I tried this with my Akorn Auto Kamado, and it turned out great. Nice thing about this grill is that it comes with a metal deflector which is convex in shape. I drop this upside down, pour some liquid on it, pizza stone on top, and I get the double indirect setup. Worked like a charm. Only problem I had was a 5 hour stall. The brisket turned out well. Moist, but it could have been a bit more tender. Would love to see a video about this grill (it's basically the Akorn with a built in temperature controller). Also would love to see a video about the "brisket stall".
I’ve used the double indirect on my Akorn and had great results. One extra step I took is getting the charcoal basket accessory kit that comes with two semi circular baskets. I place wood chunks in between the two baskets then cover over the top with charcoal. I get really good combustion of the wood, plus the fire is much smaller but burning hotter. This drives more air flow but it doesn’t overheat the grill. Sits happily at 275 to 285 and great clean smoke. Love your videos! Cheers
Keen to try this but I'm struggling a bit to visualise what you're doing, so you fill both baskets with charcoal and put charcoal over the top of the wood as well?
Does the double indirect setup need two smoker stones? Or can the top deflector be a raised aluminum pan? Would it be better with a raised aluminum pan with water?
Dude! This was what I was looking for. My ribs come out decent, but I couldn't get my brisket quite right. This looks to be the ticket. Will try it this for July 4th. Thank you!
Great video as always. One of the challenges of the Akorn is you have to burn the fire so low to keep grate level temps below 300 that it's always a challenge to get clean smoke. I love the double indirect idea to solve that problem. Do you have a link to the second stone you used above the tradition Akorn stone (or at lease the size stone you used for the secondary stone)? Thanks!
Well it certainly looks great and if you didn't know what other smokers taste, sounds like this is a winner! If you remember, what was your grate temp? I am about 2 months before I back in my house to start cooking outside again. Your videos have kept me going thru the last year and quarter.
Greetings James. I bought an Akorn three years ago, used it twice and was ready to sell or junk it ! It wS impossible to hold temps. I watched your vid on sealing the leaks and fire management and I was off and running😂. Thanks so much for solving my problem. It is now my 'go to' smoker.
James , so sad to see the Akorn is going , I have picked up a lot from your channel , as I have an Akorn , I have learned a lot , thank you for that , but I will still hang around your channel keep up the good work !
Great video again, James. I have just passed my akorn off to a friend as i upgraded, but have just sent him this link to get the most out of his ‘new’ toy.
I scored an Akorn from a buddy for $100. Shelves aren’t level and he obviously let it fall on its face once, because the bottom half is somewhat dented right at the latch. But, I love cooking on it. Added a little extra felt gasket and switched out the latch for the spring loaded one. Only issue I’ve ever had is it likes to get hotter than I want with the deflector in place if I open the lid too much.
Gr8 video.. I've been experimenting with different double indirect materials and height.. even used a brake rotor at 1 point. Lol. One of the problems with this akorn is height space.. (again.. just my own 2 cents).. so what I ended up using was a 17" weber charcoal grate on th three arm stand. A pizza pan with holes drilled in a snowflake pattern a 1" height grill basket then a 16" pizza stone that's 5/8" thick.. that pizza pan with holes allows th fire just a bit more height to breath.. I then place the cast iron grate and next place a small 11" cast iron griddle with spacers.. to help distribute heat from th stone just a bit more.. and top it all off with a grill grate standoff I made.. it's height up into th dome is about right.. a kick ash basket at the fire for excellent airflow and I mean it burns chunks now.. . Even in the ash pan.. I get steady Temps at 175 on up.. but anything below that is a struggle.
@@castroraymond to be exact it's the mydracas charcoal basket with divider described to fit the large BGE on Amazon.. looks exactly like a kick ash but about 20 bucks less
James, your videos, and common sense approach to bbq, and modifications to achieve expected results that any body can do is to be commended. As far as Kamado cookers, my so n got a Golden's cast iron Kamado, had it for a yr, no rust, heats/ holds temps like my original RJ Kamado I've had for 23 yrs, both outside in cle Ohio, used yr round. Thanx for helping us make better BBQ!
