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Started By
Message
Opinions on Akorn Kamado Kooker?
Posted on 1/22/19 at 9:31 am
Posted on 1/22/19 at 9:31 am
LINK
That model is on sale at the Zachary Home Depot for $165. I have an electric smoker and a gas grill but have often looked at the Kamado style grill, is this the way to go without breaking the bank? Tia
That model is on sale at the Zachary Home Depot for $165. I have an electric smoker and a gas grill but have often looked at the Kamado style grill, is this the way to go without breaking the bank? Tia
This post was edited on 1/22/19 at 9:33 am
Posted on 1/22/19 at 9:50 am to TIGERSTORM
I've had mine for 6 years and it still works great. The only issue was the thermometer is not that accurate, but I never relied upon it I used my Maverick digitals. While it is not ceramic it holds the heat well and works just as well as my father's BGE. For the price you can't go wrong.
Posted on 1/22/19 at 10:02 am to TIGERSTORM
Ive heard good things.
It wont hold heat quite as well or last as long as a BGE but cost difference makes it worth it I suppose.
It wont hold heat quite as well or last as long as a BGE but cost difference makes it worth it I suppose.
Posted on 1/22/19 at 10:11 am to TIGERSTORM
I had one and held a steady temp for 10 hours. Just have to figure out the airflow.
Great starter unit.
Great starter unit.
Posted on 1/22/19 at 12:28 pm to 91TIGER
Its great. I've owned 5 of them. Cooks as well as a ceramic and can use it for grilling or smoking. Won't crack if you drop it. Easy to move. Not as durable and will rust out after a couple years in our S. LA climate. You can extend its life if you store it under a carport or in a garage.
Posted on 1/22/19 at 12:48 pm to TIGERSTORM
For that price, it's a no-brainer. If you can keep it out of the elements, do so. I had one a while back and it lasted about 4 years out in the elements. It is a really good cooker, regardless of the price. Go for it.
Posted on 1/22/19 at 12:54 pm to vistajay
quote:
Not as durable and will rust out after a couple years in our S. LA climate
quote:
I've owned 5 of them
Just get a ceramic cooker and be done with it. Buy once, cry once.
Posted on 1/22/19 at 12:58 pm to TIGERSTORM
i really liked mine
treated it like shite and still got about 6 years out of it
i moved on to a ceramic now, but I used the akorn to learn whether or not I liked the kamado style grills
treated it like shite and still got about 6 years out of it
i moved on to a ceramic now, but I used the akorn to learn whether or not I liked the kamado style grills
Posted on 1/22/19 at 1:00 pm to TIGERSTORM
Do you have a large family? If so get a Big Green Egg or the big Kamado Joe.
If small get a Kamado Classic.
The Akorn is a cheaply made.
If small get a Kamado Classic.
The Akorn is a cheaply made.
Posted on 1/22/19 at 1:04 pm to NPComb
quote:
The Akorn is a cheaply made.
which is why it's cheap and OP is considering it
cheaper materials and methods = more wallet friendly
Posted on 1/22/19 at 1:08 pm to Croacka
quote:
Croacka
agreed. I was just giving my .02 cents.
Posted on 1/22/19 at 7:05 pm to TIGERSTORM
Alright I bought it, it's my bday and I got me a present. And good online resources for figuring it out?
Posted on 1/22/19 at 7:51 pm to vistajay
Why have you bought 5 of them?
Posted on 1/22/19 at 8:37 pm to TIGERSTORM
Google the KamadoGuru web site. Lots of good info under the Akorn thread.
Posted on 1/22/19 at 8:49 pm to TIGERSTORM
quote:
TIGERSTORM
I strongly encourage you to buy the deflector.
Posted on 1/23/19 at 1:08 am to TIGERSTORM
I have the regular sized one and the Jr. I like it because it is low on charcoal consumption. Getting the temps right takes practice though. The Jr. is great to sear steaks on because it gets hot fast and you can stop the burning of charcoal when you're done.
Posted on 1/23/19 at 7:47 am to TIGERSTORM
quote:
Alright I bought it, it's my bday and I got me a present. And good online resources for figuring it out?
i bought a cheap pizza stone and a certain diameter weber replacement rack (its a replacement for the 22.5" weber kettle grills) which fits perfectly on the flanges in the grill meant to hold the heat deflector
if you put the smaller rack and then the pizza stone on the rack, it provides you with a heat deflector for 1/3 the price of the akorn heat deflector you can buy (prices may be lower than they were several years ago when i did this)
i also used some high temp sealant on the vents to increase heat/fuel efficiency but they may have gotten better at sealing those in factory
This post was edited on 1/23/19 at 7:55 am
Posted on 1/23/19 at 9:56 am to Croacka
quote:
i bought a cheap pizza stone and a certain diameter weber replacement rack (its a replacement for the 22.5" weber kettle grills) which fits perfectly on the flanges in the grill meant to hold the heat deflector
if you put the smaller rack and then the pizza stone on the rack, it provides you with a heat deflector for 1/3 the price of the akorn heat deflector you can buy (prices may be lower than they were several years ago when i did this)
weber replacement rack from Home Depot and round cast iron griddle from Academy. Fits like:
This has been in place in mine for years. There's even room to place a cast iron skillet on that rack if you need to catch drippings, etc. In addition, when I've done burgers or steak, I cook them directly on this round cast iron skillet as it is closer to the fire and quicker.
Posted on 1/23/19 at 10:07 am to Croacka
quote:I just cooked on mine enough to wear those gaps got closed up with grease, creosote, etc. I can hold low temps very easily for long periods of time (12+ hours).
i also used some high temp sealant on the vents to increase heat/fuel efficiency but they may have gotten better at sealing those in factory
Additional recommendations:
1. Fully load your Akorn full of lump charcoal (don't use briquettes). You can still maintain low temps with a full grill. You just have to start shutting down prior to having all of your lump catching on fire. There's no need to half load, or limit your charcoal to try to control temps.
2. I use cotton balls soaked in rubbing alcohol as my fire starter cubes. Works great.
3. Use wood chunks (not chips), not soaked.
4. Clean out the ash regularly. It can restrict air flow and cause inconsistent temp control if you let ash build up. Much easier to control if you start with it clean every cook.
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