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View Full Version : Input on Akron upgrades


Delbridge11l
06-07-2017, 06:10 PM
Hey guys I've got a Akron kamado and the smokin stone. Been thinking about getting a Webber grate and a round cast iron skillet to put in place of the smokin stone when cooking large steaks. Reverse sear on the normal grate and seat on the cast iron since it is closer to the fire. That or I thought about getting a kamado Joe cast iron half moon that would fit at normal grate height. Any thoughts on what route I should go?

bucko
06-07-2017, 06:32 PM
A 18 inch Weber grate will fit on the akorn where you place the smokin stone I can sear a steak just fine on the top cast iron grate bone in Ribeyes rock

OlyQ
06-07-2017, 07:26 PM
a Blackstone griddle for reverse sear duty

Delbridge11l
06-07-2017, 07:59 PM
A 18 inch Weber grate will fit on the akorn where you place the smokin stone I can sear a steak just fine on the top cast iron grate bone in Ribeyes rock

I have seared from the top cast iron grate before but I have walked away when cooking at high temp and it ran away from me to 700+? I smelled burning paint. Since then I have been nervous about getting this thing over 600 and having the temp run away from me again. Bone in ribeyes are an amazing creation.

_BullDog_
06-07-2017, 08:05 PM
An Akron upgrade.... is that like moving to Cleveland?

Kaptain Kadian
06-07-2017, 10:54 PM
Have you seen the adjustable height grate that they offer? I bought one and really like it. Works well for reverse searing

tom b
06-07-2017, 10:59 PM
I run mine stock, works for me

ebijack
06-08-2017, 03:48 AM
Another option, use a 17" Weber coal grate for a 22.5" Weber. Add 3" high (check/measure that 3", I also made a S.S. grate for mine) expanded metal. I also put some left over pieces across the grate to stop small pieces of lump from falling thru.
Lump burns hotter, so use lump for the high temp stuff.
Your cast iron skillet or drip pan/pizza pan should still fit on this grate for when smoking.
The expanded metal keeps the coals on the grate, makes for easier clean up when done, just lift the coals out.
This puts the hot coals less than an inch below the cooking grate.
http://imagizer.imageshack.us/v2/640x480q90/547/xmw4.jpg (https://imageshack.com/i/f7xmw4j)
http://imagizer.imageshack.us/v2/640x480q90/547/p047.jpg (https://imageshack.com/i/f7p047j)
http://imagizer.imageshack.us/v2/640x480q90/923/e8w3Cg.jpg (https://imageshack.com/i/pne8w3Cgj)
http://imagizer.imageshack.us/v2/640x480q90/922/Rr1zQh.jpg (https://imageshack.com/i/pmRr1zQhj)

Jrogers84
06-08-2017, 06:11 AM
An Akron upgrade.... is that like moving to Cleveland?

No it means hes leaving Ohio :boxing:

Much love from the state on top of you :becky:

Pocchampion
06-08-2017, 06:23 AM
I sear in standard config. Akorn gets crazy hot with lump and a split or two. I prefer super hot but some distance from the fire for steaks.

Delbridge11l
06-08-2017, 01:20 PM
Have you seen the adjustable height grate that they offer? I bought one and really like it. Works well for reverse searing

I have seen those. That is definitely something I've had in mind. I like being able to make the grate temp hotter but not the whole grill. I don't know how hot I've had my grill as the temp only goes to 700 and I was hotter than that. But I could smell burning paint. I like the high heat sear but I'd like to get it at grate temp and not the whole grill.

Kaptain Kadian
06-08-2017, 02:22 PM
I used it Sunday to reverse sear a tri tip. Worked really well. I had a chimney full of lit briquettes in the bottom and smoked the tri tip to where I wanted it, then pulled the charcoal to the top and seared it. It was amazing.

bucko
06-08-2017, 02:41 PM
If your searing steaks you don't need to leave your grill it only takes about 5 minutes to get great sear on a steak at hi temp

Cooknhogz
06-08-2017, 08:17 PM
An Akron upgrade.... is that like moving to Cleveland?

What in the hell you talking bout Willis?

Cooknhogz
06-08-2017, 08:30 PM
The Akorn is one awesome cooker, the only upgrade I really did was put high new high temp gaskets on. Also, when smoking at low temps I put a pizza pan on top of my smoking stone which I buy at Sams Club.

tnfan47
06-09-2017, 09:12 AM
I usually sear with the normal config. I think 600 is enough to sear a steak plus it's somewhat controllable. If you go up to 700+ you have the risk of the grill flaming big time when you open it and hard to come down in temp when you shut it down.

m-fine
06-09-2017, 10:52 AM
What in the hell you talking bout Willis?


Akorn = type of metal Kamado

Akron = A city in Ohio that is a step below Cleveland (in his eyes)

m-fine
06-09-2017, 10:58 AM
I usually sear with the normal config. I think 600 is enough to sear a steak plus it's somewhat controllable. If you go up to 700+ you have the risk of the grill flaming big time when you open it and hard to come down in temp when you shut it down.

I like to be a good bit hotter to sear a steak. Getting it done faster means less over cooked transition zone between sear and perfectly done center. Flaming is not an issue because you are done fast and if anything it helps, and because it is fast, the grill never gets closed. The key is it has to be reverse sear, done at the end of the cook. Get it nice and hot and it should take 30 seconds a side or maybe less.

bucko
06-09-2017, 12:11 PM
Cleveland or Charlotte same thing