After getting to the low 200° I don't make any changes for hours on end or only if there is a 10° degree swing. Now instead of getting up every couple minutes, I find myself only checking the remote receiver every 30 mins or so. I also found the tip in this thread to make half increments when making adjustments and only moving the top vent if possible. I usually leave bottom vent about 1.25 - 1.75 and control more consistent temps by adjusting the top vent only. It will either settle down around 200° or it will keep dropping so all I have to do is open back up a little. I learned from this forum to get ahead of the temperature by setting vents to 2/2 at 160° and then gradually adjust the top vent to control temp. I switched from the minion method to the volcano method of fire building. I also found I was adjusting the vents too radically and too often. So finally the 6th attempt I was able to maintain 220° to 230° consistently. I also used the Char Griller dispersing stone and a water pan. But I stayed with it an got great results using the volcano method, using a mixture of all wood char and mesquite all wood briquettes. I wanted to see if I could maintain 220° range. The first 6 cooks were very challenging and I could not get under the 375° range (Yes, I know I am a slow learner, LOL). Persistence Pays Off or Practice Make Better: I started using a water pan on top of the stone. I got a dual probe, electronic remote thermometer and dispersing stone from Char Griller. Some readers have offered modifications to the Akorn, but I decided to not make any until I had exhausted every attempt to learn how to control my temps. I wanted to update my June, 2013 frustration with getting my Char Griller Akorn to cook low and slow.
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