Joined the cult

[bcoop]

Just picked up one of the Akorn grills from Lowes. I've been looking at BGEs and the clones but this thing was $269. Have a brisket on it right now, we'll see!

Let me know what you think of it once you've had it a while. I hear you have to keep them seasoned and that they won't get as hot as an egg, but it'll get the job done for the price.


Weber came out with one like the Akorn. Double wall steel, etc. Theirs costs more than an egg!

[BP]

Just picked up one of the Akorn grills from Lowes. I've been looking at BGEs and the clones but this thing was $269. Have a brisket on it right now, we'll see!

[AnthonyS]

Love it! The lower temperature up front gives time for the collagen, fat, and muscle fibers to break down more than it does when just going on a hot fire and staying there until it's done.

Makes sense since that's exactly why a smoked brisket is so delicious. I'm going to be in dire need of a good meal when this trip is over.

[bcoop]

REALLY tender.

Love it! The lower temperature up front gives time for the collagen, fat, and muscle fibers to break down more than it does when just going on a hot fire and staying there until it's done.

[AnthonyS]

Looks really good. After this work trip, I'm going to try it too on some decent t bones I have.

[Rafa]

I cooked some ribeyes on my Primo doing the "reverse sear" Bcoop mentioned. Holy shit, these came out badass. REALLY tender. I got caught in rain. Didnt pay attention. So I didnt grill above 550. Was in hurry.

Anyways, I took out grill when it hit 130 and followed rest of the "how to".

1st pic is pulling at 130
2nd is after the grill. Not hot as i wanted due to being in rush
3rd pic is after sitting for about 10 min








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[AnthonyS]

I've been making my ribeyes, t-bones, NY strips like this since the summer of 2001 (minus the IR) and they come out delicious. This is on my Napolean grill with the IR side burner, not an EGG or KJ btw.
I was just responding that I cook in a similar way, didn't mean to offend you "Michelin Star Chefs"...

SVO bangs teen models, SVT gets rode hard 5 hrs a day and can outlast Peter North.... some of us dig food and married into a food and wine family. We all can't have it all.

I get a nice dinner, good wine and rode hard for 5 minutes in a suite sometimes.... it's all good.

[bird_dog0347]

Everything I've smoked on the egg came out great... just not quite as good as the offset. Granted I haven't "learned" to smoke on the egg yet, but I never intended to completely replace the smoker with it.

[bcoop]

Sure man, I'm in Little Elm and you're welcome to come check it out... There's also "classes" at places like Premier Grilling where they show people recipes and how to use the egg, etc. LMK

And yes, it's WAY better than an outdoor oven (although it CAN do that too). I still have an offset smoker as well that admittedly DOES do a better job at smoking but takes way more fuel and human interaction but puts out better BBQ. With NO raw wood chunks (other than charcoal) I bet the BGE gets more smoke flavor than any propane or electric "smoker". There's a propane "smoker" at the lake house we use a lot that's about to get replaced with a BGE cause it's the exact same level of effort with way better results.

The only thing I've noticed between my offset and the egg is that I don't get a deep smoke ring on more dense products like a brisket or pork butt. Admittedly, my offset was a piece of shit that required attention every 30 minutes. But it worked. Ribs (beef and pork) and poultry are fine, as is everything else I've smoked. It's getting plenty of smoke and the flavor is there deep in to the meat. The red ring just isn't as deep. Supposedly if it goes on cold it will get a deeper ring but I haven't tried.

[bird_dog0347]

one of you BGE aficionado's needs to throw a gtg so I can taste, first hand, the results. I don't see it being anything more than an outdoor oven as any kind of "smoking" goes but I'd like to be proven wrong.

I have a Masterbuilt propane smoker and while it's essentially an outdoor oven, with enough wood chunks, I can still get some smoke flavor.

Sure man, I'm in Little Elm and you're welcome to come check it out... There's also "classes" at places like Premier Grilling where they show people recipes and how to use the egg, etc. LMK

And yes, it's WAY better than an outdoor oven (although it CAN do that too). I still have an offset smoker as well that admittedly DOES do a better job at smoking but takes way more fuel and human interaction but puts out better BBQ. With NO raw wood chunks (other than charcoal) I bet the BGE gets more smoke flavor than any propane or electric "smoker". There's a propane "smoker" at the lake house we use a lot that's about to get replaced with a BGE cause it's the exact same level of effort with way better results.

[yellowstang]

I've been making my ribeyes, t-bones, NY strips like this since the summer of 2001 (minus the IR) and they come out delicious. This is on my Napolean grill with the IR side burner, not an EGG or KJ btw.
I was just responding that I cook in a similar way, didn't mean to offend you "Michelin Star Chefs"...

IR is for football, not steaks.
Just get a George Foreman grill and cook both sides at the same time!

[Craizie]

I can guarantee you the egg will give you more smoke than any propane or electric smoker, or anything built by Masterbuilt.





Lighten up Francis. Just pointing out that too often people fuck with the meat too much. It doesn't need to be flipped more than once.

I flip my meat a lot.

[bcoop]

one of you BGE aficionado's needs to throw a gtg so I can taste, first hand, the results. I don't see it being anything more than an outdoor oven as any kind of "smoking" goes but I'd like to be proven wrong.

I have a Masterbuilt propane smoker and while it's essentially an outdoor oven, with enough wood chunks, I can still get some smoke flavor.

I can guarantee you the egg will give you more smoke than any propane or electric smoker, or anything built by Masterbuilt.

I've been making my ribeyes, t-bones, NY strips like this since the summer of 2001 (minus the IR) and they come out delicious. This is on my Napolean grill with the IR side burner, not an EGG or KJ btw.
I was just responding that I cook in a similar way, didn't mean to offend you "Michelin Star Chefs"...

Lighten up Francis. Just pointing out that too often people fuck with the meat too much. It doesn't need to be flipped more than once.

[Rick Modena]

I've been making my ribeyes, t-bones, NY strips like this since the summer of 2001 (minus the IR) and they come out delicious. This is on my Napolean grill with the IR side burner, not an EGG or KJ btw.
I was just responding that I cook in a similar way, didn't mean to offend you "Michelin Star Chefs"...

[GeorgeG.]

one of you BGE aficionado's needs to throw a gtg so I can taste, first hand, the results. I don't see it being anything more than an outdoor oven as any kind of "smoking" goes but I'd like to be proven wrong.

I have a Masterbuilt propane smoker and while it's essentially an outdoor oven, with enough wood chunks, I can still get some smoke flavor.