Has anyone used this bbq consistently throughout a harsh winter? I live canada and worry about the drastic temperature change on the ceramics.
1760024
This grill is not a ceramic type kamado. This grill (Akorn Kamado) is built with steel and insulated for awesomeness.
529652
Hi Melisa. I've owned and used mine for almost 10 months, using it weekly. I've never felt a "hot spot" on mine anywhere. It cooks fantastically almost anything that we've tried. A pork roast is my favorite. Put it in; turn on low; add a small bottle of liquid smoke and 4 tablespoons of teriyaki sauce; put on the lid; and 12 hours later, you have the absolute best pulled pork. It is fabulous for BBQ sandwiches or in salads. We really enjoy our Calphalon slow cooker. Hope this helps you with your decision. Blessings. Kindest regards.
957275
I have not had any problems. It storms here a lot. If you are looking to buy a good grill for a good price, I promise you this is the one.
125601
I have trouble getting the meat temperature to above 170 F. I don't think it is a power issue but a controller issue. Whatever the cause, the smoker is best suited to long time cool smoke. I plan to rebuild the temperature control when I have spare time.
755969
I had a hard time in colder temps getting hthe unit to an acceptable cooking temperture. I added charcol brickets in the bottom underneath the element. When it gets colder than say 40, I also have found it beneficial to utilize an insulating blanket around the unit. These two proceedures enable me to control the temp to my satisfaction.
2054406
I'm surprised a cast iron skillet had that problem! I have not had an issue with mine since I got it in December. I even used it in the oven a. It's been even cooking for me since the day I've used it.
1142174
Suprised it was damaged!! Mine was packed like a very well! As for the temp? I had that problem yesterday. Smoked a pork roast. Fired up just fine and was running too hot 250! Had both burners on low and both dampers open all the way. So, I turned the valve back on the propane tank. Next think I know the temp is at 150 and when I turn it up the temp will not increase. I shut everything down. Opened the valve on the propane tank all the way and restarted it. Worked fine after that. The propane regulators are very cheap now days and seem to have some issues. I have only used it 3 times and here are some suggestions. Keep what you are smoking if it is a small amount at the same level as the temp gauge. Only use 1 burner at a time. Why? When the 1st one burns out of wood chips you start the other. Then you can change out the chips and it is not hot. Wrap the pans in tin foil! They stay nice and it is an easy clean up when you are done. I am also looking into getting a very thin fire proof seal for the door. It is metal against metal and leaks some smoke. May not be worth the cost but a thought. Also..Make sure you burn it off!! Do it slow and work the vents and the doors as it heats up! They will stick! Hope this helps! Going to do a big turkey this weekend?! Yikes!!!
1859402
We haven't had the problem. We just make sure we are cooking at a lower temp.I am just happy to have something I can scrub if I burn something.
873339
I've kept mine going for 14hrs straight with a low temp and maybe a half full load of lump coal. The trick is getting the grill just up to temp and not over shooting at the start. I like to use small pieces, I will start a few pieces over the gas grill side burner and lay those on top and very slowly bring the temperature up to 220°-250°.
2021379
I have spoke with Char broil just this morning as my Brisket turned out tough and over cooked EVEN tho I followed the directions that came with the unit. They advised me they are going to work on changing cooking times i the manual BUT the lowest temoerature this unit will get is 250*. It is NOT a true smoker. You CANNOT smoke on a low fire at 160* HOWEVER they claim that my 10 lb brisket should only be 10 minutes per pound and when I checked it at that time it was done BUT I followed the instruction manual and it turned out tasty BUT dry! Use a wire thermometer, cut the cooking times in half. Rely on the temp probe and not the cooking manual for accuracy on the doneness of the meat and you will be happy with the unit.
1369653
None that I am aware of. They are good quality and I have been using them for over a year now, including Canadian winter days where the bbq is heating up from dead cold to 400 degF+. Metal has maintained shape and strength, just discoloured as any stainless exposed to high heat will.
217340
I use mine about 50 to 75 times year round for the past 3 years - not one problem with the grill. At this point, I am actually surprised how much more durable it has been than any other charcoal or propane grill I have used in the past. I have heard, but not experienced, the heating element (only used for the first 3 minutes of startup) does burn out and needs to be replaced. When I purchased my grill I purchased a spare heating/starter element just-in-case. I have not needed it to date. This has proven to be my finest grill purchase, I'm now a big fan of Traeger.
1847525
We have had our set for several years. We live in Texas and most winters are not bad. This past winter was a freezing one. Our set has stayed fine.
1506382
We have used the BBQ for the last year. It is a good smoker as well. But as with any piece of equioment it tkaes some practice to get it right. I wouold buy another.. even though it was a pain to put together in the form of time. it is a good buy.
1541080
Hi there. My experience with this unit is that it can get pretty hot. 600 degrees. The problem is that if you cook at that temp a lot the unit won't be all that durable. I think for the price this is a great grill but it will self destruct above 500 degrees.
953801
If you are trying to grill in the winter, the heat output will be very low, nothing you can do, its the nature of propane. Wait for warmer weather.
1986835
If this happens on every use, the probe or wire is probably bad. I have never had a problem when using a probe in the oven, but on the BBQ, the probe wire can be subjected to extreme temps. Say during a flare up or right over a burner. What I do now is loosely roll on foil from the beginning of the probe to the point the wire exits the BBQ. About 3 layer wrap seems good so far. The extreme temps inside a BBQ can melt the wire inside the mesh wire cover. It's heat resistant - not heat proof.