I've been hesitant to get into smoking because I was so clueless about controlling the temperature. I think this video has been the answer to my prayers
Steve, thanks for the very helpful information on using the Akorn. I've just bought one & watched videos & read up what I could about using the grill. It all seemed a bit daunting & from what I have seen, some people just can't work out how to use it properly. I gained a lot from your advice & will be eager to get cooking, here in Australia because of you. So thanks again, stay safe.
Thanks for watching and have fun with your new friend, the Akorn. It will serve you well and turn out some awesome food. They really aren’t that hard to figure out ... just don’t be intimidated by it, it’s just a matter of keeping a good eye on it and making small adjustments as needed to accomplish your desired temps. These things are so efficient and don’t require much air at all. Good luck and have fun!
Thanks Phil .... I think you're going to enjoy the Akorn .... I went from Weber Smokey Mountain to the Akorn. The Akorn is much more efficient than the Weber. No comparison ... turned out a lot of awesome food with WSM, but the Akorn is a different animal and turns out equally as good of food if not better. Enjoy!
Thank you for this video. I just got my cooker, and used it for the first time today. I did a revers sear tri-tip, and it was amazing. Your video got me started and gave me the info needed to be successful. Thanks again.
Glad you got some good from it and it was able to get you going. There will be no stopping you now! This stuff isn't rocket science, but it can be a bit intimidating sometimes, especially if you're not familiar with the smoker, they all seem to have their own personalities . ..... Smoke On!
Very informative. I've only had propane grills until a year ago when I inherited a cheap charcoal unit. Even with patching it eventually rusted out. I believe I've found the replacement especially with you showing the adjustability of your Akorn. Thanks
If you get an Akorn, you'll love it. They are so efficient it's unbelievable, they use very little charcoal. You'll want to use lump charcoal because it only makes a fraction of the amount of ash as briquets...... Good luck and enjoy!
Thanks for watching. You’re going to have a lot of good food coming off that thing. Remember to bring that grill temp up slow and I highly suggest cooking your meats to temperature rather than go by time, looks or feel. Too many variables with those methods. Internal temps of your food is the constant here, everything else can vary, cooking temps, size of meat .... etc! Enjoy & Have Fun and enjoy all those good eats along the way!
Greetings from Australia. I have had about ten goes at smoking with varying success at the temp control. Your instructions have helped a lot so cheers mate. Only have to convert everything to Celsius but it’s all good!
Hellooooooooo Australia ..... Hope things are good for you there. Sorry we pretty much do Fahrenheit here, not much help on Celsius. Sounds like there may be some math involved converting to Celsius. I'm glad my instructions have helped, you should have temp control mastered it in no time. Smoke on mate!
I love your cotton ball starter. You've made a convert. I use a barrel with a side box myself, but the principal's the same. My friend has an acorn and has a problem with his bottom vent rusting out, so I'm trying to get an idea of how these work. He's in W. Virginia and I'm in Illinois, so I can't see it until he gets around to sending me a picture or video. He's a busy guy.
Trial run on some thighs then a small brisket point. You’re damper settings work great, just had to make adjustments along the way during the longer smoke. I don’t believe the suggested Char Griller damper settings would’ve worked, 2 on bottom and closed on top
I lit grill for first time today. Temps would shoot high and then drop below 200 and seem to go out. So glad it was just me and no guests. Tried to cook chicken thighs as a test and did not have any success. I keep watching your video and try to take in the details. Thanks
Once you overshoot the desired temp it’s game on. It is tough to get it regulated, you’re always reacting to temp swings and trying to dial it in ... not an easy task. That’s why it is important to bring temps up slow so as not to overshoot your desired temp. This thing requires very few coals to be lit and very little air. You will get the hang of it. It’s always a good idea to practice and get a feel for how your grill responds to damper changes ... etc.
