Kamado Acorn Kooker

Its a fake lol.Not ceramic but 3 walled insulated steel.295 bucks vs about a grand at least for a real ceramic cooker.I wanted a mid range grill / smoker .Just enough to feed ramily without firing up my big smoker.I love this grill / smoker .Its awesome!

 

whats inside it bama? lol

 

Nice Bama

 

Cooked a rack of baby backs and a couple ribeye steaks.And this this dam thing was still ready to cook more lol.

 

Mud Bugs for breakfast.

 

How do you cook those crawdads?

 

Boil them.Have to purge them first , more or less make them puke before you cook them.Never eat one unless the tail is curled.If the tail is straight it means he was dead before he was cooked. <<<< those will make you sick.

 

Never had Crawdads brotha but if I was gonna eat them I'd eat them from master chef Bamaman

 

Ok fellas this is some pork tenderloin stuffed with cream cheese and jalapenos ....marinated and seasoned very well also!

 

Coooked on the Kamado Acorn.

 

That looks great. It seems like it would be easy to burn it. Can you control how hot the Acorn gets?

 

And do you use a charcoal chimney to start the charcoal, or do you light it in the bottom of the cooker?

 

And.... it looks like you can buy a smoking stone to deflect the heat. Have you tried that? I read that these can get up to 700 degrees, and the grill surface gets super hot (which is good for searing steak) so I'm trying to figure out how you cook something like a chicken or roast without burning it. I also see they have an Akorn Jr. version.

 

The trick is you never let it get hot.Yes I use charcoal chimney with charcoal.They recommend using lump charcoal but I had a full bag of Kingsford and I am not wasteful.But for best results they suggest lump charcoal.The pics of chicken was after 4 hrs.Never flipped and not a burn spot even on the bottom.

 

Ok...I flipped it over to show up the bottom.You see a tad bit of black but its not burnt or taste burnt.That's no flip around 5 hrs under or around 225 degrees.About 25 peaces of Kingsford charcoal.I pulled chickens off and opened the vents to heat up the smoker and clean it or burn it out.I am around about 325 degrees off 25 kingsford charcoals around 6 to 7 hrs.Atleast 45 mins since I pulled the chicken off.

 

I see, so you get the charcoal going strong in the chimney, pour it into the cooker bottom, put the grill plate back in, put the food in, and then close the lid and vents so that the heat stays down? Can you put a bit of wood for smoke?

 

Yes and even soak them in water for about 3 to 4 hrs.As soon as you pour the coals in from the chimney....Shut it up or seal it and open vents on top and bottom around half inch or less.It retains heat so if you pur the coals in and don't close lid and half inch on the dampers you grill will get to hot and since it reatains heat it won't cool down very fast.Results the grill cooks to fast and will burn bottom.Charcoal chimney, dump , close lid amd seal it off and close vents about a half inch , top and bottom vents.

 

Thats looks delicious brotha!!