Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Hopefully Adding An Akorn Tomorrow....

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Hopefully Adding An Akorn Tomorrow....

    I found what I think it is a good deal for my area. Looks like near brand new Akorn + smoking stone + cover for $175.

    The idea is that I can use it for cooking two items at different temps at the same time, learn better fire management on a cooker that is pretty close to set & forget, and have a cheap entry point into kamado cooking that meets my mobility criteria (see garage storage). I have realized after being here a while that I was awful at fire management with the PBC and Weber, which definitely hurt my results in retrospect, so there's more that I can learn and do.

    The MB560 can be the set and forget option, whereas the Akorn can be if I want to spend a bit more time adjusting things, as I don't plan to run it with a temp controller. The ability to sear and smoke gives me a back-up in case the MB560 fails, and I think I can elevate my steak game with the ability to sear directly over the coals. And it will give me some experience if I ever want to upgrade to a more expensive kamado, so I know how the whole thing works. It also seems to work pretty well in winters, which would be ideal for my winter smokes. So, I think it checks all of the boxes.

    I've read all of the stickies in the other kamado forum: https://pitmaster.amazingribs.com/fo...mados-and-misc, Jim's SNSKamado posts, and the Kamado book of knowledge here : https://www.kamadoguru.com/topic/434...-of-knowledge/ .

    Currently, the plan is to clean it up, follow the Taming procedures outlined here ( https://pitmaster.amazingribs.com/fo...-savage-kamado ), see if anything needs sealed with the gasket sealant I have, and start with a pork butt or some ribeyes.

    What I am missing? Any other recommendations for a hopefully new Akorn owner?

    I've read about the Kick Ash Basket, but looking to avoid more accessories at this point until I see if it is really needed with the multiple cookers.

    Yes, I will add pics when I pick it up.






    #2
    Very nice! An acorn is on my list as well. Honestly just to learn different styles of grills. I use a weber kettle for grilling and the masterbuilt for smoking. I prefer grilling that way vs the gravity. But that's just my opinion. I'm sure you will love it!

    Comment


    • IFindZeroBadCooks
      IFindZeroBadCooks commented
      Editing a comment
      Yeah, I thought the kamado style would be fun too and well suited for what I like to cook.

    #3
    Have fun with the new cooker! I’ve enjoyed learning kamado cooking this year myself.

    I don’t have the kick-ash basket for my SNS Kamado. Several folks recommended it, but I’ve not seen the need. I use an ash clean out tool that came with the kamado along with a charcoal scoop to clean out ashes and rearrange leftover coals for the next cook. Basket is overpriced in my opinion, and you would still have to rake old coals around in it, lift it out and clean o ash from underneath, then put it back. I don’t mind washing a bit of soot off my hands after cleaning the grill, so don’t have it planned as a purchase either.

    Comment


    • tbob4
      tbob4 commented
      Editing a comment
      No special filter needed at all for the ones I have had. I do pic through the small charcoal that is left over before vacuuming. I am on my second unit - again I didn’t buy anything expensive. If you didn’t live so far away I would loan it to you for a weekend.

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      So, to crash this a bit, the link does not work. I have never thought of having a small canister vac to clean out the bottom of my wsm. Is that pretty common to vac out ash? I just assumed it would destroy the filter.

    • jfmorris
      jfmorris commented
      Editing a comment
      Here is the link to what I was talking about - it was truncated in the original comment:

      https://www.homedepot.com/p/Dustoppe...D12A/315749552

      And to answer Richard Chrz I don't think occasional use to vacuum ash is going to destroy the filter on a shop vac. May clog it up if you do it a lot. But you won't be running it for long periods of time like that.
      Last edited by jfmorris; September 12, 2021, 06:42 AM.

    #4
    My wife approved this because $175 is a lot cheaper than 2k for a new smoker. Ha.

    Comment


      #5
      Check out Baby Back Maniacs comparison of Kamados. It ended up with an interesting result. It will serve you well for many years. Enjoy!

      Comment


      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        Thanks. Excellent video!

      #6
      I picked up a Weber 7441 Replacement grate, which fits on the supports for the smoking stone. It's great for searing when you want to get the coals close to your meat. It also lets you do a pseudo 2-zone if you only put coals to the one side.

      You don't need a separate kick ash basket or the like, as this has a normal coal grate on the bottom vs the perforated cast iron that some of the ceramic kamados have.

      Edit: to clarify, I put the 7441 grate on the supports for the smoking stones, then put the coals on this grate. I put the main grate on as normal. This grate brings the coals closer to the meat. I
      Last edited by gboss; September 10, 2021, 05:04 PM.

      Comment


      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        I will definitely keep that in mind. I want to try some steaks on the stock setup first though.

