SloRoller Chicken in the Char-Griller Akorn Kamado... worth it?
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- čas přidán 21. 07. 2024
- I recently discovered we can fit the SloRoller (Kamado Joe's secret sauce) accessory in my Char-Griller Akorn Kamado, today we put it to the test on a spatchcock chicken to find out if you've got an Akron if its worth adding a SloRoller.
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#SMOKINGDADBBQ #chargriller #sloroller - Jak na to + styl
I've been waiting for this video. Can you do a video with the SloRoller in the Akorn with ribs, brisket or a chuckie to see if will make a smoke ring? Could you show the vent settings and how you built the fire, etc.? Thanks for doing these videos with the Akorn, they were obviously needed. Great video and channel. Thanks, James
I can confirm the stand alone sloroller rack fits. Comes without a grate though. I bought a 17.5 inch weber cooking grate and they fit well inside the Akorn, even with the akorn deflector installed as well. Gives enough clearance for a drip pan also
Yes i did. It came with a rack but no grate. The 17.5 inch grate works well though
What I love about this channel is your willingness to experiment with the unconventional to get the setup you want.
Thanks Theodore. Much appreciated
Another great video. The akorn has always been a great entry level smoker.
That looks great! You can really tell the increased turbulence in the convection really does the job. And in a bargain priced unit like the Akorn, increasing it's versatility and usability is a good thing. I reckon, for an even cheaper option without the Eggspander grill, you could just get a cheap stainless steel grill, and raise it with some long stainless or non-galvanised bolts, a few nuts and washers and a bit of time, and you'd have a decent option for a fraction of the price. I've done this for a second cooking level in my cheap kamado, it just sits on top of the standard cast iron grill, and it works great.
This helps a lot of us i think, thank you for trying James.
Thanks, cheers
Really loving your series on the Akorn, nice to see how you transfer methods to a less expensive setup and get great results.
I'm curious how you're getting along with your slow n' sear in the Kettle Joe. I've seen SnS grills are now selling the slow n' sear as kits for the Big Green Egg, not to mention their own Kamado and I'm wondering what your thoughts on that is.
Hey James, thank you!! I don’t have the money to get an Egg or KamadoJoe, but I have an akorn and have been looking for a way to make it better. You doing all of these experiments is really helping. Thank you, and keep it up!!
Glad I could help!
Great work. This ought to make Akorn owners very happy.
Hope so!
May I request you try the BKJ sloroller on the xl Green Egg. Enjoy your videos keep it up.
James;
Never underestimate those Akorns. I have been using them for over 10 years. I do spatchcock chicken on mine frequently. I presently have an auto-kamado. I do my chicken at 350 degrees. It comes out unbelievable. The skin is a little less dried but that is how I prefer it.
My favorite thing about the Akorns is that if you over shoot your temp. you can bring them down quickly vs. a ceramic unit. I stupidly sprayed pam all over my charcoal the other day being lazy and not removing the cast iron to spray it. I overshot my temp by 100 degrees at first but brought it down within 25 minutes to 350 degrees.
I also have a Humphreys Battlebox reverse flow cabinet smoker that is awesome but I save that for bigger cooks.
How did you bring the temp back down?
Great Video 👏🏼
Thank you 🙌
Awesome cook, hope we get to see a brisket cook on the Akorn soon.
Coming soon!
Oh you gotta do a brisket or something with the slow roller in the akorn now!
Great video!
Thanks! Much appreciated Tom
An Akron, man I need to get caught up on some videos 🤯🤯 works got me too slammed. As always great video!
Ha cheers, thanks Kevin
I’m just curious why you did a hot and fast cook vs doing something low and slow? I was really hoping to see something like a smoked chuck or a brisket on the Akorn with the slow roller vs the kamado joe and to see which grill turns out better results or if they’re close to identical.
Thanks for the video James. If I ever come across someone selling a slow roller I'd like to grab one for my Broil King Keg. Would love to try it. Just don't wanna pay retail in case it doesn't work.
I hear you. Maybe try it at the bbq store. I do that all the time lol
@@SmokingDadBBQ can't find one that carrys both. Usually broil king is at home hardware. Haven't seen them at a store that carry's Kamado Joes.
Hi James avid viewer from the UK, not totally related to this video but on the classic 2 can you still fit in the double deflection method with reduced height. I am interested in you great brisket method, I haven’t bought the slow roller yet. Thanks Chris
3:03 Ohio got you again, buddy! ;) Auto correct likes to think it knows better than we do. Great video, keep up the good work!
Ba hahahahha doh
You pointed out that the slo-roller had a small gap around the circumference. If you removed or bent down the vertical stops on the deflector tabs, would that fix the gap or is something else causing it?
4:10 Nashville is my favorite city I've visited in the United States, me and my wife had an absolute blast.
hope to spend some time there this summer
@@SmokingDadBBQ I wish I could go back, but we are getting married this year and I don't have anymore money 😅
Ok, I realize I'm a year late to the party on this video, but I'm going to try the stand-alone slow roller accessory on my Akorn Auto-Kamado and will report back on whether it fits in the Akorns! Now to find that gasket video you did......
Let me know. Curious
@@SmokingDadBBQ It does indeed work! However, every picture of the Slo Roller is deceiving; it DOES NOT come with a grill grate, even though every picture shows it with it. And the 20" grate from the Akorn is too big for the lid to close. But if you use a generic 17-18" grill grate, it works perfect! However James, as I was walking down the aisle in Home Depot to buy the 17" Weber grate, I noticed the KJ Classic 2 was priced at $585 U.S. down from $1300! So I bought it on the spot! Wasn't expecting that! So now, I get to use the Slo Roller in the grill it was made for! I guess I'll be watching even more of your videos now!
