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I to like simple quick recipes and will try yours. Only one i have for you is smoked baked potato. Poke it with a fork, wipe with olive oil and smoke until an IT of 205 to 210. I melt some unsalted butter with minced garlic and a little garlic powder for a topping. Oh yeah, no foil, want all...

Nice, Chuckeyes or Spencers are one of my favorites! Looks amazing!

Looks great! How long did you sear it?

My latest and best batch of thighs!

I recently purchased a Chargriller Akorn Jr. I am very impressed with it as a grill. Don't see myself using my Lodge hibachi so much any more. It will cut into my mini WSW time as well. It is nice and economical to smoke 1 rack of ribs or a single tri tip. However, I have to say, I turn out a...

I would wait till near the end or it will probably burn.

Nice, I need to make 1. I just bought a take & bake pizza and thought i could go indirect with their pan. 12 inch pizza measured 13.25. I am going to have to do it in halves or roll the edges up and trim the pan. My daughter is coming later. Making a dutch oven brownie now.

1.5 inch ribeye, 3 min per side direct heat 600 degrees, kosher salt, fresh cracked black pepper first side up, flip, smear 2nd side upon flip with sweet baby rays and dust with Webber smokey mesquite. Finished at 135 degrees IT

Is that a 10 inch stone? Looks more like a 12? I have been wanting to do a 12 pizza but afraid it won't cook right. I am impressed and dying to duplicate.

I can't wait to try some ribeyes on it. They are going to have to go on sale first. I seared some tri tip steaks at 650 by the hood. It will be amazing on a ribeye. The cover is nice but needs a drawstring at the bottom for the high winds around here.I am shopping eyelet tools now.

That is awesome! I did the best chicken thighs of my life indirect with the smokin stone. I got mine direct from Chargriller with the cover. Makes a mighty tasty burger too, doesn't it!

I to dislike firing up a big grill to only cook 1 or 2 burgers or steaks. I am able to cook for 4 on the jr. Temp control and fire size are quite different from convention grills. About 5 cooks in, i am getting a handle on it. I would recommend getting the smokin stone as well

Best chicken parts I have ever cooked. Grilled indirect with the smokin stone. Crisp crust, no burnt taste though some blackend areas. Super juicy, cooked through. I am going to try smoking a rack of babyback ribs today. I am super impressed with this grill.