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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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Old 05-13-2013, 07:10 PM   #16
Beerbecue
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Join Date: 08-21-10
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How 'bout when yer jus cookin 1 or 2 steaks or 1 or 2 burgers, or just 1 rack of ribs or just 1 tri tip or anytime you cook small. The Akorn is so great and fuel efficient for those times. I don't even have any need for big ol' UDS but I love my Akorn and use 2-3 times a week.
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Old 05-13-2013, 08:24 PM   #17
BaggerBill
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I just got myself an RF but I'm not giving up my Akorn! I would keep it.
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Old 05-13-2013, 08:38 PM   #18
16Adams
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one of the coolest mods I've done to my Akorn is buy a 7.5 quart stainless steel spaghetti strainer from Bed Bath and Beyond. It sits on the coal grate with about 3/4 chimeny of glowing lump and gives fantastic cooking area on the CI grate and an off area for milder temp. Tonight was a 1.5" t-bone, andouille sausage and garlic butter Brussels sprouts. The Akorn is quite versatile. Tomorrow I can sift the coals or just chunk them by lifting the stainless strainer by its handles.
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Old 05-13-2013, 08:43 PM   #19
Wampus
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I'll say this.....

I've had my UDS for years now, and I love it.
This past fall, I started to store (and use) a Big Steel Keg and LBGE for a friend.
I still love my UDS, but I've used the two kamado style cookers a LOT more than it in recent months. I'll be using the UDS this weekend because I need to cook 8 butts, but if it weren't for the sheer quantity, I'd find a way to use the two kamado cookers.

If it were me, I would NOT be getting rid of your Akorn at ALL.
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Old 05-13-2013, 09:55 PM   #20
J'ville Grill
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I never made pizza on a grill until last Saturday, OMG! It tasted like it came right out of a wood burning oven at a real pizzeria!
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