@@user-ho1yn6ms7y I think some kits come with it specifically for series 1/2 grills or at least some they used too
Do you know if it will also fit inside the Akorn Auto Kamado? I can't seem to find any info on the size of it (is it identical to your Chargriller Akorn?)
Where can we even buy these Char-Griller Akorns? I'm in Toronto
so I take it that the slow roller is too tall to use the normal Akorn grate?
I tried this last night but fell short on performance.. I did everything th same but I used a pizza stone just underneath where the chicken was and I think that might have been my downfall.. it was charing on top but seemed wet or soggy(for a lack of a better word) underneath.. I'll have to try this again without th stone and see if that makes a difference.. BTW my setup is slightly different being that I made my own slow roller and standoff.. anywhoo. Back to th Lab. Lol
the stone might not have been heat soaked enough when you started
So Dad, I have KJ Classic 2, you saying the slo-roller is worth the $$$ ?
Great video. Curious why you didn't smolder the smoking wood underneath but dropped it in. Also when seasoning the bird, do you peel back the thigh skin and rub the meat directly (in addition to skin) then fold it back over. I've found that to be a perk of spatchcock is that it makes it super easy to do.
Thanks David. The under the coals works better for longer cooks. The Akorn is so efficient I’ve done shorter cooks only to discover fresh wood the next time I clean it out and add coal. So going with hot coals and placing them there until they combusted and burning clean. Prepping the chicken was plenty of time for that
Well done James, I have a series one Kamado do you think a SloRoller is a big game changer, here in Australia they are asking $450?
I would just do the pizza stone. It’s nearly as good
What is the difference between using the Sloroller in the Akorn Auto Kamado vs using the double indirect method in your video with the fire bricks on the deflector shield and a pizza stone on top of it?
They look very different in terms of what effect they produces but you mentioned they are the same concept - do we benefit from the sloroller or is the double indirect close enough?
AND would you use it for a brisket?
Thank you
I would do double indirect. The akorn is so efficient that I don’t think there is much velocity for the sloroller and now that the temp has been lowered to 300f for it and it costs more I would do deflectors instead
@@SmokingDadBBQ so you mean you would do the standard deflector on the bottom plus fire bricks plus a pizza stone? Or do you mean literal deflectors like from the Classic Joe? I’m assuming the double indirect not actual deflectors, correct me if I’m wrong. Thanks
Really nice looking chicken James! I have two questions for you on the sloroller. I have a Green Egg and have two pizza stones that I do double indirect based off your videos and it has improved my cook a lot over just one indirect. Have not bought the sloroller yet because of cost and how high the grill grates are in the GE. Does the Sloroller make a difference in the taste of food over two pizza stones to justify the cost of the sloroller? I guess your Akron cook show that it is not too high in the dome to cause problems with meat hitting the dome. Are you happy with clearance?
Have the same questions. Hope James will see the comment and reply
Any luck with the different setups? I have my double indirect setup and am doing a pork butt this weekend. I’d love to know if the difference is worth it.
I pleased with my double indirect cooks using my pizza stones and have not bought the slow roller.@@MartyPape78
Do you know any accessories that will work with the Akron for making smash burgers?
A cast iron pan or the classic half moon soapstone can sit on the grids
So, totally random question that I haven’t really seen anyone do. I have used splits and chunks in my kamado, but has anyone tried burying a pellet tube under the charcoal to get additional smoke flavor, or burning one in the ash drawer hack. I would be curious if it would clean up the smoldering smoke just like passing the wood chunks would and if that would give closer to the 3-6 hours of smoke a tube can produce when cold smoking.
I was tempted to do this in a video I just recorded against my cheap offset but opted to save it for another video so it didn’t get lost in the mix
The main challenge is keeping air moving. A smoke tube can overwhelm the amount of oxygen needed to keep the main cooking fire going clean
Agreed, I’ve tried it with a coal in the top instead of just lighting it with a torch and had slightly interesting results in my kamado for cold smoking salt. Adding a coal definitely changed the smoke profile a bit, it was a bit less white and dirty and a bit closer to blue. I also tried it with the slow roller and it definitely made a difference. One other way I tried it too that was interesting was during an attempt to hot smoke salt. I set a small bed of coals on one side of the firebox and brought the temp up to about 275/300 degrees and then lit the smoke tube and inserted a coal. I put this all under the slow roller and deflectors like your original double indirect method. It produced noticeably cleaner smoke that got pushed around as expected by the slow roller. I dare say it reduced my needed smoke time on salt from about 9 hours to get it to my liking with cold smoke to about 5 with the newer method I tried. Also produced a much nicer color on the salt.
@@calariscy you do your salt for 9hrs? I need to try longer next time
@@SmokingDadBBQ I’ve done salt two ways in the past and mostly just because I’m experimenting. I had good results with hot smoking it for about 3-4 hours at 250 and then cold smoking it in another smoker for another 5-6 hours (one full 12inch tube). The last batch I did I used the slo roller and plenty of smoking wood under coals and in ash tray when needed and it was done in 5, produced a rich brown smoked color and good smelled and tasted nice and smoky. I also did a batch with a 250/300 degree fire on one side of the box and a full 12 inch smoker tube on the other side of the firebox with a small lot coal on it under the double indirect setup and it had similar results in that same 5-6 hour range.
I'm not a fan of spending more on accessories than I spent on my pit.
This is true. They also lowered the heat from 450 to 300 so I don’t think it’s as useful now either
I wonder if this would work with the Akorn Auto?
Not sure. Haven’t used on to see if the inside space is similar