I think I want the one with the cart, but that one doesn't seem to be stocked locally (found that out the hard way). I'll have to order it online it seems Lowe's has the cart-less one in stock for more $

7/15/2016 6:05:59 PM

If I was going to go with a cart, I'd probably build it myself so I could put some drawers and stuff in it. The fold out side tables are enough for a foil pan or a 9x13. If I need more space, I just set up one of those white plastic folding tables. I like being able to throw mine in the back of the truck by myself. Not sure I could do that with the cart model without tearing something up.

7/15/2016 6:33:21 PM

Doing a dry run with the HM and my Auber blower right now. Brought it up to about 150 manually, then I closed up the bottom vent against the fan and left the top vent barely cracked. Set target to 225 and plugged in the blower. It overshot to 246 and just turned around. Gonna see how much oscillation I get before it hopefully settles in.

7/15/2016 8:44:58 PM

As I suspected, by the time the temp fell back down to the point that the fan came back on, the fire was pretty much snuffed out. I might be able to tune the PID to where it will approach slower and not overshoot so much.

Anyway, I lit it back up and walked it up to 225 slowly by increasing the setpoint 5 deg at a time and letting it follow me up. It still overshot to 233, but has turned around. Maybe it will catch it on the way down this time. I may have to just run it at 250, which is what I've always smoked at before anyway.

7/15/2016 9:38:57 PM

This thing definitely needs some tuning. I will probably move ahead with a damper/fan combo unit as well.

7/15/2016 10:04:24 PM

sounds like you should have just gotten a cyberq and not worried about any of that

7/16/2016 9:06:25 PM

I'm sure I'll get it to settle in. I had to tweak the PID settings on the Auber when I first got it too.

The cool thing about the damper is you can pretty much run a low and slow kamado cook with no fan and only the damper. That means all natural convection and no forced draft. Some folks say it produces cleaner smoke.

[Edited on July 16, 2016 at 10:22 PM. Reason : tinkering with stuff is fun]

7/16/2016 10:20:03 PM

Y'all said you wanted more pics, so here's some wings from tonight. I tossed them in a little vegetable oil and seasoned them with Weber Kick'n Chicken. Browned them up on the Akorn and then tossed them in a little Frank's wing sauce.

7/17/2016 9:27:43 PM

Just picked up an Akorn for $199 on clearance at Wal-Mart (Briar Creek). Apparently they're $150 in some stores.

Online stock check said they had "1 or less," but they had four. Three left. They're all in pretty good shape, but might need some touchup or cleaning since they've been sitting outside. If your store says Out of Stock it's probably still worth a call.

http://slickdeals.net/f/8933307-char-griller-akorn-kamado-150-walmart-in-store-ymmv

7/19/2016 2:10:46 PM

Good deal on a great grill.

7/19/2016 3:02:16 PM

just bought the 68 dollar charcoal weber. Will NEVER buy another gas grill. EVER!

7/19/2016 11:35:03 PM

Which one is that? Link?

7/20/2016 7:31:49 PM

i assume he got the 18" kettle

7/20/2016 8:44:25 PM

Any experience with the cast iron vs the stainless Weber grates? Are the cast irons one a bitch to keep from sticking/keep clean? Interested in a cheap spirit level Weber for just the wife and myself.

7/22/2016 2:04:11 PM

I've got the itch to smoke something, unfortunately it's already almost 10 and I don't have anything prepared. I might just try some of the appetizers on smoking-meat.com that only take a few hours

7/24/2016 9:51:26 AM

Moinks are quick and easy and really good

I don't see a reason to upgrade to cast iron for the Weber. However, the Akorn comes with a cast iron grate and it is easier to keep clean than regular grates. I've never done anything to it except brush it off before a cook. Don't even really need to do that.

7/24/2016 11:20:24 AM

The entry level Weber gas grills come with the cast iron grates. The upgrade would be for stainless steel.

7/24/2016 11:22:10 AM

Then I definitely wouldn't change. I thought you were talking about the cast iron grates that folks put in the Weber kettles. Waste of money imo.

My old Weber Genesis has cast iron grates. They do fine. I have no idea what advantage SS would offer. I rarely use the gas grill and they still don't rust.

[Edited on July 24, 2016 at 2:43 PM. Reason : Dh]

7/24/2016 2:42:11 PM

Quote :

"Dont waste money on the stone for an Akorn. The charcoal grate in the bottom of your kettle fits the stone tabs perfectly. I just put a cheap pizza pan from Walmart on that lower grate and I'm set. You can put a foil pan down there if you want"

Do you use that Weber grate for searing on the Akorn too?

7/25/2016 1:43:43 PM

Yes. I will put some lump right on the Weber grate and sear the piss out of a steak or chop.

[Edited on July 25, 2016 at 2:44 PM. Reason : Or you can cook on the Weber grate. Get a clean one that hasn't been used under charcoal]

[Edited on July 25, 2016 at 2:45 PM. Reason : Lowes and HD have the grate as a replacement part]

7/25/2016 2:43:38 PM

Cool Amazon has it too - https://www.amazon.com/Weber-7441-Replacement-Charcoal-Grates/dp/B000WEKNMY/

So what do you use the Weber for then instead of the Akorn? (I assumed it was for searing)

7/25/2016 3:02:27 PM

The kettle doesn't really do anything that the Akorn won't. Sometimes I may have two different cooks going on, but I guess I just like having different grills. I bought the Performer and the Genesis used, so I don't have much in them.

