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Found 257 results

  1. 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.
  2. 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.
  3. 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
  4. 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,
  5. 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?
  6. 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.
  7. Just bought my Akorn though long-term fan of Meathead. Looking forward to stepping up my game.
  8. Please help my brisket flat dried out. still was tender and tasted well. people enjoyed it but know there is room for improvement.https://www.youtube.com/edit?o=U&video_id=2rl1HIbGNKM
  9. Hi, just joined the site, I have a new (to me) CG Akorn. I recently found one that someone was getting rid of. So far from what I can tell, it was only missing a single screw in lid, which was an easy fix, and just needed to be cleaned up a bit. I am excited in expanding my grilling to the Kamado smoking field as well.
  10. My youngest son (12) and I make our first pizza this afternoon on the Akorn. Came out purity good. Surprisingly the pepperoni and pineapple wasn't bad. The other half was pulled pork I made a few days ago on the Akorn as well. we just used store bought garlic pizza dough, cheese, and pizza sauce. We made it stuffed crust by warping "sting" cheese in the edges. There were some "blow-outs", but that just meant more cheese! Yummy!! Next time I'll let the cooker get a bit hotter, took about 15 minutes to cook the pizza. Ready to go on the grill. Ready to eat!!
  11. Hi Guys, So I've been following a lot of guys on here and got inspired to build a table for my Akorn, I'm not a work worker by any stretch but I have learned a lot along the way. I'm almost done with the build. July 5th will be the day I complete it. I used white pine on most of it totaling in $170 in wood alone. (All from the lumber yard) about $70 in hardware/Stain,prep etc.. It was supposed to be a simple build but as I went along I kept changing and adding as I went. Hope you guys like it. Stain I used which Im not entirely happy with is Thompson water Seal Natural Cedar tone. (The pigment was hard to lay down- steaks, darker areas) Added slots in the 2x4 so the Akron flanges can rest flush and secure Now for the Test Fit! Looking good! I really wanted to add doors but wast sure how to keep GOOD airflow while smoking low and slow So....Im cane up with screens! Added a frame the stapled the screen to the inside of the frame and then screwed in for a clean look. So far so good. Going to be adding led light inside and adding the hooks and Akorn and she'll be done!
  12. Hey everyone, Got a new Akorn a few weeks ago, did my seasoning cook, and 3 cooks after that (2 OK, 1 fail). Still working on being comfortable with the temperature controls, and still hard to maintain a temperature for multiple hours. Regardless, love me new smoker.
  13. Hey everyone, first post. Got my Akorn from my wife as a graduation gift a few weeks ago. It is my first smoker, and first non-gas grill, so I know their is a bit of a learning curve. First two cooks (pork butt, and whole chicken) turned out alright, and good respectively. Tried to do a chuck roast to have pulled beef and it went terrible. Would love some advice on what I might have messed up. Set up: big green egg lump charcoal Hickory chunks a few apple chips got the temp to about 240 dome when I put the roast (2.5 lb) on the grill. It was a little inconsistent heat (I haven't been able to get a solid burn yet) so it fluctuated between 200 and 300, but nothing too huge. Once the roast his 165F, I put it in a foil pan, and covered it with foil, with a little liquid in the pan to help keep the moisture in. I checked it once after about another hour, and the temp was at 195F, which is what I read was the right temp. I removed it from the heat, and let it rest for about an hour, and when I removed the cover to pull it. It was REALLY tough, and tough. I don't really know what I did wrong, did I need to have it much lower and longer? Any advice would be appreciated.
  14. Wife and daughter took me out this afternoon to pick up my Father's Day gift, and now I'm the proud owner of the Char-Griller 16620 Akorn. I've been coveting a BGE for some time now, but for that much cash, was going to be some time before I was able to have something. Through some research, decided that the Akorn seems like it will do the job just about as well, and people seem to have largely positive reviews. I am completely new to the Kamado style, but am really excited to begin learning and playing. Have in the past converted an old square grill into a bit of a MacGyvered smoker and turned out some great ribs. But now I get to try on something actually made for the task, which is fantastic. Any first-timer advice will be welcome. I'm sure I'll troll the board for a while and pick up what I can, and hopefully will be able to contribute before long.
