Hello bbqheads. I'm a Chicago (west town) based dude, mostly from the southeast - the Carolinas are home, GA roots. I think BBQ is in my blood. (And that would be mustard-based blood....hahah)
I'm cooking on an Akorn Jr and a weber kettle. I'm new to the Akorn Jr, and excited to learn its quirks. I'm mostly interested in low and slow cooks, but always interested to try something new too. I"m interested in hearing tips on keeping the Akorn Jr. low and slow for my first smokes on this new little smoker, and any ideas ya'll may have. I'm sure I'll have lots of questions.
Heres what I'm working with:
Akorn Jr. with smoking stone, Inkbird IBT-2x thermometer, chimney, boat load of lump coal and a lighter. And beer.
Been lurking the board for awhile and it looks like a wealth of knowledge.