Love Smoked Meat, New to doing it myself

[DTParker]

So, in order to try this hobby, we purchased an Akorn Kamado a year ago. After putting it through about 4 bags of lump, and a few dozen or so cooks, I find I am fussing with it all the time! Keeping it going for a low and slow brisket at 250 is beyond my skill level, I can do 275, but that is about as low as I am able to go. I've never yet gotten one of the beautiful smoke rings on my brisket/butt/shoulder.

We have other grills for steak and burger duty.

As I see it, I have several options:

1. Buy a PID controller for the Akorn. Almost as much $ as the Akorn originally, but some claim great results.

2. Buy something else - a pellet smoker (Traeger-like) for example, or something else..

I want to do shoulder and brisket low and slow as close to what I can come to what a real hickory pit produces. An actual pit is not in the cards. :)

Any suggestions on where I might go to reach BBQ nirvana?

thanks,
Dave

 

[Smkryng]

I'm a big fan of MES. plug it in, set a temp, and let it go. It does need chips fed to it every 30 to 45 minutes but that can be avoided with a pellet tray. I'm not sure if there is a difference in flavor using pellets or not seeing as how i just load chips in the chip tray. Bout the only draw back it that it only goes to 275 so if you want to get something crispy its a no go and a trip to the grill or broiler. I bet though that someone will be along that knows your set up and may be able to help you out with what you already have. Is the akorn like a Big Green Egg or a weber kettle? If so there may be a section for those that you could post in. Good Luck

 

[bdskelly]

Try cutting back on the amount of lump you start your burn with. Maybe use 3/4of what you typically start with.
In my opinion it’s always easier to get a smoker UP to temp if needed than it is to cool one down . Hope that works. B.

 

[gmc2003]

Maybe using charcoal instead of lump will help also(charcoal doesn't burn as hot), and as bdskelly said try using less when you first fire it up.

Chris

 

[SmokinAl]

Nothing wrong with smoking a brisket at 275, that's how I do them.
They get done quicker with little to no stall.
And I can't tell any difference between 225 & 275 other than the cook time.
Al

 

[DTParker]

Nothing wrong with smoking a brisket at 275, that's how I do them.
They get done quicker with little to no stall.
And I can't tell any difference between 225 & 275 other than the cook time.
Al

Great! So how do I get one of those beautiful smoke rings around the brisket? More wood chunks than lump or charcoal? I had thought that was one of the main reasons to try and stick at 225?

Thanks all for the comments! And yes, the Char-Griller Akorn is a Big Green Egg knock-off.

 

[SmokinAl]

Great! So how do I get one of those beautiful smoke rings around the brisket? More wood chunks than lump or charcoal? I had thought that was one of the main reasons to try and stick at 225?

Thanks all for the comments! And yes, the Char-Griller Akorn is a Big Green Egg knock-off.

As long as your cooking with charcoal & wood, you should get a smoke ring. You might try cherry wood.
Al