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About GPCooper64

  • Birthday 11/05/1964

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  • Location:
    Duluth, Georgia
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GPCooper64's Achievements

  1. It seems that my low and slow was a success. I came out just as I read it was supposed to come out. Everyone loved it, my wife's favorite is pulled pork barbecue. I have one question for the veteran grillers. I prefer my barbecue pork sliced. What is the ideal temperature that will enable you to slice the meat instead of it falling apart? When we use the smoker it usually comes out that way. What is the ideal temperature for that?
  2. Just pulled the Boston Butt off the grill. It literally fell apart trying to get of off. I think I could have gone on longer, but we were getting to close to the deadline for dinner. Next time I am putting the thing on at 3 in the morning.
  3. Do any of you use a pan filled with water as a drip pan, or just the diffuser stone?
  4. I'm new here and have been really impressed by the amount of information. I got my Akorn for Father's Day and have been able to cook on it 4 times. I would cook on it more but I have to go to work and school, so my grilling time is limited. I really love the ease of use of the Akorn. I used to have a Weber and temp control and charcoal consumption were always an issue. Hated my gas grill, really couldn't do more than cook burgers and steaks on it. And it didn't do a very good job of that. I do have a smoker but it was always a lot of work to set it up and clean it out. The Akorn just seemed like the right fit, and I haven't been disappointed yet. My first cook on the Akorn didn't go as well as I had planned. My temp got too high and i basically roasted my Boston butt. The second time I tried some steaks, and over cooked them. The third cook went really well. I got the hang of the temp control and was able to smoke some ribs. I was able to get 3 racks on the grill by utilizing the upper grate. What a great design feature. Not a rib left. This gets me to my first real attempt at a low and slow. I placed an 8 pound Boston Butt in the Akorn and was able to get my temp up to a consistent 250. I know some people say it has to be 225, but my cooker seems to stall out at that temp. When I bought my Akorn was only able to get the floor model. Lowes had sold out at three of their stores and did not know when the would be able to resupply. I added the Webber 18" grate and a pizza stone my wife had from Pampered chef. I still need to work on making it more air tight. I really appreciate the tips and suggestions.
  5. I just tried you volcano method with a tiny hole at the top. I have to say, this is the best way to get control of the temps. I am working on my first low and slow and I have been able to get my temp to the exact point with a lot more control. This is only my fourth time cooking on my Akorn and I have had to do a lot of work to control temp the old may of doing things. Thanks for the tip.
  6. I am new to this forum. My wife took me grill shopping for father's and picked up this grill instead of a new Weber. I am currently using up the bag of Cowboy I negotiated for when I bought the floor model from Lowes. It was missing one of the utensil hooks. So far I like it, but I don't seem to get the smokey flavor I got from the Publix Super Market lump I used with my smoker. Only working on my 4th cook this weekend, so I am looking forward to experimenting with different charcoals. The Cowboy brand at $20 a bag is pretty expensive. but I have gotten 3 long cooks out of it and one short cook. Compare to my smoker which used up an entire bag to do a long cook, I think it balances out.
  7. I smoked three racks of ribs the other day and could have used the extra space.
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