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."
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 :)
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
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!