Thanks for that! You mentioned two new pieces of equipment in your garage, I would love to see you perfect cooks on Weber equipment! Im not guessing that’s what you have but definitely hoping! Klaus
Hi James, stay warm up there! Great video and Q&A ! You have some beautiful smokers , I think every wife asks how many smokers do you really need and I tell each one has a purpose..... Then my wife says if one comes in 1 goes out lol... I only have 4, but in her mind 2 is even to much.... So James I'm totally proud of you and wish I could pick at least a new offset, if you want I'd gladly take the road trip help you with 1 and your offsetsmoker lol, you're 8hrs in change... Take James and I'm look forward to spring reveal of the next round of mystery smokers!! Ps I'm glad all of us who have this wonderful hobby that our wives actually are cool with it all kidding aside. Cheers James, Brad. NJ
That’s the thing I guess, not a lot of people have a primo oval and therefor not a lot of good tutorials are available specific for the primo oval. No worries I’ll request it on every new video you post😝
I tried your double indirect method on my Akorn and think I did some of my best work. I think It adds more surface area for less direct heat which can easily dry out the flat. Thanks brother ✌
I guess I can't wrap my head around why adding that separate layer would require more burn to try to keep the temps the same? Or are you just cooking at a higher temp before and protecting the brisket?
👍100k! Would love to see a video on your background and bbq journey. Maybe ask your subscribers for some questions and have a sit down q&a. Been watching your videos for a while be cool to get to know a bit about you.
Hey there and I know you shipped this unit off but … i have the Jr and the Akorn, I tried to zoom in but, what was your dome temp? I do have the meager probes and even with the “faster brisket” vid you have temp readings vary greatly. What do you feel ambient should be (possibly not dome but at end of meager probe) for this?
I bought a kamado dragon which is similar to the akorn. There was a mesh above the coals, i bought a kamado joe pizza stone for to do indirect. Does the second stone need to be the same size or larger? Or can i use another smaller pizza stone on the bottom and my larger stone above it?
I am ditching my budget pellet grill, can't keep up with Canada winter. We are a small family and usually only go as big as a brisket point. I want to try and have a do it all griil that is portable, does pizza, etc Debating between portable pellet, Joe Jr., And now the akorn. Would love your advice on what will give me best cooks and all the "options". Love the videos and nice to see a canuk can hold their own with the southerners. :)
Unrelated to this Akorn. I was thinking about you trying to create more airflow, etc to mimic more offset results. Have you thought to try the iKamand or the Thermoworks Billows in conjunction WITH your double indirect and new water pan method. (I believe I remember you saying a long time ago that the iKamand caused more charcoal to be burned)
i bought the fire bricks from home depot fireplace section and the spare heat deflectors i had from my old large egg but a 15-16" pizza stone would be good too
Great tips, James. I have a Komodo Kamado cooker and struggle with the quantity of smoke at times. I will definitely be trying some of your suggestions. I have looked through several of your TH-cam posts and cannot find the recipe to your mop sauce. Although I saw the ingredients in this video, I would appreciate specifics on the quantities. Would you mind sharing a link?
James, i have the Akorn and would like to try the double indirect method. Can i elevate a pizza pan over my deflector or does it need to be like the deflector that comes with the Akorn?
Awesome video James! What do you think of using your sauce instead of spritzing on the Kamado Joe? That was my plan for the next brisket and seeing you did it on the acorn got me even more excited on the idea. Thanks!
Another very informative video. I recently bought a BGE and I've had trouble with bark and smoky flavor. I love the ease of use for grilling and baking but it's not nearly as good as my other 2 grills for smoking. I'm going to try the double indirect method next. Do you think a half inch of space is enough between the deflector and the pizza stone? I have some stainless steel bolts I use sometimes to lift the drip pan. Thanks for explaining your strategies so clearly! I try to have a plan for all my cooks too.
Do you think it would work as spacers between the first and second deflector to use wood instead of firebricks? The wood spacers would be similar geometry to the ones you used here.
