Today was the first time in two years that I FINALLY got a consistent cook. Pork butt has sat at 246; I'm in the 10th hour of my cook. I've failed so many times; now my Akron is as much fun as I'd imagined!
Bought a used Akorn off of a buddy for $100, upgraded some grates and a pizza stone, used it for the first time yesterday, cooked burgers and steaks the whole family loved. Your videos have really helped the learning curve. Thank you!!
Terrific tutorial on heat management for the komado smoker/grill. I struggled with heat control on my Acorn and eventually gave it to my son. He has figured out how to manage the heat and loves his Acorn.... Just picked up a used 24" Pit Boss komado and now with the information you've offered can now run this smoker reliably, I think....
Really appreciate all your tips and advice on the akorn, thanks to you I have just bought one !! I really would love to see a short video of how to break in your akorn kamado before first use. Actually I bet alot of us would and I can't think of any other channel that I would trust this request to more. If you do consider this request can you also include advice on stone break in,maintenance of both stone and grill and best grill gasket to use if there happens to be a bit of manufacturing flaws " it happens ". I know there's gotta be alot of people trying this grill since it's gotten your seal of approval. Again thanks for all your advice on the akorn...so appreciate you 🙏 👍
This is spot on great advice. I've been cooking on a Monolith for about 6 years (same design and concept as a komado). You really have to take your time getting up to temp. Also, I never bring my coals in the chimney up to white hot ash unless I'm searing.
I bought a kamado for my first setup and regretted it after watching the Weber gang but honestly after a year and a bit of using it, I love it. Thanks for the tips!
I'll be watching a few of your videos on the kamado. Wifey just bought me one for father's day and I have to learn it quickly bc I love cooking on the grille. Thanks for all of the tips!
The most important thing to do to an Akorn is to beef up the lower gasket that secures the ash pan. It doesn't seal air tight even when new. Makes running low and slow very difficult because temps want to creep up. A layer of self adhesive nomex gasket will make your vent adjustments much more effective.
my 5 year old akorn has become more difficult to hold a stable temp and i suspect this is why, will probably end up replacing the top and bottom gaskets i think
Iv had my 20” classic a week now. My very first attempt at cooking half a pork loin came out perfect at 280 degrees. My second attempt was at 320 and was good but not as good. I want 230 degrees for 1.5 hours. I’m having trouble staying under 300. Thanx for this. I’ve definitely been adjusting airflow too open. 1/2” on bottom a half open on top to quarter open. !
Steve, thank you SO MUCH for making this video. I wasn't confident in the slightest that I'd be able to successfully regulate the temp on my Akorn Kamado in attempting my first brisket on it (13 lbs.). But following your lead, it did exactly what you said it would, and the temp held steady between 220 and 250 for 6 hours with nearly no babysitting. As an aside, I don't know if the kamado is just a more efficient vehicle for low and slow, but I had planned on a 12-hour smoke for my brisket. It ended up taking half that, and it was near perfect. All in all, it was the easiest low and slow experience I've ever had. Thanks again!
Jack, I have a hard time holding the low temps required for smoking without the fire going out. Several times I've set it up and had it going good, only to go to bed or something for a couple hours and come out to find it at like 185° and my food has dropped in temp by a degree or two. Super aggravating. I use lump charcoal and wood chunks. The other issue I have is sometimes a wood chunk will catch fire and the temp goes over 300 and of course being well insulated, it hangs there. I have even opened it up and used water to extinguish some coals and wash some heat out of the liner. While that does work, I know this is not the correct way. I am almost to the point of buying one of those bottom vent controllers with the fan and temp sensor in it. In what I've read online, it says bottom vent on 1 and top vent on 1. Also have found a thing on the Chargriller site say to put bottom vent on 2 and completely close the top vent. I don't know who to listen to
@@gman4dx266 You don't need a temp controller or other high-tech gadgetry. I have a couple suggestions that might help. A fire that goes out is typically a lack of oxygen. Common sense, right? Well, it might not be your vent settings. It's the fuel itself - "Less is more." If you have a a firebox full of gravel size charcoal, there's just not enough airflow around them to sustain combustion. What you can do it put large chunks (fist size or bigger) of charcoal in the bottom of the firebox, then the smaller stuff on top. The large chunks provide the fuel for long sustained burns and the little stuff helps fire migration during the cook. You have a fairly large temp window to work with, 225*F to 275*F, with 250*F being the target. If the cooker settles in at 265*F instead of 250*F, so be it. It's totally fine. Typically an increase in temp is your charcoal finding a new source of fuel and has started to catch. Your protein will be ok with a temporary spike in temp. Adjust vents if the temp stays elevated for a sustained period (say 10-15 mins). I've run a 12 hour cook with the bottom vent about a pencil width and the top vent at the half-moon as Steve suggests here. Wood chunks: You've heard the difference of white smoke vs blue smoke? White smoke is inefficient combustion of the fuel and considered "dirty". Blue, almost transparent smoke is what you want. Put your wood chunks among that large charcoal pieces in the bottom of the firebox, not on top of the charcoal stack. This does two things; prevents the temp flare-up and provides more complete combustion of the wood smoke as it passes through the burning charcoal. This is the closest you'll get to pure wood flavor that is typical of an offset which is the gold-standard for BBQ.
