You da man Steve. Nice tips. Glad it's not that cold down south, although it's 20 tonight. That's as low as it usually gets and only for one night, then back up. Channels up north and into Canada I have a new appreciation for when they say our BBQ is shut down for winter. However, for moderate cold your tips will see them through. Great info
Phil N Florence hey Phil, that’s absolutely true, some of these tips will get ya through, you just gotta want it lol. I see you guys down south and round this time of year I definitely get jealous of those milder temps for sure. Have a good one bud.
Cooked a 16 pound turkey in my Weber 26" with stuffing during Thanksgiving in 20 degree temps and keeping 325 degrees was no problem. Used Weber charcoal as I believe it burns hotter and the bird was done in 5 hours. The original still works.
digijams hey bud, I am a big fan of the weber charcoal, I don’t know if it burns hotter but it definitely burns longer, premium stuff. Yessir it will absolutely work, at the end of the day you’ll just burn more coal than you would have on a warmer day. Thanks for watchin, have a good one 👍
We've got snow coming today, but we rarely have below zero temperatures. Even then it's hard to keep the heat. Great tips. I also love a good wireless thermometer so I can stay warm too.
MeatCranium BBQ AND REVIEW hey bud fair point, the trade off is up here I don’t have to worry about pythons and gators, pluses and minuses hahaha. Take care man
I just bought one of these. I have a couple of bigger stick burners. And I was goin pellet or Kamado. I chose kamado acorn just like this. I’m glad I watched your videos. I would have stubbed my toe bad had I would have tried using this one like those other units. Happy Grilling and Smoking!
rdeed 1 second ago I currently live in South Dakota and today at 1410 it is one degree. We moved here from Huntington Beach, CA. In the first part of November while living in SoCal I went to a store to buy charcoal. They didn't have any. I asked a store employee were they had moved the charcoal, he said "We don't stock it because it is out of season". I said, "You must know it is 70 degrees outside right?" He said, "I know that's why." AMAZING ! !
I am def like you and that I am out there in - degree temps... with both my weber and my Yoder offset... more fuel is spot on... DON'T forget the Hot Cocoa for the Pit Master! Where did you get the embroidery for your Shirt (specific site?) Thanks Steve, talk with ya soon my brotha!
Red's BBQ and Pizzeria lol I know man, I’ve seen those recent pictures,you are out there righting it for sure. So I got the shirts with the logo from custom ink and a friend of a friend with an embroidery machine did the embroidery but I think most dry-clean places will do embroidery. Take care bro
I barbecue in the snow or the rain. Only thing that would stop me is subzero temperatures. Wife and neighbors think im crazy. In Montana the season is to short to be a slave to it.
THEREALSHOWBBQ lol it was 4 degrees here this morning Scott lol so I’d love a mild winter hahaha. For sure though in this kind of environment the Kamado really shines, I actually think it runs even better on days like this. Thanks for watchin bud
THEREALSHOWBBQ I feel your pain there, literally lol. For me it’s a combo of old and a little too much bbq hahaha, but I gotta get that R&D in ya know lol
I've noticed that the bigger I build my fire,the harder it is to control temps. Especially if I want to cook at 225. I wanted more coal because I wanted to cook for 4 our more hours. Kind of a catch 22. Any tips?
John Rees add a bunch of unlit coal at the beginning then light about 12 pieces of charcoal in a separate chimney. Add the lit to the unlit and let it come up to 225 and adjust the vents to stay there. At this point with the amount of oxygen being limited by the vents it should stay at 225 for the whole cook, but keep an eye on it and if the temp starts to climb just cut the vents back a touch till they settle again. Hope this helps, if not let me know and we’ll work through it
I grilled in a literal blizzard in Michigan. the snow was up to my knees. that barbeque tasted amazing
Winds here in western N.C. can get crazy this time of year. Great tips for those of us who bbq all year long!
Barlow BBQ absolutely, wind will get you every time if you’re not prepared for it. Thanks for watchin guys.
So pissed my Akorn top vent broke burning the 3rd use, junk! Was so happy to get one for it to be junk.
Awesome tips...
Ray Mack's Kitchen and Grill thank you Ray Max, I appreciate it man 👍
As long as nothing is falling from the sky you can definitely so some grilling.
Cooking with Dad lol yessir
You da man Steve. Nice tips. Glad it's not that cold down south, although it's 20 tonight. That's as low as it usually gets and only for one night, then back up. Channels up north and into Canada I have a new appreciation for when they say our BBQ is shut down for winter. However, for moderate cold your tips will see them through. Great info
Phil N Florence hey Phil, that’s absolutely true, some of these tips will get ya through, you just gotta want it lol. I see you guys down south and round this time of year I definitely get jealous of those milder temps for sure. Have a good one bud.
Cooked a 16 pound turkey in my Weber 26" with stuffing during Thanksgiving in 20 degree temps and keeping 325 degrees was no problem. Used Weber charcoal as I believe it burns hotter and the bird was done in 5 hours. The original still works.
digijams hey bud, I am a big fan of the weber charcoal, I don’t know if it burns hotter but it definitely burns longer, premium stuff. Yessir it will absolutely work, at the end of the day you’ll just burn more coal than you would have on a warmer day. Thanks for watchin, have a good one 👍
Good instructional.
We've got snow coming today, but we rarely have below zero temperatures. Even then it's hard to keep the heat. Great tips. I also love a good wireless thermometer so I can stay warm too.
Grill Top Experience absolutely on that thermometer lol, just because my cooker can handle the temps doesn’t mean I want to hahaha
NicePro tips. Fortunately being in Florida I don’t have to worry about that.
