Did my first ever smoke in the Akorn yesterday. I'm Learning more and more about managing temps and grill maintenance watching your videos. Love your work mate! The ribs look amazing
Your cooks are always on point! I was actually convinced by you to purchase an Akorn. I love it! I used your injection recipe for my pork shoulder and it was spectacular. I've also got to say thanks for taking all the guessing out of setting my vents! I'm not really into social media like Facebook or I'd tag you in my cooks. So far I've done a 9lb shoulder for 9.5 hrs, reverse sear tri-tip, baby back ribs, pizza and much more to come! Cheers!
Hey, James! I appreciate the kind words. I'm glad that my videos are helping the akorn cooks come along nice. The vent settings are so crucial to the cook and once you master maintaining that steady temp, you will be all set. You are right, the akorn is a very versatile cooker for doing all kinds of different of meats on it or baking. Cheers and thanks again for the sub!
This gives me the confidence to use my 1 yr old Akorn as a smoker! Just waiting for my Smoking stone to come in from Amazon. Thanks for the great Videos
Got my Akorn grill this past weekend. Char should send you a check for making this grill look so good. Made these ribs for the family and they turned out great. Happy with my purchase and looking forward to many more cooks. Thanks for your videos. Cheers!
+Shawn Heape I appreciate you stopping by! Not being sponsored keeps me from having any bias to my thoughts. I like the chains-free approach lol. I have a few ideas coming up. Cheers!
+Brian Brooks they're pretty damn awesome! They remind me of one of my other favorite bands from Texas that are no longer together. They were called Fair to Midland
Do you have any type already? You can pretty much smoke on a gas grill or dome charcoal grill. You can use a smoke box or A-Maze-N smoke tube on a gas, and google search "snake" method to BBQ on a traditional style charcoal grill.
I 100% think lump is better than regular briquette charcoal. The reason being is that lump is usually comprised of one type of wood and you can choose that particular lump based on which wood flavor you are trying to infuse. For example, I use mesquite lump as my base charcoal and then will add something like hickory or pecan wood chunks to add to the flavor. I believe the snake method is what many refer to as the ring of fire. I have not personally used that method but I am aware of many cooks attesting to the results being quite good. If you are low and slowing, I highly recommend lump charcoal for sure! Cheers!
I used your video to do some spare ribs. They turned out pretty good! But my fire went out at about hour 2:30 or 3:00. I noticed only the middle coals engaged. What did I do wrong?
love the vid,,new to the grill ,coming off a Treager,,this is the only way to BBQ so will be looking for more of your vids,,so you telling me you got 3-4 hours of heat off those 2 month old coals,or did you add add a few along the way. Thanks
+Bill Hamilton I never have to add more coals. That's the beauty of lump coal in that it burns slowly and for a very long time. Thanks for checking out my channel :)
I am in the market for a new smoker. I didn't notice a smoke ring on your ribs. Can you get a good smoke flavor and ring with a Akorn or do I need to go with an offset smoker for that.
Just bought my today did smoke wings put them on the rack the moves in and out used Apple wood and coil chunks At 265 for about a little over 3 hours .put wings in dry then a hour later must with water and sprinkle Butt rub the every 30 mist with water and sprinkle a little I mean a little butt rub
I just got my Akorn. Seem to overshoot, then chase temp. Can you explain the process to get to 225 with times? I usually seem to over shoot and then getting nack down I snuff out the coals. Thanks
I always start out with the vents wide open. When I get close to 170 I dial them down to about the 2.5 mark on both vents. Once I hit around 200, I dial down to the 1 mark on both. Then I wait and watch for it to slowly climb and steady out around the 225 to 230 mark. I may intermittently dial the vents up and down by .5 on top and bottom of I see the temp start to climb or dive too much. It’s a bit of a dance but it does work pretty well. I hope that helps!
Why am I watching this before bed? Just stumbled onto your channel, now I'm hungry for ribs... and have to buy a kamado. Anyways, great channel. Subbed
+Brian Brooks it seems to be hit or miss. I happened to get a good unit while others get faulty ones. I've used the hell out of mine and love it. Just have to stay within Bluetooth range of 30 feet.
Ever try removing the membrane off the back of your ribs? It's quite easy. The membrane is what keeps them tough so removing it makes a world of difference.
