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moloch16

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  • Gender
    Male
  • Location:
    Holly Springs, NC
  • Grill
    Akorn

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  1. I've started cooking at around 275 for just this reason and it greatly improves the smoke level while still getting that low-and-slow cook. In fact I've found I prefer the way the food comes out at 275 vs 250 or less. Similar topic:
  2. moloch16

    Akorn upgrade sale

    I often am willing to spend the extra money to buy local in case there is a problem and want to return the item. I can imagine trying to return the Akorn to some online seller is painful.
  3. Not wanting to deal with drying out a wet Akorn managed to get it covered with a little help from some cardboard. Everything was cool enough except the vent. Problem Solved
  4. moloch16

    dry brisket

    Flats are definitely more common, not sure why, maybe they just grind up the point for hamburger meat?
  5. I keep a drip pan in my Akorn for all cooks to keep it clean. If the temperature spikes I open it up and put a quarter to 1/2 inch of water into the drip pan. Doing so does several things: Opening the lid lets all that very hot air out The water you poured in is cold compared to the cooker, reducing the temp immediately The heat is "redirected" into evaporating the water reducing the internal temp for some time The added moisture helps keep your food moist and increases smoke absorption I stopped adding water in the pan from the beginning because I found once that's water is gone you might see a temperature spike unless you add water back to pan to get the dynamics where they were when you dialed in the temp.
  6. moloch16

    Smoke ring tips?

    Smoke ring is a product combustion gases. Since the Akorn is so efficient, there isn't a lot of combustion needed to maintain low and slow temps. An offset cooker on the other hand chews through wood and charcoal like crazy in order to maintain the temperature, and by doing so, a TON of combustion gases pass through the cook chamber which gives you that nice smoke ring. While you're unlikely to see a smoke ring like you can get on a different type of cooker, one thing I have experimented with and had some success is cooking at higher temps (275-300). At these temps I can see there is a good deal of smoke coming out of the top of the cooker (lots of combustion). When I cook at 250 or less, you can barely see smoke coming out. In my recent post "Sticky Asian Ribs" you can see a smoke rib on my rib, something I hadn't seen much of before this. I cooked those ribs at about 275 which I think helped produce the smoke ring (and also, a noticeable increase in the smokey flavor). I also made sure there was plenty of wood in the cooker by putting more wood chunks in than usually done in the past.
  7. moloch16

    dry brisket

    Flats are hard piece of meet to get right, wish I knew the secret but mine usually turn out dry too. One thing I'm going to try in the future is injecting with some beef broth. Also, I would wrap it as soon as you hit the stall or feel like you have enough smoke on it, because wrapping it will keep a lot more moisture with the meat. Also, if you can find just the point, maybe cook that instead of the flat. The point is very fatty and turns out moist regardless.
  8. moloch16

    Sticky Asian Ribs

    If you braise for 2 hours they will likely fall off the bones (some people like that which is fine) If you don't want them falling off I would do 1 hour max for braise, maybe less, depending on how much the meat has pulled back after the initial 2 hour smoke.
  9. moloch16

    Sticky Asian Ribs

    When I did them I smoked them for about three hours at around 270, wrapped in tinfoil (i.e. the braise phase) for 50 minutes, and then unwrapped and cranked the heat up to crisp them up for about 30 minutes while brushing on the finishing sauce.
  10. moloch16

    SATURDAY FEEDING/ new storage

    I have a Rubbermaid bench seat storage, very similar to yours. Thought it would leak water but it's been through biblical rains and stays bone dry
  11. moloch16

    Who needs an oven?

    Absolutely, hot and humid here in North Carolina and AC is 18 years old struggling to keep up. We cook outside a lot just to keep the oven off!!
  12. moloch16

    Project Fire

    I think he's doing two or three books on different ways to cook with fire: low and slow, direct grilling, and ??? can't remember the third book or maybe it was just two. Sounds like the show is following the same format, seems reasonable.
  13. Yes it takes that long. It's a very well insulated efficient cooker. You can try to help it cool fasterby opening the lid occasionally but that also introduces fresh supply of air and may make it worse! Sounds like your Akorn is cutting off fine just close the vents and walk away
  14. moloch16

    Should I eat it or not?!

    Dunno, what's it smell like? Sometimes you have to eat the cost, hate to see you and your family sick, that will be zero fun and they'd probably never touch your BBQ again
  15. moloch16

    Preventative maintenance?

    Haven't had mine long enough to say much. I did notice right after assembly and putting it on my back deck (covered) I did see some rust forming on the supporting components that are painted black, mainly where something was welded. Seems the black paint was light in some spots. Where I found those spots I sprayed some black rustoleum as a preventive measure. I think the biggest thing to do is keep it dry. If it gets caught uncovered in the rain, take the ashpan off and tip it over to let any water out. Then let it have a good bake in the sun before putting it back on. It seems the ashpan is the item most likely to rust since it tends to collect water.
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