@@SmokinSteve i appreciate your response. Yeah that's what happened. Now fire keeps going out. I think fire building part is my problem. I'm reviewing the manual. Glad folks like you post videos. Thanks
You’ll get it and after you do you’ll think boy this is simple. Use the cotton balls to light your lump charcoal. You never need to use a chimney starter for this grill. That would be waaaaay too much fire. Good luck with it😊
@@SmokinSteve thanks! I was thinking of buying a chimney starter. I was so frustrated with the too hot/fire going out issues 😄. I'll try the cotton ball next attempt. 👍
Soak a bunch of cotton balls in a jar with rubbing alcohol then use 3 or 4 balls in the center of your lump charcoal and kind of form a tent above cotton balls with a couple of small pieces of lump. Leave lid open and dampers open until you see a few pieces of lump glowing then shut the lid. Go ahead and leave dampers open and watch temp start to climb and then start damper control to get desired temp. You got this!
I saw a Komodo at Lowe’s and my search for info found me to your video! How much charcoal do you need for a typical 3-4 hour smoke? I love the summer background noise too Great video the best!! Even pics of where to set dampers when hitting the ideal temp
I usually put plenty in. In most cases as much as I can. When you’re done with your cook just shut the dampers and the coals go out and you can use them for the next cook. Pretty easy, huh? I’d use lump charcoal, not briquettes. Lump burns hotter and makes far less ash.
SmokinSteve thanks Steve ! Is there a level or you add as much as you can right under your smoker plate I’m assuming when you say as much as you can - thanks for the coal tip
Up to the top of the charcoal basket which should leave plenty of room for heat deflector with several inches to spare between coals and deflector. It will take no time for you to get it all figured out. Good luck and most of all have fun and enjoy all that food you’re gonna cook up.
Yes they are very efficient and don't require many coals to be lit or much air at all. My suggestion if you're wanting to smoke at 225° is to creep up on the temperature after lighting just a couple of coals on top of the pile. This will require very little air so the dampers will almost be closed after lighting. You need to start closing dampers shortly after lighting the coals and closing the lid. Hope this helps .... need to start temp control shortly after lighting just a couple of lump charcoals. These are great smokers .... just keep at it .... you also can't rely on temp gauge in the lid you need a probe located on the grate. I recommend the InkBird ... amzn.to/2IwQQtZ
No I haven’t... some swear by them and others say they aren’t that helpful. I have no 1st hand knowledge of this device. I really don’t think any of them are foolproof. Do your research, the best thing would to learn and rely on your dampers and monitor temps with an alarm ... if temps get high or low, then make minor adjustments with the dampers.
Please need help here! I can't get the temp below 320 degrees. I'm cooking a turkey breast for Thanksgiving and I just can't get the temp lower. I'm trying everything.
This is great instruction. I got an Akorn a week ago and am still practicing with it. I find it's very sensitive to leaks; if one of the gasket pins in the upper lid gets loose the thing will run up past 300 with all the dampers closed from the little bit of oxygen. Fixed that; now I'm having a problem with the coals snuffing out when trying to hit low to mid 200s. I think that's a problem with little bits of lump clogging the bottom of the firebox, so I guess I'm dumping and sorting lump soon. Are you in the Midwest? It looks like you have the same Menards model I have and the same kind of chunk hardwood.
Sounds like you’re on your way to figuring it all out. You want to be sure to creep up on your set temp without overshooting too much. You could wind up chasing temps all day long once you overshoot so bring it up slow. These Akorns require very little air to cook low and slow. They are very efficient. Video was made in Greenwood Indiana. Just sold that place in April and moved to Florida. Building a place in Sarasota supposed to be closing June 25th. Busy times to say the least!
I'm learning slowly, don't want to waste a big cut of meat while I'm still trying to figure out how to keep my coals lit. I hope it doesn't take too long since I've been craving brisket point something fierce. Good luck with the new place!
