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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-19-2014, 02:36 PM | #31 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Don't fight the cooker. If it wants to settle in at 250ish and snuffs out at 215 degrees, cook at 250ish. You can put out great BBQ cooking hotter than 225. I regularly cook at 300-325 and you wouldn't be able to tell the difference if I gave you a plate of bbq cooked at 225 and some cooked at 300.
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~Ren~ Fat Kids Club Founding Member |
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04-19-2014, 03:57 PM | #32 | |
Full Fledged Farker
Join Date: 07-30-13
Location: O'fallon, MO
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Quote:
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"Big MO Shirley", UDS, Akorn, 2 22in Kettles, Blacktone Griddle & Pizza Oven I'm Thomas, friends call me T |
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04-19-2014, 04:09 PM | #33 |
On the road to being a farker
Join Date: 06-11-10
Location: Chattanooga
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I have an Akorn as well and love it! 250 is just fine to do your butts at man...don't sweat it.
David
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Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis |
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04-19-2014, 04:11 PM | #34 |
is one Smokin' Farker
Join Date: 10-24-13
Location: Valdosta, GA
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04-19-2014, 04:45 PM | #35 |
On the road to being a farker
Join Date: 12-19-13
Location: Horseheads, NY
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Just had to relight it again... I see what I am doing wrong now... The ash is starving the rest of the fire out by blocking the air paths. Moved some stuff around we shall see what happens now.
Chris |
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04-19-2014, 05:46 PM | #36 |
Full Fledged Farker
Join Date: 07-30-13
Location: O'fallon, MO
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What kind of lump are you using?
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"Big MO Shirley", UDS, Akorn, 2 22in Kettles, Blacktone Griddle & Pizza Oven I'm Thomas, friends call me T |
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04-19-2014, 07:01 PM | #37 |
On the road to being a farker
Join Date: 12-19-13
Location: Horseheads, NY
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I just had to relight it again... this is insane.
It is frontier brand. They had it at sams club. I guess at this point, I am going to let it run hotter, otherwise I will be up all night babysitting this. Maybe I just don't know what I am doing when it comes to low and slow over charcoal... Chris |
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04-19-2014, 07:32 PM | #38 |
is one Smokin' Farker
Join Date: 06-28-12
Location: Lantana, TX
Name/Nickname : Drunk Monkey
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It always takes a little time to learn a new pit. Be patient and you will figure it out.
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Weber 26 , Q100, Mini UDS, Bayou Classis Stick Burner, Blaze Built in, Fornetto Basso |
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04-19-2014, 08:34 PM | #39 | |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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04-19-2014, 09:47 PM | #40 |
On the road to being a farker
Join Date: 12-19-13
Location: Horseheads, NY
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Well Its all done. Pulled it at 200. Turned out better than I thought it would. After that last re-light, I kept it between 270 and 300. I guess that is what I should have done to start with instead of shooting for 215. I guess I just thought 215 was the "sweet spot" temp to keep.
I might just get one of those PID temp draft controllers and see what it can do for the lower temps. And then maybe I will trust it for an overnight cook? At least this time when I went away from it for too long the temp was going low instead of shooting up. Chris |
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04-19-2014, 09:48 PM | #41 |
On the road to being a farker
Join Date: 12-19-13
Location: Horseheads, NY
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Thats what I should have done in the first place. 275 - 300.
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04-20-2014, 09:49 AM | #42 | |
Full Fledged Farker
Join Date: 02-12-13
Location: Nashville
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Quote:
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Char-Griller Akorn Kamado, Weber Spirit 310, BS 36, Maverick ET-732, Superfast Orange Thermapen |
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04-20-2014, 03:37 PM | #43 |
Found some matches.
Join Date: 03-02-14
Location: Gilbert, AZ
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I am a rookie, but I'll throw out my .02
I bought my Akorn about 4 months ago. I cook on it 3-4 times a week and love it. I definitely think the brand of lump makes a difference. When I use Royal Oak (red bag), I can lock in around 225-235 and my vents are barely open. Less than 1 on the bottom and just a trickle at the top. I've done a couple 10 hour butts with no problems. Right now, I am using Chigger Creek Sweet & Smokey. It wants to be in the 240s and the vents are way more open. Bottom at close to 2 and top at 1. If I try to lower the temp with this lump, it will snuff. So I just roll with it in the 40s. Going forward I am going to use the RO for low and slow and the Chigger for pizzas and hot cooks. (Reason being: there actually seems to be a flavor difference with the pizzas using the Chigger. I tend to get into the grape while doing pizzas though, so maybe it doesn't even make a difference and it's all in my mind.) |
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04-30-2014, 02:27 PM | #44 |
On the road to being a farker
Join Date: 12-19-13
Location: Horseheads, NY
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Just for an FYI, I did end up calling Char-Griller on the damaged lid just to see what they would do. I really didn't think they would do anything just because I knowingly bought it damaged, and received a pretty good discount because of that. At the request of the CSR I emailed them pictures and a copy of my receipt. I just got a notice from UPS that something is at my door, from A & J Manufacturing. At 30lb, I bet it is a new lid!!!
I have grilled on this thing almost every day since I got it, and love it, even with the bent up lid and seal. I have actually thought about selling my gas grills. I also have some gasket material to seal up the bottom a bit more. For the money, this cooker kicks ass!!! I think even the wife loves it, lol. Chris |
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