tsh0ck Posted June 19, 2017 Share Posted June 19, 2017 Got the Akorn yesterday, and seasoned last night. Didn't have a smokin' stone with it, but couldn't wait -- not with a boston butt in the fridge, certainly. Was just a small cut -- 3.6 lbs is all -- so was worried about it maybe drying out. I think it did a touch, but nothing that can't be corrected with better temperature control, I think. I had it pretty steady between 250 and 270, but it did sneak up to 300 a few times on me. Was a bit windy, so wondered if that was impacting it at all. Without the stone, I put a metal pizza pan there and then a stoneware casserole dish on top. It seemed to do the trick. Used a few small foil packets with some apple chips. I may add some cherry next time, maybe, or some peach. Could definitely taste the smoke and at a good level ... just think the flavor could tweak a bit. I have much to learn, but I'm OK giving myself a B+ on this one. TKOBBQ, bleating808, therocketmanbk and 3 others 6 Quote Link to comment Share on other sites More sharing options...
Jabo8 Posted June 19, 2017 Share Posted June 19, 2017 Looks good, gr8 initial offering.Sent from my XT1585 using Tapatalk dclaghorn2 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted June 19, 2017 Share Posted June 19, 2017 Nice looking maiden voyage. Quote Link to comment Share on other sites More sharing options...
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