  15. Hey Y'all! Gas convert here, always knew there was something missing from my grilling life. Stumbled across the kamado lifestyle and decided to dip my toes in with an Akorn grill. Been at it for a year now and have enjoyed 99% of the ride (first attempt at pizza was a complete disaster). Found this community to be well informed and decided to join the fray. Treating the dads in the fam to a smoked pork butt this Sunday. Not looking forward to the 100+ heatwave. Looking for a good green/jalepeno vinegar based bbq sauce to accompany my standard red. Throw some ideas at me if you have'em. I appreciate all the help I've found here and I look forward to learning and contributing more in the future. -El Kamado
  16. Hi Gang, I now qualify First cook on my Akorn - yes, Pizza! Top one is my creation and the second is the wife's (excuse the chook feet - she's Chinese) Wasn't the easiest cook, deflector below the main grate and pizza stone on top of the grate. Heated for an hour at 500 degrees. Damned if I could get the dough to rise properly. I suspect old yeast. It was 2 years past expiry! Put the first on the pizza stone with some baking paper between. 2nd one on the top rack on a pizza tray. The bottom cooked instantly on the stone and had to shift this to the top rack after sliding back onto a pizza tray. The one on the rack I moved to the stone and left it on the pizza tray for a while and then transferred slide the tray out to crisp up the bottom. Switching things around worked out OK in the end as noted in the pictures. Could avoid opening and closing the Akorn numerous times to switch and check, so hard to keep the heat above 200 degrees C. With the stone on the grate it was way too hot in comparison to the heat in the dome. I think maybe next time I'll leave the pizza on the pizza tray until the top shows signs of being mostly done on top and then slide the pizza onto the stone to crisp up the bottom. In any case - happy with the first cook and the pizzas tasted great - plus managed to get both out and cooked at the same time. Ribs tomorrow and Chinese Port Char Sui on Sunday
  17. Hey folks, I'm Luke from the Seattle area, and I've just bought an Akorn grill. When I was shopping for grills for our new house I came across the BGE and kamodo grills. The BGE is out of my price range, and even though the KJ road tour is coming to Washington Costcos next week, I thought I'd pick up an Akorn to see how much use I get out of it before committing big bucks to a full ceramic kamodo. We've got our first baby on the way in October, so I'm being cautious . I've just opened the box and the cast iron grate looks…rusty? I'm not sure if I need to do a return or if this is something normal/that will burn off when I heat it up the first time. Anyway, I've enjoyed all that I've read here already and am looking forward to sharing with you all once I get started cooking!
  18. Hey guys, I posted this over the recipes forum a day or two ago, because it was the first forum on bread I could find using Tapatalk. I then realized it was the wrong place for it, so I'm reposting here. A friend of mine bought Ken Forkish's book "Flour Water Salt Yeast" a little while ago, and after borrowing it for a short span I bought my own copy, and have had a blast baking bread following Ken's instructions. I've tried a lot his recipes and have started making a few of my own creations using the techniques he teaches. However, whether I follow a recipe or go freestyle, something as beautiful as the first image always comes out black on the bottom. I get mixed results in both the KJ and Akorn. I think the best way I've found for baking in the KJ is with th deflector stones in place directly over the coals. Only trouble with that is I have a hard time getting to and maintaining 475 degrees, especially with a ginormous Dutch oven in there. I can get my Akorn to temp REAL fast, and then put the heat difuser in and let things simmer down, but the bottom always comes out scorched. Again, only time I seem to get burning is when I use the Dutch oven. Sad. My Kamado Joe has been tied up with a pork butt this afternoon, so I fired up my Akorn for the first time in months to have a go. I recall having a little more success with bread on my Akorn (but I haven't done as much bread on my KJ yet - not knocking it), but on both this keeps happening, and I end up cutting off a good portion of the bottom crust. This particular loaf is about 80% whole wheat, 80% hydration, and is a hybrid levain (i.e. Sourdough), with 100 grams of my own started as well as 1/4 tsp instant yeast (yes, a relatively large amount, but it rises amazingly, which I love). Baking method: preheat kamado to ~500 with diffuser plate in place and rack above (no water pan), put a pizza steel for extra deflection on the rack, then the Dutch oven on the steel. Let it all warm up 10-20 minutes (maybe not the full amount, but seems to be hot enough), and then drop the loaf in and put the lid back on. Bake for 20 minutes, pull the lid, and then remove after another 5-10 minutes. This yielded the results above. I thought the lower stone and the steel would keep enough direct heat off the bottom of the bread, but doesn't appear too. The only time I've not burned it is when I've got it directly on a stone on the top rack (no Dutch oven), or in a pie pan on the upper rack of my Akorn (also no Dutch oven). I really want to keep the Dutch oven in place because that's supposedly what makes the bread split open on top. Is an Akorn even moist enough to get away without using it? Any thoughts and recommendations (and especially experience) is much appreciated. Thanks!
