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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 10-13-2013, 09:01 AM   #16
Blutch
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Thanks.. I saw the vids and read the threads about using the felt. Mine seems to be pretty tight, but I sealed it yesterday with the caulk. I have the butts on now with the pan of water under it. Temps are coming up slowly. Going to try and stop it at 225-250.

B
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Unread 10-13-2013, 09:17 AM   #17
16Adams
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Default Steel vs Ceramic

I've had both an Akorn and a ceramic. Trust me, there is no comparison in the way they cook. Cooking is basically heat and meat. Fantastic results may be obtained with a Co-Op five gallon bucket with a metal grate. Don't expect your steel to act like ceramic and you won't be disappointed. When I had my Akorn and wanted to smoke I used a 7.5 quart stainless steel spaghetti strainer for a charcoal basket packed tight with lump from Bedbathandbeyond and a foiled pizza stone as a diffuser. To me the Akorn was a great grill and loved the ease of moving around. Excellent Grilling (not no excellent smoking) and ease of movement that pretty sums up my Akorn experience.
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Last edited by 16Adams; 10-13-2013 at 10:35 AM..
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Unread 10-13-2013, 09:30 AM   #18
Blutch
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Ajstrider - how do you know the point at which your smoker likes to run? This one will hold all day at 250 if I don't open the lid for anything.

16adams - Are you saying you used the strainer for a charcoal basket?

B
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Unread 10-13-2013, 10:16 AM   #19
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I've got 2 bubba kegs and IMO they are better grills than smokers. However having said that, I have no problem getting smoke flavor on my Q. I've even done well with them in comps. against stick burners. I do cook a little hotter 275-300*, which may make a difference. Switch to a quality lump like B&B. You also don't need lots of wood chunks either, 3-4 at the most. Try shutting your bottom vent 5 minutes before you open the lid and leave it closed for another 5 after you close it. And of course try hard not to work with the lid open, it will get too much air.
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Unread 10-13-2013, 10:20 AM   #20
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With these butts I should only have to open the lid once to take out the small one, wrap it and then again to put it back in. I think I will not wrap the large one and see what the difference is.

B
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Unread 10-13-2013, 10:21 AM   #21
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I've had both BGE and an Akorn. I actually liked my Akorn better than my BGE. Then, I built a UDS and there was no comparison to ability to hold temp, capacity, and overall food product. I sold my Akorn shortly after building my UDS.
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Unread 10-13-2013, 10:25 AM   #22
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I built a UDS long ago and find it is considerably more difficult to hold temps. I don't think my air control system is very good... I just have 4 holes with pipe for three of them than I can cap and one has a ball valve on it. I just could never control it easily and it was such a hassle to use and clean, I went to a vertical gasser.. made some great cue on that thing, but wanted to return to charcoal. I was hoping the Akorn was the answer.

B
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Unread 10-13-2013, 10:37 AM   #23
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I like others prefer my UDS to my Acorn for 90% of what I cook. And like mentioned, close the inlet vent before opening ( I do the same on all my smokers). If your grilling, then I don't worry about it much. I made my own inlet vent for the Acorn so I could easily control temps and have the top vent open to 1 1/2 to 2 and still maintain 225 to 250 degrees. I don't use a water pan but more of a pan on top of my pizza diffuser to catch the drippins. I haven't found a need to wrap till the meat is ready for the cooler to sit. I use mostly briquettes but still buy lump and mix it. I have not found a bag /brand of lump that I like as of yet and that is a lot of years buying it. From the brick size pieces to 1/3 bag of dust and crumbs. Having the top vent open more promotes better air flow like mentioned above. My mods are on Jim's site. A lot of folks just prefer to run with what they have/how the unit arrived and work with it, I prefer to make everything work better/easier for me. If I wasn't able to control my Acorn better I would have sold it right away as it was a huge PIA till I modified it.
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Unread 10-13-2013, 11:33 AM   #24
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Quote:
Originally Posted by RemoGaggi View Post
I've had both BGE and an Akorn. I actually liked my Akorn better than my BGE. Then, I built a UDS and there was no comparison to ability to hold temp, capacity, and overall food product. I sold my Akorn shortly after building my UDS.
You should have sold your BGE since you liked your Akorn better than your BGE.
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Unread 10-13-2013, 12:16 PM   #25
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ebijack, can you give me a link to your air intake mod for the Akorn? Thanks for the advice. I have it holding at 275 which is a little high, but I'm getting good flow through it and plan to eat it at dinner time today. Internal on the small one is at 165 and I put them on 3.25 hours ago. Should be done in about 8 I would think... maybe too fast.

Thanks for all the help here!

B
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Unread 10-14-2013, 04:34 AM   #26
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I tried a couple different intake vent opening designs, this one that is like a wine bottle allows me to get any temp I want all the way to 700+ degrees. I removed the long screw at the back of the original slider vent and use a 4mm? bolt so I can remove/install the vent opening and or slider while I was finding the best design for me. Cheap aluminum flashing, cuts with scissors, tin snips, utility knife easily. A couple of guys made a vent like mine and reused the original slider cover, I prefer to visually see the opening which you can not do with the original. If you make a new slider cover, make it longer than you think or it won't close the opening fully.
top vent

bottom vent WAY open

this gets me to 250-275 depending
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Unread 11-08-2013, 01:15 PM   #27
Erictag
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Very nice design! The ability to restrict the air intake to that small window is smart.

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