Here's the updated links for those who were asking. (Thanks for letting me know some of them were not working.) 🔴🔴 Honey Hog Rub (Meat Church): amzn.to/2Wfwqsv * ✅✅ Acorn Jr (little red cooker): amzn.to/2T9Hg1v ✅✅ A better meat thermometer tinyurl.com/tyo8x5r ✅✅ Best Instant read thermometer tinyurl.com/yxc525qj ✅✅ Kick Ash Basket (pick the size for your cooker): amzn.to/2WtmbkG
@@DM-sg3cj The website price doesn't include shipping which the tacked on at the end and the amazon price is typically 14.99. Prices bounce around on amazon. Sometimes it's as low as 9.99.
I was planning on upgrading my akorn that I've had since 2015, however after this video I believe its worth keeping especially considering how great of condition the complete unit is in thanks to keeping the optional cover on it between cooks. I strictly use misquite lump mostly from winco, what is the longest cook you have done on a char griller Akorn without adding more fuel? What was your temp if you can remember? How does that compare with the ungodly expensive ceramic units? Thanks for a great video and some perspective
lol. It's gotten to the point where every video I make people accuse me of being "secretly sponsored" if I don't specifically say they are aren't Weird, I know.
Brother I want to thank u so much..I’m in Home Depot 2 days ago looking for a planter for my indoor herb garden.. lo and behold I look up at the pallets stacked all the way up top and I see them like a pallet full of gold..it was half a pallet of Weber charcoal they never brought down..I begged the guy on fork lift to bring it down for me told him it was on sale..I took 10 bags brother at 3.90 a piece..didn’t take mor cause they were torn but may go back for those too. Lol.i live in a nyc apartment brother now I hve use of a yard where it is that I keep my grills but I hve no storage so basically I hve charcoal under my mattress right now.. lol..thank u thank u once again
Another great video. Thank for sharing!! Can I ask you what you think of the XR-50, now that you’ve lived with it for a while? I’m in the market for a thermometer and like the 4 inputs.
Sorry I'm late on this. Got bronchitis right after uploaded this. There is a Link in the description box if you want to check out. No thermometer is perfect but It's my favorite. I wish there was a way to turn off the beeps on the handset so when I check the temps at night (turn on the backlight) I won't wake up my wife. and I wish they would have plugs so it could be waterproof without all for plugs in. That said, the extra range (through walls) and the 4 probes and the way you can hang or use a magnet in addition to the stand on the units are huge for me. Again, sorry late on this.
Thanks for replying. Absolutely no need to apologize . I appreciate the feedback on the XR-50. It really looks like the thermometer for me. The 4 inputs are really the deal clincher. Too bad about the bronchitis. I hope you’re feeling much better.
Man Justin your videos ALWAYS raise the bar. Excellent job once again. That’s enough pulled pork for the RUclips community lol. Also off topic what do you think is good for editing videos? Sorry had to ask your opinion lol.
Sorry I just now saw this. I got sick right after this uploaded. I use Final Cut Pro exclusively. It's made by apple. I don't even know how to use another tool but I know Troy really like Premier pro. You have to lease it monthly so it's more expensive than Final Cut but that's what all the windows pro users usually use.
I always enjoy your videos. We have a junior Akorn along with Old Country Brazos Smoker , and love both. You're right about the Akorn Jr. It just does a better job, and it's so much more efficient on coal. I can't tell of taste the difference between lump coal or bricketts . Thanks for sharing your thoughts and experience.
I have a Carolina apple cider vinegar barbeque sauce recipe for you 2 cups apple cider vinegar 2 tablespoon brown sugar 1 tablespoon catsup 1/2 teaspoon ceyanne pepper 1 teaspoon ground black pepper 1 teaspoon red pepper flakes 1 teaspoon salt. On medium heat bring to boil wisk the ingredients making sure the sugar, and salt is completely desolved. Remove from heat, and let cool to room temperature. Pour into a jar or bottle. Place in the refrigerator over night (optional). Shake up the ingredients, and use it for pulled pork sandwiches. Send it to Troy's
Awesome video, as always. I love my baby Akorn. They don't last me very long between traveling, tailgating, and lots of use, but I just buy a new one every year or so. Great little cooker for the money! I've done all night cooks with briquettes in my larger kamado, and it works fine as long as I keep the ash pot clean.
G’day Justin and greetings from Tasmania Australia, enjoyed watching the comparisons between each grill using those heat beads as we call them down here. I have subscribed to your channel after buying a KamadoJoe Classic 2 and I go back over your previous videos as they are very helpful, kind regards John.
Baby Back Maniac thanks for replying back to me, you have a lot of experience and your easy yo follow both with recipes and equipment reviews which is very helpful to an old bloke like me thanks again Justin. John
Thanks for another great video, Justin! I got 6 bags of the Weber charcoal on sale so I am very excited to smoke some meats soon! What do you do with all that pork?
I have a 1/4 inch steel 55 gallon offset. I produces amazing bbq.. but I also have an Akorn Jr... I've been doing research to find if I can smoke on it for easy going smokes where I dont' have to tend a fire non-stop. Thanks for the video!
Personally I prefer to keep mine clean. And honestly, if I didn't Id never hear the end of it. You would be surprise how much grief I get if I don't wear gloves...as if every human walking the earth wears gloves when cooking for their families. lol
Enjoyed the video as always. Maybe I missed it, but what was the temp of your smokers? I know you said the Acorn went up from 225-400F but what was the temp you wanted? Also, I’m wondering to what temp did you cook the meat? Thanks!!
