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    • By Tarnation
      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 less than a Costco roadshow Big Joe.  Came with the table, ConvEggtor, ash tool, and grate gripper.  They couldn't locate the ceramic cap when we brought it home, but I'm sure it'll turn up.  It's under an awning anyway and I'll be getting a cover to further protect it.  
       
      To be fair to the Akorn it is a fantastic cooker!  Just since the apocalypse started, I've done at least one decent cook a week on it.  I've done ribs at least 3 times, pork butt, brisket, a turkey, soda can chickens, wings, steaks, and various veggies for sides.  I absolutely do not regret the Akorn purchase.  If you're unsure if kamado bbqing is right for you the Akorn is a fantastic place to start, it's relatively cheap and a good design.  I've been eyeballing the extra space the  Big Joe and the XL Egg offer and ultimately couldn't resist.  Just judging by my short not even 1 year of ownership I doubt my Egg will cook any better than the Akorn.  This was purely a decision based on the total cooking surface and potential cooking surface with mods.  I've done 3 racks of ribs on my Akorn before, but it gets tight and those were baby backs no easy way to get that many spare rib racks on there.  2 upright soda can (beer can) chickens really pushes the limit with my probes contacting the dome.  
       
      TLDR; just wanted to brag on my Eggscellent deal and write a love letter to my Akorn.  I'm hoping this will be the last grill I ever have to buy, not saying I won't want to buy more, but this should be with me a long long time.  I wish I could keep the Akorn, but I have 3 grills now and between the 22" Weber Kettle and the Akorn, I can probably get more for the used Akorn.  If you're in the market for a well used Akorn, but still in fine cooking shape and you're in the Jacksonville, FL area, hit me up.

    • By Daz
      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.



    • By Chap Swinson
      Bbqube temperature controller.  Like new.  Used once or twice.  $80 plus cost of shipping.  PM if interested.  South Carolina.  

    • By Tarnation
      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.


    • By JeffieBoy
      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.
       
      i fired up the Akorn to about 169 degrees, added some apple chunks and alder chips to supplement and then tossed the fish on.  They have been in the Akorn for about an hour now and I think I am going to go for about three more hours before pulling them off.  The Akorn has been holding steady now at 168-170 degrees F and that has surprised me.  I seriously thought that I couldn't get it to hold that low.  First time doing fish on the Akorn At a temperature this low, so any suggestions are appreciated!
       
      More photos to follow as we finish up.
       

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