HAPPY NEW YEAR, Y’ALL! I just bought a new Chargriller Akorn Kamado Kooker. (Model # 6719) I am not a newcomer to smoking. I am in search of the elusive long, low, consistent burn. I live in Western North Carolina. It is safe to say we have four distinct seasons here. Right now it is freezing out there.
I have seasoned my grill, as instructed. I have not cooked on it yet because I am awaiting the arrival of a smoking stone. Any tips on setting and maintaining a slow burn would be appreciated. The manual says use only lump charcoal. I see posts on this forum where users mention briquettes. I saw someone saying use a cotton ball dipped in oil to light a smoking fire, and another said use half a chimney of lit briquettes.
Also, I don’t see any possibility of adding wood chunks or chips once a slab of meat and the stone are in place.
I am open to all suggestions. Thanks in advance!
NOTE FOR NEW AKORN OWNERS: The best deal I found on the smoking stone was directly from the manufacturer. Chargriller sells it for $29. Amazon had it for $59. Sears had it online for over $175! (600 % markup…Wonder why they are struggling?)