• Having missed the group buy due to generally being too busy I told myself I was going to take a break from Cape Grim for at least a month... Then I got offered a spare pack of ribs someone had and I couldn't resist. Damn things are like crack!

    Was planning to do them in the Tri-Fire but figured I'd get a bit more practice on the Akorn and fired that up instead. Served up with chips cooked in smoked duck fat and some Corn that I did in the husk on the Akorn while the meat rested.

  • Those ribs look bloody amazing. I didn't get any on the latest order but looking at these I'm definitely getting some next time around.

    20in weber kettle + smokenator 1000... 4 burner flat top griddle (burgers)

  • Those beef ribs could be considered porn! I can't wait, mine arrived tonight!

    A little bit of my Meat porm.
    Pork Ribs from Giang Butcher in the Koondoola Shopping Centre.
    $18/kg but they are like pork belly (minus the skin) over the bone.
    8 hr on the GMG at 85C then crank it up at the end.

  • I would have liked to have done them at 225 but got them started a bit later so cooked them at 250 and pushed to 275 at the end.

    No water pan and no foiling. I did spritz every now and then with a mix of apple cider vinegar and water. Took maybe six or seven hours I think.

  • I'm having a real hard time keeping my Akorn below 300. I'm lighting my lump in one spot, close The lid within 5 minutes. Once it reaches 150 I close the bottom and top damper by half. At 200 I close by half again. The thing keeps creeping up. I do not see any visible leaks (no visible smoke leaking out) everything is secured properly. Not sure what I am doing wrong. The temp is based off a Maverick grill thermometer. It comes up real slow but once it hits 200 see ya later no stopping it. I build my charcoal in a pyramid and only light the top with a 1/4 of a fire starter. Any thoughts on what else I can do to keep the damn thing below 300 and pref 225 for a low and slow?


    Sent from my iPhone using Tapatalk

  • to be honest I've done a couple of low n slow cooks on my Akorn and still suffer from the odd temperature spike. Had it on the ribs but was able to catch it early enough to get it back down.

    I just start shutting it down real early and let it creep to temp. Once there I have both vents literally open a crack to hold it there.

    I need to seal mine up a bit though I think just haven't got round to it.

  • Seal up the leaks both my acorn and dragon sit at 105c 225f easythey do vary up and down a little
    Bottom vent only open 1-2mm top 2 mm at the biggest part of the wedge they hold temp.
    But close the vents before getting to temp which it sounds like you are doing. I try not to over shoot as it will take me 30-60 mins to get the temp back down.

    Gasser Webber Q, Kamado Joe clasic, Dragon & Acorn, Webber Kettle, Fire Pit, Beer Keg smoker/cooker.

  • I'm about to throw a set of these CG shorties on the offset today. First ones I've done.
    So from previous reports they should be done in around 7hrs at 225f and I'm aiming for an internal temp of 205f. That sound about right?

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    Hark Texas Pro-Pit - Webber Baby Q

  • That sound about right?

    Yep, good luck.

    Big Green Egg - Asmoke Pellet Grill - Weber Kettle - Maximus Pizza Oven - Dragon Hibachi - Ziggy Portable - baby kamado - Grillz 2 burner - Cobb BBQ - Converted Gas Bottle Spit - Charbroil Grill2go - Anova sous vide - Digi Q controller - plus Tip Top Temp - Smokeware cap - Grill Grates

  • Thanks Gumb. They're on also making up a chilli beef using some "Stubbs chill fixins'" with diced brisket and chuck.

    Looking good Hopsta. I hope you can give us your take on that sauce as well. The colour of the chilli looks great!

  • I'm about to throw a set of these CG shorties on the offset today. First ones I've done.
    So from previous reports they should be done in around 7hrs at 225f and I'm aiming for an internal temp of 205f. That sound about right?

    Sorry I didn't reply Hopsta, I've been flat out with work all week and had no time to hop on the forum and kept away from the computer over the weekend.

    Sounds like you had it sussed anyway!

  • All good Silentbob, there's plenty of reference points on this forum. It's great considering how relatively new it is.
    They turned out fantastic, knife went through like butter, the meat had a nice wobble to it. Amazing how much flavour a low and slow cook can bring out in grass fed beef with nothing more than a bit of SPG. Here's some pics...

    --------------------------------------------
    Hark Texas Pro-Pit - Webber Baby Q

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