Thanks for the tips and set up. I'm smoking my first big brisket tomorrow and will make sure to add an extra deflector! Any chance you know what the grate temp was? I always go by that and have found it to be 50-100 degrees F hotter than the dome temp
Love the Akron videos! Did all the hacks make the smoke from the Akorn comparable to the KJ? Also, since the Akorn is steel, do you have to heat soak it like the KJ, or do you close the vents as you go?
Hello Everybody. I just found ceramic firebox for my Akorn, recently. Looks like firebox from BGE or another same. This Good question: is this upgrade can be gamechanger? Thx
Would you recommend this setup over a slo-roller in an Akorn? If so is it not possible to do a double indirect with the shorter grate that comes with the slo-roller when ordered as a standalone accessory? Love your videos and in depth analysis. Thanks
I use an Auto Kamado. I have found that I have to run the setpoint temperature about 100 degrees higher than the ambient temperature at grill grate level, when using the Char-Griller Smokin' Stone. Have you encountered this, and if so, how much hotter do you have to run the fire, when using double indirect? Thanks!
Would it be possible to get links to the stones and heat deflector please, i just bought this grill used and the heat shield was missing, burned my roast!
Maybe I missed it... Do you open the bottom and top more than normal (for a said temp) to get a hotter fire, but since there is an air gap, the extra heat does not make it to the meat?
Sorry to hear this will be your last Akorn video but you've laid out a great road map for me to go off. I tried double indirect before with a brisket but kept it at 275, next time I'll give it a go at 300 and add the mop sauce!
Hey James, I’ve really enjoyed the channel! Do you have any thoughts on the Akorn Auto and double indirect? What about adding gasket material? My concern would be that the programming may be counting on air leaks. Do you even think the auto is worth buying considering your skill with a manual kamado grill? I think the original would be more fun but I’d also like to go to bed for overnight cooks. Thanks!
good question, will have to try it... the WSM doesn't retain as much heat so i found it burns a cleaner fire stock than an energy efficient kamado which struggles with smoke
whats your opinion on a KJ vs say a cotton gin drum smoker, or even gateway. i got a yoder pellet, and KJC3 and thinking of adding drum smoker to the arsenal
I have rehomed my pellet Joe, and my Oklahoma Joe Drum. I have the Classic 2, a Ninja Woodsmoke that Smokes great with little amount of pellets. I also have a Gosney Roccbox pizza oven. These are enough for the single me .
@@SmokingDadBBQ oh ok, I've pretty much given up on brisket since they seem to be too large for my classic, yours looks like it had been cut on the flat side!
How much time was the entire cook? I’m ready to go for a brisket but worries about time and I don’t want to do overnight (would prefer not too). Not sure if you mentioned it but how heavy was brisket? What temp, 275? I appreciate it man
I’ll answer this for you, i have one. It’s amazing. I get absolutely BANGER smoke rings. Better than the Akorn. Also holds 200f easily. Layout of coal + smoking wood is crucial. If you have access to Manuka smoking wood it works best.
@@hondbok never tried as the grill grate sits below the supports and on top of the coal catcher insert compared to the Akorn, if you had a grill grate that sat on top of these supports or just rotated the stock plate there could be enough space for double indirect. Finding a deflector stone small enough however will be challenging. You'd want a half moon like what James uses in this video. you'd be looking somewhere between 11'-12.5' maximum. I'll keep an eye out but haven't found one that fits (I am in New Zealand however) also if you like pizza and searing some delicious steaks grab a soapstone 😁 I do want to stress here, lit coal and smoking wood management is very key to this grill for perfect repeatable results. I might look into making a small guide and put it out there for obtaining hectic smoke rings (blew me away) and general maintenance/management of the grill. Still blown away by this thing and it's all I reach for to cook for my partner and I. You'll love it, promise
@@pavelsavov6090 i personally don’t feel the need for more technology between me and food but I understand there is a large market out there that disagrees with me and my preference… while I can’t see myself ever purchasing a smart grill if it helps get someone out of propane or worse yet never grilling then I appreciate it for that
@@SmokingDadBBQ And this is why we love you,James!As usual very good summary of the situation,i agree with you. i follow few guys (BBQ masters) but I find the knowledge and skills you pass easiest to understand, and apply.please don't forget the junior 😉
I just love my Akorn grill! The most versatile outdoor cooker I've ever had.
right on!
