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John Sand

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Everything posted by John Sand

  1. I just cooked two skinless breasts in my Akorn. Generally I just grill/bake them about 350, cover closed, no stone. When nearly ready I open the cover to crisp the outside. This time I threw a small handful of cherry chips on the coals at the start. Got a nice smoke flavor from, wouldn't want any more. I just sprinkled garlic salt on the meat before cooking, but I wouldn't hesitate to use a rub.
  2. I also wonder why it won't heat up. I have seen another post with a similar problem. I have inadvertently let my Akorn heat to 1179f+ at the grate. (My infrared thermometer tops out at 1179) You can cook steaks on a 1000 degree grill. Just re-season it after.
  3. There's another thread about them:
  4. Welcome aboard! Playa Del Carmen is beautiful. I use my Akorn for grilling, baking, smoking, pizza and even stew. You might find a pizza stone or other substitute for the Smokin' Stone.
  5. Rather different, but I once put a 350# diesel engine in a passenger car. I removed the passenger seat and slid the engine up a wooden plank. I've also seen a car driven onto a ship on two ramps of bolted timbers. I suggest a sturdy ramp with a block and tackle or a come along. Be careful and never get down stream of a heavy weight. Pull, don't push. You might also do a search online about moving heavy objects into a pickup. A hoist or a-frame might help. Good luck.
  6. They come out very well, always a hit. As Frank points out above, burning the smoke off the charcoal first is a good idea. Most of the 'coal for my cooks is leftover from previous burns. I start it with a chimney of fresh lump, which I don't empty until it has stopped smoking. If you close the lid and damp down the fire, It may smoke a bit more. So if you choose to cook with lid closed, watch for the smoke to dissipate. Lid open, make sure the starter coal has smoked off.
  7. That wasn't theory Frank, I've been grilling on my Akorn every week, Spring to Fall, for years. You really can use it just like a kettle, why shouldn't you? Just like a kettle, it has a vent on the bottom and a grate on the top with fire in between.
  8. I didn't cook anything, but tonight I ascertained that the grill will burn low with the top vent closed and the bottom partly open. I cooked a couple of pizzas tonight ( they were good). When finished I closed the top to snuff the fire, but forgot about the bottom. About three hours later I wanted to let the heat out and cover it, so I opened the top vent. Sure enough, twenty minutes later it was 500. Now both vents are closed. I guess I should have known that Char-griller wouldn't recommend it if they hadn't tried it.
  9. I leave the grate in, cover on when not in use. I just spray it as necessary and don't clean it. I grill and bake far more often than I smoke, so any grease or residue burns off.
  10. My method is simpler. I start a chimney of charcoal and pour it onto the leftover coals. Generally I close the lid with the top vent open to 2 or 3, bottom vent open. When it gets up around 400 I open the lid, close the bottom vent to 2 or 3 to keep the fire from going crazy and grill just like a kettle.
  11. While browsing Amazon, looking at Akorn Jr, I noticed that the graphic shows smoking instructions with the top vent closed and the bottom open slightly. The same for the Akorn. Does anyone do this? I keep the upper vent cracked to smoke, I would think closing it would kill the fire.
  12. I think you'll love this grill. I use it more than any I ever owned.
  13. Keep it pristine, it's a one of a kind collectable. Stamps or coins with reverse images are worth millions.
  14. Welcome! Great finds! I use an Akorn, so I can't help with firebox recommendations.
  15. Three years use several times a week spring through fall, outdoors covered year round, mine only has rust on the base. Long Island is pretty humid.
  16. I use a chimney and starter. When the chimney is flaming, I pour it onto the leftover charcoal. Close the lid, open the vents partially, wait for it to get to 500. Same as a kettle.
  17. I generally use my Akorn for grilling and baking. I have done ribs, butt and stew slow cooking. At times the methods of starting very small with alcohol or cubes lets me down: too long to heat up or even goes out. Maybe more practice would help, but today after starting a couple of large lumps and getting essentially no heat, I used a chimney full. When that was burning well, I dumped it into the old charcoal, put the stone on place, and turned down the vents. That creates a lot of smoke at first as you smother the coal, but it got up to 200 fairly quickly and stayed there. I set the bottom vent around 1.5 ant the top about 2/3, so the arrow points at the edge of the "1" block. It stayed there all day and nicely smoked some short ribs. Just thought I'd share what worked for me.
  18. Chimney with a flat waxed paper starter bought from Amazon.
  19. Mine has been outdoors under a cover for three years, used several times a week in warm weather. It sat in a shed for a year before that, I bought it second-hand, unused. It now has some rust on the base, but nowhere else. My Weber Genesis sits unused unless I am cooking for a big crowd. I would recommend this grill to anyone.
  20. I don't think I've baked a pie in the Akorn, just muffins and cornbread. I use the stone, and place the tin or pan right on the grate. I have had smoky results, so now I'm careful to let the smoke burn off the charcoal first.
  21. Welcome! I've been to NS a couple of times and loved it.
  22. No, Jane was waiting for dinner!
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