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Found 251 results

  1. My son gave me an Akorn for Christmas. He knew I had been thinking about a kamado for a while. I'm glad I found this site. It looks like the premier place to learn and share with other enthusiasts.
  2. Hi - Wife is watching Sound of Music with Carrie Underwood while I've been watching food porn for 3 hours and checking out this site. I am a pretty avid griller and smoker. I have an 18.5 inch WSM for smoking, and every other type of grill for grilling. I'm a fan of my Grillgrates that I keep on my Weber Spirit gas grill. Love those things! I got to talking to a relative about his new Vision Pro. Made me want a ceramic, but after a lot of looking and pricing, think I may go cheap with the Akorn or equivalent. My wife flippantly said I should just get the BGE, but little did she know the cost of it and it's accessories. I don't think I even really know. I just assume about $1300 or so. I'm really looking forward to doing more research, a hobby I LOVE! I sometimes think I like the research better than getting the actual product. Heck, I still have a little Weber charcoal table top that hasn't seen flame, and I've had it for 7 months. Thanks for all the forum entries, it's pretty awesome.
  3. My wife has this banana bread recipe that she got from a friend years ago. She's tweaked it a little each time she's made it until we felt like it was perfect. And then we cooked it on the Akorn over hardwood lump and a couple of chunks of pecan wood. Now it's perfect!
  4. Hey guys, I'm new to the forum, and I apologize in advanced for the long post. I have a few questions/concerns over some Kamado grill options. I hope to be able to narrow my choice(s) down with some feedback from you. I have never owned a ceramic Kamado grill, nor have I even owned any kind of charcoal grill. So if I should look at another option, please don't hesitate to say so. I'll only need to cook for a maximum of 3 - 4 people 99% of the time. I plan to use it fairly often (2 to 3 times a week). I have a gas grill if I need to cook more burgers, etc... than these will hold, or if time is a factor. I'm posting my own thoughts on each of these options below, and hope any feedback will help me choose one, especially if any of the concerns below aren't anything that I should be concerned with. I'm OCD and research everything to death which ultimately makes it harder to choose. Below are my observations based on research and reading forums. At the end I will state what my gut is telling me to go with. However, I want your feedback as well, especially if you've used the particular grill. I don't want to make this post the typical tell me what I should buy question. My goal is to obtain any other factors I should consider that I didn't cover and if my strongest candidate is a good decision that I likely won't regret. Buying any of these grills won't stretch me too far, but the expense is enough that I can't take the decision lightly. Primo Kamado: Ceramics originate in the US which is something I would prefer. However, I've read some posts on here and other forums that makes me leery of the customer support from the factory. I also am concerned about the thickness of the ceramics as they don't appear to be as thick as others. According to their site, there's several local dealers though which could help with customer support issues and service. Kamado Joe (Classic): Ceramics originate from China, but this is not a complete deal breaker if the ceramics quality is fine. Ceramics are thick on this grill and seems to offer a good value. I read only good things about Kamado Joe's customer service. The nearest dealer is 45+ miles away. However, I've read a newer version is coming out in 2014 and have not seen the price drop to reflect trying to clear inventory yet at BBQGuys. If we go with this option, I might be tempted to wait and see if the price comes down on the current model, or if the price difference isn't a deal breaker on the new. Kamado Joe also seems to lack a feature to let you drop the grate closer to get a good steak sear (picked up from a professional review). Also a higher cost to get stainless hardware, is it worth it? Grill Dome Infinity (Large): Ceramics originate from India (same comment as Kamado Joe's ceramics). Ceramics on this grill are also thick. Grill Dome's website shows there is one local dealer, but that dealer's website does not show this brand of grill in their product offerings. I also read it might be a little more difficult in controlling the temperature. There also appears to be a quality issue with the ceramics finish. Big Green Egg (Large or Medium): Ceramics originate from Mexico (same comments). There is one local dealer 15 minutes away. I understand that you pretty much have to buy every accessory separately which reduces the overall value. However, this grill seems to be the most popular and has a large following, which will make it easier to ask for help. The medium grill might be a bit too small though. A professional review I read states the gasket quality is average at best. Hopefully it isn't too difficult to replace the gasket with a higher quality one down the road. My gut is telling me to go with Kamado Joe due to the value it appears to offer along with its customer service. My biggest concern is my lack of experience could end up causing damage such as cracking the ceramics. Anyway, thanks guys for your consideration, time, and knowledge. I did also consider the Akorn, but I'm not a big fan of having to do work on it to seal it up. There could also be longevity issues. Thanks!
