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Which temperature reading is more accurate after the grill is brought up to temp. I notice your probe said 280 and grill said 250. What temperature were you aim for in the grill?
Hi I watch your videos all the time tough question and don’t back out if you had to pick between the Webber master touch and the Kamado what would you pick?
hey mate great video. Seems like most things I read say to use lump charcoal instead of briquettes for kamado. What are your thoughts on lump charcoal vs briquettes?
How long did u leave it sliced in the Akorn before serving? would it be better to leave it unsliced until serving? how long did u keep in the esky? sorry for all questions - just got my Akorn last night and hoping to break it in over the easter break. cheers!
Never use to wrap in the akorn but have the last couple of times in butcher paper and it is slightly better. Don’t like alfoil as I feel it steams it to much. Also I find I don’t stall when I don’t use a water pan and there doesn’t seem to be any difference in finished product so I stopped using the water pan in the Akorn. I know it feels like cheating but chuck a Smartfire on the Akorn and it’s a brilliant pairing. Consistently turn out 7-8kg brisket in 12hrs And you can set and forget.
@@YesItsMario absolutely. Worked really well for me. You can also get a smartfire attachment which controls via a fan unit too. But honestly once you get used to it and know where to set vents. It sits there all day
Hey legends,
If you liked this video, you learnt something from it or want to show your support, the BEST thing you can do for us is hit that subscribe button! It's completely FREE and will notify you when we upload a new video!
Thanks 🔥
By far my favorite videos. Straight to the point and not over complicated 👍👍
Would love more Kamado content on your channel!
Which temperature reading is more accurate after the grill is brought up to temp. I notice your probe said 280 and grill said 250. What temperature were you aim for in the grill?
Hi I watch your videos all the time tough question and don’t back out if you had to pick between the Webber master touch and the Kamado what would you pick?
Both are great units, the kamado is a bit more versatile straight out the box :)
How do you rate the Kamado? Looks like a great all-rounder with pizza, low and slow and grilling?
@@task82 definitely great units and very versatile. Absolutely rate them.
@@LownSlowBasics If you had a choice between Weber Kettle Master Touch Plus or Char-Griller Kamado, which one would you buy?
@@task82 probably the kamado. Bit more versatile 🤘
@@LownSlowBasics Thanks mate 🍻
hey mate great video. Seems like most things I read say to use lump charcoal instead of briquettes for kamado. What are your thoughts on lump charcoal vs briquettes?
Can you do a brisket on the akorn junior? I've botched a couple already. Got the heat stone thing now so hoping that helps.
Would u recommend an akorn bro. I've been looking at a kamodo joe but thinking of starting with an akorn first
Definitely mate! Great value and does a great job
@@LownSlowBasics cheers mate I think ill be buying an ink bird and akorn to get me started bro. Cheers for your help
How long did u leave it sliced in the Akorn before serving? would it be better to leave it unsliced until serving? how long did u keep in the esky? sorry for all questions - just got my Akorn last night and hoping to break it in over the easter break.
cheers!
Definitely better to leave unsliced, kept it in there for an hour from memory. This cook was a long time ago now :)
I want to get an akorn but keep reading bad reviews. Rust, bad workmanship etc. Yours holding up pretty good?
Cheers for for the video mate. Been really looking forward to this and as always, you didn’t disappoint. Love your work as always
Great video! I’ll be makin a brisket this Sunday for Mother’s Day. Learned a ton of ya! 👍🏽
I've seen these BBQs at Bunnings are they any good? Would be great if you could do a review!
How do you go pips va lump for low n slow?
Never use to wrap in the akorn but have the last couple of times in butcher paper and it is slightly better. Don’t like alfoil as I feel it steams it to much. Also I find I don’t stall when I don’t use a water pan and there doesn’t seem to be any difference in finished product so I stopped using the water pan in the Akorn. I know it feels like cheating but chuck a Smartfire on the Akorn and it’s a brilliant pairing. Consistently turn out 7-8kg brisket in 12hrs And you can set and forget.
Nice video ! That looked excellent
Thanks for the video mate. Bloody good tip around vents and closing them down to stabilise slowly to desired temp. 👌🏾
No worries at all 🔥
How do you like the Acorn overall? Does it hold temp well? Can you do 15+ hours? What's the biggest brisket that will fit?
Absolutely loved it. Yep you definitely could if you filled the coal basket right up. I reckon you could fit a 7-8kg brisket in easy.
@@LownSlowBasics Thanks for the reply, does it hold temp well?
@@YesItsMario absolutely. Worked really well for me. You can also get a smartfire attachment which controls via a fan unit too. But honestly once you get used to it and know where to set vents. It sits there all day
Awesome video! Was there a reason you add butter + stock here but not when you used the Weber in the other video?
Just for something different. Lots of techniques work
Hi, I have never done charcoal bbq before. I am just wondering, why do you remove the fat? What will happen if you dont remove the fat?
Thank you.
Hi there! You don't remove all the fat, you leave some on to render down and help keep the meat moist :)
And to let smoke flavor in.
Great video still getting into my brisket cooking. All in how long would a cook like this take? great vid!
Thanks so much! From memory 7-8 hours
@@LownSlowBasics Awesome! Out of curisity if I was to do a 12-hour smoke could that overcook the meat?
@@harrymadeley1706 go to internal temp and probe tenderness. Not time :)
Hey question where do you get the olive pip briquettes from ps great video
Hey mate, might pay to message them on Facebook and find their stockists.
No worries thanks mate
Olive pits! Ha! i get it!
;)