Akorn and Dragon General Discussion
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- Posts: 5
- Joined: Tue Mar 04, 2014 8:44 am
- Location: Godwin Beach Qld
Re: Akorn and Dragon General Discussion
With the dragon could you use a 42cm pizza stone for pizza.
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- Posts: 156
- Joined: Mon Oct 25, 2010 1:11 pm
Re: Akorn and Dragon General Discussion
seasoning the Dragon's cast iron cooking grate?
just wondering if it's necessary, if so, in searching around would this seem reasonable?
wash in warm soapy water
rinse and dry thoroughly
liberally spray with oil (olive or canola OK?)
put into preheated (500f) weber kettle
after an hour, shut down vents, but leave in kettle to cool
repeat?
thanks
just wondering if it's necessary, if so, in searching around would this seem reasonable?
wash in warm soapy water
rinse and dry thoroughly
liberally spray with oil (olive or canola OK?)
put into preheated (500f) weber kettle
after an hour, shut down vents, but leave in kettle to cool
repeat?
thanks
Re: Akorn and Dragon General Discussion
I just cooked a couple of greasy snags and a chook on mine. Already seems to be developing a nice patina.Michael_Dunn wrote:seasoning the Dragon's cast iron cooking grate?
just wondering if it's necessary, if so, in searching around would this seem reasonable?
wash in warm soapy water
rinse and dry thoroughly
liberally spray with oil (olive or canola OK?)
put into preheated (500f) weber kettle
after an hour, shut down vents, but leave in kettle to cool
repeat?
thanks
Dragon Kamado | Weber OTS | Hark (Aldi) Smoker | Rusty Gasser
Akorn and Dragon General Discussion
Just cooked perri perri chicken on the akorn delish
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- Posts: 156
- Joined: Mon Oct 25, 2010 1:11 pm
Re: Akorn and Dragon General Discussion
thanks WarmBeer, seems a simpler way of doing it,
plus I get a feed at the end of it!
plus I get a feed at the end of it!
Re: Akorn and Dragon General Discussion
Loving the Dragon so far. Have cooked a roast (not slow but indirect) and some Pork fillets directly over the coals. Just been playing around with temperature control.
Also cooked some baby Chorizos direct but definitely had it too hot - they were black in no time. Are there any hints for cooking good sausages/kranski/chorizo without burning the s%#t out of them?
Also cooked some baby Chorizos direct but definitely had it too hot - they were black in no time. Are there any hints for cooking good sausages/kranski/chorizo without burning the s%#t out of them?
Re: Akorn and Dragon General Discussion
Did you cook with lid up or lid closed? Cooking with the lid open is going to result in far too high a temperature in no time at all.Maverick wrote: Also cooked some baby Chorizos direct but definitely had it too hot - they were black in no time. Are there any hints for cooking good sausages/kranski/chorizo without burning the s%#t out of them?
Dragon Kamado | Weber OTS | Hark (Aldi) Smoker | Rusty Gasser
Just to add to the discussions about leaks. My BSK has always had some small leaks around the lid seal, especially when you have temp probes going through there. Ive never found this to be an issue. As long as the leaks are small its ok. A test is when you shut both vents. If the fire dies then you are ok.
Magnus
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A Q, a Keg & a Kettle
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A Q, a Keg & a Kettle
Re: Akorn and Dragon General Discussion
In my kamado I love cheese kranskies smoked at really low temps. With a cold beer there is nothing better.
-After cooking something else I will close down to the most minimal vent openings possible and let the temp fall right down
-Using a two rack system I drop some hickory chips through the grill onto coals that barely seem alight then put an old pizza tray on the bottom shelf
-Set out your Kranskies indirect on top rack above tray below and leave them be be in closed system for around 30 mins. Maybe only turn once if you have to.
-Cheese Kranskies are ready when they feel like they want to burst and may already be starting to leak at the twisted ends. Fine line before bursting. I often take them all out at the first bursted one.
Many smokehouses do chipolata sized ones. I am a big fan of the ones from Costco as they taste pretty good and are easy to me to get. Super savoury flavour. Done right they almost snap when you bite into them. Left overs can be warmed in foil in the oven.
-After cooking something else I will close down to the most minimal vent openings possible and let the temp fall right down
-Using a two rack system I drop some hickory chips through the grill onto coals that barely seem alight then put an old pizza tray on the bottom shelf
-Set out your Kranskies indirect on top rack above tray below and leave them be be in closed system for around 30 mins. Maybe only turn once if you have to.
-Cheese Kranskies are ready when they feel like they want to burst and may already be starting to leak at the twisted ends. Fine line before bursting. I often take them all out at the first bursted one.
Many smokehouses do chipolata sized ones. I am a big fan of the ones from Costco as they taste pretty good and are easy to me to get. Super savoury flavour. Done right they almost snap when you bite into them. Left overs can be warmed in foil in the oven.
Akorn and Dragon General Discussion
Im enjoying low smoking sausages too, from basic beef to breakfast or chorizo etc. Many different combinations to play with.
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Akorn and Dragon General Discussion
Hey Chris sorry for the late reply, haven't been on the forum much in the past week.urbangriller wrote:Great thanks.Lovey wrote:Hi Chris, the top vent is 130mm wide and 55mm tall.
The TTT will fit a chimney 127mm wide (Damn!) but a little ingenuity should get it there.
Alimac....want to pay me visit and pick up a TTT and see if we can make it fit?
Chris
I'd love to try and get the TTT working on the Akorn, I reckon we can get something rigged up!
Are you at BBQ HQ this weekend at all?
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- Location: Perth WA
Re: Akorn and Dragon General Discussion
In and out, but it's only 2 minutes from home...I'll PM you me phone number...alimac23 wrote:Hey Chris sorry for the late reply, haven't been on the forum much in the past week.urbangriller wrote:Great thanks.Lovey wrote:Hi Chris, the top vent is 130mm wide and 55mm tall.
The TTT will fit a chimney 127mm wide (Damn!) but a little ingenuity should get it there.
Alimac....want to pay me visit and pick up a TTT and see if we can make it fit?
Chris
I'd love to try and get the TTT working on the Akorn, I reckon we can get something rigged up!
Are you at BBQ HQ this weekend at all?
Common Sense is so rare these days it should be a Super Power!
Akorn and Dragon General Discussion
Cheers Chris, going out for drinks tonight so not sure how the head will be tomorrow
Re: Akorn and Dragon General Discussion
Great aren't they