i read that under 200c / 392f its not a concern but i think i will find a different solution where there is no risk at all. thanks for sharing here is one of the articles that i read before putting it in my cooker - www.bucket-outlet.com/Is-Galvanized-Steel-Toxic.htm
My favorite example of cheap gear is in the same "Chef's Table" show featuring Rodney Scott. He digs a hole in the ground, surrounds it with cinder blocks, and uses a grill. I think you have to give a nod to your fellow RUclipsr "Cooking with Ry" who gets really good results from a basic Weber Grill and charcoal. As you think of new twists for your channel, a Weber Grill vs. Kamado Joe series would be fun.
@@SmokingDadBBQ I think you could probably accommodate a large portion of Weber kettle owners by using you Kettle Joe with the Slow N Sear you bought for it. My friends and I use a slow n sear equipped Weber and it works really well.
Regarding the offset fire draft control. I built a fire box for a Wilbert 600 pound per hour coal furnace which eventually had a 160 horse power three stage boiler setting on top. We got the Wilbert components from the factory and built the rest from scratch. During the process we were in constant contact with a mechanical engineer from Wilbert, who was very helpful to us. In the communication with this gentleman he emphasized that a fossil fuel fire has to have both over fire and under fire air. later I built a large drop box smoker for my catering business and remembered what he said. In the firebox door I designed the draft control to accommodate both over fire and under fire air. I've built several smokers and this smoker had the cleanest exhaust of all and the product / meat reflected the process. Thank you for your videos
I bought a cheap offset early last year then an Akorn end of Summer. I think you’re right, it comes down to how you want to spend your time. For me, I discovered I enjoy using a kamado more. It’s hard to know what you’ll use until you try, but the best smoker is the one you actually use.
I only use charcoal to start the fire in my OKJ. Wood splits the rest of the cook. Fire management is a little bit more tricky this way, but it's definitely doable and results in a better product.
As an advanced photographer & BBQ/Smoker guy I feel that the equipment makes a skilled person a bit better but someone who doesn't have good skills; no amount or expensive equipment will make you much better. I attended a photo class from Nikon a few years back. Of the 25-35 students I was the one with ~ $1.5k worth of camera & lens. 90% of the others had ~$10k +. I was very intimidated but after the lecture we moved to work stations practicing our new learned skills. At the end the instructors gathered our SD cards to evaluate our work. I was very nervous to turn it in but did. They put together a slide show of the best 25-30 photos. To my surprise I had a majority of those presented. The instructor made a point afterwards of saying its not all about the equipment but how you use it. I found the same analogy when smoking with my "bullet" & Joe Jr. when in a group of BBQ-r's . A craftsman doesn't blame his tools!
100% agree. Take a good ol weber kettle. Under 100.00 used and youll produce some of the best BBQ you ever cooked. But only if you know what your doing! Great job on this video.
Good work. This reminds me of Harry Soo. He has won numerous events using a Weber Smoky Mountain with five chunks of smoke wood buried beneath Jealous Devil lump charcoal.
Harry's motto is, it is always about the pitmaster, never about the pit. James is great at getting the most out of any smoker, by hacks, tweaks , mods and hard work.
Love your show. I've owned that Oklahoma Joe offset for many years and I recently picked up an Akorn after watching your earlier videos. I found it funny that you added an OJ series and even funnier that you just ran a head to head. My experience was similar to what you just reported. Fire management with my OJ was hard and the Akorn has been a joy to operate. Easy choice for me.
Great video comparison. I had this same conundrum years ago when I first got into using a smoker and so glad I went the Akorn route. Definitely a lot of trial and error getting started because of how efficient it is and how quick the fire can get away from you if you're not mindful.
Great video. I especially like the pros and cons of operating the two. I have the same thoughts comparing the Weber smoky mountain and a cheap offset. Using charcoal as the fuel source for the COS, I didn’t see/taste much difference and it was a lot more work. I haven’t tried your mods though. I think they look like worth trying. Thanks for sharing your experiences with us.
