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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 05-05-2013, 06:36 PM   #1
Is lookin for wood to cook with.
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Default A little help?

Hey Bretheren, I am usually only here to be with the Pretty Good BBQ event, but I need help getting a brother cooking.
My pastor has picked up an Acorn ceramic cooker. Does anyone have some beginner tips or easy recipes he can cut his teeth on?
I truly appreciate it!
Thanks, Hogs
Char Griller 50-50 Duo grease fire mamma jamma!
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Unread 05-05-2013, 06:40 PM   #2
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If you want simple go with some burgers or hot dogs, if he wants to do indirect maybe a Spatchcocked chicken? Maybe a plain fatty?
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Unread 05-06-2013, 04:05 AM   #3
Brian in Maine
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If he wants a longer cook, it's pretty hard to mess up a pork butt.

2 WSMs
2 OTG One red one black
22 1/2" black Bar-B-Kettle with rotisserie ring
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Unread 05-06-2013, 04:41 AM   #4
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Just FYI, there are multiple short videos on YouTube for the Akorn.
How to and how come videos would provide a great working knowledge prior to any fire being started. The steel insulated Akorn is a versatile cooker. Smoked,grilled,baked etc
Primo XL, Pit Barrel Cooker, Mini WSM,Lodge Hibachi

Craigslist finds Tiernan SOB, New Braunfels Black Diamond, Big Green Egg Mini

By the way, did she mention my name-just in passing?
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Unread 05-06-2013, 06:26 AM   #5
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High heat its hard to beat a good reverse seared steak.Low and slow pork butts are very forgiving.

Mine I like to start shutting vents early for low and slow, when about 80 degees or so from my target temp I close em half way, 50 degrees from it close em some more and put the food in, start dialng it in from there.These things are a lot easier to bring to temp then they are to cool back down if you overshoot it.

Biggest mistake I made with mine was making to big of adjustments to fast and not giving the grill time to settle in like I was used to doing with my bigger smokers.When you are close to your target temp and the vents are mostly closed dont touch em untill the temps stabilized, give it ten minutes or so between adjustments, otherwise its very easy to wind up fighting the temp swings for hours if you keep fooling with it.They seal up so well even tiny adjustments can cause 25-30 degree swings in the temp.

Very easy and versatile grill to use once he figures out his vent settings he will be hooked on it

Almost forgot, shut all the vents completely down at the end of the cook and your fire goes out fast, the money saved on being able to reuse the unburned charcoal is a big plus
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Unread 05-06-2013, 07:22 AM   #6
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Check out The Kamado Guru and Man Cave Meals.
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