What I most appreciate about this video is discovering a use for Heineken.
Hahaha right?
I tried this with my Akorn Auto Kamado, and it turned out great. Nice thing about this grill is that it comes with a metal deflector which is convex in shape. I drop this upside down, pour some liquid on it, pizza stone on top, and I get the double indirect setup. Worked like a charm.
Only problem I had was a 5 hour stall. The brisket turned out well. Moist, but it could have been a bit more tender.
Would love to see a video about this grill (it's basically the Akorn with a built in temperature controller).
Also would love to see a video about the "brisket stall".
Today I received my pizzas stones for those double indirect method. Is really amazing!! Thanks for the tip. ✌️ from Mexico 🇲🇽
What size heat deflectors?
I’ve used the double indirect on my Akorn and had great results. One extra step I took is getting the charcoal basket accessory kit that comes with two semi circular baskets. I place wood chunks in between the two baskets then cover over the top with charcoal. I get really good combustion of the wood, plus the fire is much smaller but burning hotter. This drives more air flow but it doesn’t overheat the grill. Sits happily at 275 to 285 and great clean smoke. Love your videos! Cheers
Keen to try this but I'm struggling a bit to visualise what you're doing, so you fill both baskets with charcoal and put charcoal over the top of the wood as well?
Does the double indirect setup need two smoker stones? Or can the top deflector be a raised aluminum pan? Would it be better with a raised aluminum pan with water?
Dude! This was what I was looking for. My ribs come out decent, but I couldn't get my brisket quite right. This looks to be the ticket. Will try it this for July 4th. Thank you!
Congrats on hitting 100K Subscribers! I've watched your videos for quite awhile and learned a lot. Thanks!
Awesome, thank you!
Great video as always. One of the challenges of the Akorn is you have to burn the fire so low to keep grate level temps below 300 that it's always a challenge to get clean smoke. I love the double indirect idea to solve that problem. Do you have a link to the second stone you used above the tradition Akorn stone (or at lease the size stone you used for the secondary stone)? Thanks!
100k!! Congratulations! What an awesome recognition of how many people you’ve touched and helped become better home pit masters!
Thank you so much!
Well it certainly looks great and if you didn't know what other smokers taste, sounds like this is a winner! If you remember, what was your grate temp? I am about 2 months before I back in my house to start cooking outside again. Your videos have kept me going thru the last year and quarter.
Greetings James. I bought an Akorn three years ago, used it twice and was ready to sell or junk it ! It wS impossible to hold temps. I watched your vid on sealing the leaks and fire management and I was off and running😂. Thanks so much for solving my problem. It is now my 'go to' smoker.
Right on! So glad i could help
James , so sad to see the Akorn is going , I have picked up a lot from your
channel , as I have an Akorn , I have learned a lot , thank you for that ,
but I will still hang around your channel keep up the good work !
Thanks. So many things can be adapted now based on what we learned it’s time to help it find a new home
I bought a second deflector using this technique. Off set the “ears” and it works fantastic. Bonus is if one breaks, I can still cook. Thank you!
Great video again, James. I have just passed my akorn off to a friend as i upgraded, but have just sent him this link to get the most out of his ‘new’ toy.
Awesome, thank you!
I've had one of these since 2019. It's near the end of its life, but it's been a great grill
What seems to be the issues with it being end of life?
@@johnpinde it's rusting out
The brisket looks amazing. Seems like your hacks did wonders. Can't wait to see what else is packed in your garage.
One box comes out next Monday
I scored an Akorn from a buddy for $100. Shelves aren’t level and he obviously let it fall on its face once, because the bottom half is somewhat dented right at the latch. But, I love cooking on it. Added a little extra felt gasket and switched out the latch for the spring loaded one. Only issue I’ve ever had is it likes to get hotter than I want with the deflector in place if I open the lid too much.
