Thank you for this video. I have searched multiple times for hours trying to find this. Every time I follow this video (even without using the tip top temp) I get the most perfect smoked ribs. I cannot thank you enough for your amazing instructions.
Thanks for a great video! I just got an Akron and a Tip top temp control and had no idea how to use them. Of all the videos that I watched this helped more than any.
Yeah, 0.5 aka the screw is where i need to keep my lower vent for smoking because there's already natural air leeks around the gasket seals. Have been researching this tip top vent so I don't have to babysit my smoker all day.
Great video. I have the exact same setup. question though when using ttt I find it creeps like yours, and have to use water pan. I also close lower vent completely. at the 2 setting what did you find the temperature dropped too before the ttt opened to bring temps up again. Thanks
I wish y'all would use or at least show the built in gauge so show us how accurate it is. How many average grillers are gonna use all those digital gauge's? But thanks for the show.
Just removed one of the hinge screws from my steel Akorn, they are machine screws and they have locktight on them from factory. You should be able to snug them back up. Moving smoker without lid latched or opening the lid and letting it bounce on the hinge will loosen screws.
I been messing with this grill for a long time now. It just cooks too hot. All the stuff you have for this cooker and it still is a $%@#$ to hold temp. consistantly. I'm ready to Sh#$ can mine and get something different. A Weber Smokey Mountain looks to me to be a great cooker for low and slow. It's not pretty or fancy... but it works and right out of the box with NO extra must have mods.
Yo, Try putting a small clay pot upside down in the middle of the charcoal basket and running your charcoal around it. Start the charcoal in one area and let it snake around. And I keep my lower vent always at 0.5 and top damper barely cracked and then I get consistent 250-275. Have smoked countless times just like that. Before that, I was ripping my hair out, ready to toss it.
the tip top temp will keep it there. The key is not to overshoot. keep it coming up slowly. I open both dampers to full until 170 then cut in half, i cut in half again at 200. By the time Im getting close to 225, my dampers are all but closed. Bottom is only a crack and the top is only the bubble. But the TTT will help keep her there. Good luck.
Richard Neal - my trick is to not use too much charcoal and start shutting her down at 150 it will creep from there. Much easier to raise the temp than to lower it. It does suck if you snuff it out and you have to relight.
Richard. The important step to 225 is having the screw between 0&1 exposed (after it is fully lit). The other trick is to close the top vent with a small thermo probe inserted for a tiny spacer. Also I purchased high temperature caulk and used that to seal gaps on where the ash tray meets the bottom and around the bottom metal vent. Watch videos and instructions on how to seal your kamado. Also I recommend buying the chargrill smoking stone and not use the pizza pan smoking hack. Good luck.
Thank you for this video. I have searched multiple times for hours trying to find this. Every time I follow this video (even without using the tip top temp) I get the most perfect smoked ribs. I cannot thank you enough for your amazing instructions.
Thanks for a great video! I just got an Akron and a Tip top temp control and had no idea how to use them. Of all the videos that I watched this helped more than any.
Paul. Thanks for the Video. I was on the Fence for this Grill. You put it over the top. Once again. Thanks! Keep up the Work! Jim
A lot of great advice ! Thank You !!
Great video, very helpful, I got the same smoker, and I've had some trouble setting the temp.
Regards from Mexico!
I had one before and I used it so much it rusted out on me .
Was looking for refreshers and u DEFF know this grill thanks for your insight
Thanks for this tutorial, I am a newby!
Yeah, 0.5 aka the screw is where i need to keep my lower vent for smoking because there's already natural air leeks around the gasket seals. Have been researching this tip top vent so I don't have to babysit my smoker all day.
Ive got a ceramic komado now, but i started with the chargriller acorn, one of the best bbqs ive ever had, kinda like it better than ceramic.
Thank you😊
On the top top temp...is that the large plate or the smaller one?
I’m thinking the smaller and the larger ones for a grilla?