  5. Tonight's dinner, dough brought to you by ; Man Cave Thin Crust Pizza Dough Started by John Setzler, Jul 09 2013 09:25 PM http://www.kamadoguru.com/topic/5762-man-cave-thin-crust-pizza-dough/ First try at pizza on the King. Home made bacon, pepperoni, salami, grated mozzarella, grated parmegano. Cooked on pizza stone indirect at 500 f on CGK. Wife says it's the best pizza she has ever tasted
  6. Hi All, I've just returned home from a few months out of the states and I plan to get the Akorn fired up for a pork butt this Thanksgiving. I always clean my Akorn regularly but didn't do anything specific before I parked it in the garage. I plan to do a high temp burn to give it a good cleaning, but does anyone know what I need to look for? Last summer I didn't have to pull it out of storage because I cooked on it all winter long, but this year I haven't touched it in a solid 4-5 months. p.s. good to see the forum looking updated, nice work John!
  7. ** video content removed ** This video fulfills my most requested topic in recent months... the smoked turkey! This was a very easy cook and the total cook time with the method I used was about 3 hours and 10 minutes. This might very well be the best turkey I have ever cooked. I'm a huge fan of deep fried turkeys but I'm seriously reconsidering that after this cook. Deep frying is fast but it's also expensive with the price of peanut oil.
  8. So this is what I have been using; Tectake 3 in 1 by gcthreadgill, on Flickr And today this was delivered ; 100_0924 by gcthreadgill, on Flickr Now I just have to find the time to assemble it and season grill and work out how to use it lol
  9. Excited to finally have a Kamodo style grill (Akorn). Got it all put together and am ready to get my feet wet.
  10. Hey everybody. I just got my Akorn grill and I am itching to get grilling and smoking. Before I do though, I thought I'd get some informed kamado users opinions about a mod that I saw recently that I was contemplating doing. I saw it on YouTube: http://www.youtube.com/watch?v=wCqdpxRqkUk . In the video the guy (Veranda Tales) uses a Heat Shield (used in Automotive applications) as an insulator around the outside of his fire bowl (inside the lower half of the dome). I attached some pictures taken from the video to illustrate. He shows it drastically reducing the surface temp and increasing his efficiency. I'm concerned about the health risks of having such an insulator in that location. What do you guys think? _________________________________________________________________________________________ FWIW, I found this welding blanket on Amazon that many BBQers seem to use on the outside of their grill/smoker to manage temperature better. Again, don't know about the safety aspects of it, but the price ($12.99) is right. Neiko Heavy Duty Welding Blanket, 4 x 6-ft
  11. F.Y.I. Found this while looking in Craigslist: http://huntsville.craigslist.org/app/4130464943.html
  12. After seeing that glorious post by Big Cat 305, I had to replicate one of those fantastic Cuban pork roasts. For this cook I am using Goya Mojo Criollo and will follow Big Cat's rub recipe although I will probably make more than he did. I am also using a 9 pound pork shoulder with the skin on instead of a Boston Butt, I was mistaken in saying it was 10 pounds in another post. I don't expect there to be any difference in flavor as these two cuts are from the same region but I am hoping to have some flavorful extras with the skin. So, here is the beginning of the cook: Here is what we got to work with: I decided to score the skin. Now lets inject this guy! A little more mojo on top and it's ready to be covered and set in the fridge for about 12 hours. Once the marinade has had time to work it's magic I will rub the meat down with the rub and get it on the Akorn.
