Stob
Useles Billy’s Uncle StepDaddy.
Shhh, he has to learn.
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Newbie to the Akorn smoker.
- Thread starter XD40CHRIS
- Start date
Propane is for frying, not grilling. I do love my propane-fired Blackstone flattop.
slow motion
Senior Member
Don't you judge me hillbilly.
I like the flavor of charcoal but propane is just too convenient. Not sure if I don't have time or I'm just too lazy. Probably some of both coupled with a healthy slice of not being much of a chef. Luckily Sweet Thang overlooks my flaws. I suppose that's a flaw of her's. Don't think I'll point it out though.
I use mine for everything - smoking, direct grilling, pizza etc. If I'm doing butts or ribs the Stumps gets fired up for that. I would get a barrel grill but SWMBO has said I got all the charcoal burning apparatuses one man can need.
I'm too lazy to put out the raging fires that spew out of a gas grill when you try to cook more than two burgers at once.Don't you judge me hillbilly.
I like the flavor of charcoal but propane is just too convenient. Not sure if I don't have time or I'm just too lazy. Probably some of both coupled with a healthy slice of not being much of a chef. Luckily Sweet Thang overlooks my flaws. I suppose that's a flaw of her's. Don't think I'll point it out though.
Lovey Akorns. I have three. Akorns and a Blackstone is all I have anymore. If I cook outside, it's on one of those.
I do all my grilling and smoking on the Akorns. Biggest mistakes new comers make is makings big adjustments on the vents trying to control the heat. Make small changes. Learn where your Akorns likes to be set , at your chosen cook temps.
I use a heat defuser on everything but steaks. Hop in here and ask lots of questions when you get started. You'll get more help here than anywhere on the web.
I do all my grilling and smoking on the Akorns. Biggest mistakes new comers make is makings big adjustments on the vents trying to control the heat. Make small changes. Learn where your Akorns likes to be set , at your chosen cook temps.
I use a heat defuser on everything but steaks. Hop in here and ask lots of questions when you get started. You'll get more help here than anywhere on the web.
I am trying it out tomorrow with baby backs, I will try to post pics if I can figure out how to do that. ( that stuff is hard for an old man to figure out )
Batjack
Cap`n Jack 1313
I was just FORCED to get rid of my flip phone (so old no camera) a few months ago.. if I can post pix on here.. you can.
My best advice: Never let it get much hotter than your intended temp. It's easy to make it hotter, takes a good while to make it cooler. Don't try to build a big fire. Just light one lighter cube or something in the center of your pile of lump. And never use briquettes in it, always lump.
How much lump do you really need for a five hour smoke at 225 - 250. ?
pjciii
Senior Member
There is a line to fill it up to with lump. I don't believe that you have to use something fancy for lump charcoal. I use Cowboy lump. Dont forget to burp the grill when using higher temps. 250, 275, 300. 325 you should be fine. Alot of guys have a formula to grill/smoke. To wrap and then finish.
Just starting out I am going to try a 2-2-1 method, maybe wrong but it is a start and will adjust from there.
pjciii
Senior Member
If there are no photos it didn't happen.
I will work on that photo thing !
B. White
Senior Member
It doesn't matter much. Put what you think and when you shut it down any excess will be ready for next time.
I just dump it in there almost up to the supports for the smokin' stone. It'll usually do a few cooks. When you get done, shut the vents, the fire goes out, and you can re-use that lump.
dwhee87
GON Political Forum Scientific Studies Poster
Congrats on the Akorn. On my second one. With a little TLC, it should last you 5 or 6 years. I do everything on mine. Pizza, steak, smoke, whatever. You'll love it.
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