What's a good quality grate temp probe? I would like something very durable.
What kind of chimney top attachment is that?
Where did you get to damper for the lid ?
What is that thermometer prob you’re using?
I've had some success controlling temp by varying amounts of charcoal. I noticed you used alot more than I've seen any issues there?
Great Video! Hey how much charcoal did you have left over at the end of the cook?
Use about half of what I start with for an 8 hour cook.
What is that Maverick hood kit you have?
Great video. I have the exact same setup. question though when using ttt I find it creeps like yours, and have to use water pan. I also close lower vent completely. at the 2 setting what did you find the temperature dropped too before the ttt opened to bring temps up again. Thanks
I wish y'all would use or at least show the built in gauge so show us how accurate it is. How many average grillers are gonna use all those digital gauge's? But thanks for the show.
Only problem I've had with my Akorn is the lid hinge screws came loose. Is there a fix for this?
Just removed one of the hinge screws from my steel Akorn, they are machine screws and they have locktight on them from factory. You should be able to snug them back up.
Moving smoker without lid latched or opening the lid and letting it bounce on the hinge will loosen screws.
Might be a dumb question. But what exactly does the “tip top temp” do?
It automatically adjusts the top vent to maintain whatever temp you set it at. I don’t have one but that’s my understanding of it
Is your top vent wide open under the tip top temp?
Yes, it's wide open. The tip top temp opens and closes to control the temps.
That seems like a lot of wood chunks and chips for a kamado! I don't use but just a couple of chunks.
Same here two chunks is plenty for my taste..
How long do you smoke a whole chicken for?
I cook chicken at 375 for about 1.5 hours. Cooking at a higher temp gives you a crispier skin (not rubbery).
Hey dude, get you some wax starter cubes
How accurate is the themomter on the lid?
It's accurate but slow so by the time it reads 250 the cooker is going to level off at a much higher temp
@@moloch16 thanks
I been messing with this grill for a long time now. It just cooks too hot. All the stuff you have for this cooker and it still is a $%@#$ to hold temp. consistantly. I'm ready to Sh#$ can mine and get something different. A Weber Smokey Mountain looks to me to be a great cooker for low and slow. It's not pretty or fancy... but it works and right out of the box with NO extra must have mods.
Yo, Try putting a small clay pot upside down in the middle of the charcoal basket and running your charcoal around it. Start the charcoal in one area and let it snake around. And I keep my lower vent always at 0.5 and top damper barely cracked and then I get consistent 250-275. Have smoked countless times just like that. Before that, I was ripping my hair out, ready to toss it.
Wtf is a tip top temp?
I absolutely cannot keep my temp at 225
Try cooking at 250-275 range, great temp for the Akorn and the food is fantastic.
the tip top temp will keep it there. The key is not to overshoot. keep it coming up slowly. I open both dampers to full until 170 then cut in half, i cut in half again at 200. By the time Im getting close to 225, my dampers are all but closed. Bottom is only a crack and the top is only the bubble. But the TTT will help keep her there. Good luck.
Richard Neal - my trick is to not use too much charcoal and start shutting her down at 150 it will creep from there. Much easier to raise the temp than to lower it. It does suck if you snuff it out and you have to relight.
Richard. The important step to 225 is having the screw between 0&1 exposed (after it is fully lit). The other trick is to close the top vent with a small thermo probe inserted for a tiny spacer. Also I purchased high temperature caulk and used that to seal gaps on where the ash tray meets the bottom and around the bottom metal vent. Watch videos and instructions on how to seal your kamado. Also I recommend buying the chargrill smoking stone and not use the pizza pan smoking hack. Good luck.
Use a charcoal chimney and electric charcoal starter so much easier
your gloves didn't match your apron .. sheesh
Your video is literally titled Low and Slow tutorial.
Way too much charcoal!!!
Didn’t look like you smoked your wood chips boy!
Wet wood doesn't give good smoke.