Oldhoss
06-03-2013, 11:46 PM
Got a Akorn a week ago. I had started this thread:
http://www.bbq-brethren.com/forum/showthread.php?t=159519
titled "WSM or a CG Akorn Kamado Kooker???" I took the advice of some but went against others.
So far I have smoked burgers, sausages, chili, a pork butt, side ribs, three pizza sessions and a whole chicken.
Today was my first chicken.
http://i44.tinypic.com/ev4eiw.jpg
The rub was a Kashmir Curry rub my brother gave me for Xmas....it came in an asssortment pack. I rubbed the outside and inside of the bird as well as under the skin abit. An injection and mop was made with water, cider vinegar, olive oil, sugar and the spice rub. I used Old Oak and Maple Leaf lump with hickory chunks mixed in. The bird went on when the temp was at 310f. Most of the cook was done at 375f and the bird was pulled at 168f meassured in the thigh. I let the bird rest for 5 min lightly foiled...took this shot.....
http://i42.tinypic.com/2vlw2eg.jpg
then cut it up and feasted. The cutting board had grooves around the edges. Which was good as the juices would have been all over the table otherwise. Smoke taste was good and clean and the injection helped the rub permeate the meat very nicely. The wife liked the chicken...saying it, "beat Swiss Chalet easily". I am in abit of heat as this is my 5th cooker so her liking this chicken is GOOD. There was abit of a pink hue to the dark meat but it was not very deep. I am noticing that the smoke flavour I am getting off of the food in the Akorn is not as strong or deep as my Kettle. This cook lasted a little over an hour and I put 5 fist size chunks of Hickory in the charcoal. This was more than I would have used in the Kettle for a similar cook I believe....though I never cooked chicken at 375f in it before.....more like 325f for a little longer cook. I am using a charcoal grate from a 22.5 Kettle and 1/3 split ceramic fire bricks for a heat diffuser.
Eight days with the Akorn and eight cooks in. What will I do tommorrow?
http://www.bbq-brethren.com/forum/showthread.php?t=159519
titled "WSM or a CG Akorn Kamado Kooker???" I took the advice of some but went against others.
So far I have smoked burgers, sausages, chili, a pork butt, side ribs, three pizza sessions and a whole chicken.
Today was my first chicken.
http://i44.tinypic.com/ev4eiw.jpg
The rub was a Kashmir Curry rub my brother gave me for Xmas....it came in an asssortment pack. I rubbed the outside and inside of the bird as well as under the skin abit. An injection and mop was made with water, cider vinegar, olive oil, sugar and the spice rub. I used Old Oak and Maple Leaf lump with hickory chunks mixed in. The bird went on when the temp was at 310f. Most of the cook was done at 375f and the bird was pulled at 168f meassured in the thigh. I let the bird rest for 5 min lightly foiled...took this shot.....
http://i42.tinypic.com/2vlw2eg.jpg
then cut it up and feasted. The cutting board had grooves around the edges. Which was good as the juices would have been all over the table otherwise. Smoke taste was good and clean and the injection helped the rub permeate the meat very nicely. The wife liked the chicken...saying it, "beat Swiss Chalet easily". I am in abit of heat as this is my 5th cooker so her liking this chicken is GOOD. There was abit of a pink hue to the dark meat but it was not very deep. I am noticing that the smoke flavour I am getting off of the food in the Akorn is not as strong or deep as my Kettle. This cook lasted a little over an hour and I put 5 fist size chunks of Hickory in the charcoal. This was more than I would have used in the Kettle for a similar cook I believe....though I never cooked chicken at 375f in it before.....more like 325f for a little longer cook. I am using a charcoal grate from a 22.5 Kettle and 1/3 split ceramic fire bricks for a heat diffuser.
Eight days with the Akorn and eight cooks in. What will I do tommorrow?