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Found 257 results

  1. I'm a newbie here and today I want to smoke a whole chicken. The problem is that I don't have a diffuser or drip pan. I think I'll be fine in controlling the temp as I've been using the Akorn for the past few weeks and gotten pretty well dialed in. My question is if it's okay to line the fire box with foil for easy clean up. I have some heavy duty Reynolds Wrap that I can use for the job. I can't see any reason not to do this but I'd rather sound silly than make a possible big mistake. Thanks! paul
  2. Walked into Target last night and saw the last one they had in stock on the floor for $239.99....so I bought it! I'm going to go get a couple/few pizza stones today. Luckily, I have a tile saw at the house, so I could get a ceramic diffiuser and cut it myself. I'm thinking about that anyway and make it so it's bigger than a 1/2 circle. I think that'd give more real estate w/out choking airflow down too much. Unboxing and first cook coming soon (hopefully by tonight)!!
  3. Hey all, I've finally decided my next grill will be the Akorn as don't have the $$$ or feel for a ceramic yet. After the high praise I've seen on this and other forums, decision made. Now, that being said... We are a no-pork household (when the wife isn't out of town lol) so for our mass feedings (like July 4 coming up), it's usually spatchocked chicken or brisket. This means usually anywhere from a smaller 10# packer to 3-4 spatchcocked (preferably, beer-butt as necessary for space). My questions to you are: What's the biggest packer you can fit without having too much direct from the outer edges of whatever diffuser you use? The outer-edge part can be disregarded if there is no/negligable direct that comes from around that space. Same question but for whole birds. i usually use ~5# young chickens from Sam's or similar. for this would it be better to get a bigger roaster instead? The rest of my usual types of cooks I'm not so much worried about...but it's the 1-off type of events like cooking for the cul-de-sac that worries me with quantity. Thanks in advance.
  4. Well here is my first shot at steak on the akorn. I used a marinade for about 2hours. And this is it.
  5. Hi all been finding lots of knowledge on this form looks like a great bunch of people. Just got the Akorn as my first Kamado grill and very excited been a long time Weber user and ready to make the leap to Kamado cooking.
  6. After seeing a picture of the cart that the Home Depot version of the Akorn came with, I decided that I wanted to make my own version. I wanted to stick to the same size, so that I could use the Char Griller cover that is made for it. I went to Home Depot with a tape measure, pad and paper to get some dimensions. While measuring, I noticed a possible issue. That grill sticks out a few inches from the cart on the left side. Theirs has holes drilled below the handle and the hinge to bracket it to the cart. Mine just has the three legs, so no holes in the center. Since I am stubborn and had it in my head to do it, I decided that I would eventually figure out a way to brace/support it and was going to go ahead and build it any way. One benefit is that I would still be able to use the fold down shelf on the left side for more work space. I wanted to use pallet wood, because I like the rustic look that used pallet wood has, especially for outdoor projects... And of course, because it's free . If I screwed it up too bad, I was only out some screws and nails. I was going to use the axel/wheels from the original grill stand, and was careful no to alter the original grill/stand in any way, in case this idea didn't work out. I could always just put the three legs back on. So I started the project on Friday, and made the top and cut out the hole for the grill. As you can see, the left side is open: Saturday, made the legs and the lower shelf with my two assistants: Since I was working on something for the grill, I figured that I might as well use it, and made some yummy ribs For the right side, I used two L Brackets on the shelf mounting holes, and I ended up using two of the rear leg holes for brackets for the back support: And attached the front left side with a bracket from the screw holes there: While the grill is rock solid in the cart and doesn't move at all, I'm not sure I like the look of that support. I am going to try to figure out a way to support that left shelf bracket to the table. Maybe run a short post down to that wood brace that goes across. Here it is with the left shelf flipped down: And the shelf up, with added bottle opener, and some grill stuff stored below: (my little vertical cabinet smoker on the left is sad, as he knows that his days in the back yard are numbered) I do want to stain it at some point... looking at like a dark walnut to give it that aged wood look. The cover should be delivered today or tomorrow, so I can put it on and make sure everything fits.