Glad you liked the video .... The Akorns are great and at a reasonable price too. I am partial to the red one, but they all cook the same. I have the black in Florida and the Red one in Indiana. If you want to get the red one or the black one you can find them on Amazon. amzn.to/2ETVPPL
While amazon have a good price, I checked ONLINE price for Walmart and Home Depot are the same. I picked one up for $123.00. I cook for one and it's plenty big for a small family too. I am now watching the videos to learn how to use it. I'll be investing in the temperature control. Very good Video. I watched many but like this one the best.
Thanks for the video, Steve. I have used a chimney and have realized through your video and some reading, that they are garbage. Question, are you using the volcano method?? Would you follow the same procedure to cook a turkey at 325 or so??
Jared Barnes No the chimney isn’t garbage at all. They work really well, I used one when I had my Weber Smokey Mountain. They just aren’t needed with the Akorn. If you use one of those you’ll have way too many coals lit. These Akorns are so efficient it is unbelievable. I do use the same method to light the coals no matter what temp I’m cooking at. Controlling the temps is all done by adjusting the top & bottom dampers. One of the secrets is starting your fire with everything in place like you’re going to do the cook. If you get it up to temp then start adding your wood chunks, diffuser, drip pan, etc, all of those things will affect the temperature and through it off of your target temp. So it’s important to bring temps up slow with everything in place while the temps are climbing to target. Hope this helps
Chimneys are great for starting high temp steak cooks and for non-Kamados. Plus you can turn it upside down, cap it with foil, and use it to keep rain out of your top vent!
My Akorn Char Griller runs hotter with those settings. My temp guage also runs cooler... if it shows 250 it's like 300 at grate. I can get 250 constant but my top vent has to be closed a little more.. just the little round part open. My assestment of mine..... is it has to be on the edge of snuffing out to keep that low of temp. I've been trying regular bricketts instead of lump... thinking they catch easier when that low. I donno. This cooker is hard to control that low. My next cook... I will add a water pan on top of the stone thing... see if that helps maintain low... on the cook. I do own the SMW 22". And it's not so hard to maintain low... with the water pan filled. But I like trying low on the Char Griller Akorn. I'm wanting to purchase the Weber Summit.. without the table thing. It is a little spendy$$$... but I think it will preform better than the Akorn. I donno it could just be a wast of money. Something I good at... smoking my money. Good Video.
The Akorn doesn’t need many coals going to maintain a low temp and requires very little air. The Akorn is so efficient it’s not even funny. If you’re getting too many coals lit it will be hard to accomplish low temps with the dampers. Bring temps up slow and you’ll learn to love the Akorn. Thanks for watching
David Rhoads I’ve had very good luck keeping my Akorn at low temperatures with no problem. It may vary a few degrees, but nothing to be concerned with. This has proven to be the best smoker I’ve had so far as being efficient and holding temperatures. Sorry to hear that you are having problems with yours, I think if you kept at it you would get it all figured out and love it. Good luck with whatever you decide.
Hi Chris .... I did find a link with the pan that I use as a diffuser and a water pan. It turns out that it is a 14" Pan, sorry for the confusion. When I measured it I got 15", but that was probably counting the outer rim. Here is the link .... really inexpensive. amzn.to/2Emvo5I
No mods done to my Akorns. I have a black and a red one and both are Air tight and haven’t needed any modifications. I don’t go by the temp gauge in lid because they aren’t accurate and are to slow to react. I use the InkBird for quick and accurate temperature readings. If you rely on lid temp gauge you’ll overshoot temps every time as is the case with most grills.
Tim Baker You want to have your smoking chunks spread out thru the coals when lighting your fire. If you spread them out evenly you should have a nice smoke through out the cook
Is the Char-Griller Akorn Jr. a grill that you can cook with daily? Discover a modern twist on a traditional kamado cooker in our full charcoal grill review. premiumgrills.com/char-griller-akorn-jr-kamado-kooker-charcoal-grill/
coyote 5.0 You can generally keep them within 5 to 8 degrees if you’re not opening the lid a lot or leaving it open for longer periods. It’s hard to regulate if you’re letting that outside air in when lid is open. If it gets too hot it can be a struggle getting temps back down.
