This video is about me smoking some pork ribs on my Char-Griller Akorn grill. Here is the link to buy the grill from Lowes if you were interested. www.lowes.com/...
I’m in the same camp. Really want a Kamado Joe, but figured I’d learn on a $300 model Akorn Kamado before I spent $1000 on the pure ceramic. So far I’ve been impressed by the Akorn, and great looking ribs!
I just bought this grill at Wal-Mart for special price of $100.00 without knowing what was buying, After looking for some videos related to this grill I decided to see yours, I'm truly happy and thankful to you for posting your experiences, hopefully one day I could smoke some ribs like yours. Thank you very much.
You should try spritzing every half an hour or so with apple juice, and put them meat side up. And when you wrap them try putting some butter in there what's some brown sugar in the little apple juice. Usually use the 3-2-1 method, 3 hours on around 225 - 230 degrees of smoke, 2 hours wrapped, 1 hour or less unwrapped and there's where you put your sauce on. Give it a try the most common method for smoking ribs.
All good thanks for the video. Only comment is regarding the membrane backing. I leave it on to help keep moisture in the ribs. It peels back through the cooking process and is very easy to remove after. I get enough rub on the top of the ribs that I don’t worry about the membrane preventing a rub on the bottom side.
Donny, I just sold my Big Green Egg to my neighbor. I had it for 20 years and loved it. I am building a new patio and wanted a new egg, but I bought the Akorn like you have in this video instead. At first it was just a whim, but I've found it's a pretty serious grill. You might want to look at lump charcoal as opposed to briquettes because the latter have chemicals in them that really aren't good for you. Just sayin....Nice video. Keep em coming!
I quit using briquettes a while back. Mine also rusted out and I replaced it with a Egg. Much better grill but they are more expensive. I got mine used for a good deal though.
Just got mine a couple of weeks ago, it's the perfect porcelain cooker for us beginners. Looking forward to many (happy) years of smoking and grilling.
I purchased the cover for mine. It's pretty heavy duty as grill covers go, but you will want to buy a couple of tarp clips and some bungee cords to hold it on in windy conditions.
Way too much smoke coming off of that smoker early when it was first lit. I hope there wasn't any meat in it then. Two hours in the smoke, it looked better. Thee things(CHAR-GRILLER acorn) can get hot if desired and good enough for pizza. If you decide to cook pizza, get an iron plate or a stone. I have bought some high-temp gasket liquid in a squeeze tube and some felt to modify mine due to smoke and heat leaking. I got the blue acorn model mounted on a cart with the large side table. It was only $319 included shipping. It would be nice to have a covered porch or a garage because the cover that I purchased separately is sort of cumbersome and is showing wear and distress already from the Summer sun.
Some of these cryovac packages include a saline based "brine" in the package as a preservative. Read the label and use less salt in your rub if it does.
Feel like you put a lot of wood on those coals....Your smoke should be a thin blue smoke not puffy white. Have you looked into a rib rack of that many ribs?
+Mike Altman I prefer doing my cooks with mostly wood when I smoke. I do not get an over powering smoke doing it like this depending on the type of wood you use. I have cooked a brisket with only wood. This is a common thing to do also. I have a rib rack but have always preferred just throwing them on like this. Rack works good also.
When you get close to desired temp, put the bottom slider at 1 and do not touch it again, and control the acorn with the top vent only. If you crack the top slider to just past the dimple thing (only just open) it should sit happy at 230 but will very slowly rise as more charcoal is burnt. Unlike this video, I use almost all charcoal so with the extra wood, those settings may change. Also, it is metal so will rust if you store it in the elements, you have a garage for a reason, put the car outside, the BBQ is more important lol
I’ve smoked quite a few times on my Akorn and keeping temp is also a challenge (I’ve been using lump charcoal). Going to trying firing the lump in a chimney first. Also thinking of using completely natural brickettes as easier to manage temp. Water pan also helps.
That was my thought 😮😮 whole lot of wood. If I'm cooking slow I usually go with 2 chunks, max. Guess it depends on the temp🤷🏿♂️. If cooking at a high temp is it okay to use that much wood without having the butter smoke taste?
Thanks for the video! Going to try these today! You should give the grill a try for whole roasted chicken. I've done several and they always turn out excellent with very little effort.
+S G-Wood I use briquettes for smoking and lump on everything else. I find that lump burns to hot in the grill for smoking. Very tough to maintain 225 when I want to. Labor day is coming. I might do a brisket video, I will be smoking one.
DonnyBenfield My Akorn seems to have a sweet spot of 240-245℉ with lump charcoal. I've talked to a few other Akorn owners who said that they have noticed the same thing with theirs. I've only done one brisket so far, but it turned out great. Looking forward to doing another in a few weeks. I'll have to try ribs after that. So far, this is hands down the best grill/smoker I have ever used.
I think the only thing that you might have done to cause yourself more grief is I think you over stacked the grill. A Little Less meat would have gave you more control.
+57koop I have never cooked on a big Green egg so can't compare to it. Maybe someday I will be able to afford one. On my next grill I will for sure be getting a ceramic cooker. Not sure the brand.
Just curious how long will that grill hold it’s temp without having to add more fuel. I just bought one(minus the smoking stone) and I intend to smoke with it eventually. Currently I have a cheap barrel smoker that I have to add charcoal and wood to every two hours when I smoke a butt. And since I smoke usually for 13-15 hrs that makes for a long day.
Joshua Taylor i did a 8lb pork butt today on mine. Took just around 8 hours and i still have charcoal left in the pan. I see this having no problem with a 12+ hour cook
+Hinds15 it is. I’m starting to see a little rust on the bottom from where a little moisture gets in it. It doesn’t sit in the rain but sometimes when we get sideways rain a little gets on the bottom.