  13. Thanks for saving me $1000 bucks guys! I really appreciate all of the great insight and videos that helped make this purchasing decision. I'm a proud owner of a new Akorn. I ordered from Amazon. Received dent free. Mine is the "KingGriller" branded unit. It's black and has the cast iron top vent, wood shelves, grate with no logo. Looks like the red one on Amazon is perhaps the newer version, or at least the one with CharGriller name. Some mods/ideas from this great community. - Purchased a $13 pizza stone and foiled it up for indirect heat. - Weber grate for drip pan/indirect/or elevated heat - Weber grill baskets for higher direct heat - Using Weber starters and the method of sitting them on top of the fuel to try to get a low and slow going. Need to get a proper thermometer next. I'm using an All-Clad branded oven probe as of now. Shows the built-in thermo is about 50 degrees high...if that is precise. First - had a 3lb pork shoulder picnic in the freezer that made a perfect test subject. Bone in. I brined for 2 days, dried it out, then did an overnight rub (paprika, sugar, pepper, chili powder). Things were going pretty well until I sent inside for 10 minutes with the vents open, came back out and the temp shot up to 400 degrees. I was able to bring it back down to around 275-300. Cooking time was about 6 hours to get to temperature. Used Trader Joe hardwood briquettes and a few hunks of apple wood. Bark didn't full form. Partly I think the short cook. Partly, the pork was juicing out the brine and kept the exterior moist. The meat wasn't completely fall apart, but had a great smoke flavor. Family raved about it, including my assistant, also pictured. Second cook - 2 spatchcocked chickens. Each close to 4 lbs. With poultry I follow the Thansgiving rule - 2 small ones are easier to get right than one big one - which is easy to overcook in parts. Once again, left the scene for a few minutes with vents open and the temp went nuts...to about 600 degrees. I was able to bring it back down within 10 minutes. Eyeballed the chickens and cook time was about 45 minutes. Not overcooked at all. Spatchcocking is a great method. Beercan would be nice in the future as a space saver, if cooking 2 birds. One bird had an olive oil/herb rub. The other a paprika-sugar-chili spice rub. Skin fat was completely melted away. Black char skin hid super juicy, flavorful meat. Didn't notice a ton of difference in the two seasonings. I think they weren't sitting long enough in advance. But the rub bird was a little sweeter and more flavorful. We lived on the chicken all week - on its own and accents in salads. Was great in a curry chicken salad. HIUGE hit. Everyone's happy so far. Lessons - Get that new thermometer. Might not be able to wait for that new E733 at the end of the month. Need to cook up for a halloween party. Don't leave the scene with vents open. No shortcuts to getting to temperature. Brine on a pork shoulder might not be worth it "Mistakes" never tasted so good Pictures - first pork shoulder, and my BBQ assistant. Check out that smoke.
  14. I have written another blog based on last weekend rib cook. Check it out http://www.thekendrickhouse.com/st-louis-style-ribs/.
  15. New to the site. Absolutely love the community of akorn users. I love mine. Here is a link to my blog post on a cook of buffalo wings on the akorn. http://www.thekendrickhouse.com/buffalo-wings-on-the-akorn/
  16. Okay so I read over a few posts here from you guys about your Akorn low-n-slow methods, and paired it up with some Meathead Memphis Dust Rub and applied it all to some pork baby back ribs, and jalapeño poppers (ABTs as I have learned today). My method thus far: Decent Pile of Cowboy Lump Charcoal - Various sizes. 2 Starter cubes placed on top spread apart. Laid a piece or two of charcoal over top. Let it burn with lid open for 15 minutes. Placed 17inch grate inside, with foil wrapped pizza stone in the middle. Placed main grate back on top. Closed it up and set dampers to like 1 on the bottom, and nearly shut on top. Let is work its way up to about 200ish, and then put the meat on. Rib side down. Dropped in half a Dickie's cup of Apple wood chips (not soaked) on the coals. Checked grill temp about every 30 mins over the next three hours. I need to get a grill thermometer - for the time being I was just using my Taylor probe thermometer, and floated it above the grate. I dunno how accurate that is, but I got readings between 225 and 250 most of the time. The Akorn temp guage read roughly the same. I threw the poppers on after the ribs had been going an hour. The poppers are pretty standard from what I gather. Jalapeños, seeded, with cream cheese and chopped onion filling, wrapped with sharp cheddar and bacon. Half of the batch I mixed in some left over brown sugar