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Found 242 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. So my daughter is getting married tomorrow. A smaller wedding (98 guests) taking place at his family farm. The groom and his brother own a distillery business on the farm and the wedding will be held outside between the home and the business. The meal will be catered and the boys wil have the wood fired oven going for late night pizzas. Think they can do four or five at a shot. At the last minute she has asked me to provide a 60-70ish pulled pork sliders. So I snuck out of work early today, managed to find five nice pork shoulder “partial bone-in roasts” totalling about 10kg (22 lbs), raced home, rubbed them up, injected with apple juice and loaded up the Akorn. Going to finish them tonight, pulled and pack the meat and get into bed. Tomorrow I need to pick up the slider buns that I ordered, slice the tomatoes and onions, prepare some sauce and away we go! Meat will be rehated in the pizza oven prior to serving. i had done three 8 pound butts before and they were actually a better fit than these five smaller roasts. More photos to follow. Wish me luck!
  3. I recently added a BBQ Guru PartyQ fan to my Akorn to get my temperature issues under control. I've made bone-in, skin-on Chicken Thighs twice now but they taste way too smoky and bitter. I'm using lump charcoal, put a weber fire starter near the top of the heap and let it flame for a bit, then shut the lid, crack the top vent and set the PartyQ for 350. Once at temp, the thighs go on for about an hour. Am I lighting it correctly, should I use a different temp?. I'm all for a bit of smoke taste but these have way too much
  4. Before I bought my Akorn I read as much as I could about this grill. I found quite a bit of information here on this forum, and it convinced me to buy the Akorn (and a spare!), and start experimenting away. Here is my take on the Akorn after owning it for a year as of this weekend. I'll stick to three basic areas: efficiency, versatility, and durability. First some details. I picked up this Akorn for $250 at Walmart last Spring. (It still had a clearance price tag on it from the previous fall/winter.) In the last year I have lit the grill 120 times and burned through about six bags of 18lb (17.63lb actually) Royal Oak lump charcoal. I haven't done any low and slow yet, but I have tried lots of different cooks at varying temps. If I had to describe an average cook, it would be at about 400F for around 1 hour. I live in Massachusetts and keep my Akorn stored on a covered porch. I don't have a cover for the Akorn, but it rarely gets wet where it is located. I store it with all vents closed and keep whatever charcoal is left form the last burn sitting in the fire bowl. The ash bin only gets emptied out after each complete bag of lump is burned. (More on that below.) Efficiency: One of the great aspects of this grill is its efficiency! I am averaging about 20-22 cooks per bag of charcoal. The grill comes to 400F in about 15 minutes, and the fire is out almost immediately after shutting down the vents. Even after it has been in operation for an hour, you can still touch the outside of the dome without melting the flesh off your hand! There are two warnings to consider, both based on this high efficiency. First, it is difficult to lower temps if you overshoot your target. Second, it takes about 15 minutes with vents wide open to reach 400. If you leave them open for another 5-10, you will have pinned your dome thermometer at beyond 700F! Id doesn't take long for this thing to go "nuclear"! Versatility: I have been amazed at the variety of foods I am able to cook on this thing! Here's a few pics to illustrate: Of course you have to try pizza when you have a kamado! I tried scorching hot in the beginning, but found that around 550 gives a nice balance of crispy crust and cooked toppings. Paella is one of my favorite things to cook when I have friends over. This 15" pan fits in the Akorn and allows the lid to be lowered while cooking. This cast iron wok sits on the lower grate, and hits temps of 650-700F quite easily. At those temps, veggies sear rather than steam and you get that smoky taste on food similar to what you'll get in a Chinese restaurant. For lower temp cooks like fried rice, I place the wok on the top grate. Cast iron pans offer a lot of options when grilling. I love apple pie or blueberry cobbler on the Akorn, and people are always shocked to see me pull one off the grill! I picked up a Kettle-Q to do some outdoor griddle cooking with. So far I've just been experimenting, but I can say I love the fact that the house doesn't smell all breakfasty for a week! And then there is just some great comfort food! Throw some chili in a cast iron skillet, toast up some buns and cook some hot dogs, assemble and cook up on the upper rack, and enjoy some awesome chili dogs! Durability: It seems like every review of the Akorn questions its durability. Here are some pics showing what mine looks like after the year and 6 bags of charcoal: As