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    Holly Springs, NC
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  1. Let us know how it goes! Personally I would skip the Akorn and cook them in the cast iron. The way I do quality steaks is heat my cast iron pan in the oven for 30 minutes at 500 to get it hot and avoid the uneven heating that would happen on the stove. Then put the pan on a stove-top burner medium-high heat, add good amount of oil, and cook the steak in the pan flipping every two minutes until desired temperature is read via thermapen. This builds up an amazing amount of that yummy crust on the steak while the middle stays moist and pink. I don't think you can get the same results on the Akorn because the coals are too far below the grate to get a fantastic sear, I could be wrong maybe others will chime in.
  2. Keeping the Akorn covered is unfortunately a necessity because due to the design if left uncovered rain water will run down the sides and into the ash-pan, collecting there and eventually rusting the ash-pan out. I would go for the premium. The old saying "buy cheap buy twice" applies here
  3. moloch16

    Overloading the grill...

    I've done four butts on an Akorn and the process is really no different from a single butt. Don't overthink it, 10-12 hours cook time. I did mine overnight, put them on before I went to bed, didn't crack the lid until the temp was reading close to done. I cook my butts to 205 and they pull apart like cotton candy. It's hard to cook a butt too long but cooking it too short will end up with some hard to pull parts that need chopping.
  4. Exactly. We're going out of town and cooking a Christmas Eve dinner for family. What the heck is worth doing without my kamado, oilless fryer, fryer, etc. Bah Humbug!
  5. Charcoal is a bit unpredictable, change one or two factors and it's a different ballgame. More air, less air, drier charcoal, damp charcoal, breeze, no breeze, etc. Also charcoal is very needy, if you don't give it enough attention it acts up until you do.
  6. 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:
  7. 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.
  8. 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
  9. moloch16

    dry brisket

    Flats are definitely more common, not sure why, maybe they just grind up the point for hamburger meat?
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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