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First smoke with my new Akorn Kamado...chicken thighs and legs

post #1 of 3
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On Thursday, I made a dry rub and massaged dem legs and thighs with it...cooked them for about 3 hours at 250...temps fluctuated a bit as i am still learning how to control the temp...cranked it to 350 for last 30 minutes to try and get crispy skin...it kinda worked...overall I was pleased with smell and taste was a little dry due to not having a thermometer (it arrived yesterday :-)

Filled the Akorn with cowboy lump and did a top down semi volcano using the weber cube (1/2 of one) when temp hit 250...tossed in a handle of apple chips and put in a heat deflector (weber replacement grill wrapped with alum foil) kept an eye on the temp for 15 minutes then added the chicken...





post #2 of 3
Looks good... How big is the akorn?
post #3 of 3

Looks good , Danl . Keep playing with your Acorn . As with any smoker , practice makes perfect  :439:, and easier too :icon_exclaim: .

 

Have fun and as always . . .

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › First smoke with my new Akorn Kamado...chicken thighs and legs