mentioned above, I leave the entire bag's worth of ash in the ash bin. As shown in this pic, even that amount of ash does not interfere with the air flow from the bottom vent. After emptying the ash in the picture above, I gave the bin a decent cleaning, and found that after a year it is still shining! It's pretty amazing that the original enamel is all still intact, and there are no areas showing a break in the finish. For the record, I removed 2 quarts of ashes from the bin. Here's the fire bowl removed for inspection. The exterior still retains its original finish. Fire bowl installed in Akorn. There is discoloration where the fire burns hottest, but no evidence of rust. The charcoal grate has deformed approximately 3/4" in the center from the heat. I hand't even noticed until I took the grill apart to clean it. Akorn interior with fire bowl removed. There is a shallow lip on the flat surface that the ash bin sits against. (This is not visible with the fire bowl installed.) If water gets into an Akorn I can imagine it could sit on this rim, causing some of the rust issues others have encountered. I love the cast iron grate! With minimal care it has served me well. Just watch out for high temp cooks such as pizza, because they can cook away the seasoning on the grate. The only obvious area of finish wear appears on the lower shelf. There are several dime-sized areas of corrosion on one side. In terms of durability, this Akorn is going strong! If I decide to eventually replace the charcoal grate and lower shelf, the parts only cost $10 and $25 respectively through Char Griller. For $250 I am very happy with the purchase. I was even happier to find a spare for $125 during last fall's clearance sale!
  5. Hi all, I just wanted to show off the pizza ring I made for my Akorn kamado. I was posting it in the grill board but I saw this board I figured you guys gonna dig it. I may do more w/ other grills if demand is high. I had my in-house engineer digitized the whole grill so we can laser cut the sheet metal with high precision and will fit tight. I've made dozens of tortilla pizza in it, I've had it heated up to over 800 degrees. Works like a champ.
  6. I've had my Akorn for almost three years now, and thought I'd give quick review as to how it's holding up. First some details. I picked up this Akorn for $250 at Walmart in March of '15. (It still had a clearance price tag on it from the previous fall/winter.) In the last three years I have lit the grill 227 times. If I had to describe an average cook, it would be at about 400F for around 1 hour. During the first year I kept close track of charcoal consumption, and I was averaging 20-23 burns per bag of Royal Oak lump. That is efficient! I live in Massachusetts and keep my Akorn stored on a covered porch. I don't have a cover for the Akorn, but it rarely gets wet where it is located. I store it with all vents closed and keep whatever charcoal is left from the last burn sitting in the fire bowl. The ash bin only gets emptied out after each complete bag of lump is burned. Durability: It seems like every review of the Akorn questions its durability. Here are some pics showing what mine looks like after two years and almost 230 burns: The only damage I've had to worry about was caused by me. Lesson learned: never tilt the Akorn to remove winter slush from the bottom tray because it just might get away from you and slam into the deck! The result was two riv-nuts for the hinge pulled out from the body. Luckily it was an easy fix with a cheap tool from Harbor Freight. (I posted a step by step a while back for others who may need to replace the riv-nuts.) The enamel in the ash pan is still shining after holding the remnants of 10-12 bags of lump! There is just a hint of surface rust showing where the inner and outer shells are riveted together. The fire bowl has most of its original enamel intact. There is a little rippling toward the bottom where the fire burns hottest, and light rust is visible where the standoffs are welded to the bowl. This is the interior of the Akorn with the fire bowl removed and ash pan installed. That lighter colored ring is where Akorns tend to rust out. So far no rust to be concerned about. The fire grate has been warped sine I gave the Akorn its first really thorough cleaning two years ago. It hasn't changed much since then, so I don't plan to replace it. Water really is the enemy of this grill! Mine is holding up great with no rusted parts or areas of concern. I have two friends, however, who both have Akorns purchased about the same time as mine who are not so lucky. In both cases, the grills spend much of their time exposed to the weather. Even though covers are used, both are showing rust at the connection between ash pan and body of the Akorn.
