Welcome to our channel. I have a great passion when I’m in the kitchen. I love to cook for anyone that will let me especially my wife. I decided I’m going to start sharing everything that I cook with you all I really hope you like it. I’m not a professional by no means but have been doing it a very long time. Thank you all for watching enjoy. Robert
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 have made many up to 10lb pork butts in my Acorn Jr. Always great! I put them on at like 1am @220 and let it go all night. Usually early morning I spray it with apple juice/apple cider vinegar mix. When it's 180 I spray heavily and wrap in foil till it's 200 internal. Then I put it still in foil wrapped in towels in a playmate to rest. It's still hot hours later when I serve it. A real crowd pleaser.
I think taken the time to start the grill, I don't know that I will used a frozen pizza, you can get the fresh dough from s supermarket and believe me you can put fresh ingredients and it will be much better.
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 RU-vid on how and why to season grates. 11:32
@ Cook For Your Wife, is that your backyard? Jesus, it's beautiful. By the way, I just ordered a Char-Griller Akorn Jr. today. I expect to receive it tomorrow. You've inspired me. I'm going to have to pick me up a port butt. :D
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.
I'm on my second Acorn Jr, the first one rusted out. I traveled 4 years full time in my RV. I used it a lot. Steaks, chicken, prime rib, pastrami , pork butt and even cobbler in a small Dutch oven. Now we're back at our house and don't really use my Big Green Egg very often. I noticed the little plastic handle is missing on your top vent, me too on both of mine. It's really crappy and they don't sell a replacement. I also modified mine to accept the fan from my Digi Q Cloud.
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."
thank you for this unboxing review, even thought The vid is 2 yrs ago, I still want to take a chance to ask u…. Do you recommend of getting the kick ash basket for it? Or is the air flow already good enough
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!
Iam Your Newest Subscriber Great Videos. I Have The Same Exact Chargriller Akron jr Nan't Keep The Temp Down Ruined So Much Meat Glad The Meat Is Free On EBT
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.
