Kamado Acorn Kooker

Bro you have a place at my table !.

 

I would reccomend the smoking stone and I am going to get one .They said you can use it ad a pizza stone also.I can get the temp low enough but can prob get a lil lower with the stone.Temp gauge on it sucks.But that's no big deal for me.

 

FD you were concerned about the bottom of the meat burning.I forgot to tell you it came with a attatchment to raise it off the grill.Today is my first time using.Works great.

 

I just bought an Akorn Jr. $150.00 on Amazon.

 

How you liking it?

 

I used it for the first time today. I made a small beef roast. It came out nice. The cooker is easy to use, but it took a while to figure out how to keep the temp right by adjusting the vents.

 

What brand of lump coals did you try ?

 

I just used regular charcoal, but I will get lump when that runs out.

 

I am using Frontier and I got it from Tractor Supply.I like it , bout 16 bucks but it don't take much.Your going to be very surprised when you make the switch.

 

I've heard the lump gets hotter. Is that the main difference?

 

It does get hot..You have to be at the top of yo game.I reccomend charcoal chitmney amd dump.Use newspaper and no lighter fluid.It burns clesner than reg charcoal.You just have to get use to it.

 

Lump will spike on you.Dump and shut the vents down and let it go for about 45 mins especially if you grillin.Dont shut vents all the way...leave em open a lil bit.Interesting that u can choke it off no mater how hot.It takes time to cool it down and get to a temp around 250.steady temp.

 

Dump coals an d then stabilize

 

Gotcha. I'll try. I love my charcoal chimney.

 

This Akorn really conserves charcoal. The used coals are re-usable too.

 

F.D. I bought one of those 2 dollar throwaway tinfoil pans ,used this as my water pan.Used the extended rack and set the water pan directly on the main Grid.Soaked some hickory and mixed with my already hot lump coals.Its a Boston Butt and its looking and smells great.Got a little bone showing so we getting there.Never got above 300.

 

That looks great.

 

That shit is making me hungry bama. Looks delish!.

 

I wrapped in aluminum foil very loose as i don't want meat to sweat.Last part of the cook.

 

Dong wrap pork tight.

aluminum foil bottom and add your favorite liquid and seasonings and just a peace of foil on top ..Not sealed.Whole concept is not to seal pork but let it breathe and steam at a low temp.Around 225. Even your basic oven will cook this perfect.Boston Butt is the cut