  7. I've had my Akorn for almost two years now, and thought I'd give quick review as to how it's holding up. First some details. I picked up this Akorn for $250 at Walmart in Spring of '15. (It still had a clearance price tag on it from the previous fall/winter.) In the last two years I have lit the grill 186 times. haven't done any low and slow yet, but I have tried lots of different cooks at varying temps. If I had to describe an average cook, it would be at about 400F for around 1 hour. When I keeping close track of charcoal consumption I was averaging 20-23 burns per bag of Royal Oak lump. That is efficient! I live in Massachusetts and keep my Akorn stored on a covered porch. I don't have a cover for the Akorn, but it rarely gets wet where it is located. I store it with all vents closed and keep whatever charcoal is left from the last burn sitting in the fire bowl. The ash bin only gets emptied out after each complete bag of lump is burned. Worthwhile Additions: Here are four accessories that extend what I am able to cook on the Akorn. Paella Pan - This 15" paella pan fits inside the Akorn and allows the lid to close completely. Making paella from scratch is about a 90 minute project, but it's a lot of fun to hang out with friends while cooking it! Cast Iron Pans - I have various sizes that get used regularly. Pies, pot pies, and cobblers all come out great in the pan shown above, while I use slightly smaller ones to grill up peppers and onions while chicken or steak is cooking. Cast Iron Griddle - This Lodge is reversible and can easily accommodate four smash burgers at a time. The accessory rack can also be installed while the griddle is in place so buns can be toasted. Cast Iron Wok - This Mr. BBQ Cast Iron Wok is great for putting a serious sear on vegies! On the bottom rack it's easy to hit temps of 650-700F, which causes vegetables to sear rather than steaming. The result is food that tastes like it comes from a Chinese restaurant. Durability: It seems like every review of the Akorn questions its durability. Here are some pics showing what mine looks like after two years and almost 200 burns: Yup, that's an ash pan with shining enamel after two years of solid use! The original finish is completely intact. The fire bowl has most of its original enamel intact. There is a little rippling toward the bottom where the fire burns hottest, and light rust is visible where the standoffs are welded to the bowl. This is the interior of the Akorn with the fire bowl removed and ash pan installed. That lighter colored ring is where Akorns tend to rust out. If water gets in that small lip will keep it sitting there. The only actual signs of corrosion are found on the bottom tray. (Rain and snow sometimes does accumulate there.) In terms of durability, this Akorn is going strong! The only part that I may replace in the next year is the charcoal grate which has warped due to heat. (It hasn't changed much since I noticed the warping last year.) Other than that, the Akorn is holding up great!
  8. Anyone have a problem after lightning for the first time where the seal is leaking on the lid? Smoke coming out the side.
  9. Hi All, I got my AKORN yesterday. I am just curious as to how long it takes to assemble. I am pretty good at stuff like this usually.
  10. First cook with the Tip Top Temp on my Akorn Kamado. Smoked a pork loin to perfection this morning. Have a pork butt on now (less the apple wood chunks) In prior cooks on both a vertical smoker and on the kamado, temp would sour when the wood chunks for smoking would catch. Now with the Tip Top Temp, it closes the damper until the temporary spike subsides, then opens back up to maintain constant temp. Before the Tip Top Temp those adjustments were manual and much more tedious!
  11. Super cheap country style pork ribs on the menu for today. These usually come out pretty good with a bit of prep, (insert rubbing joke here). Going to use Chris Lilly's Championship Pork Rub, it is readily available all over the internet. I also mixed up the injection but then my injector decided to break, so I stabbed some holes in the meat as I poured a bit on. Let it sit for an hour like that in the fridge while I got the grill going. I saved some of the injection and am now going to spritz since I didn't really get much in the meat. Oooohhhh just look at them bad boys, I rubbed them so good. My first overall impression of the rub was that it was an explosion of flavor. It had so much going on that I am interested to see how it turns out during the cooking process. Just put them on, now its time to find something else to do. As the wise Merle Haggard once said "I think I'll just stay here and drink". More to follow................
  12. 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.
  13. Hi Guys, i hope this this finds you all well. i am Ben Murphy from Sydney, Australia. i was just wanting advice on the Akorn Kamado and if it is the type of charcoal bbq I could whip up a steak within an hour? How long would it take me to get the charcoal hot enough to do this? Or am I in for the long haul i.e is it more so for cooking brisket over many many hours.which I would love to do but am nervous about doing so. i have not purchased yet just would appreciate any advice as I am a newbie and have only ever used gas bbqs, but love that charcoal taste! Thanks in advance for any help! ben
  14. Red River Smoke

