pics from first smoke on new cooker

[txag826]

I recently purchased a char-griller akorn at lowes and was finally able to cook on it last weekend.

It was my first time to ever cook ribs in my life and I also did a small brisket about 5lbs. Overall it came out great, the ribs were awesome!! ( i did hours upon hours of reading on here before cooking them so thanks for all the help! ) The brisket came out great also but was just a tad dry, possibly should have taken it off sooner or maybe tried an injection. Either way it was a great learning experience and I will be back at it tomorrow doing another rack of ribs, a 6lb brisket, and a whole chicken.

I just ordered the smoking stone (for indirect cooking) for the akorn on friday so im looking forward to that showing up as well. As for the pit itself I couldnt be happier with it. On the cook last weekend I put about 5-6 pieces of lump in there and as the day went on threw some pecan chunks in and it help 250ish from 7:30 to late in the day after I was done cooking.

One question I do have... Should I/Would I be better off cooking a full packer brisket. I buy the small ones bc its just me and my wife but am I missing out not having the fat cap on there? In yalls opinion how long should I smoke these small briskets, it seems like they are getting done in about 4 hours.. is that too fast should I cook at lower temps for longer? Thanks for any help..





Steven

[Txdragon]

Looks great!
When I cook any part of the brisket that isn't the whole thing, I cook the point rather than flat. You can trim it down some if you like, or just do so after cooking. The flat is really, REALLY lean and can be a bit on the dry side. If a flat is all I have, i'll cook it first, then slice it, then steam it for about 30 min or so.

[El Ropo]

The akorns are putting out great food. All I ever see is great results. Nice choice of cooker.

Before the eggheads chime in, I just want to say "we'll see how well they hold up over the years". But for now, they make fantastic BBQ.

[Delaware Smoker]

Hey Tx,I bought a Kamado last month.I love it.Make sure you spend the 25 bucks,& get the custom cover for it.The ash pan fills up with water when it rains without it.Also visit the Kamado Gru website.Lots of info there,about any troubles you might be having with the Kamado.Are you having any air leaks,around the ash pan or the lid top?If so,check out the website.Plenty of info N vidoes,to help fix these problems.After using this Kamado,not sure if i'll fire up my CG Smoker,it sits with a look now.LOL If I can be of any help,just let me know.
Bill

[El Ropo]

FYI, there is already a huge "mother of all Akorn threads" thread at another popular forum. The JMselzer youtube vids will point you there. Pages on pages of mods and experiences.

[txag826]

Yea the cover was the first purchase I made for it. It stays under the porch but I still like to keep it clean. So far I haven't had any leaks at all! As far as it lasting... for what I would pay for one large egg I could buy like 3 of these but we will see.

I am getting ready to put some ribs and a whole chicken on in about 30 mins

[egghead]

Nice ribs

When you get your stone, if you wrap it in some HDAF, it will stay clean. Change the foil every few cooks when it gets gunked up.

Good luck with your new smoker.

[Boots]

Nice cook, Army. I like the packers, particularly the smaller 9-10 pounders, unless time is a premium. As I read these comments from Egg Cult guys, it occurs to me many have the dry thing as an issue early on...probably since the things are so dern thermally efficient. Maybe BluDawg or EggHead can comment on the venting as an aid, they are veterans of the flower pot brigade, and I'd think a small water pot to stoke a little steam wouldn't hurt.