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Showing results for tags 'Chargriller'.
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This post will contain links to commonly used modifications and fixes for the Char-Griller Akorn Kamado Kooker Grill & Smoker. If you think a thread should be included on this list, please let me know... Charcoal Grate, Split Diffuser, & Searing Basket High Heat Searing Basket Video Rain Hat for the Akorn Sealing Air Leaks w/BGE Gasket Material Needed: Additional pictorial demonstration of sealing the air vent / ash pan
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You never know what Ole SmokinSteve is going to come up with next so be sure to Subscribe and leave comments. Thanks for watching...... Smoke On .... it’s all Good!
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Got this at Menards for $130, but it just didn't match the rest of the crew. Two cans of "Rust-Oleum High Heat Ultra" spray paint for grills, about hour to disassemble, tape off and paint. Looks great after the third light coat. "Under the wing"
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- Chargriller
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Just saw this for my friends to the south... http://www.amazon.com/dp/B00GJEPP92/ref=twister_B00IOG1T3Y?_encoding=UTF8&psc=1 Seems like a good deal, with free shipping to boot! Maybe price match at a local store and get it quicker? Looks like it's in the states only, so us Canucks are out of luck! Cheers!
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Hey guys, New Akorn owner here from Springfield Mo. I am assembling the grill tonight and want to do everything possible to ensure great cooks and the longest life possible. I have heard that I may need to seal up the ash pan to avoid air leaks with some kind of silicon. I have also read to season the grates to avoid rusting. I am reaching out to you Akorn masters for set up tips. Any knowledge would be appreciated. Thanks in advance. JKapp
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This is my first cook on the Akorn and with charcoal grilling. Picked one up at Kroger a couple days ago. Did a practice run the other night and the akorn held steady at 215 for an hour, then I moved it up to 350 to season the cast iron with some crisco. Both temperatures held incredibly steady. First cook started this morning with a 5lb Boston Butt. I accidentally snuffed out the fire a couple times but eventually got the hang of it. Temperature settled at 230, but after 30 min my brand new Maverick ET 732 food probe went dead, and then an hour later the grill probe went dead. When I pulled the probes out of the transmitters, both connections tips appear broken (these things were cheaply made.) Customer service from Maverick is sending me some new ones. Right now the butt is cooking blind. Im just using the dome thermometer which has been holding steady right at 200 for 4 hours, I think its about 30 degrees off. I opened the grill for the first time and the meat read 160 with an analog probe. Any suggestions on how often I should open the dome and check the meat temp? 6 hours in. Still at 160 (2 hour stall). BTW that's rosemary (not larvae), didn't have the powder stuff. Dome temp holding steady at 200.
