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Old 10-03-2015, 12:59 PM   #1
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Akorn Weekend

I did an over night brisket cook on the Akorn. I separated the point and flat in order to get it on the smoker easier. I used my Montreal Seasoning/Espresso wet rub on the brisket. Came off at 4am and two Boston Butts went on immediately. I will do a rack of baby backs and some ABT's tomorrow. I will give the ribs and one butt to my neighbor next door.












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Old 10-03-2015, 01:12 PM   #2
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Oooh, meatfest! Love it, Paymaster!
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Old 10-03-2015, 01:47 PM   #3
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Wow Paymaster,
That's some serious looking que ya got there!
Lots of tasty Mr. Brown to be had.
Would you mind sharing your cooking temps and choice of smoking wood?
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Old 10-03-2015, 01:59 PM   #4
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Great looking meats there, Paymaster.

I find it very difficult to maintain constant temperatures when I smoke. I do my smoking on a Weber kettle, no room for a separate smoker.
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Old 10-03-2015, 03:00 PM   #5
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Wow Paymaster,
That's some serious looking que ya got there!
Lots of tasty Mr. Brown to be had.
Would you mind sharing your cooking temps and choice of smoking wood?
I run my Akorn at 225-250* and this cook I used hickory chunks. I use different woods though. I have apple, oak, mesquite, cherry, pecan, and pear.

Thanks Y'all.
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Old 10-03-2015, 03:03 PM   #6
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Great looking meats there, Paymaster.

I find it very difficult to maintain constant temperatures when I smoke. I do my smoking on a Weber kettle, no room for a separate smoker.
Kettles are great cookers. I have a 22.5 myself. I also have two offsets, one large propane tank type and one CharBroil Brand along with the Akorn.
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Old 10-03-2015, 03:23 PM   #7
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Excellent Q on the Akorn!


Quote:
Originally Posted by Andy M. View Post
I find it very difficult to maintain constant temperatures when I smoke. I do my smoking on a Weber kettle, no room for a separate smoker.
How are you lighting your charcoal? I'm able to maintain temps between 275 and 300 for a reasonable length of time on my 22.5 kettle.
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Old 10-03-2015, 03:48 PM   #8
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I run my Akorn at 225-250* and this cook I used hickory chunks. I use different woods though. I have apple, oak, mesquite, cherry, pecan, and pear.

Thanks Y'all.
I try to keep my WSM at 250, but have a hard time getting it to run below that.
I pretty much use the same wood that you mentioned, but I'm cutting down a peach tree in my back yard in a few weeks. I've never tried peach before, but there's always a first!
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Old 10-03-2015, 04:44 PM   #9
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Drool and I am not hungry right now. That is just beautiful PM, thanks for sharing.
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Old 10-03-2015, 04:59 PM   #10
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Excellent Q on the Akorn!


How are you lighting your charcoal? I'm able to maintain temps between 275 and 300 for a reasonable length of time on my 22.5 kettle.

I use a chimney and newspaper then place the burning charcoal on one side of the grill. A chunk of hickory (or other wood) goes on the coals. A pan of water goes next to the coals. The item to be smoked goes over the water. The vent in the lid is opposite the vent in the bottom so smoke has to travel across the food. I have a probe thermometer in there and watch the temps and fiddle with the top and bottom vents to try to maintain a fairly constant temp.

My current thought is that I'm using too much charcoal. I'm going to try less next time and see if that helps.
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