  7. I've seasoned my CI grate three times in the oven. Is that enough? I've seen suggestions that say as many as 6 times... I have a bone-in ribeye that I got on sale, and I'm thinkin just salt and pepper w/ a little garlic. See what flavor the grill can add. I don't have a diffuser, so this is going to be direct heat, and I plan on popping it on a very hot grill to medium well. I bought burger meat Sunday afternoon with the steak, but the burger meat turned gray already, which is unusual. I'll ask the meat department about that. Any tips on this would be helpful. I'll post a pic later if it's not an utter disaster. Thanks!
  8. I was recently inspired by Maxhawk's cook over in this thread: http://www.kamadoguru.com/topic/12928-beef-short-ribs-on-the-big-joe/ I mentioned in my post there that I had some short ribs in the freezer, and I pulled them out on Friday to cook them on Saturday. I had big plans for cooking and hanging with my 3-year-old son while my wife was out for the day with her mom. We accomplished almost everything on our list, except for the flying a kite, since there was no wind to be found. I hope you don't mind the wave of photos - with my wife not around, I didn't have to put up with the funny looks she gives me when I'm snapping pictures of my food in all stages of prep! I'm a photographer anyway, so I tend to document everything. We did get out for a bike ride in the late morning, and you can see that it was terribly exhausting for Colin. We got home, I fed him lunch, and I got started on dinner. I had 3 decent-sized ribs that I cleaned up a bit. The short ribs got a little bit of olive oil, and then I applied a steak rub on them. What steak rub? Good question! It was a rub I had sitting in a container in the cupboard for a little while, and I don't remember exactly which one it was. Might have been a take on Meathead's rub - dunno! I'm pretty sure it was a hybrid of a traditional steak rub with a little bit of barbecue rub goodness in there (paprika, etc.). Either way - I figured it would work, right? I fired up the Akorn with a few chunks of cherry wood mixed in. (Cherry just smells so good!) Got it stabilized right around 240, and put the ribs on around 1:30. That was a little bit behind schedule, but that's the way it goes with a toddler running around! I was figuring maybe 6 hours or so. My plan was to bring the ribs up to around 205 internal. Being my first time with these on the smoker, I was guesstimating timing based on a few reads I had done online. I didn't take a look at them until around 5:00. Looking good! The temp had been fluctuating just a bit, but I kept it in the 225-250 range all day. Not long after this, the ribs hit the stall. They were at 162. Then 162. Then 160. Then 158. Then 160. Then 160. Stuck there for about an hour. I am patient. Colin and I had made a farm market run to find something for sides, and I picked up some acorn (Akorn?) squash and asparagus - both locally grown. Before prepping those, I fed Colin some spaghetti. (He is not as patient as Daddy.) I prepped the Squash and threw it on the Weber around 7. I needed a higher temp for the squash, so I decided to just do that on the gas grill. Sorry - not Kamado, but it looks pretty enough to include anyway... Pierced the squash with a fork, loaded it up with local honey, salt, pepper, nutmeg, and coriander. Topped it off with butter. Got them started. Inspired by the original thread, I decided to do a glaze. I didn't really want the maple honey glaze of the original, so I tweaked the "Steakhouse Glaze" from my friend Dave Joachim's killer cookbook, "Mastering the Grill." Glaze consisted of A1, Ketchup, Brown mustard, EVOO, Garlic, and my additions of bourbon and brown sugar. I cooked the glaze a little to burn off the alcohol. Opened the vents up to crank the heat a little and put the glaze on. Checked the squash. (In one of my saddest cooking moments ever, the squash on the right lost all the honey and butter when I moved them to the rack to make room for the asparagus later...) Caught the boy in the golden hour. Prepped the asparagus (EVOO, salt, pepper). This might have been the best asparagus I've ever had - which I am totally attributing to the quality and freshness of the asparagus from the local farm. Ribs almost done... (This was right about when my wife got home and commented on how smoky it was, which of course, had only happened in about the last 5 minutes from cranking the vents for the glaze.) Asparagus is on... (also on the Weber) Finally pulled the ribs and brought them in. I let them rest for a little bit, but not long. Total cook time was right around 7 hours. The money!!! And the aftermath. So... the ribs were pretty amazing. I was clearly going for a steakhouse flavor, and it was a pretty excellent marriage between steakhouse and barbecue. I would definitely say they were up there with some of the better briskets I've had in my day. The glaze was good, but not necessary. You can see in the pictures how juicy these were. Not sure if I would do the glaze next time or not. Maybe! Turned out my wife had eaten with her mom (at Wendy's!?!?!), so she didn't even eat them that night! The leftovers are turning into short-rib nachos with sharp cheddar, homemade guac, and homemade creme fraiche for a friend's Memorial Day party tomorrow. Snacked on a bite or two while I cut them up, and even cold they were absolutely over the top. I highly recommend throwing some shorties on the kamado and letting them take the long, slow ride. Hope you enjoyed my epic overshare!!!
