The BBQ BRETHREN FORUMS. - View Single Post

TrueBlueEagle · 03-05-2014, 07:48 AM

Since the question is more for grilling than smoking, I dont really see how the WSM is an option? If he's going to be smoking "occasionally" the akorn does that fine, plus he has his large pellet cooker. I have a kettle and an Akorn and pretty much only use the akorn if I'm cooking a keilbasa for myself or something dumbly simple. I've cooked pizza's and steaks at 600°F + and maintained 225-250 for 10-15 hrs with no issue, regardless of outside temperature. In terms of quality, yes chargrillers offsets are chit, but they actually went an extra mile on the akorn and if you have anything wrong just email them a pic and they'll replace it.

I'll throw up some pics of stuff that came off the akorn in hopes of convincing you!

BTW, you can't beat the moisture in your meats that come off a kamado!

03-05-2014, 07:48 AM	#51
TrueBlueEagle Knows what a fatty is. Join Date: 10-21-13 Location: Athens, GA	Since the question is more for grilling than smoking, I dont really see how the WSM is an option? If he's going to be smoking "occasionally" the akorn does that fine, plus he has his large pellet cooker. I have a kettle and an Akorn and pretty much only use the akorn if I'm cooking a keilbasa for myself or something dumbly simple. I've cooked pizza's and steaks at 600°F + and maintained 225-250 for 10-15 hrs with no issue, regardless of outside temperature. In terms of quality, yes chargrillers offsets are chit, but they actually went an extra mile on the akorn and if you have anything wrong just email them a pic and they'll replace it. I'll throw up some pics of stuff that came off the akorn in hopes of convincing you! BTW, you can't beat the moisture in your meats that come off a kamado! __________________ Chargriller Akorn, Georgia Southern Themed UDS, Mini WSM, Weber 18.5" Last edited by TrueBlueEagle; 05-29-2014 at 08:49 AM..