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About wingshu

  • Birthday 06/07/1961

Profile Information

  • Gender
  • Location:
    Tulsa, OK
  • Interests
    Motorcycles, cooking grilling & smoking, golf, knives, weapons of all kinds, family-especially the grandkids
  • Grill
  1. My vents are usually 1-1.5 on bottom and about 1 on the top. Seems to work well for me. Shu
  2. Helping a Friend

    Haha, I don't fill it up to the top, and I don't let the whole thing get red hot. Mine has holes in the side, when red reaches bottom hole I dump the coals, add smoke producing wood of choice for the meat, bring it up to temp, and away we go. Yes, the chimney is many years old, still own the Weber I bought it for, and have a gas grill, and another small grill. For me the chimney is a good multi use tool. And depending on how many people I am cooking for and types of food I am cooking, I may have them all going at same time. It's all good. Sent from my iPad using Tapatalk
  3. Helping a Friend

    We have several Lowes stores here in Tulsa and most stock the Akorn stone as well as the Akorn cover. My favorite accessories are a "pigtail", bear claws, heavy black rubber type gloves, and my large Weber starter chimney. He will enjoy the Akorn. Sent from my iPad using Tapatalk
  4. First Rib Smoke on Akorn

    Everyone has their own method of getting to smoking temps. My personal experience with the Acorn is that I have better luck going up than down to my set smoking temps. It holds heat so easily that if you let it hit 300, takes a while to get done to 250. My chimney starter has 3 air holes in the side and when I see red coals reach top hole, NOT THE TOP OF THE STARTER, I dump into smoker. I place smoking chunks on top of the coals after I give them a good stir. This method keeps my coals smoldering into new charcoal that did not get completely lit and seems to be a little easier to regulate the heat. It is a good method for me. And when the rib meat pulls away from the end of the bone about 1/2 inch, your ribs are pretty close to being done no matter how much time they have been on. Sent from my iPad using Tapatalk
  5. First Rib Smoke on Akorn

    I agree, no foil. Ribs are done in 3-4 hours at the most. No longer. And no water pan. Sent from my Pixel XL using Tapatalk
  6. Hello from Tulsa

    Happened onto this forum while checking other sites I am a member of. Laid back husband, father, and grandfather that loves spending time out doors. Hobbies include hunting, fishing, firearms, grilling/smoking, I ride a Honda Goldwing as much as I can, which means never enough. I currently cook on a 4-burner gas grill, a Weber, and an Acorn. Between those 3, I can turn out just about anything and would rather eat something cooked outside than inside any day of the week. The Acorn is my favorite, so easy to use for high heat searing or low and slow fall apart BBQ. Looking forward to picking up new ideas and sharing some of mine. Sent from my iPad using Tapatalk
  7. I agree, never use water in mine and always turns out perfectly. Sent from my iPad using Tapatalk
  8. New member and first post. Glad I found this forum. If you set the upper and lower vents to no more than 1, you can cook for many hours at the right temps with no worries. At least on mine, YMMV. After a few rounds of cooking, you will figure out the particular traits of your smoker. Good luck Sent from my iPad using Tapatalk