Kamado style cooker - Page 3

aawa · 04-19-2014, 02:36 PM

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.

tgstrang · 04-19-2014, 03:57 PM

Quote:

Originally Posted by cmseeley

Well, got it up and running for my first real cook with it today. Doing a pork butt, for pulled pork bbq tomorrow.

It has been real tough keeping temps. I did bend the latches a bit to get it a little tighter.

The problem for me has been keeping it low. Between 250- 260 no problem, but try for 215, and I just keep snuffing the fire out. The way this is going I am either going to have a real long night, or throw this but in the electric till its done.

Chris

I never smoke that low on mine (it takes to damn long too). Like others said let it settle in where it does. Youll produce damn good Que at those temps. Mine will usually settle in between 230-250 no problem. A very small adjustment will go along way on the Akorn so you have to be careful when doing so. When i smoke on mine i'll have the intake is barely cracked...sometimes like only a 1/4 in to 1/2 gap open and the exhaust is barely open at all (i set it about halfway between fully closed and the 1 setting, sometimes on the 1 setting depending on the cook). I do the volcano method with wood chunks barried in the lump. A couple of cooks and youll have the grill figured out.

bandityo · 04-19-2014, 04:09 PM

I have an Akorn as well and love it! 250 is just fine to do your butts at man...don't sweat it.

David

Whitewookie · 04-19-2014, 04:11 PM

Quote:

Originally Posted by cmseeley

Yeah, there are definitely a couple of "quality issues". Having said that though, I think for the money It will definitely serve my needs just fine.

The bitching wasn't about the Char-Griller, it was about the ceramics...

cmseeley · 04-19-2014, 04:45 PM

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

tgstrang · 04-19-2014, 05:46 PM

Quote:

Originally Posted by cmseeley

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

What kind of lump are you using?

cmseeley · 04-19-2014, 07:01 PM

Quote:

Originally Posted by tgstrang

What kind of lump are you using?

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

Drunk Monkey · 04-19-2014, 07:32 PM

It always takes a little time to learn a new pit. Be patient and you will figure it out.

SmittyJonz · 04-19-2014, 08:34 PM

Quote:

Originally Posted by cmseeley

Well, got it up and running for my first real cook with it today. Doing a pork butt, for pulled pork bbq tomorrow.

It has been real tough keeping temps. I did bend the latches a bit to get it a little tighter.

The problem for me has been keeping it low. Between 250- 260 no problem, but try for 215, and I just keep snuffing the fire out. The way this is going I am either going to have a real long night, or throw this but in the electric till its done.

Chris

I don't see the problem then Cuz 275* is a Great all around BBQ Temp for everything.

Most of my stuff is 300*ish (+/- 10*) on charcoal n wood chunks ( UDS,Cabinet and Kettle) and 260-275*ish in the Bandera Stickburner.

cmseeley · 04-19-2014, 09:47 PM

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

cmseeley · 04-19-2014, 09:48 PM

Quote:

Originally Posted by SmittyJonz

I don't see the problem then Cuz 275* is a Great all around BBQ Temp for everything.

Most of my stuff is 300*ish (+/- 10*) on charcoal n wood chunks ( UDS,Cabinet and Kettle) and 260-275*ish in the Bandera Stickburner.

Thats what I should have done in the first place. 275 - 300.

tnfan47 · 04-20-2014, 09:49 AM

Quote:

Originally Posted by cmseeley

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

I would atleast master how to control temp by adjusting the vents first before purchasing a controller.

Sumpwitch · 04-20-2014, 03:37 PM

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.)

cmseeley · 04-30-2014, 02:27 PM

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

04-19-2014, 02:36 PM	#31
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	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. __________________ ~Ren~ Fat Kids Club Founding Member

04-19-2014, 04:09 PM	#33
bandityo On the road to being a farker Join Date: 06-11-10 Location: Chattanooga	I have an Akorn as well and love it! 250 is just fine to do your butts at man...don't sweat it. David __________________ Louisianna Smokers CS-680, Cookshack, Char Grill Large Akorn, Weber Genesis

04-19-2014, 07:32 PM	#38
Drunk Monkey is one Smokin' Farker Join Date: 06-28-12 Location: Lantana, TX Name/Nickname : Drunk Monkey	It always takes a little time to learn a new pit. Be patient and you will figure it out. __________________ Weber 26 , Q100, Mini UDS, Bayou Classis Stick Burner, Blaze Built in, Fornetto Basso

04-19-2014, 04:45 PM	#35
cmseeley On the road to being a farker Join Date: 12-19-13 Location: Horseheads, NY	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

04-19-2014, 09:47 PM	#40
cmseeley On the road to being a farker Join Date: 12-19-13 Location: Horseheads, NY	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

04-20-2014, 03:37 PM	#43
Sumpwitch Found some matches. Join Date: 03-02-14 Location: Gilbert, AZ	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.)

04-30-2014, 02:27 PM	#44
cmseeley On the road to being a farker Join Date: 12-19-13 Location: Horseheads, NY	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