@@hawkeyeted thank you for taking the time to put all that info! Theres a few tips in there I can certainly use like separating the coal sizes and putting the wood out around the outside. That was one issue I had when cooking is the wood igniting would make the temps take off. I purchased a tiptoptemp a month or two ago and it has taken a lot of the guesswork out but I still have issues here and there. I used to be so frustrated when doing overnight cooks because I'd have the temp locked in pretty good and then I'd wake up to check on it and it's out there freight training smoke and temps are like 350°. Then I'd close the vents a tiny bit, spritz the coals and the inside liner with a spray bottle and get the temps back down (like an hour job) and then it would level out for a few hrs and then go out. I was wondering about putting a 2" diameter x 3" high or so piece of steel pipe on the grate and putting the coals around it so that it would have a central suction. Kind of how you do a snake so the middle is open. I have the pipe just have not done it. I will consider your suggestions on my next cook and see how she does. Thanks again!
Have an akorn and just got my stone in the mail. Going to smoke for the first time. Doing a 20lbs turkey on Thanksgiving. This video taught me so much. Many many thanks
Just so you know your GREAT videos and reviews caused me to go out and purchase a Char-Griller Kamado 8) Looking forward to using charcoal and not gas for my grilling. When I do a video for my channel I will indeed link your and give proper kudos for your well done advice and guidance!!!
Hey Steve. Hi from New Zealand! I watched your Acorn 3 year review with great interest. I'm looking to pull the trigger on either the Acorn, Weber Summit or Primo kamado. I'm using a UDS which totally rocks low-n-slow, but obviously not so much for grilling. An all-in-one package is appealing to me. For me, this is a 'one-off' purchase. I won't be collecting grills. So my question is, if I can stretch for the extra, would you steer me towards the Weber Summit or Primo? Does the Acorn hold steady at 275 F without much effort? Is it a clean smoke at this point and not smoldering? Honestly, I don't mind springing the extra cash if it is a once-off...but the value-to-cost ratio of the Acorn is appealing. Right now, I cook about 50/50 low-n-slow to grill & sear. Appreciate your insights brother!
I have both a PBC (similar to UDS) and an Akorn. If you purchase the full size Akorn and keep your UDS, you'll be in a great position. You will be able to smoke, grill, and/or sear any protein. I kept the PBC specifically for the ability to hang proteins. If it wasn't for that, an Akorn would be the ONLY device I'd own. The Akorn will do everything you've asked above.
Thank you for sharing your knowledge. I have yet to cook a pizza on mine without the pizza overwhelmed with smoke flavors do you have any tips on this?
Awesome video, thank you this helps me a lot. Quick question if you see this, If adding Wood Chunks to an Akorn, how do you work it in? Mine seem to smoke way to much and are killing the food with smoke.
@@stephenchandler9962 , what kind of wood are u using may I ask? Woods like mesquite and hickory are strong flavored woods. Should be used with some moderation.
I’ve been grilling on the Akron for about 4 years now and the best advice I can give someone who’s starting out is buy high quality lump charcoal. I like B&B from Lowe’s. What ever you do don’t use Royal Oak.
@@miketibke7428 it’s a lot harder to control the temperature. The cheaper brands of lump that I’ve used don’t burn as well when doing a lower temperature smoke. My issue with the royal oak was the chemical smell it puts off almost like burning wire.