Low and slow for pork is the way to go. There is no speed test for quality as mentioned. Akorns while metal may not last as long, but look at the parts. The heavy duty grill. I never thought to use a shop vac to get the old ash out. This will save me time and mess. Thanks for the video!
For your Akorn, what do you use under the grate the meat is on? Did you purchase the "Smokin' Stone"? Are these extra accessories for blocking heat necessary to do this type of low and slow cooking? If you have something there, do you suggest a foil pan underneath to collect drippings? I guess I'm just curious, what is your set up down there??
I have the full size Akorn as my first cooker that I can do just about anything with. For the price especially someone trying the bbq waters I don’t know how it can be beat. I just know that now that I have the bbq bug I want a larger offset just for cooking space. That’ll take some time to narrow down although I do love the Lonestar Grills I’ve been seeing around. Thanks again for being you and doing what you do. I am grateful 😊
Awesome stuff!!! I may have missed it but I am watching this on low volume in the middle of the night while taking care of the baby 😬. How does the Akron Jr. handle a deflector? Did you make one homemade and if so what does it consist of? Or do they make a deflector and used a stock one?
The deflector itself is a pie pan in the rack is something that used when sealling jars. I can’t remember the name of it. Sorry. It was definitely homebrew though
What’s your preference between the big joe and the primo? I have a joe classic but need more grill space. Found a used primo xl for $800 or debating just getting a brand new big joe. Thoughts ?? Any help would be appreciated.
Same experience w my Kamado Joe w/Kick Ash Basket...love the consistency of briquettes! Also, thanks again for the review on the Kamado Joe, your vid was my tipping point!
Your videos just keep getting better! One reason I bought the Summit is it can burn both briquettes and lump, but your experiment proves briquettes can be used in ceramic kamados. I love the Weber briquettes, especially with the recent sale. BTW, what kind of tumbleweed starters do you use, and do you like them better than the Weber cube starters?
Kamado Land, where all butts are equal. Nice job giving us a comparison cook. Just goes to show a good Pitmaster can give you a good plate of pulled pork cooked on anything. Want to see that Summit and LSG in action.
i need to buy one of these ceramic grills, wanna keep costs down. I dont need a large one but would like to smoke ribs/brisket. What do you recommend best bang for the buck?
Build up during the cook? Ash? Grease? I don't have this problem my big joe. I have had the to vent get 'stuck' after a particular greasy/fatty cook that made it difficult to open/close when cold. I've started to clean the vent after each cook when I clean the grill out. Have used Simple Green to break up the grease as well. Not sure if that is what you meant... or not.
The top vent has been a disaster. I can't tell you the number of people who have told me about issues they have had. I personally don't even use the slide feature because when I raise the lid, it pulls the entire cap off and there is a ton of juice and crap down the back of my cooker and on the patio after low and slow cooks. It's not a good design if you have to clean it every time with simple green. Other than that, I like the cooker.
Great video. I've had my full size Akorn for almost 5 years now. It's showing it's age (probably need to take it all apart and replace the hardware this spring) but it still cooks like an absolute champ. I will absolutely get another one once I can't refurb my original, and will keep an eye out for an Akorn Jr.
I found a very important mod with them you have to do if it sees any rain Have to drill a small hole in the bottom of the ash pan both layers to allow it to drain ive seen lots of them rust out because of this I take better care of mine than that had my jr for 5 yrs probably still perfect
Watched this on my Roku TV while I was hungry - big mistake lol. This video plays like it was on the FoodNetworkTV, awesome quality, awesome food, big thumbs up, terrific video, thank you!!
Thanks Peter. I was going to call you today but I'm sick as a dog and lost my voice. If I'm better by Tuesday I'm driving to Oklahoma and would love to catch up.
I’ve got an Akorn Jr and love it. It’s perfect for smaller cooks. If you use quality lump you can get some excellent cook times. I ran a basket of B&B lump and got 9 hours at ~230*.
Looks amazing! I don’t have a Kamado yet, and I was wondering if the grill temp probe wire holds up when when run under the lid? Does that cause any air leakage at all? Thanks for the great videos!
Totally depends on use case. They're kind of like knives in that they'll do something different.So what I need whatever it is they are good at, I prefer that particular cooker.
Justin, I know you know this and maybe I missed the reference but from a ash restricting airflow in the intake especially on the short squatty grills, using the ash rake once and at most twice a cook will resolve that issue. It takes ten seconds but solves the problem. You don't even need to pull the ash out just push it to a side.
It's not usually the ash in the pot that causes the issue. It's the stuff that doesn't fall through and snuffs out the coals above the fire great. The medium big green egg was the worst offender (shape.)
This is awesome i always cook with Briquettes and throw wood chips in it to give that smoky flavor and you testing it on grills that i am looking to purchase in the future makes me a little more at ease. Thanks for the awesome content and subbed for hardwork and testing.
This was great! Been wanting to upgrade my Akorn Jr to a kamado Joe but this got me thinking that the grass maybe isn't all that greener on the other side 😂
Loved your video (first time viewer). Watching cause I just ordered an Akorn Jr. It’s my first grill of that type, how do you like it? Definitely paid attention to your comments on it during the start.
F**K! I have one of the Australian sold Akorns, had it 2 and a bit years, love it, cost me $500AUD....$37 argh!!! recently cooked a 3.5kg pork butt on it, just bloody magic mate :) Love your cooking man, gives us mere mortals something to aspire too ;)
On Akorn, open top and bottom damper till you get till about 200°F, then leave bottom damper open all the way and set top damper a little less than #1. May need to tweak, but just a tad open or closed during cooking
Do you ever use a water pan in your kamados? I live in Wyoming where it's very dry so I'm on the fence about whether I should try on in mine for some pork butts I'm going to cook on Saturday. Thanks!