For me, slathering with sauce means failure. I know most people like it but it's not for me. Just my opinion. I understand it would not do well in competition but I cook for myself, not judges.
Did my first ever smoke in the Akorn yesterday. I'm Learning more and more about managing temps and grill maintenance watching your videos. Love your work mate! The ribs look amazing
Awesome! I’m glad the videos help. Cheers!
bought mine because of you. got it as a xmas gift and cooked my xmas turkey as my first go. it was the best turkey ive ever had
Man, that’s awesome! You’ll never cook it any other way I promise
@@TheBrewQ you recall where you got the stand for the ribs? tks dave.
I had bought that rack from H‑E‑B, my local grocery store. Not sure they carry it anymore tho.
Your cooks are always on point! I was actually convinced by you to purchase an Akorn. I love it! I used your injection recipe for my pork shoulder and it was spectacular. I've also got to say thanks for taking all the guessing out of setting my vents! I'm not really into social media like Facebook or I'd tag you in my cooks. So far I've done a 9lb shoulder for 9.5 hrs, reverse sear tri-tip, baby back ribs, pizza and much more to come! Cheers!
Hey, James! I appreciate the kind words. I'm glad that my videos are helping the akorn cooks come along nice. The vent settings are so crucial to the cook and once you master maintaining that steady temp, you will be all set. You are right, the akorn is a very versatile cooker for doing all kinds of different of meats on it or baking. Cheers and thanks again for the sub!
This gives me the confidence to use my 1 yr old Akorn as a smoker! Just waiting for my Smoking stone to come in from Amazon. Thanks for the great Videos
You will LOVE having that smoking stone. Homemade pizzas on it using it as a pizza stone too!
Got my Akorn grill this past weekend. Char should send you a check for making this grill look so good. Made these ribs for the family and they turned out great. Happy with my purchase and looking forward to many more cooks. Thanks for your videos. Cheers!
+Shawn Heape I appreciate you stopping by! Not being sponsored keeps me from having any bias to my thoughts. I like the chains-free approach lol. I have a few ideas coming up. Cheers!
never stop making these videos. I could watch all day. Cheers mate!🍻
+natNic Jensen cheers!
I am definitely going to try your sauce thxs I just purchased my acorn grill waiting for the cooking stone to come in the mail then it smoke on
Oh man, you are gonna cook like crazy. It’s addicting! The AKORN is a fun grill to cook on. Cheers!
Don’t worry about burning your hands!!! Ha! Watching this morning because I am making ribs today and I needed your tips and expertise!
Awesome! I hope they work out! Yeah, gotta be careful around fire haha
Haha I just noticed your Nothing More shirt! I saw them in College Station about 10 years ago. Forgot about them!
+Brian Brooks they're pretty damn awesome! They remind me of one of my other favorite bands from Texas that are no longer together. They were called Fair to Midland
Awesome! I need a smoker... Those ribs look delish! Cheers, Brotha! \m/
Man, a smoker is a nice piece of equipment to have! Homemade brew and bbq. Win win! Cheers, Brian!
Do you have any type already? You can pretty much smoke on a gas grill or dome charcoal grill. You can use a smoke box or A-Maze-N smoke tube on a gas, and google search "snake" method to BBQ on a traditional style charcoal grill.
Can you foil wrap the diffuser plate for easy cleanup or would that cause problems?
Yes you can do that without issue. I never do as I just flip it over and let the old stuff burn off.
@@TheBrewQ your method sounds easier, thanks for the reply!
do you think lump charcoal in the Akorn is better than regular charcoal? have you ever used the snake method for low n slow.
I 100% think lump is better than regular briquette charcoal. The reason being is that lump is usually comprised of one type of wood and you can choose that particular lump based on which wood flavor you are trying to infuse. For example, I use mesquite lump as my base charcoal and then will add something like hickory or pecan wood chunks to add to the flavor. I believe the snake method is what many refer to as the ring of fire. I have not personally used that method but I am aware of many cooks attesting to the results being quite good. If you are low and slowing, I highly recommend lump charcoal for sure! Cheers!
I used your video to do some spare ribs. They turned out pretty good! But my fire went out at about hour 2:30 or 3:00. I noticed only the middle coals engaged. What did I do wrong?
+Don Somerville it could be a couple different things, airflow was blocked up or the brand of lump coal. Usually it's the airflow that is the issue.
