shortnugly
Newbie
Just scored a used Akorn Gen 1 on FB. I wanted to find something other than my trusty Weber 22 Kettly to hold temps steadier and longer for Low and Slow big meat cooks. Read a lot of posts where owners of the Akorn felt not enough smoke was generated due to the super-efficient smoldering burn of the well insulated pot. Watched the Utube Smoking Dad BBQ where he addressed this and to try to make it less efficient and burn hotter, he set up a double indirect baffle using the factory ceramic diffuser and stacked another layer just above with another ceramic diffuser giving it a 1.75" space just under the grill grate.
His result was a hotter fire and more of his chunks combusted giving more smoke.
Has anyone tried this?
Has anyone used a charcoal basket on the bottom charcoal grate to get more air around the coal bed? Essentially, putting an air layer between the sides of the steel burn pot and the lit coals.
Would like to try another butt and eventually, a brisket with that plenty of smoke goodness.
First kamado cooker and would like to know from those that rock these and any other guidance you might share. Thanks in advance.
His result was a hotter fire and more of his chunks combusted giving more smoke.
Has anyone tried this?
Has anyone used a charcoal basket on the bottom charcoal grate to get more air around the coal bed? Essentially, putting an air layer between the sides of the steel burn pot and the lit coals.
Would like to try another butt and eventually, a brisket with that plenty of smoke goodness.
First kamado cooker and would like to know from those that rock these and any other guidance you might share. Thanks in advance.