with the cream cheese - I think I like the non-sweet ones better. I also threw in the other half-cup of apple chips when I added the poppers - just let them fall down around the edges - didn't want to pull grill apart. They smoked up good. Did the bend test at 3 hours - it started to tear, and the internal temp said 190. It looked fantastic, and I was hungry, so I pulled them off. My Thoughts: I didn't baste the ribs in sauce at the end, really just wanted to focus on the taste of the rub. I must say that Memphis Dust is really-really good. I need a less sweet BBQ to dip it in (had Sweet Baby Rays on hand) since it has a nice sugar component already. Need something more on the acidic side. I might put a little heat in the rub next time, I kept the heat out since the rest of the family doesn't like as much as I do. Bottom line, I was super happy with my results. As mentioned - will raise heat level, and find a more vinegar based BBQ sauce to pair with it. Will try to get a better thermometer setup, so I can really see what my temps are doing. My wife said she would like them more tender. I thought the tenderness was good, it didn't fall off the bone, but released with ease when I bit into it - best of both worlds IMHO. I think my smoke ring could have been better - I didn't want to go overboard with the wood, so I took the conservative approach. Oh, the ABTs were pretty good. I took one off about 25 minutes earlier than everything else, to sample, and I think I should have pulled them all off at that time, just SLIGHTLY overcooked I think.. but still delicious. I'm very pleased with my first attempt, but take a look at my pictures/method, and let me know if you have suggestions on how to make my next round better! Thanks, -Brad
  17. I've been somewhat skeptical of the reverse sear method of cooking steaks and I've argued that it may not be worth the extra trouble. I gave it another try last week with a 2 inch thick bone-in ribeye and after this recent cook, it has become my hands down preferred method for grilling steaks in that thickness range. I started this steak out by wrapping it in multiple layers of cheesecloth overnight which I find helps reduce the surface wetness and really kicks up the Maillard reaction and browning when it’s time to sear. Then I seasoned the steak with liberal amounts of kosher salt and EVOO then let it sit on the counter for about an hour to come up to room temperature. I did season it with fresh cracked pepper later but that was towards the end of the cook to help prevent it from burning. In the meantime, I got my Akorn up set up with lump charcoal (Kebroak) on one half of the Weber grate for two reasons: One, I have an indirect cooking zone during the slow part. Two, when I’m ready to sear, I can get a blazing hot fire very close to steak since the coals are right below the cast iron grate. I only lit a couple of pieces of lump for the slow part since I was shooting for a low temp. I tossed in a couple of chunks of mesquite and put the steak on at about 240 degrees. The steak took about an hour to reach an internal temperature of 115 degrees which was plenty of time for a couple of beers and a cigar as I suffered on the patio to cook for my family. I love that I can still pass grilling out as my contribution to housework; I hope my wife never starts reading these forums. At 115 degrees, I took the steak off and left it in a covered dish while I cranked up the heat on my Akorn. Vents and lid wide open for about 20 minutes got it up to 650 on my dome thermometer and it was still climbing. I put the steak back on for about 6 minutes per side and I gave it a quarter turn every 3 minutes to get my grill marks. I don’t care if it’s a common “myth”; it’s a pretty good looking myth! I brushed it with a little melted butter and seasoned with some fresh cracked black pepper before I took it off at about 130 degrees internal and let it rest. In the meantime, I threw a few asparagus spears on that blazing fire, seasoned with EVOO, salt, pepper and a little minced garlic. They probably took 4 minutes to get done. The steak turned out a perfect warm bright red center. The grey band was the thinnest I’ve seen on a steak this thick; it was red from end to end which I believe made it especially tender and juicy. It had a great smoke flavor that was just enough to appreciate the mesquite wood but not overwhelming to where I felt like I was eating BBQ steak. I was also very happy with the amount of browning I got, the crust had that rich savory grilled meat flavor without tasting over-charred. Is it a little more work than the good ole’ sear-and-slide? Yeah, probably. Did it take longer? Definitely. Was it worth it? I really think so after this cook, especially if it’s a nice thick bone-in ribeye and you’re not rushed for time.
