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Here we are about an hour later. I've made no adjustments to the smoker. I thought I'd show you the temp graph.
As you can see, the pit temp is running pretty solid. It got up to 220, but came back down.
More to come.
Seeing as how some people are new to the Akorn and have questions about controlling the temperature, I thought I might do a cook and document it as it goes along. We're having a dinner tomorrow at work for someone who has been there for 46 years and still isn't ready to retire.
So last night I...
70/30 lump/wood ratio sounds good to me. I would pull the pot and brick though. You won't need them for low and slow. Just light a few coals and let it come up to temp on it's own.
I've got no experience with a top temp regulator. What would worry me on the Akorn is it's ability to retain heat. If you overshoot your temp, the top controller closes until it comes down. With this taking so long to cool, there is a good chance it will put your fire out.
Leave the big chunks, the smaller pieces might fall through your grate. Also, the bigger chunks allow more air to flow between them. I'm not sure how much fuel you load up with but here's how I load mine. This load did 2 pork butts (overnight) and then 3 racks of ribs went on the next morning...
I usually just fill the bottom with lump with chunks of hickory scattered all through it. I leave a hole in the center for airflow. I use 1/4 to 1/2 a weber cube to start my fire. Once the cube burns out I close it up and let it come up to temperature. Here's where I keep my vents set for a...
I've got a few questions for you to help me try to figure out what happened. What thermometer are you using? Where on the grate did you place the food in relation to the thermometer? What type of fuel are you using? Are you using the cooking stone, a water pan or some type of heat deflector?