I wish I had something witty to say, but I do not, so I will just say, great informative video as always. Especially for those (me) looking at getting a kamado style cooker. Maybe save a few bucks and get the Akorn, the price difference buys a lot of meat, and might keep me from sleeping on the couch, or outside with the new cooker...lol. Cheers from the Jersey Shore
LOL. It's a fun cooker and good for the money but it will not last long if you are anywhere near the ocean. Go into it thinking 2-3 years as your expectation. That salt water is brutal.
This must be preparation for the big game. I was curios about your test, I read that the fillers in briquettes stick to ceramic. I have another question in this video, it's about kick ash basket. How was taste of meat after using it in Kamato Joe compared to stock grate, I have heard from others they did not like smothered smoke taste and I wondered if that was because of breathability between grates. Great informative video, along with clean grills your video is second to none. I'll save my question's about the Komodo for another video. Stay warm
No problems with sticking on this cook. I'm not sure if the Weber stuff has fillers though. They said it's 100 hardwood. That said, every Weber made has a ceramic (porcelain) coating over the metal body and I've never heard anyone say they have had an issue with it sticking. I think some of the stuff that's said it designed to sell more home team branded fuel. that's were the real money is made.
I have the Akorn jr and I absolutely love it. In fact, I got rid of all other smokers after buying mine. Only complaint I had was how short it is so I went to Lowe’s, bought some 1-1/2 diameter round table legs, pushed them up into the three hollow Akorn legs and now it’s about belly/chest high. I highly recommend the Akorn!
Justin, Can you comment about the overall capacity of the 26” kettle with SnS compared to the Weber summit grill? How many spatchcocked chickens can each cook without overcrowding? Rib capacity of each with or without rib rack? I guess with the extender rack the summit can cook two briskets but that’s almost like cheating . I want to cook extra food and vacuum seal and freeze the extra. I suspect with the extender rack the summit wins the capacity category by a long shot. Without the extender rack are they close? Summit probably uses less charcoal during the actual cook and then you can shut it down and save the leftover charcoal, but for the difference in cost you can buy a lot of charcoal. Summit can use lump charcoal. Can’t fit lump in SnS.
The 26.5 is actually a bit bigger for direct grilling space but you are right there is more Room vertically if you want to use an extender rack. You can use lump in a SlowNSear. It's not ideal, but it works. Briquettes ironically don't tent to clock the air holes as quickly. The Summit is more efficient on fuel and more versatile in temps and of course it has the adjustable height charcoal grate. The table on the Summit (as cheap as it is) makes the entire cooking experience more enjoyable. Really what it boils down to is if you have the money and want the Summit, I think you'll enjoy it. IF money is an issue on any level, get the 26 and never look back. They are both good options. The Summit is a better cooker but the 26 is a better value.
I have not measured them in square chickens but in square inches the 26 is bigger. lol. The lid is taller on the summit though so you inches (or chickens) cubed, you'd have more volume in the Summit, I believe.
It is more then square inches. It is the aspect ratio of the area compared to the food you are trying to cook. You could probably fill all available area with chicken drummets, but not necessarily whole spatchcocked chickens.
yeah, I know. I was just kidding around. Truthfully though I think in inches and volume and unfortunately I don't think I've ever cooked more than one spatchcock chicken at a time. I know you can fit more steaks and burgers on the 26 than the summit and you have more vertical height on the Summit if you are doing bbq. Sorry I can't be more help.
Great video as always Justin. Got a question, and it's just me being naive to different forms over BBQ. But what's benefit to using a ceramic smokers as opposed to a say Weber Kettle or PBC? Maybe that would be a cool comparison video. And if you've already done it, sorry if I missed it. Have a good one brother. Cheers
I cant speak for maniac's experience but switching over from a 20" Weber to a Big Joe I've found it easier to maintain temps, fuel/coal consumption is less allowing for a longer cook before having to add more/adjust/etc. However, for me, it takes longer to get to temperature in the Kamado. But it is also a much larger grill.
Yeah, most of it is the stuff Matthew said. The other thing is there is a lot more temperature range. The PBC only runs at one temperature. The kettle has a much narrower range. The kamados will go from 180 to over 1000. On the flip size the PBC and kettle are way more durable and portable. Honestly, it's like automobiles. A motorcycle, honda, or dump truck will all get you were you want to go...they just do it differently.
You got snow and I didn't get any pictures of it? Come'on man? LOL I'll take some of that pulled pork off your hands!!!! Great comparison video Justin! Love ya bro!!!
@@BabyBackManiac Hey man love the channel keep up the great work. What Vacuum do you use specifically or recommend for cleaning up ash? It is neat and I'd like to start doing I myself. Cheers man....
Honestly Cynthia, it starts with having a batch of dedicated grill rags that I don’t care if they get dirty and don’t fall apart like paper towels. Once you get that lined out, the rest is easy. Just got to stay on top of it
First time I have seen use that Akorn jr. Do you think the results would be the same on the bigger Akorns and do you think they are a quality kamado grill/smoker?
They are a good value for what they charge and they have good features but they are also cheaply made. Consider it a 3-5 year grill (shorter if you live near an ocean...longer if you garage store it between cooks). If you get your head wrapped around that and are ok with it, it's a great way to stick your toe in the kamado waters.
