how can someone with a cooking show not know the difference between charcoal and pieces of wood? your only supposed to place 2-3 pieces of that wood on top of your CHARCOAL for flavor once the CHARCOAL is lit....smh
Just want to post a few things so people don't get confused. 1 - even chargriller says to season the grill and grates first 2 - that's definitely not lump 3 - the temp gauge on the dome isn't accurate so get an electronic one 4 - that butt looked probably over done 5 - drip pans help and add moisture (if you need it) 6 - how can you say you read and watched videos and not know these things?
I have an Akron Kamado for 4 years. I didn't want to spend 3 - 6 times the money for something I didn't know I would like or not. I have had good success using it as a smoker but there is a big, big learning curve to find that 'sweet' spot. The problem with the metal vs. ceramic is that the vents are very, very sensitive. Just the slightest movement and the temperature can swing as much as 50 - 100 degrees. Also, the temperature gauge on these units are terrible also finding them to be off by 100 degrees. Finally, TRUE lump charcoal is black as it has been burned once and generally do not come flavored. BTAIM, I enjoy your videos Jack. Keep them coming.
That is wood, not charcoal. Charcoal is wood that has been chemically altered by heat. That wood is used in small amounts to add smoke to a charcoal burning fire.
@@sebastians.9821 first you use charcoal or lump charcoal. hes using straight wood chucks which is not for starting fire in a kamado but use for flavor while smoking with lump or coals. you use chunks or wood only on offset smokers
Used wood chunks with a charcoal starter. Suspect. Then you cooked on an unseasoned grill. Nothing like smoking a butt on an unseasoned grill surface/grates covered in factory oil making a savory chemical smoke. Might as well roast hotdogs on a fire started with engine oil
I have this same grill. Going from propane to charcoal took some getting used to, but man I've loved it ever since. I smoke my holiday turkeys on it every year, among many other things. The cover, unfortunately, is like all others and will fade. Mine didn't even make a full season before fading.
Kam AH do, I have the Jr. Pretty impressive once you figure out the temp control. You bought mesquite wood chunks for smoking. That's not lump charcoal.
I always use a chimney, I don’t want anything giving my food a chemical taste, I do start with less charcoal in the chimney, Unlit fuel in the smoker, hard for me to get my low and slow otherwise. Looks tasty! Nice cook!
Just ordered one after wanting a Kamado style grill for ages but found things like Big Green Egg just too expensive. Eager to try it out once I get it.
I have a akorn jr, and I love it, it perfect for someone who lives in apartment with a tiny deck like myself. I can't really find any information on it but it gets hot as hell, got it up to 1100 degrees today and seared a steak in 1 min each side. Also I just light mine with a map gas torch, open all the vents let it come up to about 150 and then set them where I need them. I don't think you real need a charcoal chimney for kamado grills.
Heads up to all purchasing the Kamado, the hinge that holds the lid to the bottom half came completely off after 2 years. Not covered under warranty but you can obviously tell that the rivnuts were not installed correctly. It's a lottery hopefully yours are installed right if not use caution when opening the lid by carefully settling it back.
You need to season up that grate the first time you use it after you wash off the oil they use to keep it from rusting during shipment/storage. Get your grill doing nice and hot and give eh grate a good rubdown with a high smokepoint oil lie Canola or better yet Cottonseed.
Right before you pulled your meat (snicker snicker) it looked like one of the slats was already broken off your grate. what's up with that? also, why did you set your chimney on the ground? next time when you light it, set it in the ring in the grate. then all you have to do is pull the handle. No bending, stooping, or transferring a hot chimney.
the grate was broke and they immediately mailed me a new one. next video you will see the replacement. Thank UPS for that damage. hahaha. I will do the chimney idea in my memorial day video. Your awesome.
Btw Jack, I found a hidden gem for bbq in Memphis that you guys missed on your tour. Marlowe's on Elvis Presley fit you criteria to a tee. Amazing food.
Looks way over cooked. Just so you know you should have a digital temp probe at grate level. I have an Akron as well and the dome thermometer was 100 degrees off. I thought mine was holding 250 doing my first smoke(a brisket) and was actually at 350. Destroyed a 13lb brisket in 6 hours... learned my lesson
skin looks dryed should of made a juice base hour before your done should of wraped it in juice base made of your choice to pertect the skin from burning then come back unwape it then bbq bace for 10-20mins
JohannVF season with grape seed oil, just a light coat. You can do that in the oven. Oil it, set in cool oven and then turn it on to 500 degrees. Once it reaches temp, leave it on for an hour then shut oven off and leave the grate in there until it’s cool. Then clean the grate every time you use it put a lite coat of grape seed oil and it will outlast the grill.
