I plan to smoke 7 pork butts on my Big Joe using my extender rack. All the butts weigh between 7-8 pounds.
Should I maintain the general rule of approx 1.5 -2 hours cook time at 225? With that, is it fair to say this cool will be approx 16 hours for all 7 butts? I just want to make sure the extra capacity doesn’t affect my cook time.
I’d appreciate advice based on prior experience from you folks.
As the title suggests, I am looking for help getting my Akorn to act the way I want it to for smoking purposes.
I have the smoking stone, use a water pan, and lower my dampers until it basically snuffs out my fire, but I cannot seem to keep my Akorn at 225.
Now, I will admit that I am new to smoking and that there is a lot to be learned, but I have read tons of guides and watched videos and replicated them to my best ability, but still cannot get it to work for me.
Currently, my process is this:
Open dampers all the way
Fill bottom of grill full of hardwood lump
Light with cotton balls soaked in alcohol
Toss in a couple chunks of hickory
Place my smoking stone
Place my water pan
Close lid and let set until 150
Close dampers halfway until 180
Close dampers again halfway until 210
Close dampers halfway one last time to about .5 on top and bottom.
1 of 2 things happens here. Either the temp keeps building to nearly 300 or the fire dies.
I play with the dampers making very small .5 adjustments to try and finagle it, but I cannot seem to get it right.
When I do seem to get the temps in a semi stable range around 230-260 (after LOTS of adjustments), after about an hour I go to spritz my meat with some apple juice and the temps take off again (Obviously because I just fed it a lot of oxygen) and never seem to come back down.
I have read about this "volcano" method of lighting the coals, but I literally have not found any videos or pictures on how to set that up.
Basically, I have no idea what I am doing wrong and I could use someone being critical of my process to give me some advice and direction.
Hello All!!! Getting my Kamodo dialed in. Thought I had a gasket issue, but Brian at Hi-Que gave me lots of knowledge about fire control on my grill. Any tips on controlling the level of smoke applied to the cook would be appreciate by this rookie!
I purchased an Akorn Jr. To give low and slow smoking a try. Thus far I have done Drumsticks (brined them overnight), burgers, hot dogs, and ribeye steak. All have turned out pretty well but definitely learning!
I do not yet own a smokestone, I have been making use of either a 12inch pizza pan or a 10ich stainless steel stove top cover wrapped in aluminum.
For now I've been using a cheap wireless Expert Grill thermometer that I place on the center of the grill grate (and inside my steak when I was cooking it).
For fuel I've been using Western BBQ Cooking Chunks such as Cherry and Hickory, lighting them with either a single brick of charcoal or the cottonball coated in alcohol method.
Today I smoked some hotdogs for the second time using a combination of hickory and cherry wood with the 10" heat displacer set inside and a small pie tin full of water sitton ontop of it. I lit my valcano of breviously burnt wood chips combined with several fresh chunks using the cotton ball method. No problems there! Got the heat displacer in and the grate and placed the probe on the center of the grate and stealed it up. The heat rose and stabalized at 226 degrees where it sat for ten minutes. I then slowly opened it up and placed the hotdogs on the grate with half an onion and sealed it back up. Now, my temperature at the grate had gone down to 160 degrees! I suppose it was a combination of lost heat from opening the lid up and placing slightly aboce fridge temp meat inside the smoker. After 10 minutes of little change in the temp I opened the vents further up and it took almost 30 minutes to get back up in the 225-240 range. Basically half my hours worth of somoking was just getting the temp back into the range I wanted it at. The hitdogs turned out fine but I just felt like it could hVe gone better.
Have others had trouble with the temp hanging down low after adding meat to the grill? Should I be adjusting my cooking times to make up for the loss of temperature? I want to try to get the most out of the smokey flavors.
Also back when I cooked the steaks I had it reaching the internal temp I targeted for withing 30 minutes instead of the projected 1-1.5hours it should have taken at ruffly 225-260 range.