iron can be used to cook pretty much anything once it's seasoned good. I didn't have an oven for s few months, so I was cooking everything on the Akorn. The griddle works really well for eggs and bacon or, like JDEaston said, anything that is small enough that it might drop through the grate. Sent from my iPhone using Tapatalk

I just used my TTT for the first time last night. I had this same concern. It doesn't necessarily need to be closed when cold on 0. It will sort itself out when it gets warm. Mine had to be well past 0 to actually close, but when it was warm on the grill, it aligned much better. Sent from my iPhone using Tapatalk

I smoke a turkey every year. I have never brined. Just salt and pepper. I'll third the no stuffing. It cooks way faster and more evenly. Sent from my iPhone using Tapatalk

How much does it cost for a grate for the Sr? If you don't mind me asking. I've had this guy's website saved for a while, and I just haven't gotten around to biting the bullet on it. Sent from my iPhone using Tapatalk

I use the weber grate and the lodge cast iron griddle that rich_l posted. I use it primarily for reverse searing steaks. The flat side works great for searing after the initial cook. Anyway, I also have the Chargriller Smokin' Stone, and it works really well too. I got it as a gift though, I probably would have never bought it myself. But it is a really nice deflector. Just not worth $40 imo.

You may be getting more smoke than you realize. You don't really want a lot of thick smoke which is what you see as the grill heats up. You want TBS (Thin Blue Smoke) which is what you get when the grill settles at a temp. It is easy to mistake for steam. Of course, if you aren't getting enough smoke flavor on the food, then that is a problem. I have never used a "real" smoker, but I don't think an Akorn will give you as much smoke flavor as a stick burner. But I'm sure someone else would know better than me.

I have had my Akorn for a little over 2 years. I have the cover, but I don't use it since my Akorn is in a carport. I also worry that the cover will trap moisture. (I don't know if that is even possible) I empty my ash pan out when it gets full. No signs of rust or wear and tear at all. Of course, I only use mine 1-2 times a week, so not as high usage as some other people. So, your mileage may vary, but I would expect my Akorn to at least make it another 2-3 years. By then I'm hoping to be able to get a Big Joe.

My first butt on the Akorn ended up cooking at about 275. There was essentially no stall at that temp. Of course, every cook is different. Your next butt could stall for a couple hours. The joys of BBQ.

I've been running Windows 10 problem free since it came out. Just like Windows 8 and Windows 7 before it. I suspect the problems you were having were related to the new Edge browser rather than Windows 10 itself. Chrome, Firefox, internet explorer will probably all work fine with this site. EDIT: I see I missed an entire page of other people saying the same thing. Whoops.

I love badgerandblade...even though I don't do any thing remotely close to traditional shaving. I can go 3-4 days without shaving, and even then I only have sparse goatee. I am eventually going to switch to a safety razor. Right now I use a mix of a cheap electric razor and some cheap Gillette disposables.

I hate shaving also. And I couldn't even grow a goatee if I wanted. If this thing actually comes to market, and works, it will be amazing. I would back it, but I'd like to wait and see. It sounds too good to be true.