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Whats on the Grill or Smoker?

59billy

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Just took two chickens out of the Akorn.
The one on top had butter, minced garlic, lemon juice, and Penzeys Ozark seasoning under the skin. The other got fresh rosemary, sage and parsley, garlic, olive oil and white wine. Got done faster than expected, but that's not a problem!
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JohnnyBlade

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Some venison backstraps and tenderloin. Cut and a slight beating with the tenderizing mallet. Doesn't need it but helps the seasoning get in. Went with a BBQ marinade cuz muh boys think everything is spicy still, lol!
I get to post while they r cleaning up the cutting board and tools😂 heading out to do some fishing and grill later. More pics to come.20250824_125055.jpg20250824_130201.jpg20250824_130232.jpg

Edit. I have no idea why my pics keep turning which ever way they want....
 

jakethesnake

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Just took two chickens out of the Akorn.
The one on top had butter, minced garlic, lemon juice, and Penzeys Ozark seasoning under the skin. The other got fresh rosemary, sage and parsley, garlic, olive oil and white wine. Got done faster than expected, but that's not a problem!
View attachment 467885
How well do you like your Akorn?? I was going to buy one and my mother and father ended up buying me a big green egg. The egg or kamado joe grills are amazing but pricey. The akorn was more in line with what I was willing to spend
 

JohnnyBlade

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20250824_200639.jpg20250824_200649.jpg20250824_200705.jpg
Turned out good! Boys devoured it.
Cooked it over Kingsford on the old school Webber. I like the Webber cuz the temps r low. No flame ups and Almost smoker like. These were done 10 mins a side offset side of the coals.
 

59billy

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How well do you like your Akorn?? I was going to buy one and my mother and father ended up buying me a big green egg. The egg or kamado joe grills are amazing but pricey. The akorn was more in line with what I was willing to spend
I love it!

I've never used a BGE or kamado Joe so I can't offer a comparison. My akorn is about ten years old. It's rusty here and there, but it still cooks well. Temperature control is pretty easy once you get the hang of it, and fuel economy is pretty good.

Bigs hunks of meat cook faster than on an offset or a weber kettle, and I find that I can use higher cooking temperatures, like 275-335f without drying the meat out.

Mine looks like crap with rust, and paint damaged from me letting get too hot. I've been about to get a new one for ages, but this one still works, and I hate waste, y'know?
 

jakethesnake

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I love it!

I've never used a BGE or kamado Joe so I can't offer a comparison. My akorn is about ten years old. It's rusty here and there, but it still cooks well. Temperature control is pretty easy once you get the hang of it, and fuel economy is pretty good.

Bigs hunks of meat cook faster than on an offset or a weber kettle, and I find that I can use higher cooking temperatures, like 275-335f without drying the meat out.

Mine looks like crap with rust, and paint damaged from me letting get too hot. I've been about to get a new one for ages, but this one still works, and I hate waste, y'know?
Yep completely get it. Sounds like it operates similar to egg
 

JohnnyBlade

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Oh, no kidding. Did not know that.
I like walleye but it ain't my favorite.
I'd take bluegill or crappie over it everyday of the week. The walleye craze leaves more pan fish in the water for me😂
 
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