I love Char-Grillers designs and products but about 14 years ago I boycotted their products. I was commissioned to do a redesign for their website and after 3 months of back and forth with design tweaks they decided to not use my company (I owned the company) and ended up stealing one of our designs anyway. At the time I couldn't afford an attorney to sue them and up until about 2 years ago, they were still using my stolen design. They finally updated their site again.
When you have to refill the coal.. do you find it hard to add coal with the ceramic in the way. I'm having problem with reloading more coal with it in the way
Dude I like your videos but that is way over done on the bark and the wood is for smoking not for primary fuel. Do yourself a favor get some lump charcoal and use that to sustain your heat over the long term. Do not trust the cheap thermometer they are junk. And finally stop burning meat. It looks and tastes like garbage.
I have bought two, one at Wal-Mart the other from Lowe's. The only problem I have is the one from Wal-Mart got rust all over and the cast iron grill broke . Now the Lowe's is this good with normal wear. Asking myself why the Wal-Mart one didn't last. Non get rain on, or Sun light etc...
Because wal.mart stuff is different from other stores. My friend had a Sony TV from Walmart and a Sony from a home theater and car speaker store and the one from Walmart had inferior parts on the inside.
I did not realize you put the wood in with the coals .... dude soak the wood in water put the coals in the bottom the wood goes on the stone not lit " on fire " see the wood does not burn when you SMOKE your meat ... sorry I was typing and missed that !!!
soaking the wood really isn't necessary in kamado cooking. If strategically placed throughout your coals, they will just smolder with proper vent control. You may see slight spikes for a moment or so but they usually stay within temp range for smoking.
Did Chargriller ask for their stuff back when they saw this video?
how can someone with a cooking show not know the difference between charcoal and pieces of wood? your only supposed to place 2-3 pieces of that wood on top of your CHARCOAL for flavor once the CHARCOAL is lit....smh
That's not lump charcoal 😂 that's wood chunks
Just want to post a few things so people don't get confused.
1 - even chargriller says to season the grill and grates first
2 - that's definitely not lump
3 - the temp gauge on the dome isn't accurate so get an electronic one
4 - that butt looked probably over done
5 - drip pans help and add moisture (if you need it)
6 - how can you say you read and watched videos and not know these things?
Yes. All of this. How does this guy have so many subscribers.
Lol lump charcoal. Hope you learned the difference by now. Also any grill you buy you season it first.
Zents Gaming i was just thinking the same thing.
Dear Chargriller,
If u are watching this please send me same merchandise so I can make a proper video demonstrating your wonderful Akorn Kamados!
I have an Akron Kamado for 4 years. I didn't want to spend 3 - 6 times the money for something I didn't know I would like or not. I have had good success using it as a smoker but there is a big, big learning curve to find that 'sweet' spot. The problem with the metal vs. ceramic is that the vents are very, very sensitive. Just the slightest movement and the temperature can swing as much as 50 - 100 degrees. Also, the temperature gauge on these units are terrible also finding them to be off by 100 degrees. Finally, TRUE lump charcoal is black as it has been burned once and generally do not come flavored. BTAIM, I enjoy your videos Jack. Keep them coming.
How in the hell do you not know that's wood chunks and NOT lump coal? Did you win a sweepstakes or something?
Sir you did not seasoned it.
"I might be wrong....mmm....wait a minute...mmmm" Love it. Congrats on the new grill!!!
That is wood, not charcoal. Charcoal is wood that has been chemically altered by heat. That wood is used in small amounts to add smoke to a charcoal burning fire.
There are many things done very wrong in this video. I'm not trying to be a jerk but I AM trying to inform the community. Steer clear of this video.
Yep. So bad it's not even worth commenting on. Guys, look elsewhere for startup/seasoning of a new smoker.