Gr8 video.. I've been experimenting with different double indirect materials and height.. even used a brake rotor at 1 point. Lol. One of the problems with this akorn is height space.. (again.. just my own 2 cents).. so what I ended up using was a 17" weber charcoal grate on th three arm stand. A pizza pan with holes drilled in a snowflake pattern a 1" height grill basket then a 16" pizza stone that's 5/8" thick.. that pizza pan with holes allows th fire just a bit more height to breath.. I then place the cast iron grate and next place a small 11" cast iron griddle with spacers.. to help distribute heat from th stone just a bit more.. and top it all off with a grill grate standoff I made.. it's height up into th dome is about right.. a kick ash basket at the fire for excellent airflow and I mean it burns chunks now.. . Even in the ash pan.. I get steady Temps at 175 on up.. but anything below that is a struggle.
What size Kick Ash basket fits?
@@castroraymond to be exact it's the mydracas charcoal basket with divider described to fit the large BGE on Amazon.. looks exactly like a kick ash but about 20 bucks less
I have this grill. The best method comes from Harry Soo. You mix the wood chunks in and you will have continuous thin blue smoke throughout the cook
Good looking brisket James. Spring is almost here! 🍻
Can't wait!
I feel ya' on the space problem :) i am ALMOST weeded down to just the stuff I really want to cook on finally!
I need to get the purge going before spring weather for sure
What's the difference between akorn chargriller the akorn . Thanks ... great videos.
James, your videos, and common sense approach to bbq, and modifications to achieve expected results that any body can do is to be commended. As far as Kamado cookers, my so n got a Golden's cast iron Kamado, had it for a yr, no rust, heats/ holds temps like my original RJ Kamado I've had for 23 yrs, both outside in cle Ohio, used yr round.
Thanx for helping us make better BBQ!
I appreciate that!
Thanks for that! You mentioned two new pieces of equipment in your garage, I would love to see you perfect cooks on Weber equipment! Im not guessing that’s what you have but definitely hoping!
Klaus
You might be in luck … maybe 😂
Can you share the mop sauce recipe, please! Prepping now to try this recipe out tomorrow.
Hi James,
stay warm up there!
Great video and Q&A !
You have some beautiful smokers , I think every wife asks how many smokers do you really need and I tell each one has a purpose.....
Then my wife says if one comes in 1 goes out lol... I only have 4, but in her mind 2 is even to much....
So James I'm totally proud of you and wish I could pick at least a new offset, if you want I'd gladly take the road trip help you with 1 and your offsetsmoker lol, you're 8hrs in change...
Take James and I'm look forward to spring reveal of the next round of mystery smokers!!
Ps I'm glad all of us who have this wonderful hobby that our wives actually are cool with it all kidding aside.
Cheers James,
Brad.
NJ
Cheers Brad
Awesome. I just picked up a brisket the other day, I think I'll give this a shot!
Well done James a great send off for the Acorn, Brisket looks amazing Cheers
I’ve learned so much from you, thank you! If you ever have the chance please do a primo oval series!
id love to make that happen, need more folks to ask them as i didn't get a response when i asked
That’s the thing I guess, not a lot of people have a primo oval and therefor not a lot of good tutorials are available specific for the primo oval.
No worries I’ll request it on every new video you post😝
I tried your double indirect method on my Akorn and think I did some of my best work. I think It adds more surface area for less direct heat which can easily dry out the flat. Thanks brother ✌
Great to hear!
Can you link or tell me what you bought to do the double indirect?
@@Rock79529 410mm Folding Handle Frypan
AU$78.00 from Hillbilly Camping Gear
I tried to post the link but TH-cam deleted. It works as a drip tray too.
I guess I can't wrap my head around why adding that separate layer would require more burn to try to keep the temps the same? Or are you just cooking at a higher temp before and protecting the brisket?
👍100k! Would love to see a video on your background and bbq journey. Maybe ask your subscribers for some questions and have a sit down q&a. Been watching your videos for a while be cool to get to know a bit about you.
Do you have a link for the double indirect stone that fits inside of the Char-griller Akorn
Hey there and I know you shipped this unit off but … i have the Jr and the Akorn, I tried to zoom in but, what was your dome temp? I do have the meager probes and even with the “faster brisket” vid you have temp readings vary greatly. What do you feel ambient should be (possibly not dome but at end of meager probe) for this?