I may have fell asleep to the soothing sounds of SmokinSteve.
Thanks for watching! ... pleasant dreams ... lol
I've been hesitant to get into smoking because I was so clueless about controlling the temperature. I think this video has been the answer to my prayers
This video was incredibly soothing. I am so calm right now.
Good deal, you know where to go for your therapy now when you get stressed out .... lol
best control temp video PERIOD!
AlexVids Thanks a lot .... I appreciate that. Glad you enjoyed it
Found this to be very helpful as well.
Steve, thanks for the very helpful information on using the Akorn. I've just bought one & watched videos & read up what I could about using the grill. It all seemed a bit daunting & from what I have seen, some people just can't work out how to use it properly. I gained a lot from your advice & will be eager to get cooking, here in Australia because of you. So thanks again, stay safe.
Thanks for watching and have fun with your new friend, the Akorn. It will serve you well and turn out some awesome food. They really aren’t that hard to figure out ... just don’t be intimidated by it, it’s just a matter of keeping a good eye on it and making small adjustments as needed to accomplish your desired temps. These things are so efficient and don’t require much air at all. Good luck and have fun!
I'm new to the Akorn Kamado, always been a Weber guy. Great tutorial on fire management Steve, cheers matey.
Thanks Phil .... I think you're going to enjoy the Akorn .... I went from Weber Smokey Mountain to the Akorn. The Akorn is much more efficient than the Weber. No comparison ... turned out a lot of awesome food with WSM, but the Akorn is a different animal and turns out equally as good of food if not better. Enjoy!
Thank you for this video. I just got my cooker, and used it for the first time today. I did a revers sear tri-tip, and it was amazing. Your video got me started and gave me the info needed to be successful. Thanks again.
Glad you got some good from it and it was able to get you going. There will be no stopping you now! This stuff isn't rocket science, but it can be a bit intimidating sometimes, especially if you're not familiar with the smoker, they all seem to have their own personalities . ..... Smoke On!
Very informative. I've only had propane grills until a year ago when I inherited a cheap charcoal unit. Even with patching it eventually rusted out. I believe I've found the replacement especially with you showing the adjustability of your Akorn. Thanks
If you get an Akorn, you'll love it. They are so efficient it's unbelievable, they use very little charcoal. You'll want to use lump charcoal because it only makes a fraction of the amount of ash as briquets...... Good luck and enjoy!
Thankyou Steve great tips...you taught me alot...I just bought a Akorn Kamado!
Thanks for watching. You’re going to have a lot of good food coming off that thing. Remember to bring that grill temp up slow and I highly suggest cooking your meats to temperature rather than go by time, looks or feel. Too many variables with those methods. Internal temps of your food is the constant here, everything else can vary, cooking temps, size of meat .... etc! Enjoy & Have Fun and enjoy all those good eats along the way!
Thank you for the video just got one of these cookers and still learning this will help a lot. Got a pork butt going on Sunday! Smoke on buddy!!
Greetings from Australia. I have had about ten goes at smoking with varying success at the temp control. Your instructions have helped a lot so cheers mate. Only have to convert everything to Celsius but it’s all good!
Hellooooooooo Australia ..... Hope things are good for you there. Sorry we pretty much do Fahrenheit here, not much help on Celsius. Sounds like there may be some math involved converting to Celsius. I'm glad my instructions have helped, you should have temp control mastered it in no time. Smoke on mate!
Thank You for a great lesson.
Take care from Montréal, Québec 😀
My pleasure!
great stuff! gonna rewatch this once mine shows up
Thanks for watching ... you got this, enjoy & have fun with it!
