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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 03-22-2013, 10:51 AM   #16
smokinrack
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
If it works like the BGE, you can take off the dome vent and shine a flashlight down onto the meat to visually check it. No need to open the lid.
This one its actually easier to just open the lid that to try to get vent set back in the right place again if your only gonna have it open for a second, the dome temp only drops a couple degrees and it stabilizes again in a minute or so.

Cooking low on this the vents only open about an 1/8 inch or so and once you get it dialed in it doesnt take much to be a real pain in the butt to reset it, its kinda touchy if you go a little bit to far one way or the other.
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Unread 03-22-2013, 11:09 AM   #17
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Quote:
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This one its actually easier to just open the lid that to try to get vent set back in the right place again if your only gonna have it open for a second, the dome temp only drops a couple degrees and it stabilizes again in a minute or so.

Cooking low on this the vents only open about an 1/8 inch or so and once you get it dialed in it doesnt take much to be a real pain in the butt to reset it, its kinda touchy if you go a little bit to far one way or the other.
Humm, I always open the top vent all the way and control the temp with the bottom damper in order to get the cleanest burning fire. You are supposed to use the top vent to damp down the fire on that one?
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Unread 03-22-2013, 11:26 AM   #18
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Unread 03-22-2013, 11:33 AM   #19
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Honestly I dont know if its the right way or not but to keep this one in the 225-275 range you actually wind up with both vents almost completely closed,











If theres a better way Im open to suggestions but opening either one of them will result in higher temps and if I was cooking at 225 the top one would be about where its at and the bottom one would be closed further yet to the point of blocking any air flow.
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Unread 03-22-2013, 11:38 AM   #20
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Looking good! Definitely resist the urge to peek, especially on those Kamado style cookers.

Hope you get a breeze to clear out that shed! I bet the CO levels are pretty farked up in there.
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Unread 03-22-2013, 04:39 PM   #21
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And 9 hours later they look pretty tasty, pulled em at around 200 IT





Foiled and in the cooler, they must smell good cuz this little guys been trying to get in for an hour


Thanks for looking, the grill worked better than Id hoped, the stall was almost nonexistant and its about time to take these to the party and have a few beers and some good pork
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Unread 03-22-2013, 04:46 PM   #22
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Great cook. Thanks for sharing!
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Unread 03-22-2013, 04:48 PM   #23
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Breakfast in a glass.
Wow!! with a drink like that you should be from Jackson.........MISSISSIPPI!! ...That's how you do it on your MTV!!
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Unread 03-22-2013, 04:52 PM   #24
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Lookin' good! IMO, that's where the Akorn shines is on all-day cooks. Mine will hold temps like an oven for 10-12 hours with only a couple minor adjustments. I love it.
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Unread 03-22-2013, 04:53 PM   #25
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Looks like it's gonna be good!
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Unread 03-22-2013, 05:08 PM   #26
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Looks good brotha I've been meaning to gasket the bottom seal of my Akorn to...now I have something to do That pup is going to be on your heels once you unwrap those big ol' butts! Ya mine needs to be set almost closed to for those temps, it definitely gets up fast I just need to cook on it more.



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Its getting foggy in here
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Unread 03-22-2013, 07:26 PM   #27
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Quote:
Originally Posted by smokinrack View Post
Well its 4 in the morning and a balmy 17 degrees out when I lit the smoker.First thing I noticed is the winds changed and the smokes not leaving the shed

Its getting foggy in here


A half hour and a little smoke inhalation later the grills about 200 degrees.Its cold enough out the digital drops to about 153 in the couple seconds its out of the smoker before it goes back in the meat.


Cooking about 265 right now and seems to have quit going up as i shut the vents down, time to let it go and see what happens.Down side is its way to early to start drinking beer as i watch the smoker so its coffee for now
When it's early, I have found that Scotch goes really well in my coffee!!
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