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    Akron, Ohio
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GrillinVillain's Achievements

  1. Yeah I guess I meant dual zone or indirect zone when I said cool zone. Now that I've been looking around I see that's basically the setup some other kamados use so I can't imagine why it wouldn't work on the Akorn. Thanks.
  2. So thinking along the lines of the divide and conquer set up, I wanted to create a cool zone area in the Akorn for use when grilling and wanted your thoughts. I have no problem at all with the Akorn standard setup getting 700-800F at grate level but I just want to create a cool area I can move burgers and steaks to when things need to back off the heat a bit. I was thinking of using a couple fire bricks or piece of metal to divide the standard Akorn fire grate to keep the fire on one side. Problem with that is I think since the fire is so far away it won't really create much of a cool zone at cooking grate level. My other idea was to use the weber charcoal grate on the three tabs as everyone else seems to do, but with some type of half moon deflector sitting on it to create a cool zone above it. Has anyone done either of these and/or does it work ok? Any other suggestions? Thanks
  3. Sure. The first one is a 22hr run at 225F (no meat) with the pit viper just to see how long it would go and not need any adjustments. The second one is a 7hr brisket cook at 275F but I was playing with the vents along the way so it varied slightly. Still, it held temp pretty tight.
  4. Thanks guys. I guess I was just wanting confirmation of what I thought might be normal with the Akorn. Sounds like it is. I am not new to smoking but first time with a kamado so I appreciate the input. I was concerned about oversmoking with so little airflow but as you guys pointed out 275 seems to do much better once the temp evens out. You all are correct in that small adjustments can have big results, like opening the top just 1/16" makes the temp change pretty dramatically. I was not used to that kind of precision so wasn't sure if that was typical. I have also learned the hard way about overshooting the temp and then waiting four days for it to come back down so I now do a staggered ramp up procedure which settles it right in where I want it. I have determined as well in the past week or so that 275ish does indeed seem to work better than 225 in the Akorn. I did a 14lb brisket today "hot and fast" at 275 (with a few oak chunks mixed in) and it was undoubtedly the BEST one I've ever done, period. Tender, amazingly juicy and moist, great bark and good smoke flavor and only 7 hrs but came out way better than in my pellet smoker. I'm also running a pit viper now linked to my Fireboard and once dialed in, it pretty much takes all the guess work out of playing with the dampers. It almost feels like I'm cheating!
  5. Ok, so I actually did read the entire 8000 page low and slow thread but information overload kicked in about page 9. My question is, is it pretty much considered the norm on the Akorn that to maintain low temps (250ish) you all keep the top vent barely cracked, like maybe to the half moons or just slightly past that? It seems on mine that anywhere above that it's off to the races. Mine is brand new and sealed pretty good but even with the bottom barely opened, I can't open the top much at all or it wants to go too high, regardless what fire starting method. Was wondering if that is pretty much what you all find as well and also if because the top is barely opened if you find it is way easier to oversmoke something since it seems to not vent it out as quickly?
  6. Hello All New to the group but have been smoking and grilling a while. I recently picked up an Akorn as my first Kamado and have a question about the heat deflector. In my research I noticed the Kamado Joe, for example, uses a wider heat deflector that leaves only about a 1/2" space around the edge of the fire bowl whereas the Akorn uses the tri-winged shaped deflector with a much larger gap around the fire bowl. It seems like when doing a low and slow smoke the standard Akorn deflector might let the edges of a larger cut to get cooked quicker or maybe even charred because of the wider gap allowing more direct heat through to the ends of the meat on the edge of the grate? I was thinking about using a larger pizza stone on top of the standard deflector to reduce the all around gap to about 1/2" - 3/4" to help prevent this. Is there an advantage/disadvantage to doing this or am I really worrying about nothing? Thanks Brian
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