I love your cotton ball starter. You've made a convert. I use a barrel with a side box myself, but the principal's the same. My friend has an acorn and has a problem with his bottom vent rusting out, so I'm trying to get an idea of how these work. He's in W. Virginia and I'm in Illinois, so I can't see it until he gets around to sending me a picture or video. He's a busy guy.
James Vick water gets trapped in between outer shell and the ash pan from condensation etc. The water needs to be drained out or they will rust.
thanks man! I dont know how many times I got my akorn too hot. This instructional video should help me become an expert smoker.
You got this ..... keep on Smokin!
Great shot on the dampers, trying my first smoke on the Akorn today
Nice ... have fun with it!
Trial run on some thighs then a small brisket point. You’re damper settings work great, just had to make adjustments along the way during the longer smoke. I don’t believe the suggested Char Griller damper settings would’ve worked, 2 on bottom and closed on top
I lit grill for first time today. Temps would shoot high and then drop below 200 and seem to go out. So glad it was just me and no guests. Tried to cook chicken thighs as a test and did not have any success. I keep watching your video and try to take in the details. Thanks
Once you overshoot the desired temp it’s game on. It is tough to get it regulated, you’re always reacting to temp swings and trying to dial it in ... not an easy task. That’s why it is important to bring temps up slow so as not to overshoot your desired temp. This thing requires very few coals to be lit and very little air. You will get the hang of it. It’s always a good idea to practice and get a feel for how your grill responds to damper changes ... etc.
@@SmokinSteve i appreciate your response. Yeah that's what happened. Now fire keeps going out. I think fire building part is my problem. I'm reviewing the manual. Glad folks like you post videos. Thanks
You’ll get it and after you do you’ll think boy this is simple. Use the cotton balls to light your lump charcoal. You never need to use a chimney starter for this grill. That would be waaaaay too much fire. Good luck with it😊
@@SmokinSteve thanks! I was thinking of buying a chimney starter. I was so frustrated with the too hot/fire going out issues 😄. I'll try the cotton ball next attempt. 👍
Soak a bunch of cotton balls in a jar with rubbing alcohol then use 3 or 4 balls in the center of your lump charcoal and kind of form a tent above cotton balls with a couple of small pieces of lump. Leave lid open and dampers open until you see a few pieces of lump glowing then shut the lid. Go ahead and leave dampers open and watch temp start to climb and then start damper control to get desired temp. You got this!
What size is the plate you are using in this video and where did you get it? Great video, thanks!
If you’re talking about the drip pan … Drip Pan/Water Pan
amzn.to/2SPy9YB
@@SmokinSteve yes drip pan. Thanks for the link!
Be sure to stir the lighter cube so it disintegrates after the fire has burned awhile, it’ll turn to ash and won’t give you any after taste
I saw a Komodo at Lowe’s and my search for info found me to your video! How much charcoal do you need for a typical 3-4 hour smoke? I love the summer background noise too
Great video the best!!
Even pics of where to set dampers when hitting the ideal temp
I usually put plenty in. In most cases as much as I can. When you’re done with your cook just shut the dampers and the coals go out and you can use them for the next cook. Pretty easy, huh? I’d use lump charcoal, not briquettes. Lump burns hotter and makes far less ash.
SmokinSteve thanks Steve ! Is there a level or you add as much as you can right under your smoker plate I’m assuming when you say as much as you can - thanks for the coal tip
Up to the top of the charcoal basket which should leave plenty of room for heat deflector with several inches to spare between coals and deflector. It will take no time for you to get it all figured out. Good luck and most of all have fun and enjoy all that food you’re gonna cook up.
I have this grill and am having a very hard time getting the temp down to the 225 range. These things love to be hot.