    Pulled pork

    Made a Costco pack of pork shoulder (15lbs) on Saturday, this was actually my first really long cook with my Akorn, turned out great! Used Meathead's rub recipe, and dumped on some Pig's ### sauce (nice surprise how good that was!) after it was pulled. Otherwise just let it go almost 12 hours with some hickory thrown in with the lump pulled them off around 197 degrees. The shoulder I thought was larger got done about 45 minutes quicker, really loving having multiple probes with the Fireboard. I think the wind was swirling a bit as I had a little harder time than usual maintaining pit temps, I was aiming for about 240 at the grill, but I did let it climb a bit at the end trying to push through the stall. Also the first time I really noticed a stall, so I'm thinking that my other ways I've done pulled pork before I had a kamado were running hotter than I thought and I didn't have a good way to monitor it. Had some happy family and friends with the end result and I had fun cooking anyway, also made some cheesy hashbrowns to go with.
  15. Morning! So I've gone completely ham, literally speaking, since I got the Akorn back in November. I've smoked 6 different ham recipes.. and recently just picked up 5 spiral hams and threw them in the freezer because they were marked down to basically 80cents a pound from $3-4/lb I got i got 10-14lb hams for basically $10-14 a piece. I quit buying deli ham all together and now we use strictly the smoked hams for sandwiches, throw some in the skillet for breakfast sandwiches, as well as using it for dinner in general of course... That said.. I've done nothing but hams and and steaks on it since picking it up.. done burgers a few times and they are always phenominal.. in fact the family prefers them the next day even more I think so I usually make about 20 patties... really wishing I had a bigger surface area at this point because i'd make more if I could. That said, I'm doing burgers for the wife and her girlfriends when they get off work tonight and am interested in some recipes outside of the typical burger.. My general prep tends to be make patty, season, sit for 20 mins in fridge.. cook.. last 1-2 mins slather with BBQ sauce and some garlic cheddar cheese slice and then serve them with baked beans on top of the patty. It's a favorite. I'd like to change it up though and hoping you guys have some favorites you might recommend. Im really looking in to some sort of stuffed burger but I'm open to all sorts of recipes like maybe a minced garlic and onion bacon cheddar burger or similar. Look forward to the great suggestions you folks will have!
  16. Planned to do a turkey breast on the Akorn last night and didn't expect it to be quite as windy as it was. Gusting up to 30 mph and about 7 degrees when I started the fire, the Akorn did really well at maintaining temps. You can see where I opened the lid on the Fireboard graph below. Injected the beast with some home concocted Creole butter and rubbed with some Paul Prudhomme pork rub it was tasty! Love the Fireboard, I was mostly cooking this during the Vikings game so I was grateful to not have to run up and down the stairs a million times checking the grill. I also appreciated that it was a celebratory meal with the Vikings win!
  17. I know there has been some debate on cooking on a cast iron gate vs stainless steel, but I've come to dislike the cast iron. I'm sort of a lazy griller in that when I'm done grilling I just want to shut it down and come back a couple hours later to throw the cover on and I do a lot of pizza so I'm constantly burning the seasoning off. So I ordered this stainless grate off of Amazon and for $42, it's a really good investment for me. Much sturdier than I expected, very well made fits like OEM. I'll still use the CI for some things, but this stainless will be my everyday grate. https://www.amazon.com/Stainless-Inches-Cooking-Kamado-Ceramic/dp/B075T3BL29/ref=redir_mobile_desktop?_encoding=UTF8&psc=1&ref=yo_pop_d_pd
  18. An Aldi opened up a couple months ago near my house. I’ve always wanted to try their spare ribs, finally picked up a rack and gave it a try. I didn’t trim anything, just pulled the membrane off. I even kept the little meat flap on. Seasoned it with some rub I found behind the cabinet, which was not a typical rub I would use, but glad I did. Topped it off with some Killer Hogs for a little color, then let it marinate for 30min to an hour. I used a mixture of mesquite and pecan chunks. Through-out the cook, I spritzed it with diluted apples cider vinegar. My wife made a BBQ sauce that she used on bacon chicken wraps. Man was it good. I think it consisted of banana ketchup, sweet baby rays, sriracha (very little) and brown sugar. Was surprised how fresh the ribs were compared to the Kroger brand I normally get. Definitely getting those ribs again.
  19. AussiePhil

    Intro from 'Down Under'

    Hi All, Just thought i'd introduce myself as a new member. I'll be buying my first Kamado tonight and putting it together this weekend. I'm not a big spender and I'll be getting the Char-Griller Akron Kamado. Never cooked on charcoal before and to be honest, I'm surprised to took me this long to make the switch as i do love to cook. I never really used my old BBQ that much as apart from extra cooking space, and cooking outdoors, i never really saw any benefit for using that over my stove/oven indoors a few metres away. Now that I've discovered the concept of cooking on coals, i see the potential for actually offering an alternative taste and and cooking options especially using a Kamado. Anyway, we don't have a dedicated Kamado forum here in Australia so i wanted to join up to this and have already used the site countless times in my research to buying the Akorn. So thanks for the info so far, and look forward to this new BBQ'ing journey Cheers, Phil
  20. Red River Smoke