Ive personally have always used lump, never really had any issues with consistent temps.. IMHO lump has a much better flavor and burns longer without making "alot" of ash..
They’re both gonna be real close in this cooker, hyper technically briquettes will always be more consistent, just by nature of what they are. That being said it matters so little in this cooker that I really recommend you just use whatever your favorite type and brand is
My sister found one in front of her neighbors home near the street and hauled it home it's in reasonable shape but the ash tray was full,full. The lid bolts had pulled through the bottom and i had to put new larger bolts on it to make sure that wouldn't happen again. I'm about ready to carry it back to her but I have a big question that seems a real defect in the design. The dump tray. I truly see why the tray was full,full. It's a pain in the butt to pull and put it. I had a hell of a time rehanging it. Any recommendations? Thanks.
Great info, just got a akorn, did you replace the thermostat on yours, the one that came with the grill derma to be about 100 degrees off, I'm going to take it off to see if it can be calibrated, anyways love the videos, thanks
Thanks, I use a portions in the grill, that's how I found how far off it is, the probe seems to "be in the way" when using it, I'll keep using it tho, keep the content coming!
What kind of tips can you give on the Akron JR? I can't get it to stay lit under 300f. I try setting It like you do in this video. But the coals/fire go out every time. To keep it going I have to open it up a little bit and it will settle in at around 300f and stay for a long time. I want to be able to smoke on it.
I start a wee fire at the back and then let it come up to temp and set it at one and one. If all the coals are lit you struggle to keep it down. Mine sits at 250 perfectly
Can you clear something out for me please.. I get how efficient these kamados are and I really want to buy one but one thing that worries me is that I dont get how smoke can be clean with that little air flow and oxygen. So does food taste as good as it looks coming out of these things or should I get me an offset ?
That’s a great question, burning clean in a charcoal smoker is a little different than burning clean in an offset where we’re throwing sticks of wood, basically in a charcoal smoker we get a clean burn when we have the proper amount of charcoal on fire and that amount is maintaining, think of it like a light switch, it’s either burning or it’s not. Once it gets going with the restricted airflow only so much coal can be on fire at once and as one piece burns all the way up there is extra oxygen to ignite another piece. This is much different than wood splits in an offset where it takes a lot more energy to get that wood through several different states and into full combustion. That feels like a long winded answer but the short one is you can absolutely get these burning clean easily and the food is 100% as good as it looks
So, If i want to smoke at 225 for most of the cook should I look to set the temp before 200? Say 175 or something like that? I usually don't smoke at 275. At least not on purpose. :) I try to keep it at 225 to 250 tops. I'm only used to offset barrel smokers.
I just saw your question. I am on my 3rd kamado, they eventually rust out in the Northeast. You are correct. Throttle the air back at 180 or so and watch it. You want to creep up on 225. I always cut back about 40 degrees below target because heat is still building. He is spot on about keeping the bottom almost shut down and the top barely cracked. Bottom just a slit for 225. I picked up an auto kamado last night to try. I use a Humphreys reverse flow battlebox for my big cooks but still love the Chargriller for q also... and for searing steaks, pizza etc.. The battlebox is a more dedicated low and slow.
How rhe hell do you get clean smoke on this thing? Im struggling sooo bad im about ready to get rid of my akorn. Even if im upto 275 to 300...still i get the nasty smoke and cant seem to stop it.
Kamados and pellet burners put out fairly light smoke. I'm not a fan of the tip top temp vent because I don't like trapping the smoke in the cooker. Asking for creosote and stale smoke, or a flame out. Have you looked at the new gravity feed charcoal units? They have built in controllers and put some good smoke flavor on meat. Not fuel efficient like a kamado though.
How the best why to wrap meat butchers pepper foil plastic wrap?? Help iv been wrapping my ribs and pork butt in plastic and the butchers papper?? Hellllppp please make a video 📹
Not plastic anything bro. I hope u meant foil. No plastic. Lol I use butcher paper (Amazon) with my offset smoker (waiting for my Akorn to be delivered tomorrow :) I don't like my meat steamed which i find happens with foil. Imo, Butcher's paper gives me the texture and finish i want without steaming the meat to death.
your videos are the best and i finally went out and got one, thanks for all the tips! quick question, how much charcoal would you use for a long brisket cook? also do light fire in chimney or in the kamado?
