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  1. New toy for Akorn pitmasters! I made a pellet grill conversion on my Akorn in June and now it's going into production. Basically I ripped out a pellet feeder from a small pellet grill and made an adapter at the bottom of the Akorn grill. I just got the patent pending status so I can post it now. Here is a write up on the project. I'll update when we got the production prototype made...probably within a month. https://bbqube.us/Turn-Your-Akorn-Kamado-into-a-Pellet-Grill-with-BBQube-Pellet-Conversion-Kit_b_15.html?draft=1
  2. 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
  3. 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 an
  4. First cook on Joetissorie on the Akorn, and yes it fits perfect! I used a combination rub of KC's and Dinasour BBQ Cajun Foreplay. (Dinasour BBQ is the BEST BBQ restaurant in NY State) I also made a paste with same ingredients and rubbed under breast skin and inside cavity. Akorn running at 400-425 deg. Amazing flavor!
  5. Hi all, Just got an Akorn 16820 and mother nature decided to go all cool and wet on me. Looking forward to trying this thing out.
  6. So I have myself an Akorn for about 4 years. Through a couple moves while building a new house, it was pretty neglected... sat outside, uncovered through winter, rain, etc. Needless to say due to the metal build, it rusted something bad. I ended up getting rid of it and decided I'd see what the Weber Kettle hype was all about. I picked myself up Kettle Master Touch.......... wow... I freaking hated it. Was horrible to keep temps. Took forever to get up to temp. Was terrible to use with lump (as it fell through the grates)... just a bad overall experience. Cooked on it about 4 times
  7. I joined this forum last year not long after getting my Char Griller Akorn used. I love that little steel beauty, but I've had ceramic fever and been seeing them all over the place the past year. Costco was about to have me parting with $600 for the Louisiana Grills 24" Kamado (just another rebranded Auplex like Vision), but my dad who works for a hardware store told me the owner wanted to sell off the stores XL Egg since they didn't really use it. I got what I think is a great deal on this beauty, paid less for this than you would for a stripped out XL with no accessories and definitely le
  8. Bbqube temperature controller. Like new. Used once or twice. $80 plus cost of shipping. PM if interested. South Carolina.
  9. Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects! Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher. Anyway here is the pizza and the good looking grill haha.
  10. Dumped in the last of my Cowboy lump for a Saturday night pork butt. If you've seen any of the negative comments on Cowboy I didn't have any problems with the bag I had. It was definitely a lot smokier start than my old KJ Big Block, but produced good food. See you smoke Cowboy! Up next is a bag of RO XL cut should be fun. For now I've got a pork butt to cook.
  11. My daughter grabbed up some fresh, wild Sockeye filets at Costco a few weeks ago. She dropped them into our freezer since she didn't have room in hers. Yesterday, she asked us to pull two out to defrost for a dinner. They were just around a pound each. They sat in the sink for three hours at which point she called and advised that she cancelled dinner due to a sudden stomach ailment. We put them into the fridge then decided today that we should cook them up to prevent spoilage. This afternoon, I made a brown sugar and kosher salt brine and soaked the fillets for just under two hours.
  12. My wife has this banana bread recipe that she got from a friend years ago. She's tweaked it a little each time she's made it until we felt like it was perfect. And then we cooked it on the Akorn over hardwood lump and a couple of chunks of pecan wood. Now it's perfect!
  13. Smoke rolls early in the morning for this rack of ribs and a prime brisket. Binder is mustard, rub for the ribs is a Traeger rub I poached from dad, rub for the brisket is Thundering Longhorn beef rub. I'll keep you updated.
  14. As the title suggests, I am looking for help getting my Akorn to act the way I want it to for smoking purposes. I have the smoking stone, use a water pan, and lower my dampers until it basically snuffs out my fire, but I cannot seem to keep my Akorn at 225. Now, I will admit that I am new to smoking and that there is a lot to be learned, but I have read tons of guides and watched videos and replicated them to my best ability, but still cannot get it to work for me. Currently, my process is this: Open dampers all the way Fill bottom of grill full of hardw
  15. 1 hour in to my first turkey on the Akorn. I let it smoke @ 250 then upped the temperature to 325 to cook and crisp. More updates to come.