    Pizza Trials

    Had the Akorn a week now and have done some pork chops, steak, chicken and veggies and wanted to do pizza Saturday night. It was a busy day around the house and really didn't start getting the grill ready until 7:30, started putting sauce together and browning up some burger/italian sausage mix. I had some dough hanging out in the fridge that I had made earlier from the Art of Pizza Making cookbook, but everything was just taking time and I had to make a quick run to the store so I didn't actually get cooking until 9 or so. I used the Akorn Smokin' stone on top of my main grill and then had picked up a 13 inch Cordierite stone that fits into the warming rack perfectly. Ran the dome temp to about 600 and my infrared thermometer was confirming stone temp of 550. First pizza looked beautiful, I was half starved and all I could think about was carving it up, but some cheese had apparently stuck to the front of it, because when I went to scoop it up with the peel, it jumped, twisted and hit the driveway. As you can see from the first picture, not much of the toppings survived. I'm not too proud to say I did nibble on the remains while I was making the second. The upshot was I've never made a better crust and I've been using that recipe for a while now, even with the Bakerstone Box on the gasser I can't really get temps this high and the charcoal just adds another layer of yum! Super pleased with my"trial" akorn and am sure it'll just be a matter of time before I upgrade to ceramic.
  21. SmokinSteveBBQ

    Lemon Garlic Pork Loin

    You never know what Ole SmokinSteve is going to come up with next so be sure to Subscribe and leave comments. Thanks for watching...... Smoke On .... it’s all Good!
  22. Red River Smoke

    Hello from Western Minnesota

    Hey all, I've been "stalking" kamadoguru for a couple of months now and my intention was to buy a Pit Boss or something similar next summer when the prices drop. In the meantime I've been keeping an eye on Craigslist and Facebook Marketplace for whatever might pop up, and I bought this Akorn last night for $85 with about a summers worth of use on it. (That guy had upgraded to a BGE) I'm pretty happy that it came with the Smokin' Stone and the previous owner had done a little sealing around the bottom vent so it should be all ready to go for me! I'm planning for this to be my BBQ (Pulled pork and ribs) smoker, do "big meats" like turkey and pork loin, and fire it up for burgers and brats occasionally. Time will tell if it replaces the Weber gasser as my day to day grill. Anyway I've found this site to be a tremendous resource already and look forward to learning and contributing even more in the future!
  23. floporama

    New Akorn coming Friday

    New kamado user from southern Oregon. I snagged an Akorn from jet.com that's arriving Friday. I'm excited to get it put together and going this weekend. Any tips on the seasoning of the grill grate? I have some lard I was going to use instead of vegetable oil. Good idea? also any tips on first accessories to have? I've had a gas grill for ages but other than the occasional charcoal cook when camping I haven't used a charcoal grill in years. Im looking forward to learning how to smoke but more than anything am excited to do pizza. I've been doing on a stone in my gas grill but it can't get to the temperatures that a Kamado can. Any quick pizza tips?
  24. Millerb7

    Brand New to Kamado Grilling

    Hey guys. I was in DIRE need of a new grill. The old one (don’t even recall the name) was a bargain purchase and the internals were just destroyed. It was propane and I hadn’t grilled with charcoal in probably 10 years. No idea how I came across Kamado’s but I did through research and I started reading on them. I tell you what though I was a little scared and was dead set on a Weber Spirit propane grill. The day before I purchased I decided to check Craigslist and I found myself a brand new, never used Akorn or $150. It had a small dent in the top lid in the very back where you cannot see it. I decided to take the plunge and pick it up. I figured $150 wasn’t to bad of a gamble and it was brand new. If I didn’t like it I can resell it or just let it sit. Ends up so far I am LOVING it. I have only grilled (no smoking yet) and it’s been a blast. I did a few hours of reading on here before I fired it up and learned a bunch of tricks and so far things are turning out great and I’m really able to hold temps very well. Some of the pointers on these forums have saved me for sure, like not overshooting the temps. So far so good. Also, filling with charcoal vs barely using any thinking that he amount of charcoal depicted the temp. In face it’s the airflow that depicts the temps... lesson learned here thankfully before I started grilling! Anyways, so far it’s been mild practicing (burgers, hotdogs, chicken). I have steaks coming up on Thursday and then I’m going to start to look into doing smoking for next weekend maybe.... ideas on a good/easy place to start? Thanks!
  25. SmokinSteveBBQ

    Smoked Meatloaf

    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.
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