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Everything posted by Zonacat22

  1. Painted these this morning and got it mounted. Love not having to bend over!
  2. Thanks for posting this! Just got home from Lowe's after purchasing all of this and excited to get them painted and attached. Such a easy/compact solution that you can even disassemble and take with you on the go.
  3. So jealous of you guys that have the Jr being sold at Walmarts in your area. I have checked all over Phoenix and nothing. After looking on ebay, craigslist, etc, I finally bit the bullet and bought one on Chargriller.com for $185 shipped (uugghhhh!!!!). I love my Akorn Sr. so much that I didn't want to miss out on getting a Jr while available. Plan on setting up a heat diffuser like ckreef's.
  4. Appreciate this Kismet. I may try to go by my Walmart tomorrow and ask them if they have this upc in the system.
  5. Would love to have the walmart-specific SKU so I can call around
  6. Damn, this really sucks. I checked 4 Walmarts near me in the Phoenix area and no luck. Guessing the supply was regional.
  7. Any luck out in Arizona anyone? I plan to swing by my local Walmart tomorrow.
  8. SKU => Stock Keeping Unit. It's the bar code on every product sold in a store that's scanned at the register. I think people are asking what the actual SKU number is for the item at Walmart.
  9. Looks great! I made my second pulled pork today, using a new rub and some new techniques. I am in food heaven right now. I love my Akorn. Also, big props to John for his Man Cave Pork Rub. I am glad I made extra, because this stuff was incredible.
  10. Good question... The top rack was foiled after ~2 hours, with apple juice and honey added to the foiling. The bottom rack was only dry rubbed and left uncovered. I thought the foiled ribs were a little more tender, and definitely sweeter, but to be honest, I preferred the uncovered ribs! I like that taste of dry, good barbecue, and thats what I got! As a matter of fact, just put another rack on right now as my in-laws are coming over tonight.
  11. I'm surprised you hold heat that long... I wonder if you are getting air which is keeping it going longer?????? My akorn doesn't appear to leak and when I'm done cooking and close the vents, I can usually put my cover on within 2 hrs. Maybe it's because I don't usually start with a full firebox but it never takes more than a cple hrs to cool down. Wow, I can never put my cover on until the next morning. I did notice during today's cook that I have a few leaks; one at the back where the seal ends meet, and one or two small spots of the gasket along the sides.
  12. Congrats on the cook, glad it turned out good! I will likely forego the foiling today as well, see how it turns out, and try something different next time.
  13. Appreciate all the comments guys, thanks for calming my worries. CC, the main reason I state I could hold a temp of 250-300 without a fire is simply the amount of time my Akorn can hold temps after full vent closure at the end of a cook. I have found mine to stay above 200 degrees for 6-10 hours, after a 300-350 cook. And that is theoretically with "no" oxygen, so I could infer with the vents open even slightly, those temps would hold (and possibly even longer), even if I had no active fire. That's likely inaccurate, but it's where my "feel" came from. I have done 2 baby back cooks, in addition to lots of "grilling" on my Kamado. This is my first "low and slow" outside of the ribs, which is why I have the questions, as I don't have much experience below 300 degrees. It will come, I am sure.
  14. I am using a Maverick as well; one at the grate, the other for IT.
  15. Did you end up foiling them at the stall? I have one 7-pounder on right now, 3 hours in at 275degrees and sitting at IT 145. This is my first pork butt. Trying to decide if I should foil.
  16. This is a completely novice question, but as I use my Akorn today I am looking for clarification on this. I currently have a 7 pound Boston Butt on the grill for some pulled pork this evening. I filled the box with lump coal, lit two alcohol-soaked cotton balls, threw in some apple wood and got her going. I then put the heat deflector, drip pan, and grate into position. After a few minutes of white smoke bellowing out of the open lid, I closed the the lid, leaving top/bottom vents wide open. When I hit 100 degrees, ensuring I had a fire, I began closing them down. I am now 2 hours into the cook and have been maintaining 250-275 with the top vent open just a sliver, and the bottom vent at the 0.75 position (just shy of '1'). I no longer see any smoke coming from the vent, though my temps are fluctuating between 270-275 per my Maverick - I think the temp began to increase as the drippings started adding heat. I have read all kinds of things saying you don't want to see lots of smoke, as this may mean the fire is being smothered, etc. But, my question is: if you are using a heat deflector/drip pan, and also have to keep your vents fairly close to the "closed" positions, how in the world do you even know or confirm you have a fire going? These Kamados are so good at insulating, that I feel like my fire could be completely out, yet I could still maintain 250-300 degrees for many hours after. I really don't want to open the lid, but I am just curious how others even determine the status of the fire once the cook has begun. Like i said, my vents are so close to being closed, that I feel my fire could easily be choked out by now, but the grill is maintaining the heat. I read a post that someone had their bottom vent open almost all the way, and the top vent near closed. I'm fairly certain that my temps would be about 400 degrees if I did that.
  17. Made this tonight and it was phenomenal. Man, pesto is good. As a note, my chicken breasts were pretty thick, and it took me about 60 minutes @ 350degrees for two of them to get to IT of 160-165. I was baking in pyrex on the grill and was freaked out going over 400 degrees, so I kept the temp a bit lower.
  18. Great deal! Welcome to the addiction.
  19. And I was stressed out about smoking 1 rack of baby backs yesterday.
  20. Tried this recipe today in honor of football starting up. My wife and I both thought it was a little too spicy (we are wimps). Next time I think we may do just half cup of each Frank's sauce and maybe 1 jalapeno instead of 2, just for the color. The overall recipe and flavor is fantastic!
  21. Wow, this was amazing. My wife and I prefer a gooey center, as a restaurant near us has this exact dessert and that's how they prepare it. The only other tweaks I made were: 0.5 cups choc chips + 0.5 cups peanut butter chips Cooked at 350deg (320-360) for 35 minutes = slightly crisp edge with gooey center Topped with 2 scoops vanilla ice cream and more choc chips
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