Likes Big Butts

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About Likes Big Butts

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  • Gender
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  • Location:
    North East, MD
  • Grill
    Kamado Joe

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  1. I've owned my Akorn for 3+ years now, very little sign of deterioration. I'm about to take it to my brother with the instruction to keep it covered at all times and it'll last as long as you take care of it. As to kamado cooking, pretty much everyone on here is going to swear by it, present company included. And the Akorn is no exception, tremendously good food cooked on mine. I owned a gas grill that sat unused for almost a year before I sold it, I never so much as lit it one time after buying the Akorn. There is literally no reason to.
  2. So here's what I got so far, 2 weeks as of yesterday. Very firm, dry crust formed with no smells really of any kind. I assume that's a good thing. Used a fan in the fridge, should I stop that? Any other suggestions?
  3. Don't know why anyone would even consider another mini kamado cooker.
  4. I'm sure you've read on here about folks saying not to "chase temps" and that's key. If you're going for 225, 250 is probably just fine. The Akorn, being metal, reflects heat back in which means if you do overshoot temp them it will stay that way for a while. Don't worry about it too much, choke off the top vent a bit and wait for it to cool down. Don't worry, it will it just may take a bit. If you truly overshoot (think going for 225 but are at 350), close the top vent entirely for about 10 minutes then open the lid and allow some heat to escape. Do that about 2-3 times and your temps should come back down. Lastly, approach your target slowly and methodically. Low and slow probably means you want the bottom vent open to about the '2' setting and just let the temps climb until you can start closing the top vent as it gets to your target. If you don't have a grill thermometer, this is the one I have and it has served me well for 3+ years. The Akorn is just as steady as ceramics you just have to learn not to keep messing with it. Suggestion: light it up with no intention of using it and spend about 6-8 hours getting your temp right. Mark your spots and I think you'll find it will go there virtually every time. And always start with a full load of lump.
  5. It's actually 22.5", EDIT: It is 21.5", 22.5" is the grill size.
  6. $35 total expenditure, all stainless hardware plus whatever Weber makes their grill grates out of. 3/8" carriage bolts (6" long), washer, nut then nuts at the bottom for stoppers and adjustability for height.
  7. Some folks, not saying who, have to answer to their wives. It's totally not me.
  8. As someone on here says in the thread, it does look a little bo-janky. BUT, I'm totally going to do this as long as I can find some SS bolts long enough.
  9. Amazing work. The Akorn is slightly different from other kamados in that the steel reflects heat back in. It can hold a higher temp for much longer than ceramics, which absorb and radiate their heat slightly. As long as you don't over shoot the temp you should be fine. If you do then you *can* choke it for a time and then attempt the heat release. Idea being you gotta get the flame down quite a bit before giving it oxygen again. Do heat releases sparingly to avoid stirring up the flames. Best results, unfortunately, are just waiting it out though if you do over shoot. Welcome, look forward to seeing more!
  10. Ooh one thing I forgot, the box comes with some spacers to get a forklift under it. It became an issue loading into my minivan so we tore them off, which made it 36" tall. Otherwise it would have been probably 42".
  11. It's definitely too big and too heavy to do yourself, please don't attempt it. The box is 34.5"Wx34.5"Dx36"H I believe so you'll need that much space at least. You could deconstruct the box but if you have a truck definitely don't do that because it could fall over. Congrats on the new cooker!
  12. It can easily fit a 9 pound butt, that's the size I put on it. Draw a circle with a 13.5" diameter and lay your butt in it, that's essentially how big it can be. Height can be a limiter but most butts lay low enough to clear the lid. Although a beer can chicken goes in vertical I fit one of those in there too, 5 pounds or so. It can fit a lot if you get inventive.
  13. That was part of the point that I didn't cut off, extra meat that just looked good meat/fat ratio-wise. It turned into pretty good burnt ends.
  14. Well, I once again didn't get around to after pictures. BUT, both were pretty darn good. The brisket wasn't the greatest I've ever done but still good. The pork shoulder was the most amazingly moist one I've ever had. I did wrap it in butcher paper after about 6 hours so all the drippings just kind of stayed in there, which I poured over the shredded portions. It was delicious. I did also inject it with a little OJ/apple juice combo, not too much just wanted to add a bit of flavor and moisture. Question: Does everyone have humidity leakage from everywhere on their KJ? Mine produces so much moisture that it "bleeds" throughout the cook from the top damper as well as the bottom. A little bit of a problem in that I have to account for that on my deck. I guess in the end I don't mind since I know it's keeping things nice and soaked, just means more mess to clean up. Never had this much on the Akorn, some definitely but not nearly as much.
  15. So the Joetisserie was on the list for my BJ, now I gotta add this? I get a lot of crap from friends for spending too much on this stuff. I stopped caring, of course.