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Showing results for tags 'kamado kooker / akorn'.
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As the title suggests, I am looking for help getting my Akorn to act the way I want it to for smoking purposes. I have the smoking stone, use a water pan, and lower my dampers until it basically snuffs out my fire, but I cannot seem to keep my Akorn at 225. Now, I will admit that I am new to smoking and that there is a lot to be learned, but I have read tons of guides and watched videos and replicated them to my best ability, but still cannot get it to work for me. Currently, my process is this: Open dampers all the way Fill bottom of grill full of hardwood lump Light with cotton balls soaked in alcohol Toss in a couple chunks of hickory Place my smoking stone Place my water pan Close lid and let set until 150 Close dampers halfway until 180 Close dampers again halfway until 210 Close dampers halfway one last time to about .5 on top and bottom. 1 of 2 things happens here. Either the temp keeps building to nearly 300 or the fire dies. I play with the dampers making very small .5 adjustments to try and finagle it, but I cannot seem to get it right. When I do seem to get the temps in a semi stable range around 230-260 (after LOTS of adjustments), after about an hour I go to spritz my meat with some apple juice and the temps take off again (Obviously because I just fed it a lot of oxygen) and never seem to come back down. I have read about this "volcano" method of lighting the coals, but I literally have not found any videos or pictures on how to set that up. Basically, I have no idea what I am doing wrong and I could use someone being critical of my process to give me some advice and direction. Thanks for any feedback!
I have been tinkering with grilling most of my life and only recently did I discover the Kamado type cookers. I have had several gas grills and never had much success with those. Before I recently was given my Akorn (just got it for Christmas) I was using a decent pit with a fire box on the side. A few months ago I was at a friends house who was smoking a brisket on a Big Green Egg. It was some of the best BBQ I have ever eaten. When I came home I tried to do a brisket on my pit and it was a disaster. I went through tons of coal and wood and never got the thing done! I had to put it in the oven to finish it for the last 2 hours or so. I knew then and there what I needed to do to cook the kind of meat that I wanted to cook. Luckily my wife and mother-in-law gifted me the Akorn for Christmas, and I could not be happier with it. I had done 6 cooks so far and some have been outstanding. I have cooked Rib-Eyes twice, both times were really good, pork steaks twice (first time was great, second time not so great) and this past weekend I smoked 2 racks of baby backs that were simply outstanding. I could not believe I cooked something that tasted so good. I used the 3-2-1 method that I learned about from this site (actually was 2-2-1 for the baby backs). I also want to say that I have learned so much in a short period of time from reading the posts on these forums. There is a ton of knowledge here and I am really enjoying all of the tips. I hope to be able to post some pictures of future cooks. My next project is going to be to tackle that brisket again. I am confident that I at least will be able to get it done this time! Thanks, glad to be here.