So I recently became disabled and retired a few years sooner than planned, the wife and I have moved and downsized. My Oklahoma Joe was just too bulky for our new home, so I have sadly gotten rid of it and recently picked up a Char-Griller Akorn Kamado grill and smoker.
Coming from an offset smoker, this concept is very new to me. I will probably start just using it to grill burger and steaks, but soon would like to get back into smoking meats again, mainly butt and ribs.
So I am looking for any tips here, as I am not clear on how to proceed with this thing to do some low temp smoking.
First I see there are some accessories I might want to get, like the stone smoking plate and drip pan, and maybe the rack to put the meats on?
The directions show for low temp smoking to put about a lb of lump charcoal with some soaked wood in and light it from the top, and control the temps with the dampers. But seems to me a lb of charcoal is not going to last for a 5+ hour smoking process? I know with my previous offset smoker I could go through 10+ lbs of charcoal easily on longer smokes. I know this unit is insulated and am sure that helps, but I can see me having to take the meat and rack off to replenish the charcoal during the smoke?
I realize this unit I have is probably not ideal for smoking meats, but it is what I have for now and I would love to get back into smoking some good ribs and boston butts.
Any tips would sure be greatly appreciated!