  16. Prepped this little half butt for a work Halloween potluck last night, cooking it tonight. Just a little teaser before I tucked in and put it to bed.
  17. Here's my entry for October's PP challenge. This is actually a double leftover. I made sloppy joes using leftover pork smoked in my Akorn. Since that's basically a pp sandwich that will not be my submission. I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw. It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.
  18. My sister gifted our mom and me a steak dinner for our birthdays this month. Meaning she bought the steaks and I cooked them. I used a mix of seasoning salts, Lawry's, garlic salt, and something else my dad had in the cabinet to season them. I wish I could have really let the seasoning salts do their job for awhile, but basically just let them come up to room temperature since they were purchased today and we were eating them tonight. I low and slowed them on my Akorn for about an hour @250ish using my BBQube and Bluetooth temp monitor to get them to about 115-120 internal. I then transfe
  19. Hi all, I was in love with my Akorn rotisserie setup but bored with birds, I decided to put some SLC ribs on a rotisserie setup. Ribs came from Costco pre-dry rub. Had three chunks of Kiawe wood on top of a snake of charcoals. No drip pan but the fire is on the side. Grill was around 350-400 degrees most of time and only took two hours for the ribs to be done. The rotisserie eliminated the under/over cooked spots and from now on I'll always do ribs on a rotisserie! Check out the video I made and enjoy the weekend
  20. I just completed my weekly maintenance of my Akorn, and my thermometer (on the pit) was off by some 215 degrees... sheesh.. Can these be calibrated? Now that I think of it.. I think it's been off big time since I had it.... Any ideas?
  21. My old Char Broil propane burner was finished after 4 years of noble if uninspired service, good for steaks, chops, and chicken. I decided to try the Kamado life based on recommendations. The ceramics are a dream and maybe one day I'll cave and eat my shirt for an Egg or a Joe, but to get started I needed to jump in cheap. I was looking at getting an Akorn, I have a buddy who has one and it does a good job for roughly 1/3rd to 1/4th the cost. I went even cheaper to CraigsList. $130 later I had a used, but in decent shape CharGriller KingGriller Akorn. Originally he wanted $150
  22. Finally I got around to finish this idea I had for a long time, ever since I made the pizza ring. I picked up a set of Weber Rotisserie and lathed part of the shaft round to fit the Akorn. I cut two little "V" on the pizza ring and the drive motor sits perfectly on top fo the side table - lucked out on that one! The chickens were marinaded with Hawaiian Huli Huli Sauce for two days, with some Hawaiian Salt Seasoning, freshly ground pepper and they turned out amazing. I gotta thank my neighbor who worked at a construction site and got me a tuck load of dried out Kiawe wood. It burns really hot
  23. I dug up my old files today and found this hitch rack I designed and built back in 2015. I couldn't find the installed pic but I was hauling my akorn around with it. Never made it to production but if there is enough interests here I may make a few sets. I'll tell you there will be a lot of compliments at traffic stops haha. The floor jack will be replaced with a standalone hand truck that can be used as a floor stand when the grill is off the truck.
  24. My wifed signed me up for BBQ Ribs at my son's baseball endgame party. After working on my own controller like nuts for 3 years she now signs me up for every potluck party we go. So I was on a quest to find out how to use minimum effort to make pro-like ribs. I figured I'll make a video for it since I haven't smoked much of ribs for a while. Here is a process I tested today and the ribs turned out to be just as savory and tasty as, well, finely prepped ribs. It'd add a few points with some freshly cut herbs and garlic but these ribs turned out to be just amazing. Here is the process, no o
  25. This will be my first chuck roast cook on the Akorn. I’ve only cooked steaks and wings on the grill so far, so this will be a learning experience for sure. Any advice or tips are welcome.
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