I've viewed several of your videos cooking on the Akorn grill and must say because of you I will be purchasing this grill. I was kind of skeptical about buying this grill because I wasn't sure how it sized up to the Green egg. This appears to be an awesome grill for its price. I will continue to view your videos in order to get comfortable with the grill once I purchase it. Thanks for posting your videos for amateurs like me.
This grill is great for ribs. Good for shoulder and ok for brisket. I own one and have made a couple mods that are key. I welded and offset grate so the charcoal burns on 1/2 of the grill only and i use an Auber PID temperature controller. The temp controller is a must for long cooks. Once u loose control of the temperature on this cooker is is VERY hard to get it back.
John Beckham I too will be purchasing an Akorn in the near future. I've looked I to several Kamado style grills. I don't see enough added value from the BGE or Kamado Joe to justify the $1000+ price point. I wonder how much of what you're really paying for is prestige. The Akorn is much more reasonably priced and, from my research, will do everything I could want it to do.
I got my Akorn grill about a month ago and I love it. I’ve mostly been grilling chicken, burgers, sausages etc. I’m actually going to try smoking ribs tomorrow.
I'm from St Louis and I approve your cooking technique for these ribs especially the part about I have nothing to do for the next 3 hours except flip them every 45 minutes so it's beer 30....... Spoken like a true St. Louisan
Soak chips, not chunks. Chips are thin and will be consumed quickly if you don't soak them. Chunks are thick and will burn slower. You can use dry chips but be prepared to keep adding them if you want the flavor from them
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. 8.5 Years Since I Drank A Beer I'am Sober 4 Life
I've always placed the wood chunks in first, then topped with charcoal, and then then place a few extra wood chunks on top of the charcoal. The fire will always want to burn toward the middle bottom section going towards the fresh air (if you light the fire in the middle). This results in a nice slow smoldering of the wood pretty much guaranteeing a steady smoke for at least 3 hours. Good video!
I discovered that the lid thermometer on my Akorn reads 50 degrees lower than the actual temp at the cooking grate. I now use a digital one with a remote readout.
Nice cook. I'm curious, are you rotating the ribs because the unit heats unevenly? It would be nice not to have to open the grill so much. Personally, I never soak my wood chunks because your steaming your meat. The cooker will keep the oxygen flow low enough to keep the wood from igniting. The "smoke ring" is a chemical reaction between the smoke and the meat, maybe the steam retards the effect somehow because I always get rings no matter what cooker I use.
Actually the water doesn't penetrate the wood more than about a 1/16" or so and evaporates very quickly.. Agree on the smoke ring. I don't see how your steaming the wood when you have a pan full of water letting off steam/
Just purchased the Akorn. Super happy so far. Watched a lot of videos to educate myself. Yours has been very helpful. Those look like some great beers too. They turned out great!!
Thanks for the video! I just copied your recipe yesterday and the ribs turned out fantastic. Here is Spring,TX too. I got a brand man grill and it’s a cheaper version of the acorn. Awesome beer selection🍻
Hi! Great video! Other videos (By other folks) say not to trust the stock temp gauge.. to buy a digital and use that. But you use the stock gauge. I think I will too.
Love my Akorn but trust me the grill is very efficient and air tight so there is no need for a water pan. Water pans are good for regular charcoal grills that lose heat and moisture rapidly.
I've got an Akorn as well, and love it! But she's not easy keeping that heat maintained. You did a really great job! Thanks for sharing the vid..Happy 4th!
That was a great video. Just bought the Akorn a few weeks ago. Got a question, seems like putting the ash pan on was a real pain in the rear. Any suggestions?. Just subscribed to your channel. Keep up the great work!
Just got my grill yesterday I really enjoyed your video on my way to get some ribs. I love in Alabama & ribs are a big thing down hear. I really enjoyed the detail you put in your cooking. Thanks so much can't wait to see more of your cooking tips. Thanks again!
Thank you for sharing the cooking tips using the Akorn Grill. Planning to get one and use it next week for Memorial Day. Any plans in the future for possibly cooking a brisket on the Akorn?
Great job on the ribs. I absolutely love my akorn kamado kooker had it for 2 years now and best investment I've ever bought as far as grills. keep the videos coming.
@@beasthuntthat is a big difference. I thought i was cooking ribs at 250 but they'd be done after about 2 1/2 hours. I'll to try them at 200 on the temperature gauge and see how that goes
It looks like you've had this grill for a while. How is it holding up? I've read some bad reviews about the thing coming apart and not working well. Would you still recommend buying one of these? BTW I'm a neighbor. I live in North TX....LOL Thanks
1timby I've had it for a couple of years now and is it quite often. My wife knocked it or one time and you wouldn't know it. This thing is solid and still like new. YES I would recommend it.
I have an Akorn about 5 years old now and no rust to speak of other than a little on the bottom shelf down by the wheels. Clean it up with a wire brush on your drill, repaint it with a quality spray paint and you'll be good to go. It has been a superb grill for the money. My family and I have enjoyed so many meals on it. You just can't beat an Akorn. My kids tell me that it gets a little better every time I grill or smoke on it. Keep a good cover on it and this grill should last for many years. I invested in the $40ish Char Griller cover made specifically for this unit and I have found it does very well against water and rust damage. If you don't use it much during the winter season, put your cast iron grate inside and you should be in good shape. I leave a little of the char that builds up on the fire bowl and on the inside of the top dome and I don't have a problem with rust. In fact, I believe it might serve as a bit of heat insulation. The expensive kamados can't do anything an Akorn can't do.