I'm looking to buy a komodo style grill, but don't know too much about grilling in general. Is the reason you were expecting it to choke because charcoal causes too much ash? And what are you generally supposed to use in a komodo, and how is the ash different than charcoal?
normally these use lump charcoal which is technically just wood that has been preburned in a vacuum but the end result is a product that produces less ash.
@@BabyBackManiac That actually makes sense for this test; the acorn is a budget smoker and they probably designed it with more of an average-Joe in mind. Someone who might only be able to find/afford a bag of briquettes and lighter fluid... The BGE manual basically says "if you can afford a 1200 dollar grill, you can get a bag of lump charcoal and a chimney starter. "
Justin I went back and watched one of your old videos, when you cooked the 12 slabs for the teacher that was leaving. Two questions do you still use the Tang in your rub? Do you think the primo XL would hold 12 slabs, thinking about investing in the primo? Thanks in advance, Kevin
Hey Kevin, I've only used Tang in this particular rub. I am not sure if they would fit on the Primo. It really depends on how long the ribs are (short enough and they could run north and south) and whether or not you use a rack. The Primo is about 50 square inches smaller and there is not as much vertical clearance if you wanted to add the rack so if space is an issues, the summit has more of it. Both are great cookers though. I do have the upper racks for the primo but there is less than 4.5 inches of clearance so that seems pretty tight for using a rack and having them on end.
I have a serious question, in have been told by 4-5 guys that cool competitively that briquettes have coal dust and wax binders in them. Is this true? I have been hardwood lump guy for many years just because it was easy for me to get. Could someone tell me the truth about this coal dust thing?
Here's the updated links for those who were asking. (Thanks for letting me know some of them were not working.)
🔴🔴 Honey Hog Rub (Meat Church): amzn.to/2Wfwqsv *
✅✅ Acorn Jr (little red cooker): amzn.to/2T9Hg1v
✅✅ A better meat thermometer tinyurl.com/tyo8x5r
✅✅ Best Instant read thermometer tinyurl.com/yxc525qj
✅✅ Kick Ash Basket (pick the size for your cooker): amzn.to/2WtmbkG
@@DM-sg3cj The website price doesn't include shipping which the tacked on at the end and the amazon price is typically 14.99. Prices bounce around on amazon. Sometimes it's as low as 9.99.
@@BabyBackManiac I would love a comparison video against, KJ, BGE and weber Summit!
Why did you go with the Akorn junior, vs the full sized Akorn? Seems like that would have been a more honest comparison to the other Kamados.
Man I absolutely love your camera work!!! Always so consistent bro.
Thank you Dawgfatha's BBQ. I really appreciate that.
I was planning on upgrading my akorn that I've had since 2015, however after this video I believe its worth keeping especially considering how great of condition the complete unit is in thanks to keeping the optional cover on it between cooks.
I strictly use misquite lump mostly from winco, what is the longest cook you have done on a char griller Akorn without adding more fuel? What was your temp if you can remember?
How does that compare with the ungodly expensive ceramic units?
Thanks for a great video and some perspective
“Not sponsored.... who would pay for this?” HAHAHA 😂😂😂 Absolutely savage!!!
lol. It's gotten to the point where every video I make people accuse me of being "secretly sponsored" if I don't specifically say they are aren't Weird, I know.
Whatever
Was that a catch pan under the grate or where you adding waster like a broiler? New to all this but thinking about a Komodo
The production quality of your videos is excellent brother. Keep up the good work!
Even tho its a boring test. I like watching stuff like this.
Thanks Dallin. I appreciate it.
Brother I want to thank u so much..I’m in Home Depot 2 days ago looking for a planter for my indoor herb garden.. lo and behold I look up at the pallets stacked all the way up top and I see them like a pallet full of gold..it was half a pallet of Weber charcoal they never brought down..I begged the guy on fork lift to bring it down for me told him it was on sale..I took 10 bags brother at 3.90 a piece..didn’t take mor cause they were torn but may go back for those too. Lol.i live in a nyc apartment brother now I hve use of a yard where it is that I keep my grills but I hve no storage so basically I hve charcoal under my mattress right now.. lol..thank u thank u once again
Lol. That's awesome! Congratulations on the score!
What an awesome video, while the cook may have been boring I sure loved watching the process and your creativity in how to tell a story.
Thanks Brian. I really appreciate that, man.
Awesome test Justin... loved the aluminum foil clip 😂 I'll give you a link for thick aluminumfoil
lol. Thanks Roel
Another great video. Thank for sharing!! Can I ask you what you think of the XR-50, now that you’ve lived with it for a while? I’m in the market for a thermometer and like the 4 inputs.
Sorry I'm late on this. Got bronchitis right after uploaded this. There is a Link in the description box if you want to check out.
No thermometer is perfect but It's my favorite. I wish there was a way to turn off the beeps on the handset so when I check the temps at night (turn on the backlight) I won't wake up my wife. and I wish they would have plugs so it could be waterproof without all for plugs in.
That said, the extra range (through walls) and the 4 probes and the way you can hang or use a magnet in addition to the stand on the units are huge for me.
Again, sorry late on this.
Thanks for replying. Absolutely no need to apologize . I appreciate the feedback on the XR-50. It really looks like the thermometer for me. The 4 inputs are really the deal clincher. Too bad about the bronchitis. I hope you’re feeling much better.
Man Justin your videos ALWAYS raise the bar. Excellent job once again. That’s enough pulled pork for the RUclips community lol. Also off topic what do you think is good for editing videos? Sorry had to ask your opinion lol.
