I've had mine right at 5 years now. I love it, it's the perfect size for us. I do bring it into my sun room when not using, but I have zero rust or any real wear. It's a nice little grill.
I'am Your Newest Subscriber I Bought That Same Grill Used For 50.00 I Have Ruined Alot Of Meat With Mine It Is Hard To Keep The Heat Down Mine Likes To Stay At 400 Degrees
Thank you for watching. I started using a little amount of lump charcoal and had both vents almost closed and I was able to keep it at low temps. I had to play around with it tho.
It's a pretty good grill, but you're totally right about the temp being easy to get away from you. I didn't realize how hot it could get and how fast it could get... before I knew it, it was at 700 degrees and the interior paint coat got ruined. Only used it twice before this happened unfortunately. How is this holding up for you now that it has been 3 years?
I love this little grill I still use it all the time. I grilled burgers yesterday in it. Hands down I would put this grill against everything else. I plan on doing more videos of all the stuff I cook on it.
A common misconception is that the interior paint is ruined and flaking. It's actually just creosote or carbon build up on the inside from the smoke. Just take a wire brush or some balled up aluminum foil and it'll come right off. I've got the larger akorn and had it up to 900 degrees cooking pizzas with no problem.
@@apondo100 This is from the Chargriller FAQs on their website: "The AKORN lids, body, and fire bowl are porcelain-coated. Grease and carbon will build-up on the lid and in the damper. It may look like peeling paint but it is just carbon build up. It simply needs to be cleaned. You can scrape down the lid or use warm soapy water to remove the carbon build-up. and dry the surface with a cloth or paper towel and make sure to re-season the AKORN lid after washing."
Why does it need seasoning? How do you know it’s been well seasoned? Why season it again the next day? I’m new to grilling and would appreciate some guidance and knowledge.
11:32 you season the grates to keep food from sticking. Like you would season a new cast iron skillet in your kitcken. There are many videos on UA-cam on how and why to season grates. 11:32
I am on my second Akorn JR and my seasoning ia to heat it up to five hundred degrees and sear a steak. All seasoned ..................... it isn't a iron skillet.
@Cook for your Wife; If you're not letting those steaks rest a good 5 to 7 mins before you knife through em to eat em you're really missing out on the juiciest best preparation of steaks, especially a good cut like a rib-eye or a NY strip or a Filet. If you're doing a big roast, then you're talking 10-12 min rest even 15 mins, You'll notice not only does the meat taste better, but when you go to cut into it you'll lose substantially less juices, the steak itself will swell up in its own juices, and burst in your mouth, IMO should include those tips on your videos, that way you're teaching people the real proper way to grill like a Boss, Same rest applies to pork, chicken, all of it. Good video thanks man for featuring the akorn jr. i was curious about it, but ill stick to my charcoal smoker :)
Would it be worth saving up to buy a regular size one? I think this one would do.. Im mainly going to use it to smoke 10-12lb brisket, or ribs maybe pork butt, as well not at the same time of course lol.
Hi thank you for watching. I would most definitely buy a bigger one if I was doing bigger things on the grill. I was actually going to buy the bigger one but then we bought the jr for camping and taking with us in the rv. Well we use it for rv and house and it works out great. When the kids are home I do wish I had the bigger one. But the jr works out great for most things we do.
Hi thank you for watching. It does low and slow just fine. I was nervous the first time I tried it. I kept checking it every 5 minutes. And guess what I did not need to. Pay attention to what your doing and do not use a lot of lump charcoal. Barely open the top and bottom dampers once you get it going. It will hold low and slow like a boss. There is indeed a reason why it’s called a professional grill. I have amazed my friends and all of my family with what it can do. They were very doubtful till they seen it in action. With that said be very warned if you put a lot of charcoal in it and open up the dampers all the way look out. It’s a Kamado grill it will get very hot. In my opinion this is the best all around grill on the planet. You can low and slow and sear and indirect grill I have even done pizza. It can do anything you want it to. And yes I have had it to over 800 degrees. And I have held it at 225 degrees for 5 hours. It can do it anyway you want it to. Thank you very much
@@cookforyourwife6235 hey thank you for taking your time and for the detailed response. I bought the big one for my dad last year and its been amazing so im hoping the mini one serves me well!
I've had mine right at 5 years now. I love it, it's the perfect size for us. I do bring it into my sun room when not using, but I have zero rust or any real wear. It's a nice little grill.
Thanks for the educational video... followed your instructions for seasoning my Akorn Jr. and turned out well.
I got one of these for Christmas. looks perfect for my small family. thanks for the instructions
Awesome thank you
Just ordered one of these to decide if I want to buy a large one. We'll see
This was a perfect buy for camping 😁
I just received one for my birthday and can't wait...thanks for your videos!
That is awesome we love ours if you could not tell lol thank you watching
I’m so glad your back. I’ve missed your videos!!
Enough charcoal to cook a whole cow.
Oh man! I need to go for up the grill now...
We really love food cooked on this grill!!
i guess I am quite off topic but do anyone know of a good website to stream newly released series online ?
@Rene Aldo try FlixZone. Just google for it =)
@Axton Heath yea, I've been using Flixzone for since april myself =)
@Axton Heath Thanks, signed up and it seems to work =) I appreciate it !!