What's wrong with it? I've never grilled before
@@sebastians.9821 first you use charcoal or lump charcoal. hes using straight wood chucks which is not for starting fire in a kamado but use for flavor while smoking with lump or coals. you use chunks or wood only on offset smokers
Used wood chunks with a charcoal starter. Suspect. Then you cooked on an unseasoned grill. Nothing like smoking a butt on an unseasoned grill surface/grates covered in factory oil making a savory chemical smoke. Might as well roast hotdogs on a fire started with engine oil
I resemble that remark....LOL
Did you ever try the Grilla Kong? Might be a good comparison between them?
I was just talking to my wife about getting one of these. But saving for a house comes first. One day...
I have this same grill. Going from propane to charcoal took some getting used to, but man I've loved it ever since. I smoke my holiday turkeys on it every year, among many other things. The cover, unfortunately, is like all others and will fade. Mine didn't even make a full season before fading.
Bro what are you doing lol
😂😂😂
hahaha
Awesome Jack! You sure are gonna be grilling like crazy this summer!
when you going to do a vr cooking show
That is not lump charcoal. Lump wood chunks for smoking. Yikes. Go get a bag of Royal Oak lump charcoal.
The price isn't to bad. I'll have to keep my eye on it. Im still enjoying my Orion Cooker.
I think those are just cooking chunks like for smoking.. Those weren't lumps of charcoal.
Kam AH do, I have the Jr. Pretty impressive once you figure out the temp control. You bought mesquite wood chunks for smoking. That's not lump charcoal.
I always use a chimney, I don’t want anything giving my food a chemical taste, I do start with less charcoal in the chimney, Unlit fuel in the smoker, hard for me to get my low and slow otherwise. Looks tasty! Nice cook!
"You can always tell ... when you burn yourself.. because it hurts"
-Jack 2017
lol
Hey Jack.. Do you still use the Mojo Bricks?
Just ordered one after wanting a Kamado style grill for ages but found things like Big Green Egg just too expensive. Eager to try it out once I get it.
Edward Pate how is it? I’m tempted to hit buy on this. Big green egg is also out of my budget :(
That is not charcoal fella it is wood chunks
Your back yard is awesome.
thank you. I am very grateful for where I live.
Yikes. Lots wrong here in this video lol
Please tell me you cleaned and season it before you cooked on it.
Nope. He just lit a tree and started cooking 🤣
You did it again - made me hungry! Great Review!
I have a akorn jr, and I love it, it perfect for someone who lives in apartment with a tiny deck like myself. I can't really find any information on it but it gets hot as hell, got it up to 1100 degrees today and seared a steak in 1 min each side. Also I just light mine with a map gas torch, open all the vents let it come up to about 150 and then set them where I need them. I don't think you real need a charcoal chimney for kamado grills.
I believe I was admiring your yard more than the cooker, sorry Jack. 🙂
You'll learn lol everyone starts somewhere.
When you pulled it apart it looked DRY... not juicey
Heads up to all purchasing the Kamado, the hinge that holds the lid to the bottom half came completely off after 2 years. Not covered under warranty but you can obviously tell that the rivnuts were not installed correctly. It's a lottery hopefully yours are installed right if not use caution when opening the lid by carefully settling it back.
You need to season up that grate the first time you use it after you wash off the oil they use to keep it from rusting during shipment/storage. Get your grill doing nice and hot and give eh grate a good rubdown with a high smokepoint oil lie Canola or better yet Cottonseed.
Not sure about the acorn but the char griller smoker comes packed with olive oil instead of packing oil so you don't need to wash it off.
you didn't show where the Sweet Spot was on your great settings
Right before you pulled your meat (snicker snicker) it looked like one of the slats was already broken off your grate. what's up with that?
also, why did you set your chimney on the ground? next time when you light it, set it in the ring in the grate. then all you have to do is pull the handle. No bending, stooping, or transferring a hot chimney.
the grate was broke and they immediately mailed me a new one. next video you will see the replacement. Thank UPS for that damage. hahaha. I will do the chimney idea in my memorial day video. Your awesome.
Nice video man!
So where is that sweet spot? I have an Akorn and I can't seem to find it yet. Had mine since Father's Day.
I really have to pee for some reason.
Btw Jack, I found a hidden gem for bbq in Memphis that you guys missed on your tour. Marlowe's on Elvis Presley fit you criteria to a tee. Amazing food.