  19. First let me set the stage (please bear with me, I'll try to be brief): I thawed 2 slabs of ribs in anticipation of our son spending the night Friday night. On Thursday an unplanned doctor appointment was scheduled for Friday at 1pm. My grandson graduated this morning (Saturday) at 7:30 (who schedules these things?) followed by a luncheon at our daughter's house. Don't forget the two slabs of ribs waiting patiently in the wings. What's a guy gonna do with them? No problem, I'll just take them to the luncheon. Of course, the doctor, 30 miles from home, was late and we got home at 5:00pm. My dilemma then is: Cook the ribs or toss them Get a few hours sleep so we don't sleep through the graduation Take cooked ribs to luncheon so that they will be recognized as ribs and not mush or bony leather Did I mention that the graduation was at 7:30 this morning? I fired up the Akorn before leaving for the doctor and stabilized it at 225 in anticipation of being back in 2 hours (sigh). Arriving home at 5pm, I added some hickory and apple chunks, put the ribs on as soon as the smoke cleared (5:30ish) and asked the time-tested question: "Now what?" Two choices: Stay up till 11:30. Not an option since the aforementioned, poorly-scheduled graduation is an hour away from home; or pull them pull them at 10pm, double-wrapped in foil, and placed them in a foil pan in the oven and scheduled the oven to come on at 4am to a temp of 225 for an hour and a half, get some sleep, get up, put the ribs in a cooler and head off to the graduation, and hope for the best. So I chose the second option. We arrived after the graduation, put the ribs in the oven at my daughter's house at 250 for 30 minutes to reheat them and to complete my time-proven six-hour rib cook. With not a little apprehension I removed the foil prepared to see the remains of a pig in the pan. What I found was RIBS!!!, perfect mahogany color. When I separated them they cut cleanly as expected, the test rib had a perfect bite, the ribs were moist and tender with a great smoke ring. The only downside was they they did not pull cleanly from the bone consistently. Another 15 minutes in the oven would have solved that problem. My takeaway from all of this? Don't sweat the small stuff? It'll work out. Sorry about the lack of pictures. A swarm of rib locusts, disguised as family members, swooped in and devoured them. Yet to be answered: who schedules high-school graduations at 7:30am?
  20. Hello great folks of Kamado Guru. I recently purchased a Char-Griller AKORN. I am a long time owner and frequent user of a Kingsford barrel style grill that my girlfriend (now wife) got me as a Christmas gift 10+ years ago. I'm new to kamado cooking but love it already. This forum and it's inhabitants have been VERY helpful so far. I'm looking forward to great cooks, tasty food, and good convo with fellow grilling fanatics.
  21. Hello everyone! Found this forum by googling Akorn grill and joined right away. I got into kamado cooking after buying an Akorn grill from Homedepot about a yr and half ago. I thought the grill was the key but failed miserably on the first cook out. I then went on google (of course) how to use the kamado properly and found Amazingribs.com. My life has been changed ever since! I succeeded on the first try of every recipe he had, from 6 hr ribs to 20 hr brisket. I'm now totally addicted to BBQ/Smoking and have made my own accessories to help me cooking. I now own about 10 grills, from weber smokey joe to a 25" ceramic kamado. what I use most often is Akorn Jr, it's super efficient and very portable (as a kamado). Happy cooking! Daz
  22. Smoking a Bone-in Pork Butt today. Using some peach and Apple to add some amazingness. This guy is a little over 4lbs, I usually do my butts small (haha, do butts). I typically go small so I do not have to wrap and can maximize the amazing crust that can form with a nice rub. Went with Meatheads Memphis Dust, very good base rub for those who like it on the sweet side (I do!). I am working on my own rub, but this one is always a good go to. Using the Akorn Senior, my buddy @Likes Big Butts, coined that, as he owns a Jr as well. Here we have a very, very, very liberal coating of Memphis Dust. With as much as will fall off when I move it to grill, I do not hold anything back here with the application. Left a nice mess here, the wife always love this. But it will be worth the eventual payoff! On to the grill, gonna roll smoke at 275 till done. Many say white smoke is a bad thing, but for me, with apple or peach I have yet to add too much smoke flavor. I love these two types of wood and the flavor they add to meats. Locked in, the Akorn Senior is doing its thing, all for the low price of $260 when I picked it up. Will post an update once off the grill. Should be a butt full of moisticity.....(that is not even a word, but love to say it).
