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Likes Big Butts

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  • Location:
    North East, MD
  • Interests
    Camping, cabining, cooking.
  • Grill
    Kamado Joe

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  1. I've been out of the accessory game for a while now, just upgraded my KJBJ Classic to mesh gasket and new Kontrol vent. Now I come on here and see this and I gotta wonder what it really adds to the game? I'm gonna low and slow my big cuts pretty darn good with my KJ now, why drop $250 so I might get just a little, tiny bit better? And then I gotta figure out what to do with it when I'm grilling, which is really most of the time. Already have that problem with the Joetisserie, which was a fantastic purchase. Guess I'll have to check in later to see the draw.
  2. The only thing the Akorn uses is 1/4-20 bolts of mostly 3/4 inch lengths, including shoulder bolts. Go to hardware area of Lowes or Home Depot and tell the guy there what you're looking for, they should be able to help. It's a shelf hinge so no worries about cooking off nickel or anything. Whatever's cheap and weather resistant will work.
  3. I could totally survive on the Jr alone. As for the Summit, they did overshoot their mark on that one. I wanted it before I saw pricing then I just thought why not a ceramic then? If the price dropped significantly enough I might consider it still.
  4. Free shipping is an offer going on right now on accessories, I just picked up a JoeTisserie for $220 with no sales tax either. I had been waiting for the roadshow to come along in my area. Thanks man!
  5. Different strokes. I love my KJ and wouldn't trade it for anything. With the Akorn Jr. I feel like I have all my grilling and smoking needs answered. But everybody ain't me and if you aren't satisfied then make a change. Any of the downsides to a ceramic are negligible to me. Yes, if you overshoot it can be tough to bring the temp back down. So don't overshoot, take your time and enjoy the day. And a lot of meats (not brisket!) can tolerate some high temps for a bit while you cool it back down.
  6. At 225 mine generally take every minute of 5 hours and occasionally more. I pull ribs when they're done, not after an arbitrary length of time.
  7. A little science justification. The Akorn, a fine product that I've owned myself, is metal so it will rust and you will have to replace it eventually. Also, it's steel, which reflects heat back to the inside. While this makes it more efficient at burning it also allows the actual fire to burn cooler. At the wrong temps, this can be a problem. Ceramics will radiate heat, making them less efficient but also allowing the fire to burn more consistently. Low temp cooks can occasionally result in a bitter taste to your food due to the fire not burning properly. This is not routine but it can happen, happened to me. Ribs turned out tasting really bitter for no reason. If you burn a little hotter you can get around it, it's just something to think about.
  8. As luck would have it I have at least 2 of those. I'd love to get one of them to you but am traveling at the moment and won't be back home til the 14th. If you want to figure something out between now and then I'd be happy to e-mail you. I don't need anything for it, it's literally sitting on a shelf at home.
  9. Happens to me a bunch but I just knock it a little and deal with it. I chalk it up to just part of the deal with grilling with high humidity.
  10. Ship to store for free, valid til 2/26/2018 http://www.acehardware.com/product/index.jsp?productId=17897126
  11. For the record: There's no such thing as a stupid question, just stupid people. edit: That was in no way directed at the OP, just a satirical swipe.
  12. It's like you're asking the converts why they converted. Look a kamado will do you good whether you want to grill up steaks or smoke a brisket for hours. The versatility is unmatched among grills and the Akorn is no exception. There is a learning curve but you can get it. Happy grilling!
  13. I started with the Akorn with no real background in grilling and the first time a friend of mine came by while I was cooking a brisket he got curious. He was used to stick burners that you had to tend to constantly. We were outside for probably 2 hours drinking beers and chatting it up when he was suddenly like "Hey, you haven't even looked under the lid this entire time". The idea that you didn't have to manage it every 20 minutes was completely foreign to him. Then he had some of the brisket and said it was the best he had ever had. I have converted 2 close friends who are now on this forum, my brother and one guy at work. Safe to say, I've done my part to evangelize.
  14. Interesting they changed up the grate, it's the same size surface so you could buy that one for the metal too if that's your thing. Thanks again for the pics and review, I find this to be a very interesting development. I've preached the gospel to all my coworkers about the Akorn and this just makes options even better.
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