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Found 8 results

  1. This post will contain links to commonly used modifications and fixes for the Char-Griller Akorn Kamado Kooker Grill & Smoker. If you think a thread should be included on this list, please let me know... Charcoal Grate, Split Diffuser, & Searing Basket High Heat Searing Basket Video Rain Hat for the Akorn Sealing Air Leaks w/BGE Gasket Material Needed: Additional pictorial demonstration of sealing the air vent / ash pan
  2. I have had my Akorn for almost a year and absolutely love it.I have talked with several that owns Komado Joes and BGE and they tell me that the Akorns in their opinions are cheap made and will only last 3-5 years before I have to replace it ? I am curious if anyone has had their for very long and any problems if any you may have encountered.
  3. 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).
  4. @Likes Big Butts This was all his work, but I did stand around while he did stuff. I also helped to apply the rub (picture the movie ghost, he was Demi, I was Swayze). Came out great on the Akorn Jr. Really may have to get one off these things. Quick to get up to temps, hold temps, and is great for going from low and slow to searing. Love my Akorn Senior, just takes a bit longer to get up to temps from low and slow to sear for certain applications. Overall, a great group of grills, highly recommenced for those in the market at this price point.
  5. 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)!!
  6. 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.
  7. ** 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.
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