I need to try this with my Akorn Auto Kamado. I probably wont add chips to the ashpan because of my concern about its durability.
its not thick metal so i get that … but not sure that saves any abuse from the heat of the coals that fall in there anyways
Just got this for a present. I am wondering what temp you smoked at?
Your videos are awesome! Thanks brother.
My pleasure!
I bought a kamado dragon which is similar to the akorn. There was a mesh above the coals, i bought a kamado joe pizza stone for to do indirect. Does the second stone need to be the same size or larger? Or can i use another smaller pizza stone on the bottom and my larger stone above it?
I am ditching my budget pellet grill, can't keep up with Canada winter. We are a small family and usually only go as big as a brisket point. I want to try and have a do it all griil that is portable, does pizza, etc Debating between portable pellet, Joe Jr., And now the akorn. Would love your advice on what will give me best cooks and all the "options". Love the videos and nice to see a canuk can hold their own with the southerners. :)
Have you looked at the Keveri grill yet? I would love an honest review of that grill/smoker. Thx
Haven’t seen one in person yet
Unrelated to this Akorn. I was thinking about you trying to create more airflow, etc to mimic more offset results. Have you thought to try the iKamand or the Thermoworks Billows in conjunction WITH your double indirect and new water pan method. (I believe I remember you saying a long time ago that the iKamand caused more charcoal to be burned)
Great stuff. Look forward to the new season :)
Can't wait!
Where did you bought all the stuff to make the double indirect?. Thanks for all the tips.
i bought the fire bricks from home depot fireplace section and the spare heat deflectors i had from my old large egg but a 15-16" pizza stone would be good too
Great tips, James. I have a Komodo Kamado cooker and struggle with the quantity of smoke at times. I will definitely be trying some of your suggestions. I have looked through several of your TH-cam posts and cannot find the recipe to your mop sauce. Although I saw the ingredients in this video, I would appreciate specifics on the quantities. Would you mind sharing a link?
Congrats on 100K....nice shirt
Thank you so much 😀
Loved the Akorn videos. Thank you for all you do. How many lbs was the brisket and how long did the cook take at 300 on the dome?
What size pizza stone should I buy for double indirect in my regular Akorn
15-16" is a good size
@ thanks sir
have you reviwed the "rambler" grill
no i haven't
Congrats on the 100k milestone!!
thanks
James, i have the Akorn and would like to try the double indirect method. Can i elevate a pizza pan over my deflector or does it need to be like the deflector that comes with the Akorn?
Lol, I’d do the same with that beer, great cook SDB!
You and me both!
Awesome video James! What do you think of using your sauce instead of spritzing on the Kamado Joe? That was my plan for the next brisket and seeing you did it on the acorn got me even more excited on the idea. Thanks!
Can you provide a link for the things needed to make this happen, such as what I need to purchase? Thanks!
1 yr and still no response
Another very informative video. I recently bought a BGE and I've had trouble with bark and smoky flavor. I love the ease of use for grilling and baking but it's not nearly as good as my other 2 grills for smoking. I'm going to try the double indirect method next. Do you think a half inch of space is enough between the deflector and the pizza stone? I have some stainless steel bolts I use sometimes to lift the drip pan. Thanks for explaining your strategies so clearly! I try to have a plan for all my cooks too.
Do you think it would work as spacers between the first and second deflector to use wood instead of firebricks? The wood spacers would be similar geometry to the ones you used here.
Thanks for the tips and set up. I'm smoking my first big brisket tomorrow and will make sure to add an extra deflector! Any chance you know what the grate temp was? I always go by that and have found it to be 50-100 degrees F hotter than the dome temp
how many hours total was this cook?
Love the Akron videos! Did all the hacks make the smoke from the Akorn comparable to the KJ? Also, since the Akorn is steel, do you have to heat soak it like the KJ, or do you close the vents as you go?
Hey love your content I’ve been patiently waiting for this brisket video! Quick question what size was your half moons?
