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nguye569

How long can you hold temp before it starts creeping up?

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Just as the title says, how long can you maintain temperature on your Akorn before it starts slowly creeping up? I'm consistently able to hold around 235 for 4.5 to 5 hours. What do you do to keep the Akorn from doing this?

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Generally don't worry about it. The creeping up on an Akorn has more to do with the meat coming up to temp. If you started out at 235* and it creeps all the way up to 300* by the end of your low-n-slow it won't hurt anything. 

 

A few things to keep in mind once at a stable temperature:

 

1) when you put that cold hunk of meat on your temperature will drop for a while. Don't adjust your vents, the temperature will recover. 

 

2) when it goes into the stall your temperature will drop for a while. Don't adjust your vents the temperature will recover. 

 

The less you worry about it and the less you play with the vents the less stressful your cook will be. 

 

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I agree with ckreef... The meat (especially big chunks) act as a heat sink. As those get warmer, your grill will creep up a little bit. If you have a stable temp for 5 hours, I wouldn't really touch anything.

 

Unless you are opening it a lot, have big air leaks, or have a problem with airflow (ash blocking vent, etc), you shouldn't worry much about a little creeping (or falling) temp. Once you start chasing temps, it never ends, and you'll drive yourself crazy.

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