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I have been cooking thing on the Akorn for a while and it's all been fine. But at temps below 300 I get absolutely no smoke. I've put chunks in there, chips and today I covered the top completely in pellets. They all seem to burn but I get absolutely no smoke and no smoke flavor. Is this normal in kamado style smokers?

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No smoke, or not enough smoke?

From my experience, I don't get as much smoke flavor in my Akorn as I did with my old smoker on large pieces of meat. I just don't think that there is enough airflow (at least not nearly as much as stickburners).

But there still is a decent smoke flavor.

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The fire doesn't spread much at low temps so you really need to get the chunks close to where you start your fire. Even if I don't use wood chunks and just burn straight charcoal I can taste a smoke profile on the food.

Also I find that I get better smoke at temps 240 and above. With lower temps there is such a small fire and very little airflow making it harder to produce a good amount of smoke.

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I'm using Royal Oak lump charcoal and I lit it and put the chunks and pellets directly on top of the burning red coals. It started smoking. Then I closed the lid. No more smoke. I had no smoke taste on my food. I think I noticed not getting any smoke when I started using the tiptoptemp. I don't know if that is related or not. But from the responses I guess I'm the only one. So I have more experimenting to do to try to get smoke on my food. Tonight I plan on dumping the entire 20lb bag of pellets on top of the coals.  :-D

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I have to do a combination of placing chunks on the bottom, chips evenly throughout, and placing a chunk directly on the coals after it gets up to temp to carry good smoke for at least a few hours.  That is IF I don't set up a charcoal snake, and sometimes that doesn't even work as expected.  One thing that I've noticed, however, is that even with the Akorn belching white oak smoke, the meat doesn't get bitter like it would if I did that in an offset.  With the diffuser in place, the smoke must roll straight up the sides and out the top vent without hitting the meat much.  It's just different.

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