Yes they are very efficient and don't require many coals to be lit or much air at all. My suggestion if you're wanting to smoke at 225° is to creep up on the temperature after lighting just a couple of coals on top of the pile. This will require very little air so the dampers will almost be closed after lighting. You need to start closing dampers shortly after lighting the coals and closing the lid. Hope this helps .... need to start temp control shortly after lighting just a couple of lump charcoals. These are great smokers .... just keep at it .... you also can't rely on temp gauge in the lid you need a probe located on the grate. I recommend the InkBird ... amzn.to/2IwQQtZ
waldan1701 use less fuel man
I cant get the damper on the top of my ceramic smoker open,help who can I call
Thank you for the very helpful video. ✌🏽😎👍🏽
Glad to be of help .... enjoy your cooker and keep on Smokin’
Have you reviewed the Tip Top Temp for the Akorn?
No I haven’t... some swear by them and others say they aren’t that helpful. I have no 1st hand knowledge of this device. I really don’t think any of them are foolproof. Do your research, the best thing would to learn and rely on your dampers and monitor temps with an alarm ... if temps get high or low, then make minor adjustments with the dampers.
Just got my Akorn thanks for the walk through
Sneed Lock .... Hope it helps. Some people struggle with temps. If you bring it up slow like in video you should be alright.
Please need help here! I can't get the temp below 320 degrees. I'm cooking a turkey breast for Thanksgiving and I just can't get the temp lower. I'm trying everything.
Dampers should just be barely open. May take awhile for temps to come down once you overshoot.
This is great instruction. I got an Akorn a week ago and am still practicing with it. I find it's very sensitive to leaks; if one of the gasket pins in the upper lid gets loose the thing will run up past 300 with all the dampers closed from the little bit of oxygen. Fixed that; now I'm having a problem with the coals snuffing out when trying to hit low to mid 200s. I think that's a problem with little bits of lump clogging the bottom of the firebox, so I guess I'm dumping and sorting lump soon.
Are you in the Midwest? It looks like you have the same Menards model I have and the same kind of chunk hardwood.
Sounds like you’re on your way to figuring it all out. You want to be sure to creep up on your set temp without overshooting too much. You could wind up chasing temps all day long once you overshoot so bring it up slow. These Akorns require very little air to cook low and slow. They are very efficient. Video was made in Greenwood Indiana. Just sold that place in April and moved to Florida. Building a place in Sarasota supposed to be closing June 25th. Busy times to say the least!
I'm learning slowly, don't want to waste a big cut of meat while I'm still trying to figure out how to keep my coals lit. I hope it doesn't take too long since I've been craving brisket point something fierce. Good luck with the new place!
I hear ya ... I'm the same way. You'll get it and look back and say ..... "boy this is easy, what was I thinking"
i'm looking into getting an akorn myself, this video was great man, thanks!
Glad you liked the video .... The Akorns are great and at a reasonable price too. I am partial to the red one, but they all cook the same. I have the black in Florida and the Red one in Indiana. If you want to get the red one or the black one you can find them on Amazon. amzn.to/2ETVPPL
grabbed one last week. so nice, i got the small JR, perfect for my wife and i and 3 kids.
While amazon have a good price, I checked ONLINE price for Walmart and Home Depot are the same. I picked one up for $123.00. I cook for one and it's plenty big for a small family too. I am now watching the videos to learn how to use it. I'll be investing in the temperature control. Very good Video. I watched many but like this one the best.
Good deal .... you gotcha a good smoker / grill .... hope you get a lot of good use out of it. I love mine .... it serves me well. Enjoy!
Thanks for the video, Steve. I have used a chimney and have realized through your video and some reading, that they are garbage. Question, are you using the volcano method?? Would you follow the same procedure to cook a turkey at 325 or so??
Jared Barnes No the chimney isn’t garbage at all. They work really well, I used one when I had my Weber Smokey Mountain. They just aren’t needed with the Akorn. If you use one of those you’ll have way too many coals lit. These Akorns are so efficient it is unbelievable. I do use the same method to light the coals no matter what temp I’m cooking at. Controlling the temps is all done by adjusting the top & bottom dampers. One of the secrets is starting your fire with everything in place like you’re going to do the cook. If you get it up to temp then start adding your wood chunks, diffuser, drip pan, etc, all of those things will affect the temperature and through it off of your target temp. So it’s important to bring temps up slow with everything in place while the temps are climbing to target. Hope this helps
Chimneys are great for starting high temp steak cooks and for non-Kamados. Plus you can turn it upside down, cap it with foil, and use it to keep rain out of your top vent!