@Rene Aldo no problem xD
I'am Your Newest Subscriber I Bought That Same Grill Used For 50.00 I Have Ruined Alot Of Meat With Mine It Is Hard To Keep The Heat Down Mine Likes To Stay At 400 Degrees
Thank you for watching. I started using a little amount of lump charcoal and had both vents almost closed and I was able to keep it at low temps. I had to play around with it tho.
What I really like to do is have two zones of heat. I'll put the the coals to one side and you can cook on the opposite side with indirect heat
Saved me the money and getting this instead of the over priced nomad grill.
Thanks! Just got one!
It's a pretty good grill, but you're totally right about the temp being easy to get away from you. I didn't realize how hot it could get and how fast it could get... before I knew it, it was at 700 degrees and the interior paint coat got ruined. Only used it twice before this happened unfortunately.
How is this holding up for you now that it has been 3 years?
I love this little grill I still use it all the time. I grilled burgers yesterday in it. Hands down I would put this grill against everything else. I plan on doing more videos of all the stuff I cook on it.
A common misconception is that the interior paint is ruined and flaking. It's actually just creosote or carbon build up on the inside from the smoke. Just take a wire brush or some balled up aluminum foil and it'll come right off. I've got the larger akorn and had it up to 900 degrees cooking pizzas with no problem.
Just season/oil the metal bits.
@@Scotter4536What is the interior actually made from? Is it enamelled steel?
@@apondo100 This is from the Chargriller FAQs on their website:
"The AKORN lids, body, and fire bowl are porcelain-coated. Grease and carbon will build-up on the lid and in the damper. It may look like peeling paint but it is just carbon build up. It simply needs to be cleaned. You can scrape down the lid or use warm soapy water to remove the carbon build-up. and dry the surface with a cloth or paper towel and make sure to re-season the AKORN lid after washing."
Why does it need seasoning? How do you know it’s been well seasoned? Why season it again the next day? I’m new to grilling and would appreciate some guidance and knowledge.
11:32 you season the grates to keep food from sticking. Like you would season a new cast iron skillet in your kitcken. There are many videos on UA-cam on how and why to season grates. 11:32
Add real butter on those steaks as they are resting for 5 minutes. WOW
Thank you for watching
Propane torch works better to light lump coal👍🏻
I am on my second Akorn JR and my seasoning ia to heat it up to five hundred degrees and sear a steak. All seasoned ..................... it isn't a iron skillet.
What’s the biggest piece u can grill in there? I’m assuming no full-size of brisket or dino?
Correct. I can only get a 3-4lb pork butt on mine without totally covering the cooking area. It's not meant for big cooks.
How big is the cast iron grill ?
The cast iron grate is 14” diameter thank you for watching
Is this a ceramic cooker if not what is it made of?
It is a metal cooker thank you for watching
It's metal with insulation. It weighs much less and is more affordable, plus you don't have to worry about it cracking.
@Cook for your Wife; If you're not letting those steaks rest a good 5 to 7 mins before you knife through em to eat em you're really missing out on the juiciest best preparation of steaks, especially a good cut like a rib-eye or a NY strip or a Filet. If you're doing a big roast, then you're talking 10-12 min rest even 15 mins, You'll notice not only does the meat taste better, but when you go to cut into it you'll lose substantially less juices, the steak itself will swell up in its own juices, and burst in your mouth, IMO should include those tips on your videos, that way you're teaching people the real proper way to grill like a Boss, Same rest applies to pork, chicken, all of it. Good video thanks man for featuring the akorn jr. i was curious about it, but ill stick to my charcoal smoker :)
Thank you for all your comments and insights. They were very much appreciated. I’m glad you enjoyed the video
Would it be worth saving up to buy a regular size one? I think this one would do.. Im mainly going to use it to smoke 10-12lb brisket, or ribs maybe pork butt, as well not at the same time of course lol.
Hi thank you for watching. I would most definitely buy a bigger one if I was doing bigger things on the grill. I was actually going to buy the bigger one but then we bought the jr for camping and taking with us in the rv. Well we use it for rv and house and it works out great. When the kids are home I do wish I had the bigger one. But the jr works out great for most things we do.
nice socks!
Ever done a turkey?
No I have not yet. But I would bet it would turn jut nice
Saw a review of some guy screaming about how it wont do low and slow... any merit to his anger?
Hi thank you for watching. It does low and slow just fine. I was nervous the first time I tried it. I kept checking it every 5 minutes. And guess what I did not need to. Pay attention to what your doing and do not use a lot of lump charcoal. Barely open the top and bottom dampers once you get it going. It will hold low and slow like a boss. There is indeed a reason why it’s called a professional grill. I have amazed my friends and all of my family with what it can do. They were very doubtful till they seen it in action. With that said be very warned if you put a lot of charcoal in it and open up the dampers all the way look out. It’s a Kamado grill it will get very hot. In my opinion this is the best all around grill on the planet. You can low and slow and sear and indirect grill I have even done pizza. It can do anything you want it to. And yes I have had it to over 800 degrees. And I have held it at 225 degrees for 5 hours. It can do it anyway you want it to. Thank you very much
@@cookforyourwife6235 hey thank you for taking your time and for the detailed response. I bought the big one for my dad last year and its been amazing so im hoping the mini one serves me well!
Hi, this is keramia bbq?
Kamado yes it is. Thank you for watching
I'd like my wife to enjoy me!
FYI never use soap on cast iron grill or skillet
Enjoy the wife? Hmmmmm!
Kio
Is this a ceramic cooker if not what is it made of?
Its a double skin metal with insulation in between