Akorn Kamado Kooker By Char-Griller

[Fishawn]

Heard good things aboot them & they are priced right IMO for that type of cooker..... Nice score Double R

[RowdyRay]

Ordered some Nomex gasket material off of Ebay several months ago. Finally got around to trying it out. It sticks very well, and seals it up real well.

I left the original seal in place, but there were a few rivets that were sunk in further than necessary. Had a lot of heat loss. Time will tell.

[gracoman]

For me, pizza is the problem. Pizza has always been the problem. I cook pizza hot. 600 - 700 degrees.

Why?
This is why.
An excellent primer for pizza cook wannabe's

FWIW: I went through gasket after gasket until I found Cotronics. The Cotronics gasket is the last gasket you will ever need to install. I've had mine for 5 or six years now and it shows no sign of wear. When I close the dome lid on my ceramic, it is so airtight the upper vent slide chatters and hisses due to escaping heated air.

Hell I can even clean built up grease off of the thing by turning my MAPP torch directly on it.


.

[Wingman]

Ray, you got yourself a fine cooker there. You also got one hell of a pizza oven. I have had high temp pizza off an egg and they are outstanding.

[rikerz]

Love mine and it does a great job.

[RowdyRay]

Ray, you got yourself a fine cooker there. You also got one hell of a pizza oven. I have had high temp pizza off an egg and they are outstanding.

Rob, it's an awesome pizza oven, but I want it to do more. Low and slow has been an issue.

[mackbrad]

Hi ray I just purchased one a week or so ago I too have trouble with low and slow. I also purchased the char-grilled pizza stone works great. I know they say I have to use lump but I tested out a small snake method of Kingsford last night worked beautiful set up the snake method I help it around 266 for 12 hrs I believe





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[Grogger27]

Hey guys,
My old charcoal off set is on it's last legs, and I've been looking into the Akorn, mainly because I'm interested in the kamado design but at an affordable price. My mind has been set on it until you mentioned low and slow is a bit of an issue. How low is too low? Is 230 and issue?
Thanks,
Greg

[Abelman]

Nice, you'll love that style of cooking. I have been cooking on a BGE for a few years now and have only 1 complaint. I don't care though as the mouth wins the argument over the eyes in the case of this style of smoking.

I don't get the smoke rings like I do on other smokers. However, the mouth says the eyes are wrong.

It's my go to grill or smoker.

[Ryan]

Hey guys,
My old charcoal off set is on it's last legs, and I've been looking into the Akorn, mainly because I'm interested in the kamado design but at an affordable price. My mind has been set on it until you mentioned low and slow is a bit of an issue. How low is too low? Is 230 and issue?
Thanks,
Greg

I had mine at 230 for about 6 hours last week, had to add a pan of water to get the temp down to that. I'm still learning on mine. My biggest problem is lighting to much lump at the beginning. It don't take much to get to temp.

[Abelman]

A couple of things where I may be able to help:

1) A cover, this is a great place, very affordable, a warranty, as I cover all my coverable stuff (tables, AC, grill, chairs, etc) from these guys:

http://www.the-cover-store.com/item_...de=CSP06113KH2

2) a Nomex gasket is well worth the money when the original goes out. On my BGE, I go low and slow and up to 750°. The felt gaskets will burn out. I replaced the stock one with Nomex and it has been outstanding.

3) As for temps, you'll have a wide range. The low and slow is the hardest to get used to. A couple of things: When trying to dial in 225° for example, don't fire up too much Gray charcoal in the chimney. Also, your top and bottom vents once the lid is closed are barely open. With ceramics, it's much easier to heat them up slowly than to try and cool them down if you get too hot. So, in the beginning, go slow. If it takes you an hour to get her going at 225°, then you learned something. It takes time to learn the personality.

I have run my BGE for 18 hours at 225° and still had lump leftover. I use RO lump only. Less ash, good chunks, good price, and good flavor. When I am done, I just shut all the vents, let the fire go out and reuse what is left on the next round. I bought 12#'s of RO last fall and still had 4#'s left this summer. They are very efficient.

When you use wood, I suggest skipping chips. I only use chunks. I bury them in stages in the lump to get an even smoke.

Hope that helps as regardless of the cooker, the concept is the same here.

[RowdyRay]

Still learning as well. Here's what I've learned so far.

Charcoal Briquettes: This has actually been the best for low and slow. However, I didn't care for the taste of it on the food. Almost too smoky. It's not a clean burn. You're smothering it to keep it low and slow. Plus it produces a lot more ash.

Lump: This actually tastes the best. Like cooking over a campfire. Burns cleaner and a lot less ash. However, it likes to burn fast and hot.

With both fuels you have to start small and use a minion type method. It's hard to get the temp down, once it's over 300. I can close both vents and the temp will plummet, but even just a crack is enough air to shoot right back up. I'm still working on lighting the right amount at first. Managed to keep mine 250ish for 5-6 hours on a chuck roast. Need more practice, but small is key.

I didn't HAVE to modify mine. Just wasn't happy with the seal on my lid. Some of the rivets were sunk in a bit. Creating an uneven surface. Could feel heat escaping in several spots. Added the Nomex gasket material to it. Much better. Will know more on the next low and slow.

Chargriller actually makes a cover for the Akorn. Got mine from Amazon for 29.99. Very heavy and rubberized on the inside. Keeps the water out and goes down passed the shelf on the bottom. Time will tell if it was worth it.

[Grogger27]

I notice you mention you're shutting the top exhaust vent to keep the temps low. I've read on the forum that some charcoal smokers can see some buildup of creosote with out enough ventilation. Do you see that with the kamado design?

[RowdyRay]

I notice you mention you're shutting the top exhaust vent to keep the temps low. I've read on the forum that some charcoal smokers can see some buildup of creosote with out enough ventilation. Do you see that with the kamado design?

There was some stuff on the lid the last time. Flaked off with a paper towel. As I figure this thing out, there should be less of that. Just need to play with it more.