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moloch16

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

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  1. 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
  2. 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
  3. 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
  4. Keep it covered religiously but if you get caught in the rain, like robertyb said, take it off, empty the ashes, shake as much water out as possible, and then find a sunny spot for it to bake in for a few hours. This is a great opportunity to clean the ash tray and remove any greasey ashes too, as dirt attracts moisture out of the air, and moisture rusts things. The cleaner you keep the Akorn the longer it will last.
  5. Wow, this could be life changing. I struggle with this constantly and avoid opening the lid for this reason. I can see how this helps, with the bottom vent closed opening the lid won't create a suction draw through the lit coals. Can't wait to try it!!
  6. Nice channel, subscribed, hope to watch it keep growing :)
  7. Depending on how much time you have and your level of OCD, you can rotate them or just leave'em. I would just leave'em, sure there will be a slight difference but not enough to bother me personally.
  8. Check out the video in my signature. I'm using a Tip Top Temp but the process is the same, you're controlling the top vent instead of the TTT. When you are at or near your target temp the top vent will be open .25 inches to a sliver. Pay attention to how I do the reverse volcanoe by digging a hole through the charcoal until I see the grate, this ensures the fire gets enough air. If you're snuffing your fire, you're not getting enough air through the cooker. One thing you can do that will make a huge difference is aim for a temperature of 250-275. This will give you superior results over 225, reason being the Akorn is so efficient holding temps at 225 will not produce enough smoke and combustion gases that gives your food a smokey flavor. If you find you need more airflow, a temperature of 250-275 will do it (ideally 275 is best, but I aim low and sometimes end up at 250 which is better than overshooting the temp). Finally, depending what you are cooking, a temperature in the range of 225-290 is fine. It's not an exact science, your food doesn't really care if it's a little hotter cook than you were going for.
  9. Ribs: If you're going by the dome temp gauge you might be running hot. I use a digital thermometer (ThermoWorks Smoke) and put the temperature probe on the grate. Did you use the smoking stone for indirect heat? Also wrapping the ribs for around an hour is a good idea, keeps them moist, then unwrap and back on the cooker to firm the bark back up. Steaks: I think you're right on not getting a good sear because of the grate location. I cook steaks on my gas grill or fry them on cast iron. I have reverse seared steaks on the Akorn and they turned out fabulous
  10. ThermoWorks came out with a temperature control fan that immediately grabbed my attention because I love all things ThermoWorks. Not loving this accessory though because it doesn't work with their Smoke thermometer, which I feel is a huge let down. https://www.thermoworks.com/Billows
  11. Place plenty of wood chunks (6-10 pieces) around the cooker and you'll have enough smoke without adding more. If you stop getting the smoke you want poke a close hangar or some other long stick down the side and move the coals around a bit.
  12. Just a short vid of my Akorn cranking out some sweet smoke finishing off some ribs.
  13. Easy choice for me blue all the way. Looks great and is different.
  14. I try to keep my probe in the indirect heat by placing it over the heat deflector. If you place it over the direct heat source it will read higher. It can get tricky to find a spot that's indirect heat and not touch meat, but so far it's worked out for me.
  15. I used a really, really hot gas grill. You could also put them in a scorching hot cast iron frying pan and get a nice sear that way.
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