Sorry I just now saw this. I got sick right after this uploaded. I use Final Cut Pro exclusively. It's made by apple. I don't even know how to use another tool but I know Troy really like Premier pro. You have to lease it monthly so it's more expensive than Final Cut but that's what all the windows pro users usually use.
I always enjoy your videos.
We have a junior Akorn along with Old Country Brazos Smoker , and love both. You're right about the Akorn Jr. It just does a better job, and it's so much more efficient on coal.
I can't tell of taste the difference between lump coal or bricketts .
Thanks for sharing your thoughts and experience.
My pleasure. Thanks for watching, Henry!
I have a Carolina apple cider vinegar barbeque sauce recipe for you
2 cups apple cider vinegar
2 tablespoon brown sugar
1 tablespoon catsup
1/2 teaspoon ceyanne pepper
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 teaspoon salt.
On medium heat bring to boil wisk the ingredients making sure the sugar, and salt is completely desolved. Remove from heat, and let cool to room temperature.
Pour into a jar or bottle.
Place in the refrigerator over night (optional). Shake up the ingredients,
and use it for pulled pork sandwiches.
Send it to Troy's
I just saw this I've been sick and fell behind on comments. Thank you, Henry. Sent it to Troy this morning.
@@BabyBackManiac how are you doing now ???
I hope everything is going well with you and your family.
I'm looking forward to seeing more videos.
I Neeeeevvvvveeerr leave a comment, but I had to say - loved your video. Genuine, unpretentious, and great quality. Subscribed.
Justin, you do some great editing on your videos and I love your sense of humor.
Thanks, Chad. I really appreciate it.
Awesome video, as always. I love my baby Akorn. They don't last me very long between traveling, tailgating, and lots of use, but I just buy a new one every year or so. Great little cooker for the money! I've done all night cooks with briquettes in my larger kamado, and it works fine as long as I keep the ash pot clean.
I'm starting to love this thing more and more.
G’day Justin and greetings from Tasmania Australia, enjoyed watching the comparisons between each grill using those heat beads as we call them down here. I have subscribed to your channel after buying a KamadoJoe Classic 2 and I go back over your previous videos as they are very helpful, kind regards John.
Thanks for watching John. Really happy to have you here
Baby Back Maniac thanks for replying back to me, you have a lot of experience and your easy yo follow both with recipes and equipment reviews which is very helpful to an old bloke like me thanks again Justin. John
@@johnkinnane547My pleasure, man.
Thanks for another great video, Justin! I got 6 bags of the Weber charcoal on sale so I am very excited to smoke some meats soon! What do you do with all that pork?
We gave it to our roofers that work working on our house last week. Glad you got the charcoal deal
That cleaning tip was amazing! I will use that going forward. Everyone pay close attention.
Sincerely the PRIMO is the winner, it was shown!
They real mvp in this video is your wife for talking them down an getting a deal like that 😂😂
Great vid as always! What are you spraying on the meat? is it just reg water? For the tenderness?
I have a 1/4 inch steel 55 gallon offset. I produces amazing bbq.. but I also have an Akorn Jr... I've been doing research to find if I can smoke on it for easy going smokes where I dont' have to tend a fire non-stop. Thanks for the video!
How many times did you have to add fuel to the acorn jr.?
That's a neat trick to keep your grill clean. I don't understand the idea that leaving them dirty means more flavor.
Especially on the outside of the cooker. lol.
People who say a dirty grill adds flavor don't have any idea what they're talking about.
I think it's an excuse for laziness.
Personally I prefer to keep mine clean. And honestly, if I didn't Id never hear the end of it. You would be surprise how much grief I get if I don't wear gloves...as if every human walking the earth wears gloves when cooking for their families. lol
I think that was a myth started by Al Bundy...
Enjoyed the video as always. Maybe I missed it, but what was the temp of your smokers? I know you said the Acorn went up from 225-400F but what was the temp you wanted? Also, I’m wondering to what temp did you cook the meat? Thanks!!
I was shooting for 250-ish. I usually don't cook for temp with pork butt. I probe it and when it's tender I pull it out. But that's usually around 200
Low and slow for pork is the way to go. There is no speed test for quality as mentioned. Akorns while metal may not last as long, but look at the parts. The heavy duty grill. I never thought to use a shop vac to get the old ash out. This will save me time and mess. Thanks for the video!
What are those charcoal starters I want some. No link on your page I could find. Would love to sponsor you with a purchase.
They are called tumbleweeds. If you click over from any of my Amazon links, I’ll get credit for the sale. Thanks for thinking of me
Was that the Akorn jr being compared with the other big grills? Would that make a difference?
Do you by chance know if the big joe grill extender will work on your Weber summit kamado?
Such an outstanding production, brother! You never disappoint!
Thanks brother.
Is the Kick Ash basket compatible with the vision grill?
For your Akorn, what do you use under the grate the meat is on? Did you purchase the "Smokin' Stone"? Are these extra accessories for blocking heat necessary to do this type of low and slow cooking? If you have something there, do you suggest a foil pan underneath to collect drippings? I guess I'm just curious, what is your set up down there??
I so love your videos! Informative AND funny!!! Keep'em coming!!
Will do, Mark.
Cool comparison man! Great job
Thank's man.
