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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-11-2013, 10:35 AM | #676 | |
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio
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Wait for about 10 mins or so for the few pecies to light well. Close the lid and adjust vents to get desired tempature. It will take a while to get hotter than 200-250 with this method. (1/2 hour - 3/4 hour to get to 225-250). This is the point where I toss on smoking chunks. If you are shooting for a quick 400-600 degree cook then light a cube at the bottom and be careful about your vents. It will heat up like a chimney starter. With a quicker cook I tend to not have as much coal in the cooker. More air will be more efficent getting to the coals to keep the heat up. If I am smoking chicken/turkey at 350-375 I use a full cube and bury it a bit deeper in the cooker than normal 225-275 smoking. I also add the chicken at about 325. There will be a rush of air and that will cause the heat to spike to 350-375 and then I shut the vents down a bit it will be right abour 330 then I goose the vents to 350-375... When you add a heavy diffusor it changes how it comes up to temp. My Acadamy 14" griddle really makes getting to the right temp a bit more of a chore. You fight because the temps are slower than the norm, you open the vents to heat it up a little that chunk of cast iron will slow the temp changes when making small adjustments. And if you open the lid the iron will convert that extra heat into a longer temp spike that vents can't immeditely control. Because cast iron can hold a lot of heat. Once you get it down the Akorn will be the best cooker you could spend 300$ on.
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Current Smoker: Char-Griller Kamado |
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06-16-2013, 07:09 PM | #677 |
On the road to being a farker
Join Date: 09-07-09
Location: Seaford, NY
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After following this tread for a while i have joined the club. I bought a redhead and set her up.
I agree this is the most versitale cooker I have tried. Today I fooled around for fathers day and came up with a bacon wrapped filet mignon stuffed with mushrooms, gorganzola and chiple. There are no leftovers so I guess it didn't suck. |
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Thanks from:---> |
06-16-2013, 07:13 PM | #678 |
Is lookin for wood to cook with.
Join Date: 04-12-12
Location: Crockett, TX
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I picked up a black one this evening. I haven't assembled it yet. Hope to learn some tricks on it before my Big Joe comes in later this summer.
Did you have to do any mods to get it up and running? I brought home a tube of red RTV, just in case some gaps needed to be sealed up. |
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08-26-2013, 05:09 PM | #679 |
On the road to being a farker
Join Date: 04-28-13
Location: Holland, Michigan
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Wondering if this would be a good upgrade from my CharGriller Smoking Pro?
Would like something to use during the winter months.
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Kamado Joe Big Joe with CyberQue, Old Country Brazos |
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08-26-2013, 10:41 PM | #680 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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I like mine even if I don't use it as often as I should. No mods yet but still a great deal.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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08-26-2013, 11:33 PM | #681 | |
is one Smokin' Farker
Join Date: 05-07-10
Location: Twin Cities, MN
Name/Nickname : John
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Quote:
I bought mine over a year ago and haven't touched my WSM or Weber kettles since. The Akorn is very efficient and nearly weather and wind proof. I've grilled and smoked year round with great results. The only unknown is longevity, again I've had mine 1 1/2 years with no problems. The only mods I have made on mine are buying a Weber grill grate and 16" pizza pan as a diffuser. Read through this thread, Search "jmseltzer" on the search bar at the bottom of this page, and look at the posts and videos on his forum http://www.kamadoguru.com/
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CG Akorn, WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles, Weber go anywhere charcoal. [COLOR=DarkOrange] [/COLOR] |
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08-27-2013, 05:08 AM | #682 |
Babbling Farker
Join Date: 08-23-13
Location: Detroit Mi
Name/Nickname : tom
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Yep, lots of good info on Jim's site. I have my mod's on their. Like every other smoker/grill you have to learn yours. Took me awhile to get it to where I can set it and forget it, even overnight smokes and I don't use the maverick anymore. I still use the maverick in the winter time. The Acorn uses less coal than any other smoker I have used, even my smaller bullet. 20 hrs and still have 1/3 of a load left unburned. The swing out shelf/top rack is a nice feature. Here are 2 butts at 12 hours/250 degrees. For searing meat this thing is fantasic! Pizza too!
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08-27-2013, 09:56 AM | #683 |
is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
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[CENTER][COLOR=Red]:loco: Cool2Weber Kettles, [COLOR=Black]WSMs[/COLOR], Performer, Akorn kamados:loco:Cool2Cool2[/COLOR] [/CENTER] [URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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08-27-2013, 10:36 AM | #684 |
On the road to being a farker
Join Date: 04-28-13
Location: Holland, Michigan
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I had to replace the thermometer on my Pro, will I have to change it out of the Kamodo?
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Kamado Joe Big Joe with CyberQue, Old Country Brazos |
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08-27-2013, 12:00 PM | #685 | ||
Full Fledged Farker
Join Date: 06-12-13
Location: Northern Michigan
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Quote:
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I have the smokin pro as well.. As it being upgrade in some ways.. Its very versatile from pizzas, to grilling, to smoking.. I still love feeding splits in the smokin pro, but I gotta say most days the Akorn gets the nod.. Why? Very little tending, once you have your temps settled in, you sometimes wish something would happen so you have something to do that makes you look like you are actually doing something. |
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08-27-2013, 12:08 PM | #686 |
Full Fledged Farker
Join Date: 06-12-13
Location: Northern Michigan
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Additionally some folks are finding the Akorn cheaper than 299.. Some Krogers will run this time a year at 160 making it a no brainer.
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08-27-2013, 05:25 PM | #687 |
On the road to being a farker
Join Date: 04-28-13
Location: Holland, Michigan
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Thanks guys. Is there one color better than another? :)
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Kamado Joe Big Joe with CyberQue, Old Country Brazos |
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08-27-2013, 05:54 PM | #688 |
is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
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Red is best - its only at Amazon
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[CENTER][COLOR=Red]:loco: Cool2Weber Kettles, [COLOR=Black]WSMs[/COLOR], Performer, Akorn kamados:loco:Cool2Cool2[/COLOR] [/CENTER] [URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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Thanks from:---> |
09-03-2014, 12:23 PM | #689 |
Found some matches.
Join Date: 08-15-14
Location: Andover, MN
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Any updates to longevity of these?
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Tags |
char-griller, chargriller, Kamado |
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