Brent here from northern Indiana and proud owner of a new Akorn thanks to my lovely family on fathers day. I spent a week reading everything I could on this sight after firing up my Akorn like a normal grill and almost ruining a batch of NY strips that first day. I then modded it with extra gaskets, wine bottle air intake plate and high temp rtv on the ash pan. The second run, Sunday, was st. Louis ribs, 3 hours of smoke, 1 hour of foil wrap and a final 30 minutes to set the sauce/glaze...absolutely the best ribs I have ever made! Temp held at 210 for the entire cook without touching vent positions once I got to temp. Thanks to everyone I read on this site for everything I learned in the last week.
I look forward to learning more and lots of great eating, may have to work up a new exercise program too.
Thanks for a great site and all the help you guys have available.