I’ve been using my Akorn Jr for going on a year, now. I empty the ash pan after each use, but today I noticed a fairly significant grease accumulation in there (photo attached). I’m worried this may cause ash to stick and potentially cause rust problems. Should I clean/degrease it? If so, what’s the best way to do that? Soap and dish detergent? Or is there some kind of spray degreaser I should use? Any tips appreciated.
Hey, everyone, new guy here (to both the forum and kamado cooking). My question is about starting up the charcoal. Right now I'm using a chimney starter with newspaper, but I hate the bloom of acrid smoke I get from the paper, so I picked up some paraffin starting cubes. Unfortunately I can't seem to use the cubes with the chimney because they fall through the grate (I have to set the chimney on the grate because I don't really have anywhere else to set it, no concrete on my patio). Can I just start the coals by stacking them in a pile on the grate and sticking a cube in the middle of the pile?
Or, let me approach this a different way... How do you start your coals up?
My buddy cuts grass and a client of his had this in their garage for years. I think I made a very solid purchase for $300(hope so?)
I’ve read a bit on here, and I’m assuming this is a late 90’s model(Richard Johnson-right?)
There’s no loose tiles, the part on top spins freely, and only one little chip on one tile right by the back hinge.
the shocks/springs squeal a bit, but I haven’t started messing with it.
it’s about 50” tall
no place for gas starter in back(I’ve seen a square on a similar one)
the tile is in greaaaat shape. That seems to be the biggest issues Ive read about
Thanks for all ya’ll do. This page has been a great resource before I bought it.
Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s
and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong:
- ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop
- trimmed as much of the silver skin off as I could
- trimmed off hard fat and tried to leave 1/8" to 1/4" of fat
- seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt
- used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood
- ambient outside temperature was low-mid 80s
- waited until grill came up to temp and smoke was mostly clear before putting meat on
- put meat on fat side down
- cooked in Classic III using sloroller, on the lower level rack
- cooked with water pan on grill
- used Thermopro two probe digital thermometer (1 probe at grill level, 1 probe in thickest part of brisket)
- grill temp ranged between 245-270, but mostly 250-260
- took ~6.5 hrs to get to 170 internal temp
- wrapped in foil at 172
- took ~1.5 hrs to get to 203
- at ~203 a wood shish kabob skewer did go through meat, but still felt a little resistance. At this point I pulled it b/c I was concerned about over cooking
- kept in foil, wrapped in towel, put in cooler for 1.5 hrs
The brisket had bark and a smoke ring. Pencil thin slice passed pull test. But it was dry and dense. The attached photos are from the day after the cook and the meat is cold.