Posts by 12x7

    They're awesome fun.


    For the forum elders I bought mine from Smoke King BBQs.


    The Japanese like to use Binchotan charcoal.


    Before you rush out and buy some it can be very expensive. eg. Tosa Binchotan - white charcoal 2 kg cost $60.

    From it’s heyday and years of decline that other Aussie BBQ forum seems to have finally disappeared.


    I went looking for some of the other Aussie BBQ forums that sprung up after the split. It seems too that they have disappeared too.


    It seems SFF is the only survivor. Hats off to you guys for keeping it alive.

    Normally you start high 220c then later drop the temperature. With a Kamado you do the opposite. Cook at the lower temp and at the end open the vents wide open and get it up to 220C and crackle away.

    I wrote this ages ago which might help Smoke, Charcoal and acrid taste


    A few extra things which may help.


    * Ceramic kamados can "absorb" a taste into the ceramic. Which is why they recommend don't use things like heat beads briquettes and chemical based firestarters in ceramics. It is also why some people tend to season their new kamado with a first cook of roast pork. It gets the "good" stuff into ceramic and it "smells" right.

    * Do a clean high temp burn. eg 400C/700F or above. This should clean lots of stuff out of the ceramic

    * Clean any "crusty" shell that has built up inside of the shell.

    * If the smell has "burnt" into the ceramic it may take a few cleans and smell replacement to get rid of the smell. I would suggest cooking some roast pork, using head beads lump charcoal

    * The deflector could be a main source of your problem. Make sure it's clean. I used to wrap mine in foil but discovered it created hotspots and reduce their lifespan. I now just scrap off the crap and burn off the rest and wait until the white smoke dissappear before cooking.

    * The smoking wood can be a source. I was experimenting with wood. Used the wrong wood with the food and it tasted crap. Used it on another type of meat and it was great.

    My Akorn is getting on a bit now.


    The Akorn has been under cover and when not used its cover has been on.


    The black enamel on the bottom shelf between the legs has peeled off to show a nice brown rusty crust. The swivel wheel fell off the other day.


    I was wondering if other Akorn owners are seeing the same type of problems after a couple of years ownership.

    I had a Weber 3100 with a titanium coloured lid. Titanium looks good until you do a few cooks and it starts to stain. You have to spend way too much time and elbow grease removing the BBQ stains.


    I changed it to a black 3200 lid. It is so much easier to keep it looking good.


    I was a bit surprised to find it seems to cook better.


    Can anyone guess why? Is it the higher lid? Maybe black vs titanium colour cooks better?

    If you have a Weber Kettle fire grate. Put that where the deflector goes and put the charcoal baskets on top.


    You can then do direct and indirect just like a Weber Kettle with an Akorn or Dragon.


    It gets the charcoal real close to the grate for steak searing and easy way to do a reverse sear on a Kamado.

    Bunnings has the Chargriller charcoal baskets for $15.90.


    The how to on the side of the box recommends you use a chimney to get them ready. Then put into the basket. For indirect you don't use the smoking stone. eg just put one basket in on the side.


    If you have frequent flyer points you can normally find they can be redeemed against Weber Q's.


    Makes it a bit of a no brainer to go for the Weber.


    There's lot's of Bug type of gassers out there now. eg Gasmate which you can see at Bunnings.


    You can even get electric ones now.



    ALDI


    If you like meat, this is one of the places in Sydney to go to.

    If you have a decent piece of steak one of the best things to do is keep it simple and enjoy the natural flavour. eg a simple salt and pepper rub.


    A thick cut is recommended 3-4 cm.


    There's some debate but some steaks are better cooked on the grill and others in the pan.


    Similarly some people swear you only turn once while others recommend frequently.


    Important to rest the steak at the end for a few minutes.


    If you have a cheaper cut of beef, cooking on charcoal such as a kettle, kamado makes a big difference when compared to gas or electric.

    wow thank you for the warm welcome!
    A lot of love for the acorn..to tell the truth it was not even on my radar because I thought it was a little small because when I use charcoals it will be a larger group of people when just the wife and myself will just use the gas....
    Thanks for the tips...keep a look out for my year long journey in deciding which BBQ to get next(I have a wildfire would fire pizza oven)

    You can cook a lot in the Akorn. It has two cooking levels.


    You can wrap your roast in towels in an esky and it keeps warm for ages while you cook something else.


    Some people vac seal and reheat the next day. It saves on the panic will it cook in time.


    When you're cooking for two.


    Fire up the Akorn. Put on a nice steak, a good red. Get ready for a wonderful evening with the wife.

    Old thread, not sure why it popped up in my feed, but where does the Akorn Jr fit? That wasn't around when this thread was made.

    The Akorn Jr. Kamado Kooker has 153 square inches (14" diameter) of cast iron grill space.
    The Akorn Jr. Kamado Kooker has 389 square centimetres (35.6cm diameter) of cast iron grill space.


    So one inch grill diameter larger than small BGE or Joe Jr