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Chicken breast was cheaper than pork so we bought a bunch. Basted with treager honey and bourbon BBQ sauce, potatoes were done in a hasselback style.

I know, the idea is to get a temperature of the grill, have a probe for the meat.

a little dry,the spiced goose berry helped

Did a 1.2kg pork loin today. Was done sooner than expected, target was 170f, it hit 190f by the time i noticed about 1.5 hours later, held the temps at about 250 on the lid of the akorn. Not sure where I put our second thermometer so can get grill temps, should probably dig out our laser...

Decided to go simple for my first try. http://www.smokingmeatforums.com/t/244083/smoked-beer-can-chicken-with-gravy#post_1541752

Oh, used a mix of cowboy charcoal and royal oak, using tapatalk so can't edit.

Smoked beer can chicken, made smoked gravy from the chicken drippings. First time I've made gravy from smoked meat drippings. Normally would put it on something different than rice but there was a timing issue. The gravy was very tasty and the chicken tender. The chicken was on the smoker longer...

Since switching to a kamado style I'm loving it. There's supposed to be a mini Akorn coming this summer for $150 but you can probably find the full size ones for $200 on clearance.

One complaint when smoking is that there is no gravy. We have an Akorn kooker and I was wondering if it would be feasible to put a cake pan on the diffuser under the roast or the bird to catch the drippings or would it just make a charred mess? I thought about adding water but wouldn't that...

Oh cold and or windy days you will have issues getting the temp up as well

Started smoking 2 years back with a cheap (the cheapest) master chef vertical smoker that used water as ballast to control temps. It was always a lot of work to use. And forget trying to use it when the temp was lower than 10-15c This winter we picked up an Akorn kamado kooker (ok it's cheap...

I started with a similar smoker, a master chef vertical smoker. The minion method worked the best and if something couldn't be cooked in 5 hours or less you would frustrate yourself. For the minion method I would fill the chimney and shake it to make sure as much charcoal was in it. The charcoal...

I think my Akorn side table is metal but there were versions with wood (or something that looks like wood). There's also two versions of the cart, I have a 3 wheel type but there was a 4wheel square type.

With lump you only have wood. With briquettes you have a binder to keep the charcoal dust together. Someone told me that some other things like coal dust can be added, not sure that is true. When we were using our cheap tin master chef smoker it was a fight to get temps up and keep temps for a...

Now that we have an Akorn longer smokes are an option. It is far more economical on charcoal and am not limited to 5-6 hours that the master chef did. Still working on keeping temps low

I was going to put a pork picnic shoulder in the smoker today but i checked the times it would take (10-12 hours) and decided it's going in the pressure cooker instead and i'll add some liquid smoke for flavour.  From one extreme to the other.  Waking up a 4am to get the smoker going wasn't in...

I end up cooking at what ever my low cost smoker goes to. usually it's around 225-275 depending on the day, wind etc.

Thanks, I've been looking at the Amazen products, just thought if i could do it simply with stuff I had on hand might be able to save a little bit of cash.  In about a month or so ambient temps will be dropping low enough to cold smoke.

$20 an 8kg bag for sugar maple lump from lowes.ca https://www.lowes.ca/charcoal-grills/basques-lump-charcoal_g1809926.html haven't tried it yet but it's supposed to be milder and not as overpowering as royal oak (which is the most common stuff available here (and some what cheaper).

I have a bullet type smoker as seen in the pic below, it doesn't seal up like the WSM, rather it has drop in pans for the charcoal and water/sand/lava rocks etc. I also have a wood chip box as seen below (i find it extends the life of my wood chips for smoking with charcoal).  What I was...