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Hotsauce

By Hotsauce,
in Huddle Lounge

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I just got the Acorn grill. I have not seasoned it yet but I'll have it done by the weekend so I can get my first batch of ribs on it.  I use a Weber Genesis gas grill and had started to re-hab a New Braunfels off-set smoker but I will enjoy my new toy I think.

 

 

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Hotsauce Explorer

Hotsauce

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I got mine used on Craigslist. I paid $775 for a Large with a custom wood table and an ash scrapper.

They sell really quickly on CL (like usually within hours). I realize I may have paid slightly more for mine being that it was used, but I don't care.

I can't wait to use it! Hopefully I can find time to use it this weekend!

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Hotsauce Explorer

Hotsauce

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Very jealous. Those things are bad ass!

I ended up with a knock off after my wife got cold feet at the idea of dropping close to a grand for the grill and all of the accessories.

Im hoping to change her mind by spring.

So even though you got a knock off, you still want the BGE? Is the knock off not good?

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Inimicus Mentor

Inimicus

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So even though you got a knock off, you still want the BGE? Is the knock off not good?

 

Its fine.  It just doesn't have the temp control that the BGE has.

 

Ive got a friend with a BGE and he can smoke a pork shoulder for 10 hours with very little effort and almost no "managing" it.  My knockoff on the other-hand doesn't seal up nearly as well and takes constant monitoring and adjusting and if the temp ever get too far from where I want it I cant ever get it back under control.

 

As a basic grill mine is fine and Ive developed "methods" for using it with my oven inside to get pretty great smoked results, but you buy that style of grill for the flexibility and my knock off just misses the mark where that's concerned.

 

 

edit:

And its gotten cold enough now that mine doesn't have the insulation to hold a temp unless its a sunny day.

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Inimicus Mentor

Inimicus

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I just got the Acorn grill. I have not seasoned it yet but I'll have it done by the weekend so I can get my first batch of ribs on it.  I use a Weber Genesis gas grill and had started to re-hab a New Braunfels off-set smoker but I will enjoy my new toy I think.

 

This is what I have as well.

 

 

Do yourself a favor and go buy two things.

High temp silicone sealant

BGE felt gaskets

 

 

Use the sealant along the base of the lid gasket to get a better seal there and do the same on the ashpan gasket.  I additionally put a bead on the ashpan itself to increase the seal there.

 

Put the BGE felt seal along the top of the body so that the upper gasket closes on it.

 

Lastly take the vent off of the ashpan and put a nice bead of sealant around the edges. You can also use a scrap of the BGE felt to seal the end.

 

 

After doing a ton of reading on the Acorn these "mods" seem to be required if you have any hope of cooking low and slow.

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Inimicus Mentor

Inimicus

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I just got the Acorn grill. I have not seasoned it yet but I'll have it done by the weekend so I can get my first batch of ribs on it.  I use a Weber Genesis gas grill and had started to re-hab a New Braunfels off-set smoker but I will enjoy my new toy I think.

 

Oh and one more thing you'll want.

 

Get an 18inch Weber charcoal grate ( you can find them at Lowe's and Home Depot ).  Its less than 20 bucks and fits over the tabs where the baking stone fits.  Its great for a lot of things.

 

It gives you another level for your charcoal.  So when you want to just cook some burgers you can use that level and half the amount of charcoal it takes to get the bottom good and hot.

 

Likewise you can use it for some direct/indirect cooking.  Get some coals good and hot and spread them over half of that grate. Sear your steaks over the coals and then move them to the other side to finish them off. This is a great method if you want to throw some mesquite in there for a nice smokey steak.

 

When you're going to do something "low and slow" it serves as a perfect place to put a diffuser/dripping pan.  I have a pizza stone I wrap in foil and put there.

 

It serves as a great platform for your charcoal chimney - if that's what you're using to start your charcoal.  If you try to put it on the cooking surface the top will be too close to the lid and you're going to find that you'll always have charcoal in the bottom so you cant set it down there.

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Oh and one more thing you'll want.

 

Get an 18inch Weber charcoal grate ( you can find them at Lowe's and Home Depot ).  Its less than 20 bucks and fits over the tabs where the baking stone fits.  Its great for a lot of things.

 

It gives you another level for your charcoal.  So when you want to just cook some burgers you can use that level and half the amount of charcoal it takes to get the bottom good and hot.

 

Likewise you can use it for some direct/indirect cooking.  Get some coals good and hot and spread them over half of that grate. Sear your steaks over the coals and then move them to the other side to finish them off. This is a great method if you want to throw some mesquite in there for a nice smokey steak.

 

When you're going to do something "low and slow" it serves as a perfect place to put a diffuser/dripping pan.  I have a pizza stone I wrap in foil and put there.

 

It serves as a great platform for your charcoal chimney - if that's what you're using to start your charcoal.  If you try to put it on the cooking surface the top will be too close to the lid and you're going to find that you'll always have charcoal in the bottom so you cant set it down there.

 

cool, thanks again.  I have a 'smokin' stone' that I'll put on those tabs but the second charcoal level is a good idea.

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