I have a char griller competition pro offset. I used a chimney of charcoal to start my fires and then strictly wood afterwards. Sometimes in brisket cook i might do a hakf chimney halfway through. Just helps to keep the fire easier to maintain in a cheap set up.
Question: why did you keep the air door closed? I tend to keep my highland's air door fully open and can keep the firebox lid closed throughout my cooks. Big thanks for the research and investment into the cheaper offsets, helped highlight some amazing mods and tips that I'm finding super useful 👍
Also a kamado is more versatile because it can grill, smoke and a bunch of other stuff. For me is a kamado for family cooking and I add in a barrel smoker for larger batches.
Great point, however I'll put up with chewing, but I get annoyed by the smacking noise that some make on YT videos. I never understood the appeal of mukbank Asmr videos.
@@CoolJay77 yeah, I like how smoking Dad BBQ does it he either fast forwards or does a quick cut. Mad scientist BBQ is the worst, he will smack and talk with the food in his mount.
love your videos and learnt a lot from you. Just bought a Chargrilled Kamado after learning from your opinion, and I am very happy with the results. if you could please let me know that the second deflector is 16". or it doesn't matter? I wish to get a second deflector metal one, since they only £25 here. your guidance is much appreciated. many thanks
Need more content on the Akorn Double Indirect set up. First with details on your set up. Then possibly comparisons to your Komodo Joe double indirect food. Maybe a brisket or pork butt video? Thanks!
Great video! AKORN’s speed and ease of use made the difference for me. I have a special needs son and I can’t spend all day playing with a fire. The AKORN also works much better on cold or windy days. The low end offsets really struggle against the elements.
Great video as usual. When it comes to choosing, the cos is a one trick pony. The Akorn is far more versatile. I would love to see you cook a pizza on the cos. We put one one akorn every Tuesday night.
Since you are using a cheap offset in some of your comparison videos, I wish you could go back in time and get the BEST cheap offset under $400 (at least it was $399 not long ago), and that's the Old Country Pitts Pecos. Blows the OKJ away (and hey I'm an Oklahoma Joe's fan, I have the bronco barrel smoker and a mini grill from them and really like them both), and if I'm not mistaken that OKJ is actually usually more expensive than the Pecos. I think I saw you mentioned in another video you picked up that OKJ on sale? But hey, gotta roll with what we got, right?😊 I definitely agree with your assessment, if you are going to recommend a newbie which style to go with, I would definitely recommend the kamado between it and a traditional offset. Since I have a barrel smoker, I would personally recommend that style over the offset. The kamado and the barrel style smokers are just so much easier to use than a traditional offset, and essentially can set it and forget for quite a while. However, as we both know when it comes to capacity and smoke flavor, nothing seems to beat an offset, for home use anyway.
Cheap vs expensive probably depends on where your skills and interest are. As a total beginner you may need to go cheap to learn what is important to you so you are not paying for features you will never or seldom use. The downside is you will want to buy something else when you pass the initial trials. I definitely recommend that a total beginner use channels like this one as a learning resource. Also shadow a friend who already has the skills and equipment. I chose a kamado because I like the versatility in grilling AND smoking. It may not be the best in any category but it is very, very good in each and I enjoy the results. I watched several channels before buying and admit that SDBBQ was a big factor in picking KJ. Thanks.
This is a great style of video! I upgraded to a Joe Classi II this year from my Akorn - it was a great grill and smoker, and can highly recommend for the price.
James, thank you for your channel - I have learnt a great deal from you & consider you one of the best bbq resources going dude. I am curious though, have you ever tried weber equipment? It would be great to see, say, a weber Smokey mountain head to head with a big Joe on a brisket or something? Thanks man 🙏🤘🔥
Always a fan of the traditional offset. Although the ceramic cooker is a good option and likely a more reasonable option for most people, if you plan on buying a high quality offset in the future you may want to practice on a cheaper model before making a big investment. I did a similar video on ribs where I tested them on my offset and my PKTX grill.
