Akorn Jr Wings


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
Picked this puppy up at Walmart for $146, I opened a Walmart and got $25 credit for doing so, net cost $121....Best buck twenty I ever spent

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Beautiful kalifornia "winter" day

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75 minutes at 400

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My plate

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This lil' guy is for real. It's no Weber Kettle / WSM, but it ain't bad
 
how many coals? You wrote that you got 650F with 10 coals in your thread in Just Converstaion....... Looks like a nice little grill
 
Clint said:
how many coals? You wrote that you got 650F with 10 coals in your thread in Just Converstaion....... Looks like a nice little grill
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3 fist size Lump Charcoal (Royal Oak) I closed the bottom vent half way after the first start up, and opened it fully after about 45 minutes. It maintained 400 for the 75 minutes I cooked the wings, and it went at least 30 minutes more before it started dying out
 
Looks like the little guy cooked some nice looking wings Chuck, like the repurposed Lawry's shaker...Wing Rub;). I thing everybody has a few of those hanging around.
 
Nice little grill appears to be built pretty well to. It seems to do wings quite nicely too. Great choice Chuck.
 
Glad to see you haven't lost your touch for wings Chuck. Great looking plate. I hung in there too for years with the full wings. Nostalgia I guess. Recently I've been enjoying the switch over to the Party Wings.
 
I got an Akorn Jr last year with the stone diffuser and am lovin' it. It uses barely any hardwood to get super hot easily. At around 100 dollars when on sale at Walmart, it's like a bargain Green Egg with a cast iron grate.
 
Bob Correll said:
If I had the deck space.....................
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I have to thin out the heard. First up will be my beloved 77 daisy wheel kettle. That's going to be a tough down size. What I like about the Akorn for cooking wings:

1) The minimal about of charcoal (lump) needed to do a cook
2) The ease of operation
3) Lack of mess. When I cook wings in the kettle it makes a serious mess. In the Akorn.....No mess

What I'm not thrilled about:

1) The cast iron grate. Granted it will be great for steaks, but most my cooks are in the 300's and stuff sticks at that temp
 
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