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Found 6 results

  1. During my last St Louis rib cook, I was constantly chasing the temp, trying to keep it around 225. Compared to other cooks, it just wouldn't settle down. Planed a spatchcocked turkey cook and everything went well until I started the Akorn. I left the lid open and went to cut up some veggies to put under the bird. After a few minutes, I looked out to see three foot high flames coming out of the cooker, lid open. Assume it was a combination of some old grease drippings and open air. I used B&B Texas Style lump. I closed the lid, shut the top vent, then noticed that that the RTV caulking I used to seal the bottom vent was burning and there were flames visible in the ash pan. I doused those with a water spray bottle and closed the bottom vent. The dome temp gauge pegged and man did it stink! I'm relaying this story of stupidity to tell you how I repaired the Akorn. I bought some "1/2' x 1/8' Nomex High Temp BBQ gasket smoker pit seal, self stick" from Amazon. I installed this stuff, which was really easy to work with, under the vent and on the ash pan. Fired up the Akorn with settings at about .5 bottom and .75 top vent. The Akorn slowly edged up to 230 deg and stayed there for about an hour. Then I opened the vents a little more. Temp jumped up to 325 and stayed steady there for about an hour. I bumped the vents a bit more and let the Akorn heat up to 450 for about another hour. (All temp reading were done with a ThermoPro T20 using both probes.) I wanted to get all the stinky sooty smell out of it. It was rock solid on all temp settings, as desired. I believe this Nomex gasket material has restored my faith in this cooker. Pretty sure it was the ash pan gasket that was giving me air leaks. I have RTV on the top vent too and it didn't melt or burn. Guess once a flame touches that stuff, it catches fire. Won't be using that around any flames again. I WOULD NOT RECOMMEND RTV FOR GASKET REPAIRS ON THE AKORN. Thought I'd pass it along. The Nomex is white so you can see it in the pic attached. Sorry for the long winded story. PS. I had enough Nomex gasket in that roll to do my 22" Weber Kettle lid too.
  2. 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.
  3. I picked up one of the Akorns from the recent Home Depot sale. Just assembled it today using stainless hardware and am currently seasoning the grate. Can't wait to smoke some ribs on this baby!
  4. So ive wanted a kamado for ages. Couldnt afford one. Looked around on ebay and gumtree (our answer to craigslist) for ages but they dont come up very often secondhand. Everytime i went into our major hardware store called Bunnings (probably same as your ace hardware) i would hit the BBQ section and hoover over these Akorns. I knew they were a type of kamado cooker but thought they were inferior to the ceramics. It took me a long time and alot of research to find out they are just about as good. A little harder to control for low and slow but once you lear the in's and out's i think Akorns can produce anything as good as a cermaic kamado. So i was scouring ebay one day and deided to take the plunge on a secondhand Akorn for $300. They retail for $499 here so saved $200. Best thing was i brought it off a really old and friendly italian guy who had used it ONCE. His kids couldnt handle the wait time for the charcoal to come up to temp once they lit it. There loss is my gain. Didnt even have to assemble it! Im basically in love with this bbq now. Heres some cook's ive done so far : Anyways just wanted to say gday and introduce myself. Cheers!
  5. Hi all doing a 4lbs butt tomorrow what is a good time to start.
  6. Hi, I have recently bought an Akorn Model 6520 (table model) and I am trying to master temperature control for low and slow. My long term goal is to be able to cook everything from a reverse-seared steak to low and slow brisket.
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