7/25/2016 3:12:57 PM

I've got a little smokey Joe, too, which would actually be enough to handle a lot of my cooking. I only really use it at the campground and such, though.

7/25/2016 3:54:38 PM

finally got my rotodamper wired up tonight. might give it a try this weekend.

7/28/2016 11:25:56 PM

Wings...Sear or Reverse sear?

8/1/2016 5:27:46 PM

just cook them over direct heat. as long as you don't let the fire get crazy, the internal temp should be good by the time the outside gets browned up.

8/1/2016 6:20:08 PM

anybody got tips on freezing raw chicken kebabs for later?

8/1/2016 8:06:48 PM

vacuum seal them

8/1/2016 8:25:19 PM

So, shame of shames, I'm cooking dinner tonight INSIDE. I decided to use my maverick grill thermometer in the oven for the chicken and oven temp and have discovered that the Akorn and my kettle both keep temperature a lot more stable than my oven. I don't know if it's the oven just sucks or if it's standard but I'm plus/minus 30°. I'd be having a coronary if that was on the Akorn.

8/3/2016 7:13:14 PM

Ovens do that. I didn't find that out until recently. Blew my mind.

8/3/2016 8:31:20 PM

Convection or nah?

8/4/2016 12:12:25 AM

Non convection. And by the time it was all said and done, ended up fluctuating by right at 40 plus or minus.

8/4/2016 8:05:47 AM

Convection also fluctuate.

Can't remember the details, but I think I read that gas fluctuates more than electric...which makes sense. At the same time, gas is better for baking (which you would think would want more rigid temperature levels). Something about moisture levels or whatever.

8/4/2016 8:11:08 AM

Gas and electric both work by just cutting on and off. By design, you've got to have some dead band in there.

8/4/2016 8:47:18 AM

Yeah, after thinking about it, it does make sense. Cutting on and off versus a stable semi constant heat source such as a steady burning charcoal or even gas in a grill. What does confuse me is why the parameters on the oven are so loose. It was obvious that the thermometer is correct because the fluctuations were evenly above and under the set point, but the temp reacted very quickly to the element, so I wonder why it waited so long to turn on and off.

Unless it's not based on temperature but instead set time increments for the element on and off, but I don't think that would work very well, and it seems to me that it would become less and less accurate as the insulation, element, etc. wears. Hmm...

[Edited on August 4, 2016 at 5:23 PM. Reason : Guess I should just google it]

8/4/2016 5:20:35 PM

did some burgers with bacon tonight on the Akorn

8/6/2016 7:49:04 PM

I've been reverse searing thick prime ribeyes ($20/lb Costco) on the Akorn lately. Damn good. Sometimes I start the searing too late but I'm getting there

[Edited on August 6, 2016 at 9:28 PM. Reason : Yah NRR that weber charcoal rack is perfect for steaks and chops]

8/6/2016 9:27:21 PM

are you putting the charcoal on the weber grate or keeping the fire in the bottom and putting the meat on the weber grate?

8/6/2016 9:43:47 PM

The former...searing less than an inch over the lump

I read something about not cooking on the weber grate anyway bc of the coating or something....not that I'd really want to anyway

8/6/2016 11:23:35 PM

yeah, that's what i do

the lower the grill temp when you do the indirect part of the cook, the better

8/6/2016 11:35:50 PM

Makes sense thx. Apparently 400-500 is way too high

8/6/2016 11:59:38 PM

do it at 250 like you're smoking a butt until you get an internal of about 125, then remove the steaks and tent them. remove your deflector and dump a lava-hot chimney of lump on the upper grate, then put the steaks back on until the sear is like you want it.

a lot of folks are going to sous vide before they sear now.

8/7/2016 12:02:43 AM

http://vortexbbq.com/about/

these seems to be the new must-have accessory for kettles. seems pretty versatile.

8/13/2016 2:57:09 PM

http://slickdeals.net/f/8952375-ivation-extended-range-wireless-cooking-thermometer-40-free-shipping

8/18/2016 6:18:37 PM

how do you like the akorn?

8/19/2016 5:45:27 PM

I like it, but I've only done a few reverse sears so far. Amazing how much fuel is left over each time compared to the kettle. Looking forward to doing some smoking on it. Probably be more of that happening once fall comes around.

8/19/2016 6:48:28 PM

i've done 5 or 6 cooks since i added any charcoal to mine.

8/19/2016 11:03:45 PM

Do u always restart in a chimney? Or do u still do the cotton ball thing?

8/19/2016 11:36:09 PM

cotton ball unless i want it super hot. sometimes 2 or 3 cotton balls for hotter cooks, but it will come up pretty quick even with just 1.

[Edited on August 19, 2016 at 11:49 PM. Reason : i did pick up some weber starter cubes recently. haven't tried them yet, but they are popular.]

8/19/2016 11:43:23 PM

first cook with the microdamper on the heatermeter. i need to make some more tweaks to get the startup overshoot under control, but it's locked in right now. the yellow shading indicates lid-open, which is when i put the ribs on. after that, i changed the damper and fan settings so that i'm on damper-only control below 25% output. the fan will turn on if the HM demands output over 25%, but it seems to be holding 250 deg with no need for the fan.



[Edited on August 20, 2016 at 3:35 PM. Reason : the clock isn't right on there because i forgot to sync it to the browser before starting the cook]

8/20/2016 3:33:07 PM