  18. Hello all, I am considering the purchase of an Akorn but am wondering how late into the season I can go with this grill? I live in Quebec City, Quebec Canada which is definitely one of the coldest cities in North America. Any advice is very welcomed. Month Fahrenheit (°F) January 9 February 12 March 23 April 37 May 52 June 63 July 66 August 64 September 55 October 43 November 30 December 16 Source: Environment Canada, "Canadian climate normals 1971-2000," Québec, Jean-Lesage station, Québec. http://www.immigration-quebec.gouv.qc.ca/en/choose-quebec/territory/climate/average-temperatures.html Thanks, Albert
  19. Alright Guys, So got my Akorn about a month 3 weeks ago... cooked some Steaks, they were out standing, Potatos, chicken breasts... Have played with the heats ... I understand the concept with the heats and still perfecting what i need to do... Feeling adventurous... Want to do my first long cook... probably overnight tonight. I have about 7-8 lb shoulder just about thawed now and will be rubbing it up shortlly. Here is where I need help. How much coal do you use and how should you light it? I have read: Light the Top -- it will slowly burn down Light the bottom shut it down and let it creep up Make a volcano, drop lit oil soaked cotton balls, in the middle of the volcano and only let it touch a few. Make a ring of coals with a break in it... light one end and it will burn around The next question, I will be using chips not chunks... mostly because that is what i have here at the house. Hickory, Cherry or Apple? Soak them or dry? Wrapped in foil or mixed with the coals layered so you only get them a the begining of the cook (call it 1st hour) or smoke all the way thru the cook. I have in my head what I think I want to do, but this is an entirely different ball game.... It's not my first rodeo but I have primarily smoked on Brinkman Gas verical barrel smoker for the last 10-12 years and have a little experience on an electric that I bought last winter.... electric has its niche IMO but it isn't for you typical smoked meats. Thanks Shoey
  20. I decided that I would cook some ribs yesterday on my chargriller akorn and use my new digiQ DX2 to control temperatures. After starting my fire with a volcano configuration of frontier lump charcoal and applewood chunks using a cotton ball soaked in 99% isopropyl alcohol, I installed the Viper fan into the chargriller adapter assembly and fired the digiQ up. I have read other forum posters reviews of both barbecue guru and other temperature control products and some have had a hard time when they start the controller when they start their fire because the fan tends to run continually and bring the fire up too quickly. We all know that the akorn is notoriously efficient and some people have had problems with it overshooting their target temperatures significantly. I was ready for that contingency because I had my grand Café stainless steel smoker on standby sitting at 250°. I had my top vent opened as indicated in the picture, as I don't have numbers on my top vent . The digiQ was running continuously pumping air into my akorn at a furious pace and the temperature was rising rapidly. Within 10 minutes my akorn's temperature was reading 168° and I opened the lid and put on my two racks of ribs on the grill grate. I was using the smoking stone with the Weber grate on top of it and a drip pan on top of that. I had set the controller for a pit temperature of 249°. The digiQ, being a smart guy, realized that I had opened my lid to insert my meat and the fan stopped blowing and didn't come on for another 15 to 20 seconds after I had closed the lid. I was impressed, But I was still waiting for that big overshooting temperature that I thought would happen. The fan ran continuously until the temperature got to 225°. Then it started running for three seconds and turning off for two but the temperature, it seemed to me was still rising very quickly. When the akorn reached 240°, and by the way this was only about a half an hour after I lit the grill, the fan stopped and would only come on every 20 seconds for a little puff. At that very moment I would've put money on the pit overshooting my target temperature significantly. Another five minutes passed and I was at my set temperature of 249°. I was watching the beautiful bright red display like Bill Murray watched that golf ball at the end of Caddyshack waiting for it to rise and continue to rise well past my setpoint. 10 minutes, 20 minutes, 30 minutes, one hour, the thing did not move 1°. At three hours, I lifted the lid for no more than 10 seconds just to take a peek and the ribs looked phenomenal and smelled even better. When I closed the lid, the temperature dropped about 40° but recovered within two minutes or three minutes back up to my 249° and did not rise or fall at all until I pulled the ribs and foiled them at the four hour and 30 minute mark. Conclusion: the digiQ DX2 is an amazing product that performed even better than I thought it would. I thought there would be some fluctuations but that it would keep my akorn in a temperature range of say 20°. This thing did not vary 1° and for that I'm absolutely giddy. If you're willing to part with $2-$300 depending on the accessories you get with it, I would definitely recommend this product!! By the way, I will post pictures and descriptions of my cook in the cooking with fire section later! Cheers to great food, Frank
  21. rocksteady

    intro

    fire has always been of immense fascination to Man. did u ever see Quest For Fire. and now with this kamado and redi-chek we have achieved mastery over one of natures great forces. all in the confines of a 20" cast iron grill. alot of stuff happening in there and we can monitor and control it in real time. maybe this is why the kamado is such a hoot.
