Double Indirect Brisket on the Char-Griller Akorn Kamado… I saved the BEST for last!
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This is my final cook on the Char-Griller Akorn Kamado and I am pulling out all the stops based on what I’ve learned about this …
I have this grill. The best method comes from Harry Soo. You mix the wood chunks in and you will have continuous thin blue smoke throughout the cook
WOOSTER SHER sauce ,pronounce it as you just read it .😊
Greetings from London UK.
100k!! Congratulations! What an awesome recognition of how many people you’ve touched and helped become better home pit masters!
Well it certainly looks great and if you didn't know what other smokers taste, sounds like this is a winner! If you remember, what was your grate temp? I am about 2 months before I back in my house to start cooking outside again. Your videos have kept me going thru the last year and quarter.
I’m guessing one box contains the new KJ steel griddle
Loved the Akorn videos. Thank you for all you do. How many lbs was the brisket and how long did the cook take at 300 on the dome?
new kamado joe with built in ikamand…
Congrats on the 100k milestone!!
Sorry to hear this will be your last Akorn video but you've laid out a great road map for me to go off. I tried double indirect before with a brisket but kept it at 275, next time I'll give it a go at 300 and add the mop sauce!
Another very informative video. I recently bought a BGE and I've had trouble with bark and smoky flavor. I love the ease of use for grilling and baking but it's not nearly as good as my other 2 grills for smoking. I'm going to try the double indirect method next. Do you think a half inch of space is enough between the deflector and the pizza stone? I have some stainless steel bolts I use sometimes to lift the drip pan. Thanks for explaining your strategies so clearly! I try to have a plan for all my cooks too.
I’ve used the double indirect on my Akorn and had great results. One extra step I took is getting the charcoal basket accessory kit that comes with two semi circular baskets. I place wood chunks in between the two baskets then cover over the top with charcoal. I get really good combustion of the wood, plus the fire is much smaller but burning hotter. This drives more air flow but it doesn’t overheat the grill. Sits happily at 275 to 285 and great clean smoke. Love your videos! Cheers
Hey love your content I’ve been patiently waiting for this brisket video! Quick question what size was your half moons?
Love the Akron videos! Did all the hacks make the smoke from the Akorn comparable to the KJ? Also, since the Akorn is steel, do you have to heat soak it like the KJ, or do you close the vents as you go?
My guess is you're going to try a gravity fed smoker. Masterbuilt or old country?
Good looking brisket James. Spring is almost here! 🍻
Congrats on hitting 100K Subscribers! I've watched your videos for quite awhile and learned a lot. Thanks!
Awesome. I just picked up a brisket the other day, I think I'll give this a shot!
Kamado Joe pelletgrill 🙂
I feel ya' on the space problem 🙂 i am ALMOST weeded down to just the stuff I really want to cook on finally!
Awesome video James! What do you think of using your sauce instead of spritzing on the Kamado Joe? That was my plan for the next brisket and seeing you did it on the acorn got me even more excited on the idea. Thanks!
Great video James, so, you cut the brisket down to fit?
Great video! What size half moon stones did you use? Thanks!
Gr8 video.. I've been experimenting with different double indirect materials and height.. even used a brake rotor at 1 point. Lol. One of the problems with this akorn is height space.. (again.. just my own 2 cents).. so what I ended up using was a 17" weber charcoal grate on th three arm stand. A pizza pan with holes drilled in a snowflake pattern a 1" height grill basket then a 16" pizza stone that's 5/8" thick.. that pizza pan with holes allows th fire just a bit more height to breath.. I then place the cast iron grate and next place a small 11" cast iron griddle with spacers.. to help distribute heat from th stone just a bit more.. and top it all off with a grill grate standoff I made.. it's height up into th dome is about right.. a kick ash basket at the fire for excellent airflow and I mean it burns chunks now.. . Even in the ash pan.. I get steady Temps at 175 on up.. but anything below that is a struggle.
What I most appreciate about this video is discovering a use for Heineken.
Great tips, James. I have a Komodo Kamado cooker and struggle with the quantity of smoke at times. I will definitely be trying some of your suggestions. I have looked through several of your YouTube posts and cannot find the recipe to your mop sauce. Although I saw the ingredients in this video, I would appreciate specifics on the quantities. Would you mind sharing a link?
Thanks for that! You mentioned two new pieces of equipment in your garage, I would love to see you perfect cooks on Weber equipment! Im not guessing that’s what you have but definitely hoping!
Klaus
whats your opinion on a KJ vs say a cotton gin drum smoker, or even gateway. i got a yoder pellet, and KJC3 and thinking of adding drum smoker to the arsenal
James, you said you cooked at 300. 300 from the dome thermometer? Thank you!
Someone's making room for the Konnected Joe 😉
Maybe I missed it… Do you open the bottom and top more than normal (for a said temp) to get a hotter fire, but since there is an air gap, the extra heat does not make it to the meat?
The brisket looks amazing. Seems like your hacks did wonders. Can't wait to see what else is packed in your garage.
What a great way to send her off!
James, your videos, and common sense approach to bbq, and modifications to achieve expected results that any body can do is to be commended. As far as Kamado cookers, my so n got a Golden's cast iron Kamado, had it for a yr, no rust, heats/ holds temps like my original RJ Kamado I've had for 23 yrs, both outside in cle Ohio, used yr round.
Thanx for helping us make better BBQ!
Would you like to gift me your old Chargriller Akorn? I would love to have it.
Hi James,
stay warm up there!
Great video and Q&A !
You have some beautiful smokers , I think every wife asks how many smokers do you really need and I tell each one has a purpose…..
Then my wife says if one comes in 1 goes out lol… I only have 4, but in her mind 2 is even to much….
So James I'm totally proud of you and wish I could pick at least a new offset, if you want I'd gladly take the road trip help you with 1 and your offsetsmoker lol, you're 8hrs in change…
Take James and I'm look forward to spring reveal of the next round of mystery smokers!!
Ps I'm glad all of us who have this wonderful hobby that our wives actually are cool with it all kidding aside.
Cheers James,
Brad.
NJ
Great stuff. Look forward to the new season 🙂
Boxes in garage??? I am hoping something to do with Kamado joe????!!!! 😊😊
Great video again, James. I have just passed my akorn off to a friend as i upgraded, but have just sent him this link to get the most out of his ‘new’ toy.
Double indirect works better than the sloroller hack? What temp did you smoke it with? The Akorn community thanks you. Love your channel.
I tried your double indirect method on my Akorn and think I did some of my best work. I think It adds more surface area for less direct heat which can easily dry out the flat. Thanks brother ✌
Do you think the Akorn jr is a good alternative to the Kamado Joe jr?
James, what temp did you cook at?
James, how did you have the vents set to achieve 250 degrees with your double indirect method? Thank you for all you do!
Lol, I’d do the same with that beer, great cook SDB!
I wish they’d sell these in Canada again.