They were the BGE eggs pander so I think 15”
Hello Everybody. I just found ceramic firebox for my Akorn, recently. Looks like firebox from BGE or another same. This Good question: is this upgrade can be gamechanger? Thx
I asked previously, can you please link things I need to order to do this?
What half moon deflectors did you use on the 2nd tier? Been trying to find some that will fit the akorn
I just picked up “Outset 16.5 Inch Pizza Grill Stone” from Amazon and it fits awesome.
What’s the measurement of the pizza stone?
15 or 16 inches works well. I was digging for this info myself and settled on a 16” and it’s perfect.
Righteous dude. Thanks!
Where do you get the deflectors from?
Those were left over my big green egg. Ceramic grill store makes and sells quality well priced half moons
Would you recommend this setup over a slo-roller in an Akorn? If so is it not possible to do a double indirect with the shorter grate that comes with the slo-roller when ordered as a standalone accessory? Love your videos and in depth analysis. Thanks
I use an Auto Kamado. I have found that I have to run the setpoint temperature about 100 degrees higher than the ambient temperature at grill grate level, when using the Char-Griller Smokin' Stone. Have you encountered this, and if so, how much hotter do you have to run the fire, when using double indirect? Thanks!
Would it be possible to get links to the stones and heat deflector please, i just bought this grill used and the heat shield was missing, burned my roast!
I just got an akorn and am so excited to try this! I don’t know if I keep missing it but what was the cooking temp?
I have to admit I'm a little sad to see it go, James - but we all understand. Can't have a 100K channel using an Akorn!
Maybe I missed it... Do you open the bottom and top more than normal (for a said temp) to get a hotter fire, but since there is an air gap, the extra heat does not make it to the meat?
Is this set-up a cheap alternative for slo-roller?
Sorry to hear this will be your last Akorn video but you've laid out a great road map for me to go off. I tried double indirect before with a brisket but kept it at 275, next time I'll give it a go at 300 and add the mop sauce!
There might be an Akorn jr in the near future
@@SmokingDadBBQ Great videos! Yes, PLEASE get the Akorn Jr. and give us some guidance and ideas on mods!
WOOSTER SHER sauce ,pronounce it as you just read it .😊
Greetings from London UK.
Hey James, I’ve really enjoyed the channel! Do you have any thoughts on the Akorn Auto and double indirect? What about adding gasket material? My concern would be that the programming may be counting on air leaks. Do you even think the auto is worth buying considering your skill with a manual kamado grill? I think the original would be more fun but I’d also like to go to bed for overnight cooks. Thanks!
How long does this take? You didn’t say the time frames of when to do these dteps
What width are the firebricks?
Great video! What size half moon stones did you use? Thanks!
These were from a large egg
Could the double indirect method improve results in a weber smokey mountain?
good question, will have to try it... the WSM doesn't retain as much heat so i found it burns a cleaner fire stock than an energy efficient kamado which struggles with smoke
whats your opinion on a KJ vs say a cotton gin drum smoker, or even gateway. i got a yoder pellet, and KJC3 and thinking of adding drum smoker to the arsenal
I have rehomed my pellet Joe, and my Oklahoma Joe Drum. I have the Classic 2, a Ninja Woodsmoke that Smokes great with little amount of pellets. I also have a Gosney Roccbox pizza oven. These are enough for the single me .
I’m guessing one box contains the new KJ steel griddle
nope, dont have that yet .... one will be in a video this coming monday
How long was the whole cook
James, you said you cooked at 300. 300 from the dome thermometer? Thank you!
Yes aimed for 300. Had a few spikes on dome to 350
Is there a link for the half moon pizza stones?
try ceramic grill store, i bought some half moons there before
James, how did you have the vents set to achieve 250 degrees with your double indirect method? Thank you for all you do!
One finger bottom and around line 1
Hey bro, I'm trying to buy a grill thermometer recently, any recommendations, I'm looking to buy an armeator thermometer and don't know how to use it
this covers some meater basics - th-cam.com/video/ND7GLjQJxqg/w-d-xo.html
Great video James, so, you cut the brisket down to fit?