  22. Hey all, Over the weekend I picked up the akorn from Lowes. I found your forum and watched Jeff's videos. I had a successful burn in on Sunday and my wife and I decided to make a pizza on the grill last night. it turned out even better than we expected. don't think I could have done it without the guidance from the posts in this forum. I've attached a before and after photo of the pizza we cooked last night. we got a little crazy with the toppings and it got a little heavy in the middle. but nonetheless it tasted great! we had a crispy crust all the way through the middle. Thanks for the help!
  23. I found this product on mancavemeals and am excited to try it. I will be assembling tomorrow - anyone able to tell me how much time to allocate, and things to watch out for? Planning to start with some chicken. Aaron
  24. Hello, So I will try to keep this short... but that usually does not happen... Started Cooking back in 2003 when realized that most of our diet came out of the center of the Store... Boxed, processed.... Fish Sticks, nuggets, and other crap.... the fast pace and quick meals had gotten the best of my wife and I... with kids and all... Kids are active, the burn the stuff off.... We didn't.... We started to cut out the prepared processed foods in our diet.... My wife is a great cook but from the south... which is great... but everything that we ate required a stick of butter, gravy and some kind of bread and desert. So needless to say it was not helping what the Doc had been telling me.... Drop the weight and get your butt in shape.... So that is when I started grilling, beef, fish, chicken, turkeys, venison, game hens, vegtables, etc. Have been on gas grills since then cheapo's early on and a better one now.... Have smoked on gas Brinkman for since '03... til it crapped out... and went to an electric Masterbuilt last year. I can say that I miss my gas Smoker... The electric I am not a fan of, but it does have a few good uses... I have learned how to smoke fish, both hot and cold temp control is pretty good ... and make pretty good Jerky which you can't do easily on gas or a traditional charcoal... So after talking to some folks and researching a lot, a Komodo seemed to be the best all around option. That is my backgound now want to share my experience that lead to my purchase today.... Buddy has a Vision from Costco.... payed $650 Saw some posts that you may be able to get it for $300 around now because of end of season. Called all the Costco's withing about 300 miles... NO LUCK Had seen the Chargriller @ Krogers... for like $350.. over the summer... but nobody knew anything about them. Spent 3 hours today watching the "Redneck Grillmaster" videos ... and reading reviews on the Chargriller. This was awesome... Called most of the Krogers around --- there are alot in Cincinnat ... Kroger Headquarters is in Cincy.Nothing, Notta, Nowhere.. Reading Posts today I looked at Home Depot.... Nothing in the stores.... would have to order. Then saw where guys were getting them at Lowes... so checked a couple of around here... was hit or miss for $299 nothing real close to the house. Then I was reading about what else to buy besides the Grill.... Weber 7441 rack, pizza stone, fire starters, lump Coal... One of the posts mention getting some of the thing at Menards... which i don't shop much... But there is one close to the house so figured I would check to see if they had any grills... Well they do... Here is what I found.... Big Red Kamado... On Sale $259 Plus a Menards Rebate which takes it to $230.... Hopefully, if anyone is on the fence this may help them to take the leap... I saw this a great low cost option to start a new addiction as John put in in a separate post.... We'll be talkin'.... Shoey
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