Did you forget about the water pan on the smoking stone
Looks way over cooked. Just so you know you should have a digital temp probe at grate level. I have an Akron as well and the dome thermometer was 100 degrees off. I thought mine was holding 250 doing my first smoke(a brisket) and was actually at 350. Destroyed a 13lb brisket in 6 hours... learned my lesson
It is sadly normal for them to be off. Remove it from the hood Put the probe it in boiling water and adjust to 212.
skin looks dryed should of made a juice base hour before your done should of wraped it in juice base made of your choice to pertect the skin from burning then come back unwape it then bbq bace for 10-20mins
Use Hey Electric charcoal starter works perfect in the chimney
And he broke the cast iron grate 😂
best thing to use is Charcoal lumps fill to line in grill put few pieces of wood 3 to 4 peiecs
Did the cast iron grate break? 9:43
It already came broken lol if you look at 7:50 you can see the gap. He got a bad grate, i would call that out.
Wow, every accessory known to man! I really want one of these.....
That’s not lump coal man that’s wood chucks but great video man!
Why.. did you use a chimney full of smoking wood in a fake kamado vs. using actual lumb charcoal + smoking wood (like 2-3 chunks)?
Any advice for protecting the cast iron grill? Seasoning method?
JohannVF season with grape seed oil, just a light coat. You can do that in the oven. Oil it, set in cool oven and then turn it on to 500 degrees. Once it reaches temp, leave it on for an hour then shut oven off and leave the grate in there until it’s cool. Then clean the grate every time you use it put a lite coat of grape seed oil and it will outlast the grill.
I saw this Kamado in Home Depot and they wanted $750.00 for it.
Isn't that ceramic? Nice vid thank you Jack.
www.homedepot.com/p/Vision-Grills-Kamado-Professional-Ceramic-Charcoal-Grill-in-Chili-Red-with-Grill-Cover-S-CR4C1D1/
Awesome
Bark? That's char...
A nut driver is a socket on the end of a screwdriver
I put mine together with a #4 Phillips screwdriver...... took me 45 minutes, tops!
looks good, but maybe use a drip pan next time, less clean up!
How did you get them to send you the grill to review?
I love Char-Grillers designs and products but about 14 years ago I boycotted their products. I was commissioned to do a redesign for their website and after 3 months of back and forth with design tweaks they decided to not use my company (I owned the company) and ended up stealing one of our designs anyway. At the time I couldn't afford an attorney to sue them and up until about 2 years ago, they were still using my stolen design. They finally updated their site again.
spencerjw
Why didn't you burn down the building?
Christmas came early.
What's in the box?! haha had to say it :-P
When you have to refill the coal.. do you find it hard to add coal with the ceramic in the way. I'm having problem with reloading more coal with it in the way
Kjar211 K.J. If you use hardwood you won’t have to refill. Stubbs last bout 15 hours
Dude I like your videos but that is way over done on the bark and the wood is for smoking not for primary fuel. Do yourself a favor get some lump charcoal and use that to sustain your heat over the long term. Do not trust the cheap thermometer they are junk. And finally stop burning meat. It looks and tastes like garbage.
Oh no lol
Le falta un chingo a ese carbón bro
Get your pork, you've pulled.
so much bad
Why not set it on top of the grill
Bingo!
I want one
I have bought two, one at Wal-Mart the other from Lowe's. The only problem I have is the one from Wal-Mart got rust all over and the cast iron grill broke . Now the Lowe's is this good with normal wear. Asking myself why the Wal-Mart one didn't last. Non get rain on, or Sun light etc...
That makes no sense at all!
Because wal.mart stuff is different from other stores. My friend had a Sony TV from Walmart and a Sony from a home theater and car speaker store and the one from Walmart had inferior parts on the inside.
Hilarious
I'd sooner take dieting advise before I take BBQ advice from this guy. 😧
LOL.
Wow incompetent
I did not realize you put the wood in with the coals .... dude soak the wood in water put the coals in the bottom the wood goes on the stone not lit " on fire " see the wood does not burn when you SMOKE your meat ... sorry I was typing and missed that !!!
amazingribs.com/tips_and_technique/mythbusting_soaking_wood.html
soaking the wood really isn't necessary in kamado cooking. If strategically placed throughout your coals, they will just smolder with proper vent control. You may see slight spikes for a moment or so but they usually stay within temp range for smoking.
Thanks for posting