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Found 251 results

  1. I know there has been some debate on cooking on a cast iron gate vs stainless steel, but I've come to dislike the cast iron. I'm sort of a lazy griller in that when I'm done grilling I just want to shut it down and come back a couple hours later to throw the cover on and I do a lot of pizza so I'm constantly burning the seasoning off. So I ordered this stainless grate off of Amazon and for $42, it's a really good investment for me. Much sturdier than I expected, very well made fits like OEM. I'll still use the CI for some things, but this stainless will be my everyday grate. https://www.amazon.com/Stainless-Inches-Cooking-Kamado-Ceramic/dp/B075T3BL29/ref=redir_mobile_desktop?_encoding=UTF8&psc=1&ref=yo_pop_d_pd
  2. An Aldi opened up a couple months ago near my house. I’ve always wanted to try their spare ribs, finally picked up a rack and gave it a try. I didn’t trim anything, just pulled the membrane off. I even kept the little meat flap on. Seasoned it with some rub I found behind the cabinet, which was not a typical rub I would use, but glad I did. Topped it off with some Killer Hogs for a little color, then let it marinate for 30min to an hour. I used a mixture of mesquite and pecan chunks. Through-out the cook, I spritzed it with diluted apples cider vinegar. My wife made a BBQ sauce that she used on bacon chicken wraps. Man was it good. I think it consisted of banana ketchup, sweet baby rays, sriracha (very little) and brown sugar. Was surprised how fresh the ribs were compared to the Kroger brand I normally get. Definitely getting those ribs again.
  3. Hi All, Just thought i'd introduce myself as a new member. I'll be buying my first Kamado tonight and putting it together this weekend. I'm not a big spender and I'll be getting the Char-Griller Akron Kamado. Never cooked on charcoal before and to be honest, I'm surprised to took me this long to make the switch as i do love to cook. I never really used my old BBQ that much as apart from extra cooking space, and cooking outdoors, i never really saw any benefit for using that over my stove/oven indoors a few metres away. Now that I've discovered the concept of cooking on coals, i see the potential for actually offering an alternative taste and and cooking options especially using a Kamado. Anyway, we don't have a dedicated Kamado forum here in Australia so i wanted to join up to this and have already used the site countless times in my research to buying the Akorn. So thanks for the info so far, and look forward to this new BBQ'ing journey Cheers, Phil
  4. Had the Akorn a week now and have done some pork chops, steak, chicken and veggies and wanted to do pizza Saturday night. It was a busy day around the house and really didn't start getting the grill ready until 7:30, started putting sauce together and browning up some burger/italian sausage mix. I had some dough hanging out in the fridge that I had made earlier from the Art of Pizza Making cookbook, but everything was just taking time and I had to make a quick run to the store so I didn't actually get cooking until 9 or so. I used the Akorn Smokin' stone on top of my main grill and then had picked up a 13 inch Cordierite stone that fits into the warming rack perfectly. Ran the dome temp to about 600 and my infrared thermometer was confirming stone temp of 550. First pizza looked beautiful, I was half starved and all I could think about was carving it up, but some cheese had apparently stuck to the front of it, because when I went to scoop it up with the peel, it jumped, twisted and hit the driveway. As you can see from the first picture, not much of the toppings survived. I'm not too proud to say I did nibble on the remains while I was making the second. The upshot was I've never made a better crust and I've been using that recipe for a while now, even with the Bakerstone Box on the gasser I can't really get temps this high and the charcoal just adds another layer of yum! Super pleased with my"trial" akorn and am sure it'll just be a matter of time before I upgrade to ceramic.
  5. 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!
  6. Hey all, I've been "stalking" kamadoguru for a couple of months now and my intention was to buy a Pit Boss or something similar next summer when the prices drop. In the meantime I've been keeping an eye on Craigslist and Facebook Marketplace for whatever might pop up, and I bought this Akorn last night for $85 with about a summers worth of use on it. (That guy had upgraded to a BGE) I'm pretty happy that it came with the Smokin' Stone and the previous owner had done a little sealing around the bottom vent so it should be all ready to go for me! I'm planning for this to be my BBQ (Pulled pork and ribs) smoker, do "big meats" like turkey and pork loin, and fire it up for burgers and brats occasionally. Time will tell if it replaces the Weber gasser as my day to day grill. Anyway I've found this site to be a tremendous resource already and look forward to learning and contributing even more in the future!
  7. New kamado user from southern Oregon. I snagged an Akorn from jet.com that's arriving Friday. I'm excited to get it put together and going this weekend. Any tips on the seasoning of the grill grate? I have some lard I was going to use instead of vegetable oil. Good idea? also any tips on first accessories to have? I've had a gas grill for ages but other than the occasional charcoal cook when camping I haven't used a charcoal grill in years. Im looking forward to learning how to smoke but more than anything am excited to do pizza. I've been doing on a stone in my gas grill but it can't get to the temperatures that a Kamado can. Any quick pizza tips?