This came a size that fit. Around 12
@@SmokingDadBBQ oh ok, I've pretty much given up on brisket since they seem to be too large for my classic, yours looks like it had been cut on the flat side!
@@leeleew7524 i put wood chunks under it and drape it over until it shrinks in my classic. Fit up to 17lbs
What temp did u rum the acorn at???...did u close the vents down
275-285... yes to about 1 finger line 1
What temp did you run this cook at?
How much time was the entire cook? I’m ready to go for a brisket but worries about time and I don’t want to do overnight (would prefer not too). Not sure if you mentioned it but how heavy was brisket? What temp, 275? I appreciate it man
It was about 12 lbs and almost 8 hours at 300f
@@SmokingDadBBQ wow thanks for replying so fast. I don’t know how you do it man
@@SmokingDadBBQ those 8 hours was just cooking, or did it include the 2 hr rest in the cooker?
I need one 😢
My guess is you're going to try a gravity fed smoker. Masterbuilt or old country?
This was one of the boxes - th-cam.com/video/b_3hRRXTFJ4/w-d-xo.html
I wish they’d sell these in Canada again.
Amazon has them in Canada.
Beat me too it
They’re around $900 on Amazon, they used to be around $400 at Walmart.
Would this work on the Auto Kamado?
I don’t have one to confirm but I think so. Any small air gap and two deflectors will do the same
Hi James, does the SloRoller work on the Akorn?
yes - th-cam.com/video/sOiYEkvuniQ/w-d-xo.html
Hey James, what deflectors are you using? Having a hard time sourcing them where I am. Are they from your Big Joe?
these were from a large green egg. ceramic grill store sells half moons or kj or bge
@@SmokingDadBBQ Thanks mate, I found a 16.5" pizza stone that should do the trick
@@happydeux2254 did the 16.5" stone work for you?
@@Rock79529 Yes, a little small but still made a big difference. Improved colour and much slower cook on the underside.
@@happydeux2254 can you link the one you bought?
Do you think the Akorn jr is a good alternative to the Kamado Joe jr?
I am going to take one with me camping this year to compare
I’ll answer this for you, i have one. It’s amazing. I get absolutely BANGER smoke rings. Better than the Akorn. Also holds 200f easily. Layout of coal + smoking wood is crucial. If you have access to Manuka smoking wood it works best.
@@2g1c69 Thanks ! That certainly is inspiring.
Have you been able to do anything like the double indirect method?
@@hondbok never tried as the grill grate sits below the supports and on top of the coal catcher insert compared to the Akorn, if you had a grill grate that sat on top of these supports or just rotated the stock plate there could be enough space for double indirect. Finding a deflector stone small enough however will be challenging. You'd want a half moon like what James uses in this video. you'd be looking somewhere between 11'-12.5' maximum. I'll keep an eye out but haven't found one that fits (I am in New Zealand however) also if you like pizza and searing some delicious steaks grab a soapstone 😁
I do want to stress here, lit coal and smoking wood management is very key to this grill for perfect repeatable results. I might look into making a small guide and put it out there for obtaining hectic smoke rings (blew me away) and general maintenance/management of the grill. Still blown away by this thing and it's all I reach for to cook for my partner and I.
You'll love it, promise
@@2g1c69 Thanks again! Just to be clear, it is the kamado joe jr you are praising?
Someone's making room for the Konnected Joe 😉
Shhhh 😂
@@SmokingDadBBQ ha! Looking forward to hearing your opinion on it.
This will be an epic failure.hopefully KJ don't go the iPhone way, new model every 3 months
@@pavelsavov6090 i personally don’t feel the need for more technology between me and food but I understand there is a large market out there that disagrees with me and my preference… while I can’t see myself ever purchasing a smart grill if it helps get someone out of propane or worse yet never grilling then I appreciate it for that
@@SmokingDadBBQ And this is why we love you,James!As usual very good summary of the situation,i agree with you. i follow few guys (BBQ masters) but I find the knowledge and skills you pass easiest to understand, and apply.please don't forget the junior 😉
What temp did you run??
275-285
@@SmokingDadBBQ thanks! Love the videos!
James, what temp did you cook at?
300f
@@SmokingDadBBQ