Quote:
Originally Posted by RyZ
Im all about the charcoal now. I use a cheaper version of the Big Green Egg called the Akorn by Char Griller. Its an egg shaped "kamado" grill but its insulated steel rather than ceramic and I have smoked some rediculous ribs and chicken on it. If you want to get into using a kamado style charcoal grill/smoker and your budget is more $400 instead of $1200 you cant go wrong. I almost never go back to my gas unless its frozen burger patties or sausages when Im in a hurry.
|
Another Akorn user here. I worried originally it would be a novelty item, being too cumbersom for everyday meals. Lets just say as soon as I started using it, the only time I use my gas grill is for hot dogs. But otherwise, I can get my fire up and roaring for "quick" cooking (searing steaks, chicken, etc) in 2 minutes, which is no slower than gas really.
For "quick" cooking, I put my lump charcoal in a steel collander (which raises the coals up a bit and allows me to have a direct and indirect side), and then hit the tops with 30 seconds of my propane torch. Nice clean start, and within 5 minutes its up to 400+ degrees. Cook the food, close the air vents and you're donezo.