i had burnt grease on my pizza pan diffuser, i think I'm going to get a new one. Ive never really liked how big it is anyway. I think i vaporized the grease. I also think the therm is way off from it was. It was close enough to ballpark it before. These were charred after 2 hrs with it reading 325-350 range.
I like my akorn for shorter direct heat cooks but for indirect cookin not so much.
The kind words are nice fellas and shows the spirit this site has. I like to post cooks gone wrong. A disaster can be more insightful than a victory, more fun too.
Everything I "smoked" on my Akorn was hot and fast. That's why Akorn doesn't live here anymore. I did all the mods and I must confess was one of the best damn grills I've owned. I just couldn't tame her with my skillset. So I set her free.
My Bubba Keg always wanted to cook hot. It was amazing for steaks, pizza etc., but my WSM was my go-to for anything quasi low n slow (275 or lower). I could get Bubba to settle in around 275-285 with a LOT of attention, but it cooked happier when hot.
Most of the time I have no problem with my Egg low and slow I would not think the Acorn would be that much of a difference although I have never used one
The akorn does well with chicken. The distance is good and the direct heat without a diffuser crisps the skin good. For prep i like to use a mayo slather, helps with the skin.
They cook for about an hour, i flip skin down for 10-15 min about half way through and flip back to finish