MeatCranium BBQ AND REVIEW hey bud fair point, the trade off is up here I don’t have to worry about pythons and gators, pluses and minuses hahaha. Take care man
MeatCranium BBQ AND REVIEW so jealous! Wish we lived where it never got cold lol
LOL
Awesome explanation Steve! For sure wind is my biggest issue, the cold isn't too bad.
Pickles BBQ hey Charlie, yup that wind going over the cooker will pull the heat right out of there.
Great tips you are sharing with us!
Mark McCaleb thanks mark, I hope they help
Excellent points!
John Staub thanks bud
I just bought one of these.
I have a couple of bigger stick burners. And I was goin pellet or Kamado. I chose kamado acorn just like this. I’m glad I watched your videos. I would have stubbed my toe bad had I would have tried using this one like those other units.
Happy Grilling and Smoking!
Great tips i barbecue less in winter due temps, i never thoght of adding more fuel
Congratulations on 6000k. Really enjoy your videos.
Bryan Hollingsworth thanks bud I appreciate it
Good series, great info, thanks for sharing.
Dave - Butler thanks Dave, I appreciate the feedback 👍
good tips for all the guys outside of texas!!
You are doing a great job with your videos. I look forward to watching this channel grow!
Very cool video! Nicely put together cheers
Whats New BBQ hey thanks Kenneth, I appreciate it brotha 👍
Good job Coach !!! Thanx for all the help !!! :)
scott sinnett hey Scott, you’re very welcome bud 👍
Good stuff
❤❤❤❤ Thank you for sharing your incredible experience and skills.
rdeed
1 second ago
I currently live in South Dakota and today at 1410 it is one degree. We moved here from Huntington Beach, CA. In the first part of November while living in SoCal I went to a store to buy charcoal. They didn't have any. I asked a store employee were they had moved the charcoal, he said "We don't stock it because it is out of season". I said, "You must know it is 70 degrees outside right?" He said, "I know that's why." AMAZING ! !
That was interesting! Nicely done !
Tom Horsman thanks Tom, I appreciate you checking it out, very cool
I am def like you and that I am out there in - degree temps... with both my weber and my Yoder offset... more fuel is spot on... DON'T forget the Hot Cocoa for the Pit Master! Where did you get the embroidery for your Shirt (specific site?) Thanks Steve, talk with ya soon my brotha!
Red's BBQ and Pizzeria lol I know man, I’ve seen those recent pictures,you are out there righting it for sure. So I got the shirts with the logo from custom ink and a friend of a friend with an embroidery machine did the embroidery but I think most dry-clean places will do embroidery. Take care bro
Do you know if the joetisserie will fit this? I've seen it used on the regular chargriller kamado, but not sure if it will work on the auto kamado.
Do more chargrill 980 videos. I need some ideas and guidance on using mine.
We rarely see 0 degrees, thankfully😬We grill/smoke year round too. The teens are normally the coldest we grill in. Thanks for the tips😃
Christy's Cooking Channel thanks for checkin it out Christy. Georgia sure is nice but I about melted cooking down there this summer lol
Hey brother great informative video!
Rich's River Smokers West Virginia thanks man, with this cold moving in felt like the right time for a video like this for sure
Does the akorn ever go on sale at a good price
I barbecue in the snow or the rain. Only thing that would stop me is subzero temperatures. Wife and neighbors think im crazy. In Montana the season is to short to be a slave to it.
michael garrido heck yeah bud, there is no off season 👍
Great information bro. One day I will have a kamado grill. 😁 Thankfully for the most part our winters are pretty mild here in Eastern NC.
THEREALSHOWBBQ lol it was 4 degrees here this morning Scott lol so I’d love a mild winter hahaha. For sure though in this kind of environment the Kamado really shines, I actually think it runs even better on days like this. Thanks for watchin bud
@@Cookoutcoach When it hurts to bend. Then it's too cold for me. Either that or I'm just getting old. Lol!
THEREALSHOWBBQ I feel your pain there, literally lol. For me it’s a combo of old and a little too much bbq hahaha, but I gotta get that R&D in ya know lol
I have the Acorn Jr. and love it. Question - how do you add fuel to this style smoker during the cook? I'm looking at a complete disassembly.
Lift the meat up, lift up center, add more charcoal
I've noticed that the bigger I build my fire,the harder it is to control temps. Especially if I want to cook at 225. I wanted more coal because I wanted to cook for 4 our more hours. Kind of a catch 22. Any tips?
John Rees add a bunch of unlit coal at the beginning then light about 12 pieces of charcoal in a separate chimney. Add the lit to the unlit and let it come up to 225 and adjust the vents to stay there. At this point with the amount of oxygen being limited by the vents it should stay at 225 for the whole cook, but keep an eye on it and if the temp starts to climb just cut the vents back a touch till they settle again. Hope this helps, if not let me know and we’ll work through it
@@Cookoutcoach Thanks coach. Appreciate your videos. I just started smoking. Rookie 😁
John Rees awesome bud, I’m here to help 👍
Its -25today tomorro ill have a 12pounds turkey to get out the brine and smoke in the weber i feel like its gonna b a nice challenge for christmas
Dang...so I could have just added more charcoal to my coals when they burned out? Dang!
This is good advice and all but like everyone else they do these videos and expect everyone to hqve high end equipment
-3 degree weather. One more reason that I moved south.
Alexandros Leontopoulos lol makes sense to me hahahaha enjoy your warmth
He’s cute is he single lol
Stop
@@JayRain 🤷🏽♀️🤷🏽♀️🤷🏽♀️
@@jozibarra U already got a kid and a bf
@@JayRain I don’t have a boyfriend actually, but my kid has nothing to do with me saying someone is cute.