The Brew-Q I think I figured it out. Thanks!
love the vid,,new to the grill ,coming off a Treager,,this is the only way to BBQ so will be looking for more of your vids,,so you telling me you got 3-4 hours of heat off those 2 month old coals,or did you add add a few along the way.
Thanks
+Bill Hamilton I never have to add more coals. That's the beauty of lump coal in that it burns slowly and for a very long time. Thanks for checking out my channel :)
What do you trust more the digital thermometer or the on-grill temperature gauge?
+Don Somerville the digital thermometer. You want to monitor how hot things are at grate level and not at the dome level.
how did u get the temp on your phone..i got to get me 1 of those
+Halo Halo I use the igrill app along with the igrill temperature monitoring device via Bluetooth.
I am in the market for a new smoker. I didn't notice a smoke ring on your ribs. Can you get a good smoke flavor and ring with a Akorn or do I need to go with an offset smoker for that.
Yes, you absolutely can get a good smoke ring on a Kamado smoker.
Just bought my today did smoke wings put them on the rack the moves in and out used Apple wood and coil chunks
At 265 for about a little over 3 hours .put wings in dry then a hour later must with water and sprinkle Butt rub the every 30 mist with water and sprinkle a little I mean a little butt rub
Do I have to use rib rack I don't have one
No, rib racks are completely optional. They just tend to allow more space in a grill when space is an issue. Cheers!
Hi there brew q
Just wondering if you ever used a digit II on your akorn or new ceramic grill
I have not
Well I do and it’s awesome 😎 try it.
I just got my Akorn. Seem to overshoot, then chase temp.
Can you explain the process to get to 225 with times? I usually seem to over shoot and then getting nack down I snuff out the coals. Thanks
I always start out with the vents wide open. When I get close to 170 I dial them down to about the 2.5 mark on both vents. Once I hit around 200, I dial down to the 1 mark on both. Then I wait and watch for it to slowly climb and steady out around the 225 to 230 mark. I may intermittently dial the vents up and down by .5 on top and bottom of I see the temp start to climb or dive too much. It’s a bit of a dance but it does work pretty well. I hope that helps!
The Brew-Q ok, I’ll try that. Thanks man.
Looks good, well done.
mironccr345 thanks!
Why am I watching this before bed? Just stumbled onto your channel, now I'm hungry for ribs... and have to buy a kamado.
Anyways, great channel. Subbed
+Ben L any time is a great time for ribs! Thanks for your sub!
Were those tough?
Not at all
I can maintain steady temp then I raise lid temp starts going up I try closing vents little my fire will go out !
+Michael Carter just never close the vents all the way. The temp will dive back down. No worries!
Do you ever have issues with the iGrill system? It looks nice but I have been reading reviews and there seems to be issues with accuracy.
+Brian Brooks it seems to be hit or miss. I happened to get a good unit while others get faulty ones. I've used the hell out of mine and love it. Just have to stay within Bluetooth range of 30 feet.
Where do you find your shakers?
I purchase them from a local restaurant supply company. Most restaurant supply places carry them.
thanks brother
Those seem very tough.
Ever try removing the membrane off the back of your ribs? It's quite easy. The membrane is what keeps them tough so removing it makes a world of difference.
@@butts4653 if you use a paper towel to grab the membrane it makes it easier. Or just leave it on, it falls right off when the ribs are cooked
Can you please do a rosemary chicken cook??
+Melvin Allen Jr I've done a smoked chicken video before but I'm always open to doing other vids :)
I think I have the same rib rack.
+BEER-N-BBQ by Larry It fits perfectly in the Kamado. I love it! Cheers, Larry! Glad to see you posting more vids lately!
For me, slathering with sauce means failure. I know most people like it but it's not for me. Just my opinion. I understand it would not do well in competition but I cook for myself, not judges.
For baby backs and St Louis ribs, I always sauce them regardless. Beef ribs I don’t sauce them.
90s porn music makes the sauce better!!
ok we get it Reese, your Gay... a real " sauce man " arnt you
Colin Butler yea the kind your mom likes. It’s a joke learn to take it
Bow chicka bow wow 😂
Ribs look dry. Seems to be over cooked.
They weren’t dry, honestly. Beauty of ceramic grills is they hold in a lot of moisture compared to a traditional offset. Adding a water enhances it.