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Found 6 results

  1. 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.
  2. 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.
  3. Hi I case you were wondering... These are the hot spots of a Char Griller kamado. Enjoy... PD Sorry... no fahrenhight
  4. Hey guys since I dont have the room and equipment to do a made from scratch table, I saw this at a yard sale this past weekend and said to myself. Hmmmm "self we could possibly convert this chest into a table for the CGKG" You have to visualize the legs and other stuff, but I would think it's doable and somewhat different from the others that I've seen. Well what do wood guys think ( be gentle, I'm a sensitive type of guy )
  5. Tonight's dinner, dough brought to you by ; Man Cave Thin Crust Pizza Dough Started by John Setzler, Jul 09 2013 09:25 PM http://www.kamadoguru.com/topic/5762-man-cave-thin-crust-pizza-dough/ First try at pizza on the King. Home made bacon, pepperoni, salami, grated mozzarella, grated parmegano. Cooked on pizza stone indirect at 500 f on CGK. Wife says it's the best pizza she has ever tasted
  6. So this is what I have been using; Tectake 3 in 1 by gcthreadgill, on Flickr And today this was delivered ; 100_0924 by gcthreadgill, on Flickr Now I just have to find the time to assemble it and season grill and work out how to use it lol
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