Akron Experiment: Raised Direct Picnic

[churrodog]

Wanted to try to duplicate the results a PBC/UDS/WSM would get without a diffuser and found grilling lately that I could get the Akorn settled in at 300-350 easily. Grabbed a half picnic with skin on, scored the skin, added a coat of oil and salt and pepper and threw it on the elevated rack with the center section of the grate removed to help some drippings get to the coals.

Normally when I go direct it's with the basket full of lump setup but I used Stubbs briquettes without basket, so expected it to settle in at 350 but ended up starting at 250 and it climbed to 300 so just let it ride. When pulled it off at the end, the skin just peeled right off.

Overall it was the best pulled pork I have made and the bark was dead on for what I like, which is a tougher crunchy type. Loved the S&P taste and haven't bothered paying for a butt since I started getting picnics. Think the skin could have used a little higher temp or been on the lower grate closer to the coals, it was almost crunchy like what I have seen on whole hog cooks but definitely tasty with melted fat on the back side. Couldn't tell how much actually dripped on the coals since the kamado burns so little at a time.

It was a fun experiment since I couldn't find any info where anyone gave it a shot. Will probably do it again at 350-400 at some point. You know it was good when you've had enough sauce to forget to take pics of the pulled. :loco:

 

[Stingerhook]

That looks fantastic. Nice idea.

 

[Decoy205]

Nice! That looks awesome.

 

[DjPorkchop]

Looks great!

 

[Fwismoker]

:thumb:

 

[kls44]

I would say the experiment was a success.

 

[LMAJ]

That looks great!

 

[BigBobBQ]

That does look like it turned out pretty good.

 

[chicagokp]

Really nice mahogany color on that. Nice job.

 

[churrodog]

Thanks everyone for the props. I thought it was pretty weird that with as many kamado users and forums there are out there I couldn't find where anyone had done one direct. Plenty of direct chicken cooks, but no pork.

As many times as I have attempted to go naked, all my butts normally end up wrapped to save time and this is the first that I have survived the temptation. Only opened the lid three or four times.

Already have it in mind, the next one will really FEEL THE RADIANCE! :mrgreen:

 

[Fwismoker]

Thanks everyone for the props. I thought it was pretty weird that with as many kamado users and forums there are out there I couldn't find where anyone had done one direct. Plenty of direct chicken cooks, but no pork.

As many times as I have attempted to go naked, all my butts normally end up wrapped to save time and this is the first that I have survived the temptation. Only opened the lid three or four times.

Already have it in mind, the next one will really FEEL THE RADIANCE! :mrgreen:

People go direct in UDS etc... and I go direct over a roaring fire so sure as heck no reason why not in a kamado! Looks like a real tasty cook!

 

[churrodog]

People go direct in UDS etc... and I go direct over a roaring fire so sure as heck no reason why not in a kamado! Looks like a real tasty cook!

So how high have you actually taken one and had it still turn out with good texture when pulled? Trying to see if I can get skin on the bottom crispy, so debating between 350-400 and grate level vs raised.

Don't think I got the coal dripping action I was looking for so thinking about going back with lump in the basket to keep the fire in the center.

These experiments should hold me over long enough to build a brick pit and gather some wood. :tape:

 

[Decoy205]

Curious about if you got a smoke ring. I know it doesn't matter really for flavor but that's one of the things I don't get from the Akorn. Wondering if the direct cook made a difference on that.

 

[churrodog]

Curious about if you got a smoke ring. I know it doesn't matter really for flavor but that's one of the things I don't get from the Akorn. Wondering if the direct cook made a difference on that.

It had a pretty deep one actually, wish I had gotten a pic. I left out the center section and was able to move or add chunks if needed. That's the tough part to me is where to put the wood when you can't see it.

I had the intake at 1 and the top vent cracked pretty good, it was moving air better than with the plate setter. It was solid 300.

 

[Fwismoker]

So how high have you actually taken one and had it still turn out with good texture when pulled? Trying to see if I can get skin on the bottom crispy, so debating between 350-400 and grate level vs raised.

Don't think I got the coal dripping action I was looking for so thinking about going back with lump in the basket to keep the fire in the center.

These experiments should hold me over long enough to build a brick pit and gather some wood. :tape:

Well I've done the 350-400* over the fire on the cook grate but I can easily flip it now and then as not to burn it. Then I've done 450* hanging over briquettes and not burn because it isn't in contact with a cooking grate, that one was fantastic. Oh and there was a holy diffuser to prevent flame ups.