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Found 3 results

  1. Howdy; I've had the Akorn Jr. For a few weeks now. I've smoked Hotdogs, burgers, drumsticks, and steak thus far. I still have a lot to learn and will post some of my concerns/questions in another thread!
  2. Howdy! I purchased an Akorn Jr. To give low and slow smoking a try. Thus far I have done Drumsticks (brined them overnight), burgers, hot dogs, and ribeye steak. All have turned out pretty well but definitely learning! I do not yet own a smokestone, I have been making use of either a 12inch pizza pan or a 10ich stainless steel stove top cover wrapped in aluminum. For now I've been using a cheap wireless Expert Grill thermometer that I place on the center of the grill grate (and inside my steak when I was cooking it). For fuel I've been using Western BBQ Cooking Chunks such as Cherry and Hickory, lighting them with either a single brick of charcoal or the cottonball coated in alcohol method. Today I smoked some hotdogs for the second time using a combination of hickory and cherry wood with the 10" heat displacer set inside and a small pie tin full of water sitton ontop of it. I lit my valcano of breviously burnt wood chips combined with several fresh chunks using the cotton ball method. No problems there! Got the heat displacer in and the grate and placed the probe on the center of the grate and stealed it up. The heat rose and stabalized at 226 degrees where it sat for ten minutes. I then slowly opened it up and placed the hotdogs on the grate with half an onion and sealed it back up. Now, my temperature at the grate had gone down to 160 degrees! I suppose it was a combination of lost heat from opening the lid up and placing slightly aboce fridge temp meat inside the smoker. After 10 minutes of little change in the temp I opened the vents further up and it took almost 30 minutes to get back up in the 225-240 range. Basically half my hours worth of somoking was just getting the temp back into the range I wanted it at. The hitdogs turned out fine but I just felt like it could hVe gone better. Have others had trouble with the temp hanging down low after adding meat to the grill? Should I be adjusting my cooking times to make up for the loss of temperature? I want to try to get the most out of the smokey flavors. Also back when I cooked the steaks I had it reaching the internal temp I targeted for withing 30 minutes instead of the projected 1-1.5hours it should have taken at ruffly 225-260 range.
  3. My New Red baby Akorn was delivered this morning by FedEx! I'm at work chumping to get home to put it together
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