  9. So I figure I've been here long enough, I should probably prove that I can cook, at least somewhat. I will warn you, this is actually a very tame cook compared to what I usually have going. A couple weeks back I did a chicken thigh recipe out of Adam Perry Lang's Serious BBQ. That was like running a marathon. Do not recommend. Anyways, I am getting off topic. Just some simple wings. I brined them for a few hours, then patted them dry before hitting them with some Dizzy Dust. Let them dry out in the fridge a bit, then tossed them on the Akorn indirect for an hour between 375-400. It was really windy, so I had to ride the temps a bit. After the hour, I I kissed them with a hot grill for a couple minutes. Served some homemade sauce on the side (not shown). Now I know I honked on about what a great photographer I was...I was lazy tonight...and hungry. So all you gets is mediocre iphone snaps. I will burn an effigy to the Kamado lords for forgiveness. Difficulty Level: Low Mood: Lazy
  10. This is my 6th cook on it and I am loving it. Boneless country styles with veggies and bread
  11. Howdy from Fort Worth, TX! My wife and I decided that after 10 years of marriage we can finally get a grill. I looked at BGEs because I also love Texas BBQ but didn't want an offset smoker. After seeing the price I decided to just go for a gas grill and leave the brisket and ribs to my favorite places. I was about ready to buy a $300 gas grill when I saw Char-Griller had a kamado. This changed my life. The Lowe's sale coupled with the $50 off $250 coupon from SlickDeals sealed the deal for me! Thank goodness for this site and the great advice. I ordered the Akorn last night and it's waiting for me to pick it up and bring it home this weekend. I've been looking around for a few days and feel like I've got a good idea of how to get started. I'm getting the Weber grate for the charcoal, as well as a dual-probe thermometer. I'm going to go with either the Royal Oak or Stubb's lump charcoal, whichever is the better value in the store when I pick up my cooker this weekend. Any other must-have items so I don't have to leave the house again before doing my initial burn-off? Speaking of the burn-off (to get rid of the manufacturing residue, oils, etc.): I'm looking for specifics on that process. Any help you all could provide would be appreciated. I'm wondering how much charcoal to put in, what temp range I should aim for, and for how long, along with any other things I may be missing. I hope to start with some burgers and steaks for my first cooks next week. Any tips or supplies I'll need for that? Lastly, just wanted to thank y'all again for the great information available here. I'm very excited to get my new obsession started this summer! - Cristian
  12. Hey guys, I got this crazy idea yesterday while finishing my cedar bench to compliment my table about completely redoing a new table and giving the old up for sale to someone that would appreciate it here on the forum. I looked, but haven't seen any for sale section where it would be appropriate to list it for sale. It has metal brackets painted where your kamado would just slide into the opening and bolt it up. Also has a large 1" thick slate reccesed in the bottom part of the table Table is roughly 1 year old, made by me at my job where we specializy in cedar products. It is made out of red western cedar and has been stained by sherwin williams stain. It has always been covered outdoors. There is probably about $150 to $200 just in materials not including labor it took (1.5 weeks) I am not even sure what I would ask for it, but it would have to be locally picked up. Table is very solid, the whole construction is built with quality tools, I have a build thread under my name, and there is a regular wear and tear from everyday cooking on it. Here are some pics of it.
