Jump to content

Search the Community

Showing results for tags 'akorn'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start











Found 257 results

  1. So I tried my hand at pizza on my Akorn on Saturday. Everything was made from scratch with the exception of the cheese. Overall it came out pretty amazing, but I learned a couple things for next time that I think will make it even better. 4 minutes at 650 did the trick, I was amazed at how hot the grill got, quickly. I ended up burning my thumb a bit, through the glove ; ) how to use print screen grab screenshot photo hosting sites
  2. Determined Kamado acquisition a choice...DD narrowed it down, comment here & elsewhere brought hands-on experiential input. Real considerations settled themselves out. Currently leaning toward an Akorn, as portability is a must and it weighs-in at sub-100pounds and is not subject to chipping or outright cracking apart as it's 22gauge double wall steel, with a porcelain internal layer baked-on! Glad to see a community of experienced Kamado types exists & such a range of experience is shared! A.Z.
  3. It's nice and sunny out with a temp somewhere in the 60s, I think some BBQ is in order! Wife has to work tonight and she is letting her workers have a 30 minute dinner tonight so I figured I'd smoke 'em up a little pulled pork. I couldn't find a whole butt at the store last night so I had to settle for a broken down one; I got two 4.75 pounders and rubbed them with some cayenne pepper then a liberal coating of Bad Byron's. The Akorn is up to 250°F with some local cut Pecan smoke wood. I am thinking about rubbing the outside of the butts with my apple butter and bourbon glaze after they have cooked a while, still undecided on that... I know for sure though I am going to make some of my Sweet Heat BBQ Sauce for everyone to use as they please, I serve my pork naked. I'll post more pics as the cook continues. Here is where we are at this point in time: The Butts: Rubbed with Cayenne pepper and Bad Byron's On the Akorn at 250°F
  4. I finally decided to break out that deer leg I got from my BIL and set up to make some jerky. I started off by slicing the half defrosted Venison roast with a knife into manageable slices and then took off as much fat and non-meat tissue as I could. I plan to smoke this over Oak on the Akorn so I decided to go with a sweet heat Teriyaki and BBQ marinade. To achieve that I used the following: Teriyaki Sauce Brown Sugar Homemade Sweet & Spicy Hickory BBQ Sauce Cracked Black Pepper Onion Powder Garlic Powder Chili Powder Paprika Lemon Juice Kosher Salt The ingredients are listed in order of most to least content in the marinade. I used almost 12 oz of Teriyaki Sauce, 1/2 cup Brown Sugar, 1/4 cup BBQ Sauce, and the rest of the spices were just a liberal coat of the meat on top, a good mix, and then another liberal coat of the meat and a stir. Once it got smelling almost good enough to eat raw, I decided I had the seasoning right. I kept the additional salt low due to the salty nature of the Teriyaki Sauce, I want to enjoy the jerky once it's made, not have to wash away a salty taste. Also, there is no curing salt in this as I do not anticipate the finished product to be around long enough to even think about spoiling. So far, I am at the 12 hour mark of marination at the time of this writing and hope to be smoking the jerky on the Akorn in another 12-14 hours. The plan is to do this as close to 200°F as I can get the Akorn to hold and keep it there for about 3-4 hours or until I feel the meat has been sufficiently cooker/dried. I don't anticipate a lot of drying so much as I do it cooking, sort of like when you leave rib tips on too long... That is what I am shooting for and hope to achieve. Below is a pic of the Venison in the marinade, there is around 3 lbs there. It smells intoxicating, if I didn't fear getting sick from eating raw meat I would have already sampled a few pieces by now. I'll post more when the process progresses.
  5. Hey guys, So I tossed my gas grill (flaming-death-trap) out on its ear of 7 years, and replaced it with a Char Griller Akorn, after my neighbor bought one, and pretty much instantly won me over. The price was killer compared to a BGE. I dunno why I attempted to cook with gas for so long. But this is the past. I jumped right in with little knowledge and I've cooked some skin-on chicken (that was my maiden voyage with the Akorn - and super delicious), a pork loin - not as fantastic (cause I was clueless), and a few other misc pieces of meat. Anyhow, been doing some reading on this site, and amazingribs.com and a few others - still learning a ton, but wanted to chime in and say hi. I've increased my knowledge ten-fold in just a few short hours, and applied them to some pork baby back ribs, and some jalapeño poppers (ABTs as I have learned today) - will post my results soon. Thanks for all the great info! -Brad
  6. Hello all, It's another warm December day in WI, and I just finished assembling my AKORN. It was a Christmas gift from my wonderful girlfriend. Assembly was a little slow going, but it is finally complete. Just need to wash the grates and season. Can't wait to do my first cook. I've already been checking out the forums. I am on the hunt for must-haves accessories to pair with a new AKORN. It seems like a great community. Good grilling, Brent
  7. 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.
  8. 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.
  9. 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!
  10. 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!
  11. 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
  12. 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!
  13. ** 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.
  14. 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
  15. Excited to finally have a Kamodo style grill (Akorn). Got it all put together and am ready to get my feet wet.
  16. 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
  17. F.Y.I. Found this while looking in Craigslist: http://huntsville.craigslist.org/app/4130464943.html
  18. 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.
  19. 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.
  20. I have written another blog based on last weekend rib cook. Check it out http://www.thekendrickhouse.com/st-louis-style-ribs/.
  21. 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/
  22. 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
  23. 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.
  24. 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
  • Create New...