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    • By PorkyBoy
      Hey all. First time posting!
       
      So I got my first Kamado, a standard size classic Kamado Joe about six months ago. Loving it, but still working on getting my smoke technique right. Seems to be the main challenge with a Kamado as opposed to other types of smoker, as its hard to get the wood to burn hot enough to produce nice quality smoke without it burning out too quick or spiking the temperature. It's definitely possible and I have achieved it from time to time but consistency definitely seems to be something everyone struggles with, judging from the amount of posts on the topic and the huge variation in techniques.
       
      Anyway, I had a thought. Would it be possible to produce charcoal that wasn't quite finished combusting, so that a certain percentage of the tasty non-carbon wood compounds remained? Just enough that you could simply use this instead of regular lump + regular wood, and you'd be pumping out a small but consistent amount of wood smoke throughout the burn? No more fretting about chunks vs chips, where to place and whether & how to add partway through. Plus no worries about either sudden belching of thick smoke or its total disappearance!
       
      Or am I misunderstanding the process, and any such 'incomplete' charcoal, while producing some smoke, wouldn't necessarily be producing the right type to make those butts delicious?
       
       
    • By Tom_V
      First cook on Joetissorie on the Akorn, and yes it fits perfect! I used a combination rub of KC's and Dinasour BBQ Cajun Foreplay. (Dinasour BBQ is the BEST BBQ restaurant in NY State) I also made a paste with same ingredients and rubbed under breast skin and inside cavity. Akorn running at 400-425 deg. Amazing flavor!



       
       
    • By Cranky1
      Hi all,
      Just got an Akorn 16820 and mother nature decided to go all cool and wet on me. Looking forward to trying this thing out.
    • By Millerb7
      So I have myself an Akorn for about 4 years. Through a couple moves while building a new house, it was pretty neglected... sat outside, uncovered through winter, rain, etc. Needless to say due to the metal build, it rusted something bad. I ended up getting rid of it and decided I'd see what the Weber Kettle hype was all about. I picked myself up Kettle Master Touch.......... wow...
       
      I freaking hated it. Was horrible to keep temps. Took forever to get up to temp. Was terrible to use with lump (as it fell through the grates)... just a bad overall experience. Cooked on it about 4 times then sold it. Now... I live in a VERY windy area. Like 10-15 mph winds almost constantly.... so I'm sure that played a part... but it was no enjoyable.
       
      I decided to pick myself up a new Kamado Joe Classic from Lowes for $650..... I'm in love.
    • By loki
      Waiting, waiting, waiting for the Kamado Big Joe to arrive. Nothing.
       
      Welp, expecting friends from out of town this weekend and can wait no longer. So, I picked up a Weber Summit Charcoal grill (kamado style) along with a Pit Viper fan. Once the Big Joe arrives I'll have two Kamados!
       
      Anyhow, I tried the new Fireboard 2 Drive on this grill along with a Pit Viper fan for a hot smoked pork belly session.

      I was in a bit of a rush to get things going so I used the fan to stoke the coals up to temperature with a target of 225F. With the Weber bottom vent fully closed and the top vent 1/4 open, the temperature initially overshot about 15 degrees. I brought the temperature down by opening the lid briefly when adding the belly and to make other adjustments (the dips in the graph).
       
      Once things were settled in, though, the temperature was regulated on the order of tenths of a degree around the 225F target . That's pretty awesome.
       
      Sitting at the computer typing emails and monitoring the temperatures on a browser. With the Fireboard 2 Drive and the kamado, this set-up has better performance and regulation than our kitchen oven.
       
       
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