Acorn now or ceramic later

[Foxfire]

Originally Posted by LT72884

i seem to be lost, isnt the akorn a kamado cooker so therefore it is ceramic?

The shell of the Akorn is made of inner and outter steel walls with insulation sandwiched between, more like a Bubba Keg, so not ceramic the way BGE / Kamado Joe / Primo / etc. are.

[ToddM]

Originally Posted by JS-TX

Since $ is a concern, get the Akorn. Based on the number of satisfied owners, it seems like the right choice at this time. Since you already have a OTG and a WSM, is there a particular reason you want a kamado style cooker?

Fair question. I'm looking for something that will do a pizza like I like 'em. That and I'm consumed with the BBQ obsession and need a new toy.

[Gnaws on Pigs]

Originally Posted by ToddM

Fair question. I'm looking for something that will do a pizza like I like 'em. That and I'm consumed with the BBQ obsession and need a new toy.

I think you'd like it. Here are some Akorn pizzas:

[ToddM]

Originally Posted by Smoothsmoke

Tax season is coming up.

You're talkin' my language there.

[ToddM]

Originally Posted by Gnaws on Pigs

I'm happy with my Akorn, have cooked tons of good food on it, and don't feel like I "settled" for anything-it's a great cooker, don't see how I would be any happier with a ceramic. As a matter of fact, I would rather have the Akorn because it's portable. I've cooked on the green cult cooker, and I just don't honestly see much difference. As for the "mods" everybody talks about, I've been using mine nearly a year just exactly like it came out of the box, and it holds temp for hours and hours like an oven. I don't see what the alleged leak and not holding temp problems are myself, because I've never experienced any of them?

But then, I'm not a snob, either. Some folks just can't seem to like something no matter how well it functions, unless it's really expensive and hip and all the cool kids like it. I don't have to have a ferrari to drive to work, and I don't have to have a $1000 grill to cook good food on.

I think people sometimes put more emphasis on the cooker than the cook, or define themselves by what cooker they own. If you're a good cook, you can turn out good food on anything from a campfire to a top-of-the-line cooker. The only difference in most cases is learning curve and ease of operation. I love my Akorn for long cooks, simply because I can set it and forget it. I usually dont adjust vents more than maybe a couple small adjustments during an 8-10 hour cook. To me, that's the advantage of any kamado style cooker, along with the ability to use it like a wood-fired oven to bake pizzas and stuff. I don't use mine much for high-heat grilling, it's easier and better to do that on my barrel grill, IMO.

Well said. Thanks.

[palmtreefrb]

A couple of Kamado's in the LA area...
http://losangeles.craigslist.org/sfv...526812417.html
http://losangeles.craigslist.org/lac...535216090.html

[ToddM]

Thanks for all of the input, I appreciate it. I'm leaning towards getting the Akorn now and saving for down the road. We'll see. I'll keep ya'll posted.

[yakdung]

Originally Posted by ToddM

Thanks for all of the input, I appreciate it. I'm leaning towards getting the Akorn now and saving for down the road. We'll see. I'll keep ya'll posted.

Char-Griller Kamado Kooker (Akorn) Grill/Smoker Review Part 1 - YouTube

[LT72884]

Originally Posted by Foxfire

The shell of the Akorn is made of inner and outter steel walls with insulation sandwiched between, more like a Bubba Keg, so not ceramic the way BGE / Kamado Joe / Primo / etc. are.

interesting way to do it i guess. if it works it works. haha. SO im guessing a ceramic will hold the heat longer?