  8. Hey guys. I was in DIRE need of a new grill. The old one (don’t even recall the name) was a bargain purchase and the internals were just destroyed. It was propane and I hadn’t grilled with charcoal in probably 10 years. No idea how I came across Kamado’s but I did through research and I started reading on them. I tell you what though I was a little scared and was dead set on a Weber Spirit propane grill. The day before I purchased I decided to check Craigslist and I found myself a brand new, never used Akorn or $150. It had a small dent in the top lid in the very back where you cannot see it. I decided to take the plunge and pick it up. I figured $150 wasn’t to bad of a gamble and it was brand new. If I didn’t like it I can resell it or just let it sit. Ends up so far I am LOVING it. I have only grilled (no smoking yet) and it’s been a blast. I did a few hours of reading on here before I fired it up and learned a bunch of tricks and so far things are turning out great and I’m really able to hold temps very well. Some of the pointers on these forums have saved me for sure, like not overshooting the temps. So far so good. Also, filling with charcoal vs barely using any thinking that he amount of charcoal depicted the temp. In face it’s the airflow that depicts the temps... lesson learned here thankfully before I started grilling! Anyways, so far it’s been mild practicing (burgers, hotdogs, chicken). I have steaks coming up on Thursday and then I’m going to start to look into doing smoking for next weekend maybe.... ideas on a good/easy place to start? Thanks!
  9. Just finished up smokin up a meatloaf and it is delicious. Be sure to check it out. The glaze on top cranks it up even a couple more notches. If you don't like meatloaf you'd like this one.
  10. Smoked up a Chuck Roast from my Father in Law's recipe from over 40 years ago. It's much like some of the recipes today. Check it out and see how it went. I'm having a ball making these videos. If someone can learn something or if they get inspired to fire up their smoker, then I'll feel like I've accomplished something. I'll be making more videos so be sure to subscribe to catch them all.
  11. After several glitches with Wal-Mart shipping of my new Akorn, I finally broke it in on some tandoori chicken. Was going to do ribs but we harvested a ton of tomatoes from the garden and need to do something with them and my first choice is one of my all time favorite dishes - butter chicken. If you aren't familiar with butter chicken its chicken cooked tandoori style coated with an indian tomato sauce (gravy). So we had tandoori chicken for dinner and then later this week we'll make butter chicken with the rest. YES! One of the main reasons I went with the Akorn is I can cook low and slow or high and fast. Tandoori ovens are traditionally crazy hot (900+ degrees) but I can't get that hot! I pre-heated the Akorn up to 450 and threw the chicken on. Had the vents closed to maintain the 450 temp but lesson learned - once the chicken is on just open the vents all the way and crank it up good and hot as the temps dropped down to 300 once the chicken was on. I opened the vents all the way about 15 minutes into the cook should have done that from the beginning to get some better caramelization on the chicken. Turned out yummy can't wait for the butter chicken.
  12. Hey everyone! Just bought my Akorn yesterday. Had a wonderful experience seasoning the grates - overshot the target 400 by 50 degrees, and had to shut it down, then had trouble getting it back up again. So the adventures begin... A little about me: In the Army, like to brew my own beer, and expecting our first daughter (and first kid) in a couple weeks. Never used a kamado before, but I am very excited to learn. Glad to be here in this library of knowledge.
  13. Hi all you Smokers out there ...... This is an awesome cook if you want to give it a try. I thought this casserole would be good smoked so I thought I'd give it a try and it blew me away when I ate it. It really took on that smokey flavor and was outstanding. It is a Beef & Potato casserole with sliced onion, diced red peppers, cream of mushroom soup, and graded cheddar cheese. It really turned out good so go fire up those smokers and give it a try .... you'll be glad you did.
  14. I've included a video here to help with general knowledge of the Akorn. It covers setup for a smoke, lighting the grill, damper control, some tips & tricks, and some ideas that you may want to try. Check it out:
  15. The current temp probe for grill has not been changed for a long time. I didn't like the space it's taking and the position you have to put it at is often not a good spot to measure grill temp. If it's hot air cooking meat, then the probe should be collecting air temp at the meat surface, right? So this is what I came up with. It can be clipped onto a needle meat probe or the grill by itself. It's so small so you can clip it anywhere. It's compatible with iGrill and many other brands. I've been using it with Akorn Jr. for the last 2 months and absolutely loving it. (I know, I made it lol). It's very useful for smaller grills as cooking area is tight. Anyway, check it out.