  13. Grilled some Italian sausage tonite with grilled bell peppers and sauteed onions for dinner. While the grill was still around 300ish, I baked some cookies. I burned the first batch, but the second batch came out great LOL
  14. Hey guys, New member here... I purchased an Akorn about a year ago and have had some trouble smoking with it. My biggest issue is with temperature and it getting hot to soon. I've looked around on here, and will try some things I've read... Back to the post topic... I had a 8# brisket I wanted do smoke overnight, loaded up the lump and lit it up. I used the Webber starting cubes (which I've read was a bad idea..). I used more of the cubes then I should have. I know that know.. long story short, went to bed at 1am, and the Akorn was sitting right at 240, awesome! Woke up at 6am... 700+ degrees. My Maverick thermometer actually said HOT without an actual temp displayed. I had crispy brisket for a few days... Anyway, I'm curious about some mods people have done. I've notice a lot of people putting the BGE gasket around the ash pan and the bottom vent. I've already put a piece of expanded metal on the bottom so smaller lump pieces wont fall through.. What else would be considered an "essential" mod? My smoking "technique" (obviously needs some work): Tried the minion method, but put a little to much of the starter cubes in. I use a webber grate and a metal pizza pan wrapped in foil for my full diffuser. My next long smoke, I will be trying the "volcano" method.
  15. So having few prosciutto slices left from my pork wellington cook, I copied someone on here and wrapped them with my asparagus. Chicken was seasoned with some black pepper, adobo and minced garlic for about 2 hrs. It was a quick meal and very delicious. I cooked it on direct heat (375ish) with few chunks of mesquite I soaked over nite. Prosciutto gave it a nice flavor.
  16. I've been cooking on my akorn for over a year but never ventured into the grown man smoking club. I bought the ribs at Sams and froze half of the rack in the freezer. I did butt rub on 2 halfs and salt and papper only on 1 (for glazing later) and used a 3 - 2 - 1 method I've done lots of reading on this forum from other members on their take how to cook some ribs. My biggest fear was controlling the temperature. I was able to keep the temps stable from 250 to 270 degrees +/- Overall, I was very satisfied and happy with the outcome, and my wife loved them. I'm sure I will make em even better next time. Practice makes perfection Next time I need more smoke too. marinated over night stole a glass jar from wifey to keep my cotton balls soaked in alcohol (great fire starter) 2 hrs in...
  17. It's been a while since I build something out of wood. grill table I built and finish last year still looks great to this date except for a normal wear and tear from cooking on it. I got an idea of building a simple bench to compliment my grill table, to gain extra space for food or plates when needed to just to sit down while grilling. Construction consists of: 4x4 legs 20" tall 2x4 frame 44" long 2x6 planks for the seats Here's a link to my table built http://www.kamadoguru.com/topic/6015-my-akorn-kamado-table-built/#entry56622 Here's an idea what the table is going to look like minus the top being curved
  18. Did some research in the forums and got the guts to try pizza on the new Akorn. I wasn't really confident, because I wasn't sure I had the proper setup, but a trip to Wally World and I fired up the grill. I used a 16" pizza pan for a diffuser on the smoking stone hangers and I placed my pizza stone on the main grate. I started the grill and ran the temp up to 450 - 500. The kids all prepared their pizzas the way they wanted them, and off to the grill we went. Taking some advise from the forums, I placed the pizzas on the stone with some corn meal to keep them from sticking and closed the lid. I monitored the progress through the top vent and when the cheese started to crisp up, I opened the lid and checked the crust. The results were 6 perfectly made pizzas (at least there were no complaints - and seconds were requested my most). The bottom line was another successful cook on the Akorn. I am absolutely loving this grill. Again, thanks to everyone for all of your input in the past. Using the advice of the members here, I am sure I can tackle any grilling project. Ever forward. (I will post some pictures tomorrow, as I cannot sync my iphone with my laptop) Sean
  19. Was smokin' yesterday ... Ingredients Assembly rolled out sasage Green chiles and roasted jalapenos Cheese Rolled up ... Bacon weave Wrapped and firdge bound the Cook Akorn fueled up Lit Smokin' Stone 15 inch x 3/8 inch pizza stone Drip pan Grill grate Fatty On ... Smokin' Done Sliced Came out pretty well over all but being my own worst critic I thought the bacon could have been crispier but didn't want to burn it either! 3 hour cook @ 225 and went up to 325°F for last 10° of cook. Held its temp really well. With the 2 stones I though temperature control and adjustments were easier than ever before. Thermal mass i guess! I chose 225°F as a cook temp just as a test, to see how low it might smoke at. At first it settled in at 203°F so bumped it a little and it mostly did the rest itself. Highest temp was 232°F. There was a little wind out too.