Very well executed comparison. So, Akorn for ease of use, OKJ with the addition of insulation for better flavor. Just like the Big Joe 3 vs the Carlisle, one wins on convenience, the other on flavor. Here is how I look at it, there is a top notch BBQ joint around me, if I want convenience, I can eat out there. I also don't have to deal with smoke saturation in the nasals. But for hobby, and playing with fire with the aim of getting best result possible, I'd pick offset.
Hey James! Great video as always! Looking forward to the Kamado Joe with wood vs your pizza oven video! Also are you still testing or do prefer the chef temp over the thermapen? Thank you!
I own three Thermapens (all purchased)… I got this around Black Friday to see if like some grills I have that do just as well for less money is the same value buy. I have some more tests before I do a dedicated review but it’s so far offered comparable performance for less money so I have included it in a few clips ahead of my full review once I get more miles on it
So what if you use the inverted method to manage your fire? Meaning you make a jenga tower and light it on top instead of on the bottom. Maybe using a squared sort of chimney starter set inside your firebox so it doesn't burn down (literally down) to quickly.
A vinegar free mop - love it! I am 100% going to try this mop recipe. Also, I have and love the efficiency of my Akorn Auto Kamado. I find I add a lot more wood chunks to try and get that flavor. Did you find adding the second deflector on the Akorn has helped? I may have to give it a go.
I bought an Auto Kamado from Walmart on clearance for $220. I need to put it together and give this a try. I also have the Char-griller Grand Champ XD. It's a cheaper off-set but does make fantastic ribs and brisket.
As an OK Joe's Highland owner I appreciate and enjoy these comparisons. Why were you using such big splits on the offset this time? I wonder how burning more smaller splits would change things. I use a fire basket (same other mods as you) with 1 chimney of charcoal and add 2-3 smaller splits every 20-30 min. You've inspired me to try a cook with all wood and no (or maybe just a little bit) of charcoal). How many of those 1/2 splits did you use to get your charcoal bed in the mod video?
These are 10” splits as I used 5” and those split in half in my other videos … with the door proper open it was holding temp fine (as lots of heat was escaping) but holding temp and lasting as long as they did I kept the original size to see if I could skip the step of having to saw them
I use an OKJ Bronco which works very similar to the Acorn. your compairing two diffrent styles of smokers...I would love to see a barrel to Kamado, I think they would be very similar.
Is this the Akorn that you added the seals to? I did this mod to my Akorn after watching your video. If the kamado has the mod for this video it would be worth mentioning because of the difference it makes!
I like these comparison videos. I would also agree with the Akorn over the cheap offset but I'm biased because I have the Akorn and love it (it fits my winter cooking needs as it is great in the cold). That said, that offset would have probably soured me from offsets if I bought it early in my outdoor cooking journey. Seems like a lot of work and mods to get it running right while always having to worry about it during each cook. I want an offset but am saving up for one so I can buy once and cry once. Not cry every cook...LOL
It’s so efficient the double indirect I think worked better. The sloroller needs moving air / pressure to work well which you can get on chicken at 400 but not so good at 250
I have both a cheap kamado (Akorn) and cheap offset (Chargriller Champ). The Akorn is so much easier to cook on with the same or better results for me. I haven’t used the offset at all since I got the Akorn last summer.
I have both also and you have ideas I'm going to use but there's one I use that you might like that I love and works great. That's the Tip Top Temp, it's an exhaust regulator that works really well. I use it on both Akorn & Oklahoma Joe. Set it and forget it, just add a vegetable can mod for Oklahoma Joe. Contact me for pictures and or info.
I agree- skip the COS. I have the Wrangler (offset) and wouldn’t trade it for any other method of BBQ. If you want an offset then buy the better ones $600+. If don’t want to spend the $ then do kamado style or WSM. My WSM hasn’t seen a spark in the 2- yrs of having the Wrangler 🤣.
I have the auto kamado , had a stick burner, I have found if I put wood in the ash pan like on the 980 and the master built , I have found I get good smoke flavor and no explosions of nasty smoke
We have a winery and would like to do events and create a social space where people hang out. Wondering how many people we could serve from each basically.