  23. Tried my hand a couple times now at pulled pork after all the recommendations of it being a good intro to low and slow. I read the "definitive guide to starting a low and slow fire," and have used and keep a few of the isopropyl-soaked cotton balls readily available, but I've gotten pretty good with my electric starter. After filling up the firebox with new charcoal, I just shove the electric starter in the mass and leave it for no more than 5 minutes. After putting the smoking stone in and closing the lid, watching it pretty close, (closing the vents in "halfway" increments the closer I got to 225, settling around 0.75 bottom, 0.90 on top (yes, I'm an engineer)) since my last few tries at temperature control were all over the board. Having a remove temperature sensor also really helped me here. It was only after people's advice here to get a temp probe (and using it) that I've been able to get more consistent low temperatures. As far as pre-work goes, I followed Chris Groves' instructions as closely as possible, except instead of mixing up his BBQ rub I just bought a bottle of Stubb's BBQ and gave it a good coating. I don't think this butt was even 7 pounds, but it still took nearly the full 12 hours. After it came off, I did the foil-towel-cooler trick for a few hours, then shredded it, mixed some slaw, and headed to my friends house for lunch! He'd been in the hospital for the last two days, so I had a great excuse to go "full kamado" for him and his family. Anyway, enough text. Here's some pics! I think this is two or three hours in. 3:30 a.m. wake-up call from my faulty receiver (no, I'm not over it yet ) The finished product! Shredded it with bear claws and took it over to a friends house for lunch. He'd just come out of surgery as well, and hadn't had much real food in a while, so he was quite grateful. I made a vinegar-based BBQ sauce to go with it, the recipe for which is in Chris Groves' kamado cookbook (so obviously won't disclose here). I would highly recommend it. Per his instructions, I use the sauce as a coleslaw salad dressing, which I really like, especially since I've never liked mayonnaise-based slaws (ick). Last photo here is of my second pork butt: I think this guy was over 12 pounds before it went on the grill, but ironically it finished sooner than the 7-pounder. I had been baking some bread on it before this making this one, so I was trying hard as I could to get the temp down from 500F without actually snuffing out the fire entirely. Surprisingly, I mostly succeeded. But at my vent settings used in my last overnight cook the temp sensor was reading about 40 degrees under what I expected. I got to 225, but when I'd close it down a little more the temp kept dropping. Concerned about killing it, I opened the bottom vent almost twice what I normally do and went to sleep, thinking I'd have to let it finish up closer to lunch the next day. When I got up, my remove receiver was still showing 225, but my dome thermometer was reading 250, which really is 300. However the probe was reading so low, internal temp was over 200 so I pulled it off. Made for another tasty lunch! This time, friends came my direction, impressing even my Texas brisket friend. Enjoy!
  24. New guy here from NY. I stumbled upon my Akorn on sale at Waldo's last year in the clearance section for $175 big ones and the minute I saw it I called my wife and said I wasn't leaving without it!!! I use it 3-5 days a week it has its own corner in my garage and looks as new as the day I bought it..............automotive quick detail spray does wonder's. This site is GREAT so many new Ideas I included a couple recent cooks Venison stuffed peppers, pizza and bread................ I love this thing!! Thanks, Dan
  25. Current Mods: Tip Top Temp This mod is fairly straight forward. I used the plate hangers that are found at either Homedepot or Lowes to mount the Tip Top Temp (TTT) on the top of the vent. Double Colander for Coal Dust I double up on colanders of two different sizes so that I can put my coal inside the colander and then the colander allows the coals to breathe but also catches all the dust. My first cook I used a single colander and then I shook it by accident when removing the remains and coal dust went everywhere. Lesson learned and I doubled up on the second attempt! Makes my life easier and I don't have to hassle with cleaning the darn thing. Not original idea as I got it from this guy on YouTube. He also cut his Pizza tray but I think that is a little too much. Terra Cotta Clay Pot Diamond 4.5" Blade and a Mini Angle Grinder were used to cut the Terra Cotta Clay Pot ($19.98 @ Lowes) to fit it up in side the bottom pit. This particular one from Lowes fits perfectly BUT you have to cut your shims that hold the stone deflector! How I cut the three-piece steel shims for stone deflector: Cut the two edges and then bend the living hell out of the shim until the four welds give out. Use a Dremel to clean the rough edges Welds do not interfere with the above Terra Cotta Clay Pot from Lowes How I shaved off the top of the Terra Cotta Pot: Initial cuts were done around the diagonal pattern design but I need to redo it to make it a bit lower so that my pizza tray deflector doesn't choke the fire. However, my initial suspicions of the fire being choked have subsided because the grill is holding steady at 220*F. Might have taken a bit longer to get there though. The top grate does not sit flush and is being held up by my pizza tray and all the weight of the terra cotta clay pot is resting on the three sheet metal legs that supports the entire core at the bottom. Need to fix it after I am done with my initial cook on the pork baby back ribs. Lava Rock Gasket Plenty of information on this forum as to how this is done. I did the upper and bottom rims of the main lid, ash tray bottom pan to body area, as well as the air intake at the bottom to a very good seal. Judging by the smoke that comes out it is doing a fine job. Future Mods: Top hat to cover the TTT Deflector Drip Pan Mod (Make the Pizza pan a little more versatile and can hold some liquids) Might add a deeper dish in there to catch more items Could run a stainless steel line to the bottom as a permanent grease trapping solution into a grease keg More to follow and happy grillin'!
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