Char-Griller AKORN Long Smoke Setup Tip!

[@mykill88]

Love your videos! I watched your Pit Boss pellet smoker video and you inspired me to go out and buy one. I smoked a Tri Tip (California cut of meat) and damn it was delicious. I couldn't believe how much of a smoke ring and how dang easy it was. Just gotta baby sit the hopper every hour or so. Cheers and thanks for the Texas Brewers website. Great value and quick. Cheers

[@TheBrewQ]

Nice! Glad you enjoyed cooking with it! I have a Tri Tip video coming up that I did for the 4th of July. Thanks for the support!

[@kevinhaugh4683]

I recently purchased a Vision Kamado, but I enjoy learning tips from you and your Acorn! Thanks

[@TheBrewQ]

Awesome! The techniques are very applicable to most ceramics. Cheers!

[@sideshowtink]

Great instructional info from a pro! I learn so much about grilling from you!

[@TheBrewQ]

Thanks, Tink!

[@sharkey4086]

You rock ! I just purchased the acorn comando and now I know👍🏽

[@machyne82]

I put one piece of wood that size and the flavor is too strong. You really like smoke flavor?

[@TheBrewQ]

Did you put the meat on right away or did you wait for the smoke to thin out some? Of course I love smoke flavor which is the point of smoking anything lol. Otherwise, my oven works just as well. Hope I'm understanding your question correctly.

[@K3Flyguy]

How much do you light at beginning? I have a hard time keeping mine below 275-300, or it gets put out.

[@TheBrewQ]

It might need a thorough vacuum out if it’s snuffing out in case of any airflow restriction. Make sure the little holes in the fire bowl aren’t plugged up. If that’s not the issue, try using 2 lighter cubes in two different areas of your coal across from each other. I no longer have this grill but it always performed fine for me when I had it.

[@K3Flyguy]

Thank you for the reply! I liked and subscribed to your channel.

[@kathykathrynm9375]

Does this technique work on non-ceramic Akorn Chargriller?

[@TheBrewQ]

Absolutely! Any kamado style grill really.

[@kathykathrynm9375]

Thank you for your great video. I have never before had such an easy smoke!

[@TheBrewQ]

You’re welcome :)

[@tailsupheadsdown]

Where did you get the half moon grill grates for the Akorn? I need one like that so I can add fuel when needed without taking everything off.

[@TheBrewQ]

They came standard with the full ceramic AKORN model

[@sos-pl8pf]

How do we get the charcoal lit?

[@seasonings2taste115]

I do this exact method. I set everything up in the grill, the. I remove some Of the lump and put it in my weber compact chimney. I do enough to make a decent base of charcoal. I like to start my kamado a little warm and back down. Not too much. But I like 250-275, and if it gets to 300, that’s okay and will drop soon enough.

[@TheBrewQ]

Just a couple of paraffin wax starter cubes in a couple of spots under the top layer of charcoal.

[@shawngilmore772]

Is there any benefit of soaking the wood chunks using this technique? I am new to the kamado style smoking.. thanks in advance

[@TheBrewQ]

Not really. Early on I thought it would slow the burn of the wood chunks and have more of a smoldering effect. At the end of the day, I haven’t seen much of a difference between soaking and not soaking.

[@TomHorsmanAmateurBBQ]

Very Interesting, Nicely Done!

[@TheBrewQ]

Thanks!

[@strictlybusiness1679]

We have a grill just like this, but haven't used it yet. I have some apple and hickory wood chips from last summer. Can I use those instead? And how much for a small bag of good charcoal, which kind? Anything else needed to smoke meats really? The temp gets higher with the vents closed right? Sorry for all the questions

[@TheBrewQ]

For lump charcoal, i find that H-E-B (if you live near one) has a great brand of mesquite lump that i like to use. You will want to go with wood chunks versus chips because you will get more of a smoldering effect as chips tend to ignite and burn more. The idea is to get a good smolder so that you get that nice, steady smoke kissing the meat. Less fire and more light smoke. You want to work at dialing in the temp so that when you dial the vents down to barely open, you can then just make minor adjustments through the whole cook. The temp should hold steady for the most part maybe on fluctuating about 10 to 15 degrees in either direction.

[@hinds90]

I didn't know char griller made a ceramic akorn. Neat!

[@TheBrewQ]

Yep! They rolled it out for 2018! Nice Kamado for sure!

[@ericstanchfield4465]

Stainless is still a beast! If you don't want to spend the extra $$

[@nateharris5845]

What kind of temp accuracy spread does this grill's gage have? Is it within 5 degrees, 10 degrees? I haven't bought a probe yet...

[@TheBrewQ]

Is about a 50 degree spread. I always use a grate level probe for all slow cooks.

[@TheBrewQ]

I’ve been using the Weber igrill kitchen thermometer. Works off Bluetooth and costs around 50 bucks on amazon

[@TheBrewQ]

You’ll want to be able to use an ambient probe and one meat probe at least. The thermometer comes with clip for the grill grate.

[@7SickoZ]

You just earned yourself a new subscriber 👍🏻

[@TheBrewQ]

Thanks! And cheers!

