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  1. Anyone here own a Smokin-It (or similar) commercial electric smoker? Thinking about picking up one for a cafe that I work with to make pulled pork and the occasional brisket for specials. I'd like to know what are the key differences in cooking methodology compared to a kamado (I currently use an Akorn). I feel that the Akorn has been such an easy process to make good bbq because a water pan and wrapping were never needed. 1. Is timing a lot different for cooks? I've been averaging about 1 to 1.25 hours per pound using my Akorn at around 250-275F. 2. Do I need a water pan? 3. Do I need to wrap at all?
  2. Anyone here using the Fireboard drive fan on an Akorn? I'm looking to get input on how well the snap-on fan fits. Currently contemplating between the BBQ Guru Viper Fan or the Fireboard Universal fan. I like the idea of the universal fan so I can move it to other devices without needing adapters, but only if the snap-on feature works well. Thanks!
  3. Anyone have experience with the Rib Ring that's sold by BBQ Guru? I'm wondering if it fits the Akorn since they have a disclaimer that says it doesn't fit Medium Kamados.
  4. Minnesotan here - I don't store it in the winter, put mine does have a cover that stays on when not in use. In the winter I shovel an area around the smoker so I can use it.
  5. Are you using wood chips or chunks? If you're using chunks, throwing in 4-5 chunks in various spots on top of the charcoal mound should be sufficient for your smoke without needing to add more.
  6. Thanks for the tips! I just put on my first batch of cheese about 45 min ago. Air temp is -11F which is causing issues with heat, but the smoke is going strong. My Maverick is still showing "LLL" for smoker temp with both vents open, so let's hope the cheese turns out fine.
  7. Anyone have tips on smoking cheese? I just got a pellet tube for christmas and really want to try it out on my Akorn. It's also -10 degrees right now in MN, will it be too cold for cold smoking?
  8. How long was this smoked for at at 350F and what was the internal temp?
  9. replace the gaskets. you can buy a roll of the gaskets that are sold for the XL large big green egg. that should give you plenty of material to work with.
  10. I got a desktop fan in there and just ordered an inkbird temperature controller so I can control the temperature swings a bit more. I plan to have the inkbird's temperature probe closer to the meat so I can make sure the air by it is withing range and will set my other thermometer at a different level to make sure i'm getting enough circulation with the fan. Hopefully this helps stabilize the temperatures, if not i'll switch over to my chest freezer and control it with the inkbird.
  11. I'm currently modding a wine fridge to get to the temperature needed to dry age. I wanted to ask if you guys are measuring the air temperature or water temperature? I currently have a hydrogmeter in the fridge to measure the air temperature, but I get readings anywhere from 32 - 46 in a given 24 hour period. Should I be more concerned with the temperature of a glass of water in the fridge rather than the air temperature?
  12. commenting on this so I can follow along! I just bought a wine fridge the other day and plan to mod the thermostat to get it colder so I can dry age in it.
  13. Banana Ketchup huh? Sounds like a very Filipino thing to do. I'll have to give it a try now.
  14. Just as the title says, how long can you maintain temperature on your Akorn before it starts slowly creeping up? I'm consistently able to hold around 235 for 4.5 to 5 hours. What do you do to keep the Akorn from doing this?
  15. Thanks for all the tips, it looks like this will be my plan. 1. Trim and rub (50/50 Salt and Pepper) during the day 2. Light smoker and keep it low while I'm gone 3. Put meat into a cooler when I leave 4. Turn up smoker to about 275 when I get home at night 5. Throw brisket onto smoker 6. Enjoy lots of smoked goodness (I also plan to do spare ribs the next day, woo)
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