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    Holly Springs, NC
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  1. After each cook are you burning off the crud with some high heat before storing? Mold doesn't grow on clean metal, so if you have a build up of grease and gunk on the grates/cooker, need to burn that off with a long hot burn (400+ for 30 minutes or longer, depending on how much buildup you have) then scrape charred remains off the grates. After each cook I open the vents and let the cooker get nice and hot for 10 - 15 minutes, then after it cools, scrape of the grates before putting the cover on. You want those grates nice and clean before letting it sit.
  2. The point Lensi is driving at is that the insulation makes the cooker almost TOO efficient, resulting in the following issues: Difficulty maintaining a very low temperatures such as 225 without snuffing out the fire Reducing the amount of airflow through the cooker, which effects the quality of the food (reduced smoke ring, reduced smokey flavor, less bark) These issues are somewhat but not completely solved by cooking at a higher temp such as 275. Now, we all know the Akorn is a wonderful cooker and does a really good job, but the question is, could it be better? My opinion is that yes, with less insulation, you would get better results. I believe the best type of smoker is a good offset smoker, reason being, they have an immense amount of airflow through the cooker, so your food turns out smokey, barky, and has a nice smoke ring. The downside of the offset cooker is it burns an large amount of fuel, and you have to constantly babysit it. I don't have time for babysitting a smoker all day, and I like not having to burn through bags of fuel every time I cook something. So right now, the Akorn is a great choice and does a fantastic job. But it could be better.
  3. I think it would be a good experiment. Maybe when my Akorn is nearly dead I'll try it out. My solution for getting more airflow is just cooking at a higher temp. The Weber summit is something I'd love to own, if I was going to spend that kind of money, I would definitely consider the Summit over a ceramic cooker. Edit: Note I've never had a problem with keeping the fire lit in the Akorn, but more airflow means better smoke flavor, better smoke ring, and better bark.
  4. I get a kick out of cooking some barbecue overnight, there's just something fun about setting up the cook, going to sleep, and waking up and the food just magically cooked itself overnight Last night I cooked a pork shoulder to contribute to a work picnic. Also played with the Night Sight mode on my Pixel 2 phone. Logged the temps with my Thermoworks Smoke, the Akorn held the temps wonderfully between 250-260, climbing at the end as the meat got up to temp.
  5. Get a new cover? It shouldn't collect water if the cover is on.
  6. Was of course too busy to remember to take pics of the finished product but everything turned out excellent. Had one of the best smoke rings ever produced on my Akorn. I believe the smoke rings was a result of much more airflow through the cooker, which happened because the amount of food in the cooker made me keep the top vent open more than usual. Also impressed everyone that the cooker started at 6:30am and didn't need any additional charcoal even though I cooked all day, and cranked the heat up at 4pm to grill chicken with plenty of charcoal left for that task
  7. Having a little get-together today. Akorn loaded up with 1 pork shoulder, 1 pork butt, and 2 brisket flats.
  8. Agree with Giffs, if you aren't buying Thermoworks, you're buying twice (or three times, or four). They are more expensive up front, but nothing compares to the quality of Thermoworks.
  9. I don't add salt to my rubs, I prefer to salt the meat separately before applying the rub so I can control how much salt the meat is getting. Here is my go-to rub. Leave out the pepper naturally. The fun thing about making your own rub is you can add or subtract as you please, making some killer unique rubs. 3/4 cup dark brown sugar 3/4 cup white sugar 1/2 cup paprika 1/8 cup garlic powder 2 tablespoon black pepper 2 tablespoon ginger powder 2 tablespoon onion powder 2 tablespoon chili powder 1 tablespoon cayenne powder (optional) Add any other spices you like such as: 2 tablespoon italian herbs Roesmary powder Some allspice Etc
  10. Strange, no replies so I'll bite One of the selling points of the Akorn is the low price point, how much would said gadget cost? If it cost as much as the Akorn, might not be a big seller. However, if you target more Kamados that are more expensive and thus tend to be bought by those with more money, might sell more? Just some thoughts.
  11. Just run the wires into the cooker and close the lid on top of the wires, the gasket seals it up good enough.
  12. This is brilliant! About how hot were the temps surrounding the charcoal chimney? And did you keep the lid open the whole time?
  13. Buy cheap buy twice. For $50 more you can get a thermoworks Smoke, one of the best thermometers on the market. One problem a lot of people run into with the cheaper units is the probes don't hold up to prolonged use. https://www.thermoworks.com/Smoke
  14. Is that a whole brisket or just the flat? If just the flat I cook it fat side down for these reasons: For just the flat I don't bother trimming any fat off before cooking I like the bark to form on the parts I'm goin to eat and not trim off after cooking That's how Malcom does it at howtobbqright.com and he's the man
  15. Home Depot is having a one day sale with good discounts on many grills and smokers including a couple kamados. https://www.homedepot.com/SpecialBuy/SpecialBuyOfTheDay
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