[@HB_Westies]

Once you light the middle of the grill, be a kamado style grill, won’t it light all the contents of the fire bowl? I have an BGE and that’s what normally happens for me.

[@TheBrewQ]

Usually it will light the center and slowly work it’s way outward and downward. Vent control is crucial and must be monitored so you don’t surpass your 220 to 250 smoking range. Usually takes me about an hour to dial it in as rushing it will cause your fire to get out of control and too hot.

[@toddreaux1969]

I was going to buy one of the Akorn ceramic grills this week. I contacted Char-griller to buy one. They told me they only sold them at Lowe's. I tried to buy it at Lowe's buy Lowe's told they they were not sold in my area. I live in the Houston area. I guess I am buying different brand of ceramic grill.

[@TheBrewQ]

Damn, sorry to hear that. Houston should have plenty of those grills. That is some bad marketing setup if that’s the case.....

[@shawngilmore772]

My Lowes doesn't sell it either. So I ordered mine online from the Lowes website

[@alfredmcqueenjr5313]

How do you add more charcoal/wood during the smoking ??

[@TheBrewQ]

Normally you don’t have to. I’ve done a 16 lb brisket before and never had to top up. If you are doing a long smoke, fill it as much as you can you’ll be good!

[@alfredmcqueenjr5313]

But the wood burns up. You didn’t add more??

[@TheBrewQ]

When you use lump coal and wood mixed, it smolders more than actually full-on burns. Trust me, I’ve been smoking on this thing for a while. Just add some wood towards the bottom, top with coal and then just mix a couple of chunks in the top layer of coal. It will last for at least 18 hours. Granted you are low and slow smoking

[@TheBrewQ]

Also, keep in mind that this thing retains heat extremely well soooo your food will tend to cook a bit quicker than an offset smoker.

[@angelojed2196]

Dope shirt! We never die!!!!

[@TheBrewQ]

Never!!! haha!

[@YesItsMario]

Is the stone hard to clean after all the drippings or do you recommend adding a pan or something for easy cleanup?

[@TheBrewQ]

Not at all. Just flip it over for the next cook and it will burn off.

[@toddreaux1969]

I noticed you did not use much charcoal. How long does that amount last on a long cook? Love your videos by the way. Watching you older videos is the reason I purchased the steal Akorn. I am now looking to purchase the ceramic one.

[@TheBrewQ]

I have never had to add to my coals and that is with an 18 hour cook. The idea is to use slow burning hot coals which is why its key to use good lump charcoal. Some lump charcoal burns slower than other brands. Works like a charm. The biggest brisket i have cooked on the Akorn was 16 lbs.

[@felixserna8912]

Have you tried those pellet tube smokers? Im ordering one today. Seems it might add some additional smoke for long cooks.

[@TheBrewQ]

felix serna I don’t really think it’s necessary. I get a steady light smoke through the whole cook. Natural wood chunks help a lot.

[@felixserna8912]

The Brew-Q im looking for that heavy smoke ring that my stick burner gave me on briskets

[@TheBrewQ]

Keep me posted on how it turns out!

[@TheBrewQ]

Also, put your meat on the Kamado refrigerator cold and it’ll help keep the meat in the 140 range a little longer to allow for the reaction to occur for a smoke ring

[@ghostrider729]

As usual , good advice.

[@TheBrewQ]

Cheers!

[@sctydgsomeone1124]

How long will that burn@225?

[@TheBrewQ]

20 hours at least. That is when using lump coal. I have no idea what length of time you will get with briquettes. Cheers!

[@sctydgsomeone1124]

Thank you! That's crazy long! I'm a off set guy and bought the acorn for my wife to grill on but also for me to smoke in the winter time. I have yet to use it so thanks for this video and info. 👍

[@frygottobe652]

Man my Komodo would be at like 600 degrees if I did this 😂😂

[@TheBrewQ]

Nah, just gotta control that air flow! 😂

[@jamesyoo67]

Do you not usually soak your wood chips in water? Why or why not?

[@TheBrewQ]

James Yoo i used to soak my wood chunks in the past but realized that it made no difference and didn’t affect the burn speed of my wood. Oxygen flow control is the biggest deal when smoking with coal and wood chunks mixed together. You tend to get more of a steam effect when you soak your wood.

[@mikejones-qj7dm]

love the shirt.

[@dannnyfick]

What do you use to catch all of the juice?? Wouldn't it just drip and cause flare ups without a pan

[@TheBrewQ]

Yes, I use a large foil pan to catch the fat drippings. Good point!

[@ghostrider729]

That'll work !!!

[@miltonchee7655]

Hey man thx.....that wrks

[@TheBrewQ]

No problem, that’s what I’m here for! Cheers!

[@lloydthonas209]

Wasted money for a simple smoke.

[@TheBrewQ]

I'm not sure what this means, are you referring to the purchase of the grill or the amount of coal and wood used? Tbh, compared to the days of using my old stick burner, I actually use much less money worth in coal and wood chunks than when I bought straight wood. And whatever coal is not used in the cook can be snuffed out and used for another day. Kamado cooking and smoking is a very efficient way to cook some great bbq.