  20. I just recently bought the Akorn at Lowes, brand new for 259. Lowes doesn't advertise it, but they have a price match plus 10% policy. I went in with the Walmart Akorn on my cell phone for 288 and they price matched + 10% at the register. They will also price match Amazon. It's a great way to get tools and such at a really good price. I got 250 off a set of Dewalt tools by doing this!
  21. Hello, everyone, I've been getting more and more acquainted with my new Akorn and the other night decided it was time to try my first high-temp cook. So I defrosted some hamburger a friend of ours gave us--homemade out at her ranch where she runs a few cattle. I'd estimate the mix she came up with to be 75-25 and I thought that might be a great thing to try cooking at high heat over an open flame. So I tossed a chunk of oak along with a couple of alcohol-soaked cotton balls into the bottom of the lump pile, closed and latched the lid, opened the vents all the way and went inside to make the burgers. I like to make stuffed burgers now and then, so I rummaged around to see what I might throw in them, which turned out to be cheddar, onion, and bacon bits. This press can make a monster-sized burger, so I came up with what I figure to be 7 oz burgers before cooking. By the time I got them ready I noticed a steady plume of smoke coming out the top vents. Outside, I found the Akorn's thermometer at just above 675--so on they went. I cooked 'em about 2-1/2 minutes a side, then shut down all the vents and let them stay on the grate another 3-1/2 minutes. I put 'em in wheat buns, added a little spicy mustard and then we sat down to eat. Again, it was a "WHOA!" moment. What a sear on those burgers! Flavorful, juicy, and about the best burgers I've made on a grill. The kind of burgers I'd expect to be served at a pretty good steakhouse. I looked at the wife and said, "You know what's gotta come next: steak!" She's been teasing me a little, saying it's not me coming up with this great food, it's the Akorn. And in a way she's right. Maybe we'll have a couple of rib-eyes for Palm Sunday. And if they come out close to the way these monster burgers turned out, I'll happily give the Akorn all the credit. Again, thanks to everyone who posts and comments on this site. I'm learning a lot.
  22. So I have questions on pizza from CGA what's the set up you experienced cookers use? I have the smoke stone and the stock rack. My temp control is pretty good right now. Do I use stone, grate, what temps, any advice or info greatly appreciated??
  23. Hello, Everyone, I just found this site and it looks like I'll be around here quite a bit! The journey that got me here is interesting. I've been looking around for another grill or smoker, and had been looking hard at a WSM or a Cabela's 7-in-1 for its versatility and convenience. I figured that either would be a better option than my Char Griller Smokin' Pro offset stick burner. I really began zeroing in on the 7-in-1. I had a similar unit for about 10 years until I flat wore it out. But then I began reading up on the WSM and began having second thoughts. I was just about ready to pull the trigger on a WSM. But I decided to think it over and headed over to our neighborhood Walmart to pick up some charcoal and maybe one or two accessories for my 22" Weber kettle. A couple of employees were moving boxed BBQ grills to get ready for spring sales, and I noticed one they had just moved, the Char Griller Akorn. My immediate thought was, "Look, they've come up with a lame version of the BGE just like they did with the offset smoker." But I was curious, so at home, just for the heck of it, I YouTubed the Akorn and was surprised to find some devotees. Then I checked a couple of BBQ forums, and again, the Akorn rated above average. I started looking into kamado cookers, and for the heck of it, went to Craigslist, where I found a once-used Akorn for half of the retail price. What the heck, for $150, it was worth checking out, so I got it this past Thursday and cooked some chicken thighs that night. Whoa!!! BEST CHICKEN I've taken off a grill in a long, long time! So Saturday I decided to smoke a turkey with it. Again, WHOA!!! AMAZING flavor, moisture and tenderness! So now I'm hooked on the Kamado Way of cooking! Sorry for such a long post, but I'm just thrilled to have found such a great cooker and even more thrilled to find a group of folks who are into this style of cooker as well. I look forward to meeting y'all through the forums, hearing more about all your experiences, picking up tips, and offering them when I have something to share. Here are pix of the new (to me) Akorn and of the turkey. BTW, the previous owner made a heavy, round metal heat diffuser he threw in with the grill.
