frontpage Posted by patrickbateman1 • Apr 28, 2025
Apr 28, 2025 2:32 PM
Item 1 of 1
frontpage Posted by patrickbateman1 • Apr 28, 2025
Apr 28, 2025 2:32 PM
17.6-lb B&B Charcoal Competition Oak Charcoal Briquets + $2 Walmart Cash
$9.95
$12
17% offWalmart
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34 Comments
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I had 2 akorn grills, and either grilled or smoked on them weekly.
Nothing wrong with Royal Oak lump, kamado Joe or BGE lump, jealous devil lump. I currently use Fire and Flavor brand lump in a porcelain kamado BUT that sparks like crazy and is not cooked down as much as the others (lump is heavier), and I would definitely test that one before buying any quantity.
The Akorn REALLY benefits from double indirect smoking, because it's so darn efficient food tends to have less smoke otherwise.
Also every kamado without exception loves to run at some temp (s), and has to be fought to run at others without minding. Since every comp BBQ team (only 3) I pitched in with years ago turned in beef, pork done in a WSM at 275*F, and chicken at 325*F - the big cast iron smokers were for sales of ribs and pulled pork for the public, not for turn in - I would suggest you find where your akorn seems to "lock in" without trouble between 275* and 300*F, double indirect, and JUST DO THAT. You will have great success smoking that way.
For pizza you can buy BOTH a pizza stone (for pizza underside) and a clay kiln shelf like 12" round and 1" thick, and place that in the top small swinging rack ABOVE the pizza to cook toppings equally fast. PM if.you need any.other guidance or recipes with temps and times.
Nothing wrong with Royal Oak lump, kamado Joe or BGE lump, jealous devil lump. I currently use Fire and Flavor brand lump in a porcelain kamado BUT that sparks like crazy and is not cooked down as much as the others (lump is heavier), and I would definitely test that one before buying any quantity.
The Akorn REALLY benefits from double indirect smoking, because it's so darn efficient food tends to have less smoke otherwise.
Also every kamado without exception loves to run at some temp (s), and has to be fought to run at others without minding. Since every comp BBQ team (only 3) I pitched in with years ago turned in beef, pork done in a WSM at 275*F, and chicken at 325*F - the big cast iron smokers were for sales of ribs and pulled pork for the public, not for turn in - I would suggest you find where your akorn seems to "lock in" without trouble between 275* and 300*F, double indirect, and JUST DO THAT. You will have great success smoking that way.
For pizza you can buy BOTH a pizza stone (for pizza underside) and a clay kiln shelf like 12" round and 1" thick, and place that in the top small swinging rack ABOVE the pizza to cook toppings equally fast. PM if.you need any.other guidance or recipes with temps and times.
The most valuable accessory you can buy for an Akorn is a waterproof cover. Rust is their nemesis. Make sure you are religious about keeping it covered and it will give you plenty of value and good food.
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