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Unread 07-25-2013, 11:05 AM   #14
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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Thanks for the info - I have been using my pizza stone and it seems to work okay.

I have another question though - it seems that for the long cooks on the Akorn most people just set it and forget it basically - they don't wrap their butts etc. If you open the lid after say 5 hours to wrap or spray the meat - does that mess up the fire and temp beyond repair????
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