Jump to content

Likes Big Butts

Members Plus
  • Posts

  • Joined

  • Last visited

Everything posted by Likes Big Butts

  1. I've been out of the accessory game for a while now, just upgraded my KJBJ Classic to mesh gasket and new Kontrol vent. Now I come on here and see this and I gotta wonder what it really adds to the game? I'm gonna low and slow my big cuts pretty darn good with my KJ now, why drop $250 so I might get just a little, tiny bit better? And then I gotta figure out what to do with it when I'm grilling, which is really most of the time. Already have that problem with the Joetisserie, which was a fantastic purchase. Guess I'll have to check in later to see the draw.
  2. The only thing the Akorn uses is 1/4-20 bolts of mostly 3/4 inch lengths, including shoulder bolts. Go to hardware area of Lowes or Home Depot and tell the guy there what you're looking for, they should be able to help. It's a shelf hinge so no worries about cooking off nickel or anything. Whatever's cheap and weather resistant will work.
  3. I could totally survive on the Jr alone. As for the Summit, they did overshoot their mark on that one. I wanted it before I saw pricing then I just thought why not a ceramic then? If the price dropped significantly enough I might consider it still.
  4. Free shipping is an offer going on right now on accessories, I just picked up a JoeTisserie for $220 with no sales tax either. I had been waiting for the roadshow to come along in my area. Thanks man!
  5. Different strokes. I love my KJ and wouldn't trade it for anything. With the Akorn Jr. I feel like I have all my grilling and smoking needs answered. But everybody ain't me and if you aren't satisfied then make a change. Any of the downsides to a ceramic are negligible to me. Yes, if you overshoot it can be tough to bring the temp back down. So don't overshoot, take your time and enjoy the day. And a lot of meats (not brisket!) can tolerate some high temps for a bit while you cool it back down.
  6. At 225 mine generally take every minute of 5 hours and occasionally more. I pull ribs when they're done, not after an arbitrary length of time.
  7. A little science justification. The Akorn, a fine product that I've owned myself, is metal so it will rust and you will have to replace it eventually. Also, it's steel, which reflects heat back to the inside. While this makes it more efficient at burning it also allows the actual fire to burn cooler. At the wrong temps, this can be a problem. Ceramics will radiate heat, making them less efficient but also allowing the fire to burn more consistently. Low temp cooks can occasionally result in a bitter taste to your food due to the fire not burning properly. This is not routine but it can happen, happened to me. Ribs turned out tasting really bitter for no reason. If you burn a little hotter you can get around it, it's just something to think about.
  8. As luck would have it I have at least 2 of those. I'd love to get one of them to you but am traveling at the moment and won't be back home til the 14th. If you want to figure something out between now and then I'd be happy to e-mail you. I don't need anything for it, it's literally sitting on a shelf at home.
  9. Happens to me a bunch but I just knock it a little and deal with it. I chalk it up to just part of the deal with grilling with high humidity.
  10. Ship to store for free, valid til 2/26/2018 http://www.acehardware.com/product/index.jsp?productId=17897126
  11. For the record: There's no such thing as a stupid question, just stupid people. edit: That was in no way directed at the OP, just a satirical swipe.
  12. It's like you're asking the converts why they converted. Look a kamado will do you good whether you want to grill up steaks or smoke a brisket for hours. The versatility is unmatched among grills and the Akorn is no exception. There is a learning curve but you can get it. Happy grilling!
  13. I started with the Akorn with no real background in grilling and the first time a friend of mine came by while I was cooking a brisket he got curious. He was used to stick burners that you had to tend to constantly. We were outside for probably 2 hours drinking beers and chatting it up when he was suddenly like "Hey, you haven't even looked under the lid this entire time". The idea that you didn't have to manage it every 20 minutes was completely foreign to him. Then he had some of the brisket and said it was the best he had ever had. I have converted 2 close friends who are now on this forum, my brother and one guy at work. Safe to say, I've done my part to evangelize.
  14. Interesting they changed up the grate, it's the same size surface so you could buy that one for the metal too if that's your thing. Thanks again for the pics and review, I find this to be a very interesting development. I've preached the gospel to all my coworkers about the Akorn and this just makes options even better.
  15. Out of curiosity, what's that metal thing in pics 7&8? Also, a look see at the hinge would be nice. Thanks. Edit: Never mind, realized they were the casters.
  16. This is just me trying to help out: Looks like you have the bottom tray on sideways?
  17. That's awesome! Did a smokin' stone come with it and/or is it the same as the metal cooker? I do believe there will be a lot of interest in this specifically in this forum. Nice amateur review, better than I can do.
  18. Yes, you can also see Char Griller's info, which is minimal here. A guy in that thread ordered one so we should get a better look soon.
  19. FYI it looks as though this is a Lowe's exclusive. Here's Char Griller's extensive info (sarcasm intended) on their website: https://www.chargriller.com/akorn-ceramic-6020. I feel like they're getting their feet wet before jumping in.
  20. My two cents: 1. I have a Big Joe, I love it. However, like you mention it's larger than I really have need for most of the time. It doesn't necessarily use more fuel, that I've noticed, but it does take longer to heat up the whole space. Most of the time that's not a problem but you have to plan for it. I use my Akorn Jr a lot for smaller cooks, it's just quicker and uses far less fuel. 2. Warranty as others have mentioned. It will last forever so long as you take care of it though, and I've actually heard others getting warranty issues handled after buying used. 3. They are both the same thing really. For me, I absolutely hate BGE color. Like really can't stand it. Also, no divide and conquer out of the box which is a great cooking method a lot of the time. In the end they are totally comparable and similar accessories for both really make the price kind of a non issue unless you're buying brand new and get a KJ at a roadshow, which will save a few hundred. Honestly if I had it to do over again I probably would go with the Classic. I very rarely, although do occasionally, need the space the BJ has and could have gotten by just fine with the Classic. Char Griller is also coming out with a ceramic Akorn, probably in the spring, and it looks to be a solid option as well as it's sized a bit larger than the Classic but smaller than the BJ and priced very competitively ($600). Hope that helps and welcome to the community!
  21. I don't know the answer to that since this was my first foray into dry aging. My science background tells me to only change one thing but I think I will do a lot of things differently next time. I aged it 42 days because I read that had the best taste to the most people. I will probably only do 30 days next time.
  22. I never got back on my results here, just had life stuff happen. I did end up having them aged at 42 days without Umai bags and the results were... interesting? First, the short loin is a bad cut to dry age, too much waste. I ended up with basically a bunch of very small strip steaks. Second, the taste is... different. Not bad, but not really what I was hoping for. I still have a few in the freezer and they may stay there a while. My daughter, who is a steak fan, didn't care for them and I was less than impressed on the taste. I think in the future I will indeed use Umai and probably a bone in rib roast. The taste may or may not have been because of the refrigerator I used and I think the bags will help with that. And a bone in rib roast looks to be the most common cut to dry age due to outer fat and the bones to reduce waste.
  • Create New...