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Found 257 results

  1. Hi All, I got my AKORN yesterday. I am just curious as to how long it takes to assemble. I am pretty good at stuff like this usually.
  2. Super cheap country style pork ribs on the menu for today. These usually come out pretty good with a bit of prep, (insert rubbing joke here). Going to use Chris Lilly's Championship Pork Rub, it is readily available all over the internet. I also mixed up the injection but then my injector decided to break, so I stabbed some holes in the meat as I poured a bit on. Let it sit for an hour like that in the fridge while I got the grill going. I saved some of the injection and am now going to spritz since I didn't really get much in the meat. Oooohhhh just look at them bad boys, I rubbed them so good. My first overall impression of the rub was that it was an explosion of flavor. It had so much going on that I am interested to see how it turns out during the cooking process. Just put them on, now its time to find something else to do. As the wise Merle Haggard once said "I think I'll just stay here and drink". More to follow................
  3. Well I finally found a purpose for the removable centre on the Akorn grate. Yes I know you can use it to refuel or add smoke wood but I've never needed to do that. This post comes as a result of an earlier post made by Cmartin527 referencing this cook. https://www.youtube.com/watch?v=sk_hr12rNyc&t=4s The seasonings shown were all I used. I did not use any smoke this time but intend to for my next cook. The possibilities are endless. Butter instead of oil, vinegar, BBQ sauce, your favourite rub, bacon bits, bacon drippings whatever. I would say garlic is a must! I cooked this cabbage for 2 hours at 300˚F. I made a small tray from foil to prevent leakage. After the cabbage cooled I chopped it into slaw. In my case I did not add any further dressing however again the choices can be whatever you want. The slaw was some of the best cabbage I've ever had.
  4. Hi Guys, i hope this this finds you all well. i am Ben Murphy from Sydney, Australia. i was just wanting advice on the Akorn Kamado and if it is the type of charcoal bbq I could whip up a steak within an hour? How long would it take me to get the charcoal hot enough to do this? Or am I in for the long haul i.e is it more so for cooking brisket over many many hours.which I would love to do but am nervous about doing so. i have not purchased yet just would appreciate any advice as I am a newbie and have only ever used gas bbqs, but love that charcoal taste! Thanks in advance for any help! ben
  5. Made a Costco pack of pork shoulder (15lbs) on Saturday, this was actually my first really long cook with my Akorn, turned out great! Used Meathead's rub recipe, and dumped on some Pig's ### sauce (nice surprise how good that was!) after it was pulled. Otherwise just let it go almost 12 hours with some hickory thrown in with the lump pulled them off around 197 degrees. The shoulder I thought was larger got done about 45 minutes quicker, really loving having multiple probes with the Fireboard. I think the wind was swirling a bit as I had a little harder time than usual maintaining pit temps, I was aiming for about 240 at the grill, but I did let it climb a bit at the end trying to push through the stall. Also the first time I really noticed a stall, so I'm thinking that my other ways I've done pulled pork before I had a kamado were running hotter than I thought and I didn't have a good way to monitor it. Had some happy family and friends with the end result and I had fun cooking anyway, also made some cheesy hashbrowns to go with.
  6. Morning! So I've gone completely ham, literally speaking, since I got the Akorn back in November. I've smoked 6 different ham recipes.. and recently just picked up 5 spiral hams and threw them in the freezer because they were marked down to basically 80cents a pound from $3-4/lb I got i got 10-14lb hams for basically $10-14 a piece. I quit buying deli ham all together and now we use strictly the smoked hams for sandwiches, throw some in the skillet for breakfast sandwiches, as well as using it for dinner in general of course... That said.. I've done nothing but hams and and steaks on it since picking it up.. done burgers a few times and they are always phenominal.. in fact the family prefers them the next day even more I think so I usually make about 20 patties... really wishing I had a bigger surface area at this point because i'd make more if I could. That said, I'm doing burgers for the wife and her girlfriends when they get off work tonight and am interested in some recipes outside of the typical burger.. My general prep tends to be make patty, season, sit for 20 mins in fridge.. cook.. last 1-2 mins slather with BBQ sauce and some garlic cheddar cheese slice and then serve them with baked beans on top of the patty. It's a favorite. I'd like to change it up though and hoping you guys have some favorites you might recommend. Im really looking in to some sort of stuffed burger but I'm open to all sorts of recipes like maybe a minced garlic and onion bacon cheddar burger or similar. Look forward to the great suggestions you folks will have!
  7. Planned to do a turkey breast on the Akorn last night and didn't expect it to be quite as windy as it was. Gusting up to 30 mph and about 7 degrees when I started the fire, the Akorn did really well at maintaining temps. You can see where I opened the lid on the Fireboard graph below. Injected the beast with some home concocted Creole butter and rubbed with some Paul Prudhomme pork rub it was tasty! Love the Fireboard, I was mostly cooking this during the Vikings game so I was grateful to not have to run up and down the stairs a million times checking the grill. I also appreciated that it was a celebratory meal with the Vikings win!
  8. 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
  9. 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.
  10. 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
  11. 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.
  12. 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!
  13. 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!
  14. 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?
  15. 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!
  16. 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.
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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:
  22. 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.
  23. 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
  24. 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?
  25. 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?
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