I have the full size Akorn as my first cooker that I can do just about anything with. For the price especially someone trying the bbq waters I don’t know how it can be beat. I just know that now that I have the bbq bug I want a larger offset just for cooking space. That’ll take some time to narrow down although I do love the Lonestar Grills I’ve been seeing around. Thanks again for being you and doing what you do. I am grateful 😊
Thanks Thomas. I appreciate that man. Have a great week
Awesome stuff!!! I may have missed it but I am watching this on low volume in the middle of the night while taking care of the baby 😬. How does the Akron Jr. handle a deflector? Did you make one homemade and if so what does it consist of? Or do they make a deflector and used a stock one?
The deflector itself is a pie pan in the rack is something that used when sealling jars. I can’t remember the name of it. Sorry. It was definitely homebrew though
Great video as always Justin!
Thank you I really appreciate that.
What’s your preference between the big joe and the primo? I have a joe classic but need more grill space. Found a used primo xl for $800 or debating just getting a brand new big joe.
Thoughts ?? Any help would be appreciated.
“Not a sponsored video, because who would pay for this” 😂😂😂
Same experience w my Kamado Joe w/Kick Ash Basket...love the consistency of briquettes! Also, thanks again for the review on the Kamado Joe, your vid was my tipping point!
Thanks Pat, I appreciate you watching.
Have you used Rambler? If so how do you compare against Akorn Jr? Thanks and loved the video!
I've never watched your videos until now, I like your humor! :)
Your videos just keep getting better! One reason I bought the Summit is it can burn both briquettes and lump, but your experiment proves briquettes can be used in ceramic kamados. I love the Weber briquettes, especially with the recent sale. BTW, what kind of tumbleweed starters do you use, and do you like them better than the Weber cube starters?
I like them better than the Weber because they weber's are more messy. I think I'm using the actual tumbleweeds.
Kamado Land, where all butts are equal. Nice job giving us a comparison cook. Just goes to show a good Pitmaster can give you a good plate of pulled pork cooked on anything. Want to see that Summit and LSG in action.
Thanks Phil. Coming soon...
If not the best, at least top 5 cooking channel on RUclips.
Thank you Mack. I really appreciate that.
Looked like a tiring experiment Justin. Wow! Great job. Those Acorns are great units too! Great bang for the not so many bucks!
lol. I was exhausted. Thanks for watching. yeah, those Akorns are great for the pice.
i need to buy one of these ceramic grills, wanna keep costs down. I dont need a large one but would like to smoke ribs/brisket. What do you recommend best bang for the buck?
Wow you just saved me a couple hundred bucks lol thanks for the video
Any time!
Hi.. Could you share akorn jr. vent setting for 215-225. Tq
Why not have a thermometer in the meat as it cooks along with a thermometer to measure Egg/smoker temp?
Good question. I didn't have another 4 probe thermometer readily available, and honestly I just didn't feel like messing with it.
I enjoy your vids and learn a lot. Thanks for making your videos.
What's you grill of choice or best to buy. Egg, acorn ,kamada
Great vid as always. That pork looked great! Also surprised by the Acorn.
It would fit on a fire escape. ;-)
My KJ has issues with buildup in the vent cap. Any cleaning tips?
Not really. I wish I did. It drives me nuts. I may end up selling it some day because of that.
Build up during the cook? Ash? Grease? I don't have this problem my big joe.
I have had the to vent get 'stuck' after a particular greasy/fatty cook that made it difficult to open/close when cold. I've started to clean the vent after each cook when I clean the grill out. Have used Simple Green to break up the grease as well. Not sure if that is what you meant... or not.
The top vent has been a disaster. I can't tell you the number of people who have told me about issues they have had. I personally don't even use the slide feature because when I raise the lid, it pulls the entire cap off and there is a ton of juice and crap down the back of my cooker and on the patio after low and slow cooks. It's not a good design if you have to clean it every time with simple green. Other than that, I like the cooker.
Great video! Totally enjoyed your review. Thank you!
Great video. I've had my full size Akorn for almost 5 years now. It's showing it's age (probably need to take it all apart and replace the hardware this spring) but it still cooks like an absolute champ. I will absolutely get another one once I can't refurb my original, and will keep an eye out for an Akorn Jr.
They're really nice cookers for the price and they last a long time if you keep water out of them.
I found a very important mod with them you have to do if it sees any rain
Have to drill a small hole in the bottom of the ash pan both layers to allow it to drain ive seen lots of them rust out because of this
I take better care of mine than that had my jr for 5 yrs probably still perfect
I love my Acorn Jr but have never tried to use briquettes with it. Great video, thanks for sharing!
love the way you do the vids,no lie ive learned good bit from them. ps..what you sippin on?
It was cold and early...coffee. lol
As always great video Justin!! Scott
Thanks Scott. I appreciate it
Watched this on my Roku TV while I was hungry - big mistake lol.
This video plays like it was on the FoodNetworkTV, awesome quality, awesome food, big thumbs up, terrific video, thank you!!
Thanks Peter. I was going to call you today but I'm sick as a dog and lost my voice. If I'm better by Tuesday I'm driving to Oklahoma and would love to catch up.
I’ve got an Akorn Jr and love it. It’s perfect for smaller cooks. If you use quality lump you can get some excellent cook times. I ran a basket of B&B lump and got 9 hours at ~230*.
GREAT CHANNEL! Any idea where I can get a cover for the acorn jr?
I feel like I've seen them at Lowes occasionally. You might try the chargriller website.
Looks amazing! I don’t have a Kamado yet, and I was wondering if the grill temp probe wire holds up when when run under the lid? Does that cause any air leakage at all? Thanks for the great videos!
Thank you for your work on doing that!
Which grill can shut down the coals? To save what's left of them, for reuse?
