Great video. I’m about to pull the trigger on an Akron Jr for smaller cooks. I’ve never tried pulled pork on sourdough, which is surprising, I love both. I’ll take a pulled pork on sourdough over a pulled pork on Hawaiian sweet roll any day!
Ceramic grills are less "insulated" than akorns. Akorns have oven grade insulation between 2 layers of metal which is why the outside of the grill is only warm to the touch when the inside is 400°+.
Cutting a full rack of ribs in half is aesthetically frustrating for those of us with BBQ OCD. I have to follow with a stick burner video just to cleanse my eyes of such culinary tragedy.
Meant to wait til smoke clears before chucking the meat on its whats none as blue smoke what you're cooking on is what's also none as dirty smoke bur wicked video otherwise
Just cooked a bone-in ribeye using this exact method. Got the smoker settled at 250 (using a probe) and smoked the steak up to almost 120. Opened it all up, got it to about 650, timed at 1 minute per side, twice each side...1 minute, flip, 1 minute, flip, repeat. Melted butter and thyme on it while getting everything else ready, served with roasted green beans and garlic aioli. Probably best steak I've ever made.
Good video. I'd suggest to wait for the white smoke to go away and it becoming blue. The cleaner the smoke, the better the taste. Also when it comes to smoke, less is more.
You're not going to get blue smoke from wood that can't burn clean and is forced to smolder through the cook. This is also with WSM's and UDS's. Stick burners are the only smokers that offer wood the chance to fully burn with the result of a light blue smoke.
@illiniwood What you say makes sense, but I have gotten clean blue smoke with my Akorn. If you use solid chunks (not chips) and bury them inside the pile of charcoal they will burn with the charcoal and you will never see that thick white smoke.
Yeah they all looked dry AF. I know he wasn't doing a competition smoke, but I don't think those would have been good for a simple old backyard cookout. Need them ribs moist! He should have certainly used a water pan underneath them.
Uhhh yeah that didn’t come out good… that is Also not medium rare. You left it on too long and you grilled at too high of a temp you removed all the moisture.
He should’ve took it off around 110 and kept those large flames to get a better sear/crust as well, wrapping it in foil after to retain the moisture. It would’ve ended around 125-130
You have made a good decision by investing in a Japanese knife. A suggestion though, I think you should be a bit gentle towards it and not drag the edge along the board 🙂
I have an Akorn Jr and I've found the following things: 1. Pork ribs seem to cook better (stay moister) if you have a water pan in with them, otherwise they dry out especially if they are cut lean (in Australia this is often the case). On the Jr, space is a premium, but I get away with using a really small (about a 1/2 metric cup) stainless steel bowl with water in it. About 3 to 4 inch diameter. 2. Use a deflector plate to prevent the direct heat hitting the ribs. I bought a $5 aluminium pizza tray and cut it to sit in where the deflector plate goes. Saves $45. 3. To do a low and slow on these babies, set the top vent to a maximum of "1". Setting it at "1" will get you to about 120C (240-250F?) setting it to "2" will get you to about 220-240C (445F). Anything over that is ridiculous - you aren't cooking you're burning. The bottom can be opened to 5 while you're lighting the coals, but then set it down to 3 or less while cooking. 4. I don't know how true this is, but I put my chunk of timber on the grill as the coal bed is coming up to temperature so it warms up. Allegedly it makes the smoke blue and not white. So you: light coal bed, stoke with a blower, put grill in, put timber on top, close lid, set vents and allow to come to cook temp, open, remove grill, put warmed timber in, put deflector plate in, put grill in, put meat in, smoke and cook. These Jr cookers are really efficient on fuel. I can get a 12 hour cook out of mine if I use a smartfire bbq controller to maintain and control the pit temp, and the coals wont be fully consumed either. The pit will fail and snuff prematurely. Best run I've gotten was 12 hours. Pretty easy to get 8 hours at 100C from it if you have a smartfire. Still working on getting longer.
Thanks for the step by step video. It's very helpful for those of us just learning how to use the Acorn. I just have a few questions, if you please. 1) Did you keep that silver thing at the bottom closed or open? 2) If you don't have that ceramic diffuser, could you use a ceramic plate instead? 3) Did you season the grill like you would a cast iron skillet before you used it? My first and only time trying the acorn, the meat stuck to the grill. Thank you!
Did you season the grill as per the instructions :). Wash the grill with hot soapy water, towel dry and then coat with cooking oil/fat. Get the Acron up to 400F and put the oiled grill on and keep at 400F for an hour, grill is now seasoned.
I'am Your Newest Subscriber I Bought That Same Grill Used For 50.00 I Have Ruined Alot Of Meat With Mine It Is Hard To Keep The Heat Down Mine Likes To Stay At 400 Degrees
I'am Your Newest Subscriber I Bought That Same Grill Used For 50.00 I Have Ruined Alot Of Meat With Mine It Is Hard To Keep The Heat Down Mine Likes To Stay At 400 Degrees
I'am Your Newest Subscriber I Bought That Same Grill Used For 50.00 I Have Ruined Alot Of Meat With Mine It Is Hard To Keep The Heat Down Mine Likes To Stay At 400 Degrees. I Haven't Drank Beer In 8.5 Years Iam Sober 4 Life
I'am Your Newest Subscriber Great Videos. I Bought A Kamado Akorn Jr.On Marketplace Only Used 6 Times For 50.00 I Can't Keep The Temp Down Ribs Turned Out Like Leather Will Burn The Food Quick. My First Kamado Akorn Jr.I Got For Free On Craigslist It Was Rusting Out I Sold It For 50.00 So The 2nd One Was Free
I'am Your Newest Subscriber Great Videos. I Bought A Kamado Akorn Jr.On Marketplace Only Used 6 Times For 50.00 I Can't Keep The Temp Down Ribs Turned Out Like Leather Will Burn The Food Quick. My First Kamado Akorn Jr.I Got For Free On Craigslist It Was Rusting Out I Sold It For 50.00 So The 2nd One Was Free
Nice beginner video, but you language at the end need an adjustment. P.S. I would never make a howto video trying something for the first time. You are just learning. BLIND LEADING THE BLIND