  16. Here in the Northeast, Walmarts are starting to clear out grills. As of today, half of the Walmarts in the local area are showing the Akorn at $139 and Jr at $74. To check inventory, see http://brickseek.com/walmart-inventory-checker Akorn SKU 40267083 Junior SKU: 52497353
  17. I happily bought my Akorn Kamado this weekend and set myself for my first two cooks. I learned a lot but it was much harder than expected. Temp control was really hard. My location: South America Altitude: 8760 feet above sea level. Temp: 69F Coal used: 3.3-5.5 lbs per cook The main issues I had were: - Starting the fire was hard. The coal would shut off and start releasing smoke, but without much flame. The fire starters would also shut down easily. I had to use several firestarters. I discovered my best luck with paper towel/oil. - Fire would take around 2.5 hours to reach searing temps (550F), with a lot of effort. - I could not go above 600F. My initial coal was all consumed and my patience had ran out after 2 hours. I had both vents open. - Heat output wasn't even. Since I struggled so much, I ended up with edges being lit up and other parts not so much. Video on starting issues: After adding paper towels with oil: On my first cook, I had to add new coals and ended with irregular spots at the end, but it wasn't too bad: Can anybody come up with tips for my next cook? 1. When starting the fire, should I leave the lid open? Can it be closed before the coal is completely white? 2. If I am going hot and at ~ 600F, will closing the top vent increase the temp even further? 3. How can I avoid/reduce the time that the grey smoke is coming out? 4. If there is less oxygen at this altitude, should I think of using super big lumps and sieving the coal to remove dust and small pieces that can block airflow? 5. Am I forced to use some additional air circulator/fan in the bottom intake? 6. Should I consider a basket like the Kick ### Basket? 7. To start the fire, should I look into more artificial solutions like using a Bernzomatic propane torch and/or a chimney starter?
  18. I just got a new Akorn and am loving it so far. I got the Akorn and the cooking stone off of amazon. The post on the first page has some links that don't work anymore. What are some must have accessories? Is a cover necessary?
  19. Hello everyone, new to the group and just seeing what tips, tricks, and insight I can find. I love trying out of the box techniques and experimenting to find the best flavors possible.
  20. I just completed my weekly maintenance of my Akorn, and my thermometer (on the pit) was off by some 215 degrees... sheesh.. Can these be calibrated? Now that I think of it.. I think it's been off big time since I had it.... Any ideas?
  21. Greetings everyone. I've been soaking up all of the good tips and advice here and I finally decided to post. My first kamado was/is my Akorn which I absolutely love. I learned a lot from a few good years of cooking on it. I picked up a Big Joe at the Richmond road show a few months ago and I love cooking on it as well. You can find me outside cooking most days rain or shine, cold, hot whatever. My progression: gas grill* Masterbuilt 40" electric smoker* Weber Smokey Joe Akorn Big Joe *haven't used in years I still have them all (yeah, I have issues right) and have been warned not to bring any more cookers home Thanks for looking... happy cooking... I'll try to add some pictures of a cook this weekend.
  22. I bought a new Akorn kamado a few weeks ago. I waited to put it together because I had some accessories coming later. I started to assemble the Akorn yesterday morning and I saw some small imperfections on it. On the hood of the grill, along the edge where it meets with the bottom of the grill, some of the porcelain coating is chipped. I've included some pictures -- are these a bit deal? Will the chipping off spread out from that area? If it's a minor detail, please forgive me -- I just want to start with a top-notch Akorn. Also, I'm going to keep the Akorn on my screened-in porch under a vinyl cover. I'm in North Florida and it's pretty humid. Anyone else live in a similar climate, does the Akorn hold up ok? Thanks, Gil
  23. I've spectated the forms for a little under 2 years now. Thought I'd finally contributed. Here is a 2 inch Tbone seasoned with MSS, cooked at 225 until 112 IT, wrapped then seared to hit target temp. She gets the tenderloin. Cheers,
  24. Did a brisket "sort of" following Diva Q's 180 method. Got up at 04:00, lit the pre-prepped Akorn then went inside to prep the 9 pound slab and make a cuppa. Meat went on the heat at about 04:30, and I managed to get the thermometer to level off at about 196 degrees, slightly higher than she recommended as a start.. I went to sleep for an hour or so then got up to check the temps. According to the iGrill, the temperature stuck perfectly. Another four hours later, I took the temperature up to about 275 and let it set the bark for about two more hours. When the internal was at 165, I wrapped and let it coast to 203 degrees. The meat was rested for about an hour and a half. As usual, I served sauce on the side. The end result was amazing, moist and flavourful. Far better than I was expecting for such simple recipe. One thing I did note was that the beef didn't slice as cleanly as I was expecting with some of it shredding like pulled pork. Is this normal or are my knives dull? What's your opinion?
  25. Quick workday chicken dinner... Just put some Chick Magnet on the bird and threw it on the Akorn. I wanted to do it at 375, but it stopped rising at 325. It was raining out, so I let it ride at that for a while. After gradually raising the temp to about 390 (after the rain stopped), it crisped up nicely. Pulled it off to rest, and it turned out great. Sorry no pics once cut, we were too hungry lol.
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