My Akorn Char Griller runs hotter with those settings. My temp guage also runs cooler... if it shows 250 it's like 300 at grate. I can get 250 constant but my top vent has to be closed a little more.. just the little round part open. My assestment of mine..... is it has to be on the edge of snuffing out to keep that low of temp. I've been trying regular bricketts instead of lump... thinking they catch easier when that low. I donno. This cooker is hard to control that low. My next cook... I will add a water pan on top of the stone thing... see if that helps maintain low... on the cook.
I do own the SMW 22". And it's not so hard to maintain low... with the water pan filled. But I like trying low on the Char Griller Akorn. I'm wanting to purchase the Weber Summit.. without the table thing. It is a little spendy$$$... but I think it will preform better than the Akorn. I donno it could just be a wast of money. Something I good at... smoking my money. Good Video.
The Akorn doesn’t need many coals going to maintain a low temp and requires very little air. The Akorn is so efficient it’s not even funny. If you’re getting too many coals lit it will be hard to accomplish low temps with the dampers. Bring temps up slow and you’ll learn to love the Akorn. Thanks for watching
@@SmokinSteve Thanks for the tip.... I'll try that
What size is the pan you use as a diffuser?
The Pan that I use as a diffuser measures 15 inches, it was bought from Amazon. Very inexpensive
+8329kelso The pan is 15" bought from Amazon. It was pretty reasonably priced
David Rhoads I’ve had very good luck keeping my Akorn at low temperatures with no problem. It may vary a few degrees, but nothing to be concerned with. This has proven to be the best smoker I’ve had so far as being efficient and holding temperatures. Sorry to hear that you are having problems with yours, I think if you kept at it you would get it all figured out and love it. Good luck with whatever you decide.
I can't seem to find a 15 in pan on Amazon. Would you mind sharing a link?
Hi Chris .... I did find a link with the pan that I use as a diffuser and a water pan. It turns out that it is a 14" Pan, sorry for the confusion. When I measured it I got 15", but that was probably counting the outer rim. Here is the link .... really inexpensive. amzn.to/2Emvo5I
SmokinSteve Thanks!
youve got a sub sir, you know what youre doing
Were having fun with it for sure. Thanks a bunch
Do you have your akorn modded at all? Have you done anything to it like replacing the gaskets or something else?
No mods done to my Akorns. I have a black and a red one and both are Air tight and haven’t needed any modifications. I don’t go by the temp gauge in lid because they aren’t accurate and are to slow to react. I use the InkBird for quick and accurate temperature readings. If you rely on lid temp gauge you’ll overshoot temps every time as is the case with most grills.
Thanks again! Last question, I am trying my first smoke today. When do I add the Hickory Chunks?
Tim Baker You want to have your smoking chunks spread out thru the coals when lighting your fire. If you spread them out evenly you should have a nice smoke through out the cook
SmokinSteve Thanks again sir! I will let you know how it goes!
The only thing I use to light my lump is a mapp gas torch.
Yep ... that works
Is the Char-Griller Akorn Jr. a grill that you can cook with daily? Discover a modern twist on a traditional kamado cooker in our full charcoal grill review.
premiumgrills.com/char-griller-akorn-jr-kamado-kooker-charcoal-grill/
What was the hottest it got.
coyote 5.0 You can generally keep them within 5 to 8 degrees if you’re not opening the lid a lot or leaving it open for longer periods. It’s hard to regulate if you’re letting that outside air in when lid is open. If it gets too hot it can be a struggle getting temps back down.