Had mine for years, it's an awesome little gem, everyone should have one in their arsenal combined with the smokin stone, Can definitely do briskets and racks of ribs on it though, I've done them many times, boston butts too.
Thank you! The competition here is great! Obviously on a much small scale that the United States and competition barbecue has only been running consistently since 2017 so relatively new. But it’s becoming increasingly popular and more frequent.
No the heat doesn't impact the colour at all. The red will fade a touch from sun damage if you leave it out uncovered. No nothing directly from the heat of coals.
Good question. Other than a handful of times, I've almost exclusively used briquettes in the Jnr and Akorn. I don't have a specific reason other than initially it was just a supply thing. Briquettes were far more available. And now I'm so used to it that I just use them because it's so familiar. I know they do say lump only, but it hasn't affected the use of the bbq or the results by using briquettes
Unsure where you are based, but this is where to buy in NZ www.bunnings.co.nz/char-griller-heat-deflector-smokin-stone-suits-char-griller-akorn-junior-bbq_p0096295
G'day mate, very good video and well presented. Do those grill grates make any difference to the flavour of your food compared to the standard cast iron grate on the Acorn junior ? I have the same Akorn Junior and the large Akorn and have been thinking about the grates and are they worth it. Your opinion on this would be appreciated as you compete in BBQ competitions. Btw sorry to hear about the flooding in NZ. I hope you weren't too affected. We've had our own flooding issues here in Oz. Thanks again.
No the grill grates don't add much flavourwise. They are great if you're into SCA competition steak cooking but at home I wouldn't worry too much about it unless you want the grill marks. Personally I prefer a cast iron pan with a bit of beef tallow. That gives a great crust which definitely adds to the texture! Not too affected by the flooding thankfully. The worst of it seems to be in Auckland, we're about 90 minutes south. Lots of rain but no flooding here 🤞
Open the vents up. I tend not to do that if I can help it. If it over shoots it can take a while to come back down, so I just let it take its time. But short answer is to open the vents more then shut them back in as you approach your desired cooking temp.
Great question. Honestly I don't think much has changed. We still love it. We don't use it as much as we did if I'm being honest, but just genuinely because we've invested in other barbecues and tend to cook at a commercial level now. But I still stand by everything I talked about or raised in this video.
It is a little barbecue and designed for smaller cooks. One thing I do to increase the cooking area is to put tin foil or a foil tray over two of the three gaps in the ceramic deflector. It just adds a little extra indirect cook space and doesn't seem to have any effect on barbecue temps or cook times.
*Me, a solo adventurer, looking at grills built for 30 people and all of their ancestors* "These are all needlessly huge" [See how different people have different needs? Now you try]