      #7
      I had an Char Grill Akron kamado and I cooked a lot of good bbq with it, I bought on sale and I used mostly for low and slow, it was my cold weather smoker. I tried to cook pizza on it once and got up to about 450F. It worked good until the wind blew it off the deck, I repaired it and sold it. I read on this forum that it will not last and I would have to agree. The metal shelves will bend but they can be straightened after bending. I bought a Primo XL and I would have to say it is too big, the Akron was a nice size Kamado for our needs.

      Comment


      • rickgregory
        rickgregory commented
        Editing a comment
        " It worked good until the wind blew it off the deck,"

        Oh a) there has to be a story there and b) pics? :P

      • Argoboy
        Argoboy commented
        Editing a comment
        I posted pictures after it happen some time ago. I have no idea how to find them now. I was glad to sell it to someone who wanted to start smoking meat. I had about C$225.00 in it and I got +$100.00 for it when I was done with it.

      #8
      I just bought my second Akorn several weeks back. My first died after 5 years of hard use. The weak point of their longevity is rust along the bottom area where the ash pan is. Get a cover. I didn't the first time out and it rusted from collected water dripping down the side and entering the ash pan via the gasket. Use a rag dampened with oil to keep the cast iron grates in good shape. Watch for air leaks and fix them when found(I still need to do this with mine yet)A great bang for the buck. You can also do something with an Akorn that I wouldn't want to try with a ceramic kamado. That is using a squeeze bottle of water to facilitate bringing down the temperature if you overshoot your preferred temp. I would be nervous if I tried that stunt with a nice ceramic kamado. On an Akorn, it's all in a days cook.

      Go for it, and have fun. We'll be right here with you.

      Blessings and good cooking from Houston, Alaska

      Comment


      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        I have been reading all of your recent cooks with great interest so I look forward to learning from you and sharing my own efforts!

      • Argoboy
        Argoboy commented
        Editing a comment
        I had a cover for mine but it was rusting, they put on the min. amount of paint on at the factory, if I had a new one I would repaint some parts of the base when new and it would last longer. Treat the cast iron grills with care they are not that thick.

      #9
      I cook in a BGE and have the Kick Ash Basket. I liked its ability to get high temperatures rapidly, but didn’t care for how much small charcoal fell through after a cook. It also tended to run a little hotter on low and slow. I purchased BGE’s charcoal basket which doesn’t drop nearly as many small pieces after a cook. It also holds low and slow temps better. One unexpected side benefit is that for shorter cooks like roasting or grilling I can use briquettes with minimal ash dropping out the bottom. I lift it out and shake the ash out over a trash can. I still use the Kick Ash Basket, but I use the BGE charcoal basket more often.

      Comment


      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        I am planning on 100% lump so does that make a difference? I agree that briquettes would fall through more regularly.

      • LA Pork Butt
        LA Pork Butt commented
        Editing a comment
        IFindZeroBadCooks prior I only used lump and I would recommend you do the same. It can’t be beat for low and slow. It will take a little longer to get up to higher temps. I was just trying to offer another option t,o the Kick Ash Basket. Small price of lump tend to fall through the Kick Ash Basket, too.

      #10
      Cleaned it up a bit. Looks pretty solid to me. Thoughts?
      Attached Files

      Comment


      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        Gonna fire it up later and run the Grill Rescue brush over the grates. They look pretty dirty but I don’t think they need replacing. Small bend in the charcoal grate but eh.
        Last edited by IFindZeroBadCooks; September 11, 2021, 02:15 PM.

      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        Running 325 right now (250 got away from me) but wow this is airtight.

      #11
      Make sure to keep the firebowll and body clean of ash. I did not do such a great job of that when I had my Broil King Keg. Ash is corrosive and it will eat that metal up. My Keg rusted around the dampers and in the very bottom of the body is only a few years. This is one of the reasons I went to ceramics for my kamados. Although, I keep my ceramics much cleaner than I did my KEG. I know better no . I partially blame myself for the failures I had with me Broil King Keg.

      Just make sure to keep it clean and keep water out as much as you can. And do not worry or fuss with a silly water pan. Kamados seal well enough to keep enough moisture in them. All a water pan does is create a steam bath. You won't add any moisture to the meat by having a water pan and you can regulate the temp just fine with a kamado, on its own.

      Comment


      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        I think it is pretty clean after I cleaned it up now (see my pics) and I am planning on keeping it more or less in this shape. Let me know if you think I need to touch up any areas.
        Last edited by IFindZeroBadCooks; September 12, 2021, 02:03 PM.

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


    Finally, A Great Portable Pellet Smoker


    Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

    Click here to read our detailed review and to order


    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
    Click here to read our detailedreview


    GrillGrates Take Gas Grills To The InfraredZone


    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

    Click here for more about what makes these grates so special


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker


    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

    kamado grill
    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

    Click here for our article on this exciting cooker


    The Pit Barrel Cooker May Be Too Easy


    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

    Click here to read our detailed review and the raves from people who own them


    The Cool Kettle With The Hinged Hood We Always Wanted


    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special