"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-03-2015, 11:59 AM   #1
Sous Chef
 
Paymaster's Avatar
 
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 607
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.












__________________

__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
Paymaster is offline   Reply With Quote
Old 10-03-2015, 12:12 PM   #2
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,002
Oooh, meatfest! Love it, Paymaster!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-03-2015, 12:47 PM   #3
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
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?
__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 10-03-2015, 12:59 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-03-2015, 02:00 PM   #5
Sous Chef
 
Paymaster's Avatar
 
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 607
Quote:
Originally Posted by JohnL View Post
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.
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
Paymaster is offline   Reply With Quote
Old 10-03-2015, 02:03 PM   #6
Sous Chef
 
Paymaster's Avatar
 
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 607
Quote:
Originally Posted by Andy M. View Post
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.
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
Paymaster is offline   Reply With Quote
Old 10-03-2015, 02:23 PM   #7
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,133
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.
roadfix is offline   Reply With Quote
Old 10-03-2015, 02:48 PM   #8
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
Quote:
Originally Posted by Paymaster View Post
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!
__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 10-03-2015, 03:44 PM   #9
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,221
Drool and I am not hungry right now. That is just beautiful PM, thanks for sharing.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 10-03-2015, 03:59 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
Quote:
Originally Posted by roadfix View Post
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.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-03-2015, 05:04 PM   #11
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,133
Quote:
Originally Posted by Andy M. View Post
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.
Perhaps you are starting off with too many lit coals.
I load the big Weber chimney full, light it, and only when the bottom fourth of the coals in the chimney are lit I dump the entire contents into the kettle. So I basically end up with roughly 15 lit coals sitting on top of the rest of unlit coals in the kettle and bring it up to temp using only the bottom vent. Top vent is almost always wide open. With the coals burning down very slowly I get a few hours worth of smoking time.

The water in the pan makes a good heat sink and should keep temps pretty steady for the duration of the cook. I don't use a water pan but use a couple of bricks to keep the charcoal contained to one side of the kettle.
roadfix is offline   Reply With Quote
Old 10-03-2015, 05:04 PM   #12
Sous Chef
 
Paymaster's Avatar
 
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 607
Quote:
Originally Posted by JohnL View Post
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!
Peach is good smoke wood.I just don't get to use it much.
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
Paymaster is offline   Reply With Quote
Old 10-03-2015, 05:23 PM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
Quote:
Originally Posted by roadfix View Post
Perhaps you are starting off with too many lit coals.
I load the big Weber chimney full, light it, and only when the bottom fourth of the coals in the chimney are lit I dump the entire contents into the kettle. So I basically end up with roughly 15 lit coals sitting on top of the rest of unlit coals in the kettle and bring it up to temp using only the bottom vent. Top vent is almost always wide open. With the coals burning down very slowly I get a few hours worth of smoking time.

The water in the pan makes a good heat sink and should keep temps pretty steady for the duration of the cook. I don't use a water pan but use a couple of bricks to keep the charcoal contained to one side of the kettle.

Thanks for the tips. I've been waiting for the whole chimney to go gray before I dumped it into the grill. Following your suggestion I can start earlier and a full chimney means I don't have to add new coals as soon.

Re: vents, I've read that you should operate with the bottom vent wide open and regulate using the top vent. Any thoughts on that?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-03-2015, 05:25 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
Sorry Paymaster. We shouldn't have hijacked your thread.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-03-2015, 05:32 PM   #15
Sous Chef
 
Paymaster's Avatar
 
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 607
Quote:
Originally Posted by Andy M. View Post
Sorry Paymaster. We shouldn't have hijacked your thread.
No! Don't mind a bit. Please, any of my posts that generate discussion, I consider successful.
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
Paymaster is offline   Reply With Quote
Old 10-03-2015, 05:35 PM   #16
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,133
Quote:
Originally Posted by Andy M. View Post
Re: vents, I've read that you should operate with the bottom vent wide open and regulate using the top vent. Any thoughts on that?
I've always done just the opposite, regulating temp with the intake vent. I believe most kettle owners do just that.
roadfix is offline   Reply With Quote
Old 10-03-2015, 06:46 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
I'll add that to the list of things to try.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-03-2015, 07:17 PM   #18
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,133
Quote:
Originally Posted by Andy M. View Post
I'll add that to the list of things to try.
Depending on which style ash catcher you have this is what most people do for accurate vent control:

Marking the Bottom Vent Position for Improved Temperature Control in a Weber Gold Barbecue
roadfix is offline   Reply With Quote
Old 10-03-2015, 08:04 PM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
That's not the model I have but I have marked vent positions.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-04-2015, 07:12 AM   #20
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,332
Andy, have your heard of the "Snake Method"? I used a version of it last month for rotisserie chicken on the Weber.



I split the coals and wood chunks to opposite sides of the kettle and lit the coals from opposite ends. I used "Tumbleweeds" to start the coals. These are bundles of what looks like straw, that have been dipped in paraffin wax. The drip pan went between the coal lines, with some water. Birds came out very tasty.
__________________

__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 01:34 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×