Always enjoy your helpful videos. I have been cooking on a Weber grills for 45 years. Love them!
Very cool.They make fantastic grills. Have a great weekend Steve
I was told by the seller of my BGE that briquettes have sand as a binder, and thus clog up the vents faster.
That's one of the reasons why I use the natural hardwood briquettes. Thanks for watching
I’ve had the Acorn jr for about 4yrs now and I absolutely love it. People are always amazed at my grilling on it.
It’s a great cooker...especially for the price .
Do you have a preference of the komodo cookers?
Totally depends on use case. They're kind of like knives in that they'll do something different.So what I need whatever it is they are good at, I prefer that particular cooker.
Justin, I know you know this and maybe I missed the reference but from a ash restricting airflow in the intake especially on the short squatty grills, using the ash rake once and at most twice a cook will resolve that issue. It takes ten seconds but solves the problem. You don't even need to pull the ash out just push it to a side.
It's not usually the ash in the pot that causes the issue. It's the stuff that doesn't fall through and snuffs out the coals above the fire great. The medium big green egg was the worst offender (shape.)
This is awesome i always cook with Briquettes and throw wood chips in it to give that smoky flavor and you testing it on grills that i am looking to purchase in the future makes me a little more at ease. Thanks for the awesome content and subbed for hardwork and testing.
Happy to have you here, Shaun. Thank you so much for watching
This was great! Been wanting to upgrade my Akorn Jr to a kamado Joe but this got me thinking that the grass maybe isn't all that greener on the other side 😂
Great video. Love my Primo XL. Round just doesn't make sense anymore!
Loved your video (first time viewer). Watching cause I just ordered an Akorn Jr. It’s my first grill of that type, how do you like it? Definitely paid attention to your comments on it during the start.
F**K! I have one of the Australian sold Akorns, had it 2 and a bit years, love it, cost me $500AUD....$37 argh!!! recently cooked a 3.5kg pork butt on it, just bloody magic mate :) Love your cooking man, gives us mere mortals something to aspire too ;)
Thank you for watching, Oggz. Yeah, it was a great deal. Love that my wife found that.
On Akorn, open top and bottom damper till you get till about 200°F, then leave bottom damper open all the way and set top damper a little less than #1. May need to tweak, but just a tad open or closed during cooking
Do you ever use a water pan in your kamados? I live in Wyoming where it's very dry so I'm on the fence about whether I should try on in mine for some pork butts I'm going to cook on Saturday. Thanks!
Hello, great video for the ones (like me) shopping around for a solid grill/smoker to go with! Lots of useful info, thank you!
My pleasure man. Thanks for watching.
Great video... im planning on getting a Kamado soon whats the best value for the money in your eyes
I wish I had something witty to say, but I do not, so I will just say, great informative video as always. Especially for those (me) looking at getting a kamado style cooker. Maybe save a few bucks and get the Akorn, the price difference buys a lot of meat, and might keep me from sleeping on the couch, or outside with the new cooker...lol. Cheers from the Jersey Shore
LOL. It's a fun cooker and good for the money but it will not last long if you are anywhere near the ocean. Go into it thinking 2-3 years as your expectation. That salt water is brutal.
This must be preparation for the big game. I was curios about your test, I read that the fillers in briquettes stick to ceramic. I have another question in this video, it's about kick ash basket. How was taste of meat after using it in Kamato Joe compared to stock grate, I have heard from others they did not like smothered smoke taste and I wondered if that was because of breathability between grates. Great informative video, along with clean grills your video is second to none. I'll save my question's about the Komodo for another video.
Stay warm
No problems with sticking on this cook. I'm not sure if the Weber stuff has fillers though. They said it's 100 hardwood. That said, every Weber made has a ceramic (porcelain) coating over the metal body and I've never heard anyone say they have had an issue with it sticking. I think some of the stuff that's said it designed to sell more home team branded fuel. that's were the real money is made.
I have the Akorn jr and I absolutely love it. In fact, I got rid of all other smokers after buying mine. Only complaint I had was how short it is so I went to Lowe’s, bought some 1-1/2 diameter round table legs, pushed them up into the three hollow Akorn legs and now it’s about belly/chest high. I highly recommend the Akorn!
Gotta say, the slapstick moment with the foil was cracking me up! Nice work, man. Got a sub from me
Justin,
Can you comment about the overall capacity of the 26” kettle with SnS compared to the Weber summit grill?
How many spatchcocked chickens can each cook without overcrowding?
Rib capacity of each with or without rib rack?
I guess with the extender rack the summit can cook two briskets but that’s almost like cheating .
I want to cook extra food and vacuum seal and freeze the extra. I suspect with the extender rack the summit wins the capacity category by a long shot. Without the extender rack are they close?
Summit probably uses less charcoal during the actual cook and then you can shut it down and save the leftover charcoal, but for the difference in cost you can buy a lot of charcoal.
Summit can use lump charcoal. Can’t fit lump in SnS.
The 26.5 is actually a bit bigger for direct grilling space but you are right there is more Room vertically if you want to use an extender rack. You can use lump in a SlowNSear. It's not ideal, but it works. Briquettes ironically don't tent to clock the air holes as quickly.
The Summit is more efficient on fuel and more versatile in temps and of course it has the adjustable height charcoal grate. The table on the Summit (as cheap as it is) makes the entire cooking experience more enjoyable.
Really what it boils down to is if you have the money and want the Summit, I think you'll enjoy it. IF money is an issue on any level, get the 26 and never look back. They are both good options. The Summit is a better cooker but the 26 is a better value.
