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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-01-2013, 09:45 PM   #1
KyleOH
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Default Akorn madness

Hey guys thanks to the site I decided to get the akorn. I read nothing but good about it. I picked it up at lowes came home and built it then fired it up. I cleaned everything and oiled it up then let it bake off. I later made some delicious steaks and potatoes. Not satisfied as I never am, I ordered a guru for it over night for this weekends 18hr brisket smoke. I could not be happier! After 5 hours the pit is holding 225 like a champ and it is -15 with wind chill tonight. Thanks for helping me spend in all the right places brethren!



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Unread 02-01-2013, 09:56 PM   #2
KyleOH
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Sorry pictures didnt post from my tablet. Trying from laptop.











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Unread 02-01-2013, 11:46 PM   #3
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pics aren't showing up......

congrats on the new cooker!!!!!
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Unread 02-02-2013, 12:19 AM   #4
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Bought, built and cured mine today too. 10 lb picnic waiting for tomorrow to test it out.
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Unread 02-02-2013, 12:40 AM   #5
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Kyle, you really don't have to spend 18 hours on a brisket with the Akorn. I think you will find that it will take a lot less time. I have been doing smaller briskets in 5-6 hours. What are you using for a heat deflector?
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Unread 02-02-2013, 12:45 AM   #6
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Quote:
Originally Posted by Pyle's BBQ View Post
Kyle, you really don't have to spend 18 hours on a brisket with the Akorn. I think you will find that it will take a lot less time. I have been doing smaller briskets in 5-6 hours. What are you using for a heat deflector?
Pyle's right, no reason to wait that long. crank it up to 275-300. thank us later.
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Unread 02-02-2013, 12:50 AM   #7
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Congrats on ur new device
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Unread 02-02-2013, 04:59 AM   #8
KyleOH
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Quote:
Originally Posted by Pyle's BBQ View Post
Kyle, you really don't have to spend 18 hours on a brisket with the Akorn. I think you will find that it will take a lot less time. I have been doing smaller briskets in 5-6 hours. What are you using for a heat deflector?
What ya recommend? It is a 8lb flat. I was told 225 2hr per lb, foil@12hr.

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Unread 02-02-2013, 05:01 AM   #9
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Quote:
Originally Posted by Pyle's BBQ View Post
Kyle, you really don't have to spend 18 hours on a brisket with the Akorn. I think you will find that it will take a lot less time. I have been doing smaller briskets in 5-6 hours. What are you using for a heat deflector?
Pyle I am using the pizza pan and water pan method.

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Unread 02-02-2013, 05:02 AM   #10
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pics aren't showing up......

congrats on the new cooker!!!!!
Are they showing up in the second post? They are showing for me?
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Unread 02-02-2013, 05:05 AM   #11
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Congrats on your new toys You will love both Have Fun
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Unread 02-02-2013, 06:25 AM   #12
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Quote:
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What ya recommend? It is a 8lb flat. I was told 225 2hr per lb, foil@12hr.

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Last flat I did was about 11lbs. I put it on the smoke at 350*. It hit 165 about 2.5hrs in. Then I wrapped it and put it back on. It probed like butter about 2-2.5 hours later.
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Unread 02-02-2013, 06:44 AM   #13
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Congrats on the Akorn. They are good products.

I've never given much thought to the Guru for mine. It holds 225 on it's own with minimal adjustment.
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Unread 02-02-2013, 07:36 AM   #14
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Congrats on the Akorn. They are good products.

I've never given much thought to the Guru for mine. It holds 225 on it's own with minimal adjustment.
I dont see how you can, with mine no way. With minimal fuel and the top draft at .25 open, and it is below 0 out, the guru had trouble holding that low of temp. Anything lower than that the fire would just go out. Not saying impossible, but again that is grate level temps not the dome thermo.

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Unread 02-02-2013, 07:37 AM   #15
KyleOH
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Quote:
Originally Posted by MaximumJEFF View Post
Last flat I did was about 11lbs. I put it on the smoke at 350*. It hit 165 about 2.5hrs in. Then I wrapped it and put it back on. It probed like butter about 2-2.5 hours later.
Thanks for the reply but I am looking for way lower cooking temps, any suggestions for 225-250 cooking lengths?

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