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bennyblowssmoke

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Posts posted by bennyblowssmoke

  1. my current method. 8-10 chunks of hickory lit with torch. burn for 5 minutes then close lid. let temp rise to 325 then put on meat. keep temp between 340-370. chicken 1-1.30 hour (like it well cooked and almost over cooked) boston butt temp around 300 for 4 hours then wrap in foil. tri tip 1 hour at 290. any way I cook it has an awful bitter creosote flavor. I have used straight bge lump, royal oak etc but its not wood flavorful. just coal and that isnt what I want. I have used straight kingsford charcoal with around four chunks of oak and it is too bitter, or creosote flavored.I like the idea of opening the top vent and using bottom to control temp. will let everyone know how this works. I just find it boggling that the same exact wood cooked in my stick burner doesn't produce this awful flavor on my meats. If I use straight lump or charcoal it only produces charcoal grilling flavor. i want smoke flavor

  2. Guys, I cannot figure out why every single time I use my AKORN i have a nasty horrible bitter flavor on anything I cook. it's almost acidic in nature and unpleasing to say the least. It only happens when I use wood. i don't like the flavor of straight charcoal so I add wood for flavor. why does it make the meat turn out so dang bad?!!! Please help with suggestions so that i can still use wood for flavor. how come this doesn't (never has happened) with my stick burner? Thanks

  3. I've done several cooks on the new Akorn and eally like it. Small problem though. I can't remove the ash catcher. I've tapped it with a hammer and jerked and twisted to no avail. Any ideas?

    powerpig. Mine got stuck too after doing a butt and all the oil and grease went down the sides and onto the seal. i pried it loose with a flathead screwdriver. be gentle though and make sure you pry from the bottom of the sel and not the top or you will pull it loose from the rivets.

  4. That old smokey grate would not have to fit perfectly... you could just set it on top of the existing grate. You need to be careful cutting off the airflow too much in the Kamado... We have seen cases here where small bits of lump get in the holes and choke it off almost completely.

    For what it's worth on the low and slow side of the Akorn kamado, I had excellent results with Stubbs all-natural briquettes instead of lump for maintaining low and slow.... That stuff works really well...

    Stubbs huh? I'll check into that. Thanks JM

  5. Welcome! I just entered the CGK "Akorn" world myself. You are going to love how easy this cgk lights and cooks. First thing you MUST DO is buy the weber fire starter cubes. Lowes, ace or HD for 3.99 plus tax. Cut one in half surround it with coals light it and make sure your top and bottom vents are open all the way with the lid closed. In 20 mins u will be grilling like normal except w much better flavor and a whole lot more fun. Good luck!

  6. Mine is the same as yours, brown side tables but my grate does have the logo and the notch for removal. I am not sure why yours does not. I bought mine in Winn Dixie. I grew up in Opelika and look forward to hearing how your journey goes. I just got mine today and had to return the first box because it was damaged and missing items. Winn Dixie took care of it right away without problems. Good luck to you.

  7. I just purchased and put together my kamado "Acorn" today! I bought it at winn dixie for $259.99!! I have been wanting one of these style smokers for almost seven years but just couldn't fork out the money on an egg or even the first kamado i saw at academy a year and a half ago. Any tips for the first timer would be much appreciated. I have already lit my first fire and seasoned the grates. the only thing is i forgot to wash them in soapy water first as I was so dang anxious to get it going. will this be okay? thanks fellas

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