So I can get more chickens on the Summit?
I have not measured them in square chickens but in square inches the 26 is bigger. lol. The lid is taller on the summit though so you inches (or chickens) cubed, you'd have more volume in the Summit, I believe.
It is more then square inches. It is the aspect ratio of the area compared to the food you are trying to cook. You could probably fill all available area with chicken drummets, but not necessarily whole spatchcocked chickens.
yeah, I know. I was just kidding around. Truthfully though I think in inches and volume and unfortunately I don't think I've ever cooked more than one spatchcock chicken at a time. I know you can fit more steaks and burgers on the 26 than the summit and you have more vertical height on the Summit if you are doing bbq.
Sorry I can't be more help.
good to see the Akorn doing well, great video
Thanks alot!
Great video as always Justin. Got a question, and it's just me being naive to different forms over BBQ. But what's benefit to using a ceramic smokers as opposed to a say Weber Kettle or PBC? Maybe that would be a cool comparison video. And if you've already done it, sorry if I missed it. Have a good one brother. Cheers
I cant speak for maniac's experience but switching over from a 20" Weber to a Big Joe I've found it easier to maintain temps, fuel/coal consumption is less allowing for a longer cook before having to add more/adjust/etc.
However, for me, it takes longer to get to temperature in the Kamado. But it is also a much larger grill.
Yeah, most of it is the stuff Matthew said. The other thing is there is a lot more temperature range. The PBC only runs at one temperature. The kettle has a much narrower range. The kamados will go from 180 to over 1000. On the flip size the PBC and kettle are way more durable and portable.
Honestly, it's like automobiles. A motorcycle, honda, or dump truck will all get you were you want to go...they just do it differently.
You got snow and I didn't get any pictures of it? Come'on man? LOL I'll take some of that pulled pork off your hands!!!! Great comparison video Justin! Love ya bro!!!
What can I say, it was cold out there. you know I forget to take video of weather unless you are there to remind me. lol
T-ROY COOKS Ive got truckloads up here in Canada. All yours :)
Love me some t roy
Me too @Jorge!
Very funny, @Dunning-Kruger
I’m glad to see you vacuum inside the grill. My friends think I’m crazy for doing it lol
It's a lot faster For getting the nooks and crannies.
@@BabyBackManiac Hey man love the channel keep up the great work. What Vacuum do you use specifically or recommend for cleaning up ash? It is neat and I'd like to start doing I myself. Cheers man....
Luke Bevilacqua any shop vac that accommodates a dry wall bag will work.
You make it seem so easy.
I hate cleaning charcoal grills.
Honestly Cynthia, it starts with having a batch of dedicated grill rags that I don’t care if they get dirty and don’t fall apart like paper towels. Once you get that lined out, the rest is easy. Just got to stay on top of it
First time I have seen use that Akorn jr. Do you think the results would be the same on the bigger Akorns and do you think they are a quality kamado grill/smoker?
They are a good value for what they charge and they have good features but they are also cheaply made. Consider it a 3-5 year grill (shorter if you live near an ocean...longer if you garage store it between cooks). If you get your head wrapped around that and are ok with it, it's a great way to stick your toe in the kamado waters.
I actually laughed out loud at the foil scene
This is a DAMN DAMN DAMN GOOD VIDEO.
I'm looking to buy a komodo style grill, but don't know too much about grilling in general. Is the reason you were expecting it to choke because charcoal causes too much ash? And what are you generally supposed to use in a komodo, and how is the ash different than charcoal?
normally these use lump charcoal which is technically just wood that has been preburned in a vacuum but the end result is a product that produces less ash.
Wasn’t expecting for you to say the acorn jr was your favorite, but that’s cool. Really good job on your video man, your B-roll is legit!
Thank you. I wasn't expecting it either. I just call it like I see it.
@@BabyBackManiac That actually makes sense for this test; the acorn is a budget smoker and they probably designed it with more of an average-Joe in mind. Someone who might only be able to find/afford a bag of briquettes and lighter fluid... The BGE manual basically says "if you can afford a 1200 dollar grill, you can get a bag of lump charcoal and a chimney starter. "
That logic would make sense except the 5K dollar komodo kamado is designed to burn Kingsford as well. lol.
how do u find home depot sales? Just in the weekly ads?
Superb quality video. Thanks
Thank you very much I'm really glad you enjoyed it
Justin I went back and watched one of your old videos, when you cooked the 12 slabs for the teacher that was leaving. Two questions do you still use the Tang in your rub? Do you think the primo XL would hold 12 slabs, thinking about investing in the primo?
Thanks in advance,
Kevin
Hey Kevin,
I've only used Tang in this particular rub. I am not sure if they would fit on the Primo. It really depends on how long the ribs are (short enough and they could run north and south) and whether or not you use a rack. The Primo is about 50 square inches smaller and there is not as much vertical clearance if you wanted to add the rack so if space is an issues, the summit has more of it. Both are great cookers though.
I do have the upper racks for the primo but there is less than 4.5 inches of clearance so that seems pretty tight for using a rack and having them on end.
Thanks for the insight Justin
my pleasure, Kevin. Sorry for the delay...been sick.
I had an Acorn and I loved it.
Yeah, great cooker for the price.
I have a serious question, in have been told by 4-5 guys that cool competitively that briquettes have coal dust and wax binders in them. Is this true? I have been hardwood lump guy for many years just because it was easy for me to get. Could someone tell me the truth about this coal dust thing?
Fellow Dallas Texan here, So what's the best one to buy out of all of them and what size should one purchase?