Another Pizza on the Akorn Jr.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Not sure about temp. Start with full chimney of lump. Say 550 going on but the cold 1/4 inch plate and pizza make for a good drop. It all works out in about 15 to 20 minutes. At one time I was looking at the UUNI and Roccbox, but now I'm quite satisfied with what is going on with the Akorns, for the kind heavier topping pizza I like. Just raising the plate up in the dome on some broken bricks has made a huge difference in browning the tops.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky