I'm pretty inexperienced with my kamado, especially low and slow. My temp had been higher than I wanted (305) so I adjusted the top vent to nearly closed (1/8” or so). The temp held steady at around 245 for the next 4 hours and now going into hour 6 my temp has dropped to 225 in the last 45 min. Is my fire out? I'm about 15 min from home so I don't want to go unless necessary. TIA
Hi All, this is my first post, but not my first time reading all the great advice on here.
Here's my dilemma: I bought a pack of butts from Costco--roughly 13lbs so two 6.5lb roasts. I have family coming Saturday and expecting to eat sometime Saturday evening--approximately 4-6pm. That is flexible. It seems too risky to start the cook Saturday morning, but I fear that if I put them on Friday night, the smaller sized roasts will cook quicker and possible dry out before the target dinner time. Should I buy a bigger roast and start it Friday night? Or suck it up and put the two smaller ones on in the wee hours like 1am? I'm planning/hoping for 225 and giving myself a 2 hours/lb of a cook time.
Any thoughts or advice is greatly appreciated.
Hey, everyone! I picked my Akorn up a few weeks ago, and so far have done a couple of direct fire cooks with steaks and burgers with great results. I finally have the time to do my first smoke on the Akorn (actually ever, on any grill/smoker), and decided to go with a Boston Butt. I am going to pick up a 9 pounder later in the week. I did have a couple of newbie questions I was hoping you guys would be able to help me out with.
1. In your experiences, for someone still trying to learn their smoker, is it best to try and hit the 250* mark and smoke overnight, or bump the temp up a bit to 300* or so and get it on around 6am? We probably won't be eating until 6pm or so. I am worried that if I start early in the morning it won't be done!
2. What are your favorites for BBQ sauces to serve? I have always been a KC style BBQ sauce guy, but my wife loves NC style. I'm kind of leaning towards NC style because it goes so well with pork.
3. Also, I read the tutorial on starting a low and slow fire in the Akorn, and noticed it mentioned using cotton balls instead of the weber cubes. I already have weber cubes from my kettle grill so I was wondering if anyone had a good suggestion on if I should use a whole one, half, quarter? I would like to try and use them up
Thanks in advance! I will update and post pictures after the cook!
Just finishing up my first overnight cook on the Big Joe. Ten pound Boston Butt for Sunday lunch. I kept the temp around 220 since my 10 pound butt was actually 2 pieces. Cooked them for about 14 hours and took them off when they were at 198. I've wrapped them in foil and have them in a cooler resting. I can't wait for lunch today!
Just want to say a quick thanks to everybody on this site for all the great posts and advice. As a new Kamado owner, I've gotten lots of good advice from reading the posts!