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Rhaugle

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  • Location:
    Houston, TX
  • Grill
    Akorn

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  1. The point of my question is between a weber kettle or a kamado style. Yes I know an Akorn is a kamado lol.. wow.... I am REPLACING the Akorn, either with a ceramic kamado, or a weber kettle. I have had people buy my bbq from a "stick burner", so yes, I know what I am doing in regards to smoking meat. Thats not my question. My question is about actually grilling (not smoking) on a kettle vs kamado, not smoking. Is the extra $$ worth it for a NEW ceramic kamado vs a kettle? The reason I included the info about the smokers, is because I would not be doing much smoking on the kamado.
  2. Hey guys... I have had an Akorn for 3 years now, and an electric for a year. I'm looking at replacing the Akorn with either with a Weber grill, or a Kamado style cooker. With having (and keeping) the electric smoker, is there really a reason to spend the $$$$ for a kamado when it will be used basically as a standard grill (burgers, dogs, steak, brats...etc) ? I plan to do 99% of my smoking on the electric and would only change that for fun once in a while. The electric will eventually be replaced with a stick burner (my last one got smashed by a fallen tree and just havent gotten to replace it yet... kids are expensive!)
  3. Hi all, I have had my Akorn for a year or 2 now and thinking about replacing it with a Vision Ceramic (from sams club.. the B-series). I'm Curious what those of you who have made the switch think... Is it worth the $$$ to upgrade to ceramic? Does the food come out "That much better"? What other comments? Thanks! (Also posting in "Akorn" section)
  4. Hi all, I have had my Akorn for a year or 2 now and thinking about replacing it with a Vision Ceramic (from sams club.. the B-series). I'm Curious what those of you who have made the switch think... Is it worth the $$$ to upgrade to ceramic? Does the food come out "That much better"? What other comments? Thanks! (Also posting in "Kamado cooking and discussion" area)
  5. Hey everyone, I smoked a Chuck yesterday, putting to use a lot of info from this topic, turned out AWESOME. Thanks for the information! I think I should get the hang of my Kamado in a few more cooks. Sorry, no pic on this one.. was doing yard work all day so didn't have my phone handy... next one I will! lost the temp control towards the end of the cook, got up to 300* for an hour, then higher, but I was OK with it, since I put on some potatoes!
  6. No, I didnt have a water pan in there, but I've read on other forums about them. The reviews seem to be 50/50 - people love them and use them all the time, or never have and never will.. Yes and no. In its unmodified form, the CGK's bottom vent doesn't seal 100% shut even when it's all the way 'closed'. I think this can actually be a bit of an advantage, simply because it's trivial to get it set in the same position every time, which is effectively open just a tiny crack. But I still recommend leaving the bottom vent open and focusing on controlling temps with the top vent only, because temperatures seem to creep less that way. Toe, I promise, I'll get this eventually.. haha. When you say open with the bottom, can you give me a number on the slide? all the way to 5/6 or more like 1.5/2?
  7. I've seen a lot of people refer to the top vent settings as "1.0, 1.5, 2.0..." and I know the older Akorns have the numbers on the vents. Unfortunately my Akorn does not have the numbers. Can someone tell me then numbers on the vent in reference to inches? (i.e. a "1" on the vent = 1/2 inch) Or take a picture of the vent numbers with a ruler on top? I'd like to be a little closer on my settings to what others have posted on here. I actually emailed CG about this, and they told me that none of the "new" models will have the numbers printed on the top vent anymore. Bummer. Thanks.
  8. Thanks for all the info everyone.. haven't read through the last few posts but I have a question about the vents... Toe and Frosch.. If I close the bottom vent, won't it snuff out the fire? Or when you say close, do you not mean all the way? I'm still new to the whole Kamado thing, but I would think if the bottom vent is closed, the coals wont be getting air.
  9. did you use self tapping screws on the brackets? I would guess not more then 3/4" or they would go through the inner wall? Looks awesome!
  10. Bigs, I see that now.. Frosch and Toe, which way is better??
  11. Hey all, Thanks for the info. Toe.. I think you hit the vent settings right on.. bottom was closed pretty tight with the top open a bit more. I'll try flipping that around next time. have you guys noticed the value to adding a water pan? I've read mixed reviews everywhere I go. Obviously, use of one would not have mattered in this case, but do they help in general? I'm planning on smoking some beef this week, but it will be cheaper than a brisket! Any suggestions on a cut? The wife doesn't like pork unfortunately. So I can't do that!
  12. Hey guys, New member here... I purchased an Akorn about a year ago and have had some trouble smoking with it. My biggest issue is with temperature and it getting hot to soon. I've looked around on here, and will try some things I've read... Back to the post topic... I had a 8# brisket I wanted do smoke overnight, loaded up the lump and lit it up. I used the Webber starting cubes (which I've read was a bad idea..). I used more of the cubes then I should have. I know that know.. long story short, went to bed at 1am, and the Akorn was sitting right at 240, awesome! Woke up at 6am... 700+ degrees. My Maverick thermometer actually said HOT without an actual temp displayed. I had crispy brisket for a few days... Anyway, I'm curious about some mods people have done. I've notice a lot of people putting the BGE gasket around the ash pan and the bottom vent. I've already put a piece of expanded metal on the bottom so smaller lump pieces wont fall through.. What else would be considered an "essential" mod? My smoking "technique" (obviously needs some work): Tried the minion method, but put a little to much of the starter cubes in. I use a webber grate and a metal pizza pan wrapped in foil for my full diffuser. My next long smoke, I will be trying the "volcano" method.
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