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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 

 

 

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A kamado is versatile. You can do a screaming hot and fast sear on a steak one day and a low n slow brisket overnight the next day. You will overcome the nervousness of the long low n slow once you have done it. Jump in with both feet and move past the anxieties

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You should be able to have a screaming hot fire ready to cook in about 20 minutes from lighting it. Depending on how you left your Akorn from the last cook I would say you could add maybe 10 min prepping to light. These are the fastest easiest Charcoal grills to clean I have ever experienced. I have found 600 degrees the ideal searing temp. I am willing to bet it will make the best steaks you ever cooked.

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I have had my Akorn for 2 years and am very happy with it.  The one thing I added was a charcoal grate for a 22" Weber.  It's a exact fit for the smoking stone tabs and let's you do 2 zone cooking and really get a hot sear.  Did a bacon wrapped pork tenderloin  last night, moved on and off the hot zone a few times, got crisp bacon and 135 middle.  It was excellent with a blackberry glaze.  

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It's like you're asking the converts why they converted.  Look a kamado will do you good whether you want to grill up steaks or smoke a brisket for hours.  The versatility is unmatched among grills and the Akorn is no exception.  There is a learning curve but you can get it.  Happy grilling!

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I agree with Likes Big Butts.  I Don think you'll be disappointed if you get one, you just gotta remember it's got a learning curve.  Take a day when you first get it and learn the vent adjustments, try hitting different temperatures.  Hold it there for a while, then try to hit a different temperature, etc.

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I'm very glad I bought it,  turns out great bbq.  Pulled pork, ribs, chicken wings, beer can chicken, steaks, burgers, chops etc...  Haven't made a pizza yet but it's on the list :)

 

It is a good intro into kamado cooking and I have been happy with it.     When this one goes I'll most likely get a ceramic kamado though.   Either way kamado cooking is great

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I'll echo what everyone else has said, grilled with propane forever, 2.5 years with the Akorn and its pretty much all I use. You would have no problem getting up to searing temps quickly. But the Akorn (or any kamado) is also versatile, Sunday night about 15 minutes after lighting put foiled wrapped potatoes on at around 350, 30 min later put a couple of covered ramekins of fresh veggies on to steam, another 30 minutes took off all veggies, opened up the vents, and grilled the filet mignon. And you don't have to babysit the grill. With the Akorn i put the veggies on, set the timer on my phone and walk away. 

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