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Found 3 results

  1. 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!
  2. Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong: - ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambient outside temperature was low-mid 80s - waited until grill came up to temp and smoke was mostly clear before putting meat on - put meat on fat side down - cooked in Classic III using sloroller, on the lower level rack - cooked with water pan on grill - used Thermopro two probe digital thermometer (1 probe at grill level, 1 probe in thickest part of brisket) - grill temp ranged between 245-270, but mostly 250-260 - took ~6.5 hrs to get to 170 internal temp - wrapped in foil at 172 - took ~1.5 hrs to get to 203 - at ~203 a wood shish kabob skewer did go through meat, but still felt a little resistance. At this point I pulled it b/c I was concerned about over cooking - kept in foil, wrapped in towel, put in cooler for 1.5 hrs The brisket had bark and a smoke ring. Pencil thin slice passed pull test. But it was dry and dense. The attached photos are from the day after the cook and the meat is cold. Where do I go wrong? Thanks!!
  3. Hello all, This is actually the first forum I've ever joined. My name is Joe. I've been looking at Kamados for a couple of months, and I told my wife that I'm thinking about buying a Akorn for my birthday in October. That beautiful woman turned around and told me not to bother, She's getting it for me for Fathers Day. So I'm looking for to getting it and firing it up for the first time in a little over a week. I'm currently cooking on a Trailmaster Vertical Smoker & a Chargriller Super Pro. I've been reading this forum and I'm anxiously awaiting to learn "the ways of the Kamado" !!! You guy's have been putting out a lot of good information.
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