  24. I just picked up a Vision M Series yesterday and got it modded up and fired up today. Sams carries these as a seasonal item and they just did a big closeout on them for $200. I actually missed the sale but caught an ad on CraigsList from someone with a new one who just wanted to upsize, so I got it for the sale price. This one has a 16" grate, the Akorn is about 19.5 so it's about 1/3 less space but it will be great for me on smaller cooks and also as an extra grill for big gatherings, or for when I want to smoke and grill simultaneously. The price was just too good to pass up Initial observations: - The ceramic gets a lot hotter on the outside than the Akorn - The ceramic takes longer to cool down on the outside as well, in my case at least twice as long before I can cover it - The ceramic is nicer looking, I have to admit it - Vent settings are more open than the settings I use on the Akorn to achieve the same temps - that makes sense based on the observations of a hotter exterior - it is burning more fuel to maintain temps, thus it needs more air. - I like the top control (damper) better on the Akorn, but I like the bottom control better on the Vision - Overall, I am very pleased with both and it will be fun to cook on them side by side!! I'll post up more detail on the mods on the Vision board later. http://www.kamadoguru.com/topic/18368-my-mods-for-the-vision-m-series-new-owner/ Thanks, Rob Video: - This is the reason I make that top diffuser, listen for the sizzle Vision Sizzle Vid - w Food.MOV
  25. This is a reference chart I cobbled together, it is just intended as a starting point to help potential Kamado buyers do their research and maybe to help us here on the forum to make more accurate comparisons of the various brands and models out there. While not perfect, hopefully it will be of use to some of you. I have googled for comparison charts several times and nothing comes up, a chart like this would have been helpful to me when I was shopping, so here it is. You're welcome :) **Please keep this discussion on topic and civil. I would like to see this topic evolve into something useful and long lasting here, not degenerate into an argument and get locked. Thanks in advance, Rob **From Addertooth: Big Steel Keg = 18.88 inch diameter main grate Vision model S = 19.6 inch diameter main grate **Refractory Cement is a composite material made primarily of the bones, blood and tears of the poor. J/K, no one outside of NASA knows what this is. **LIMITED WARRANTIES: Lifetime Limited warranty doesn’t mean you can knock it over, this only covers specific workmanship defects, etc. There is A LOT of fine print in these warranties, I’m just saying… **Basically, the standard on this list is the Akorn. The prices given for the other grills are to set them up as close as possible in terms of size and accessories to the Akorn as it is sold. **These prices may vary, but no MSRP’s were used, these are current prices listed online for these grills. **I am not adding accessory costs ala-carte beyond what it takes to match the Akorn. (ie: Adding a deflector, cover, etc…) **These prices and statistical info may vary, I basically just googled the various grills and tried to use specs from their manufacturers website or from the sellers ads. **This chart isn’t intended to try and make a point about what Kamado is best, etc…This is intended to be a helpful reference source for potential Kamado buyers. ** I hear a lot of banter going back and forth about which grill is best, is steel better than ceramic, etc…, but there doesn’t seem to be any good direct comparison of just the basic setups and costs out there, so hopefully this will be of use to some of you. This isn’t intended to be a perfect comparison, the info and specs are not described the same by the various manufacturers in their marketing materials, so it wasn’t possible to get all of the info for every grill. **Use this power wisely JJJ http://www.kamadoguru.com/topic/18083-kamado-satisfaction-survey-table-7-brand-comparison/
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