For a small amount more money you can get a Weber Smokey Mountain smoker that can hold a significant amount of food depending on what you're cooking and how you set it up. That's if you're looking for a smoker. Weber also makes a 26" kettle for around $400 that has a lot of real estate.
Nice comparison James. I would add versatility; baking, searing, pizzas, etc can all be done easily with the Akorn, not so much the offset. If you can only have one style, that might be a consideration, along with the physical size of the cooker for space constraints. But all of that may be for a different video…😁
What you've said is true. I love stick burner cooking because absolutely no other style of grill can produce those results, BUT if I could only take one grill to a desert island, it would absolutely be a kamado. The types of food that can be cooked on a kamado is impressive and the quality of the results is excellent.
Not sure why anyone would pick the cheap offset over the cheap kamado. At the end of the day a cheap offset is a one trick pony. The kamado is capable of much more than smoking (granted they're not the greatest smokers). I think north Americans are obsessed with smoking. There is a heap more to do with bbq than smoking I think.
I agree, I do like offsets but this doesn't live up to the reputation and i agree you're better off with something thats easier to use and more versatile
I'd go a bit further and say smoking and BBQing are not the same thing. Growing up those old BBQ guys were doing hogs over an open pit. And they cranked out some of the best tasting BBQ I've ever had. I don't even have one tenth their skill.
James, you need to add more grills to your collection. You should invest in a cheap gravity fed grill and compare that to the cheap offset and kamado. The gravity fed is more versatile then the offset but will give you the convective heat that you don't get with the Acorn. This could be the sweet spot for the lower cost grills.
@@sarahmack7788 There goes the Smoke North Huron that we had been awaiting for. LOL He can sell the car, ride the bike, helps burn calories from cooking all the extra briskets over the Huron.😉 ( Huron Gen 2 Offset Package (SNJM) $8,180.00)
@CoolJay77 Hehe. If he promises not to use your hair dryer in bbq videos, can he keep the Huron? Can he pleeease? Hey James, I've got your back brother.
Is galvenized steel ok inside a cooker?
Negative, galvanized steel is toxic with heat
i read that under 200c / 392f its not a concern but i think i will find a different solution where there is no risk at all. thanks for sharing
here is one of the articles that i read before putting it in my cooker - www.bucket-outlet.com/Is-Galvanized-Steel-Toxic.htm
Do not used galvanized steel. Fumes can be toxic.
@@chrisbond6823 I’ll find a better solution even though we were running at half the temp that’s allowed/ apparently safe
My favorite example of cheap gear is in the same "Chef's Table" show featuring Rodney Scott. He digs a hole in the ground, surrounds it with cinder blocks, and uses a grill. I think you have to give a nod to your fellow RUclipsr "Cooking with Ry" who gets really good results from a basic Weber Grill and charcoal. As you think of new twists for your channel, a Weber Grill vs. Kamado Joe series would be fun.
My wife made me promise to purge before buying anymore lol
@Smoking Dad BBQ been there. My wife made me get rid of a smoker and a grill last time we moved. I got them to good homes though.
@@SmokingDadBBQ I think you could probably accommodate a large portion of Weber kettle owners by using you Kettle Joe with the Slow N Sear you bought for it. My friends and I use a slow n sear equipped Weber and it works really well.
Really enjoying your "Cheap" series James. Well done.
Thanks Dave
Regarding the offset fire draft control. I built a fire box for a Wilbert 600 pound per hour coal furnace which eventually had a 160 horse power three stage boiler setting on top. We got the Wilbert components from the factory and built the rest from scratch. During the process we were in constant contact with a mechanical engineer from Wilbert, who was very helpful to us. In the communication with this gentleman he emphasized that a fossil fuel fire has to have both over fire and under fire air. later I built a large drop box smoker for my catering business and remembered what he said. In the firebox door I designed the draft control to accommodate both over fire and under fire air. I've built several smokers and this smoker had the cleanest exhaust of all and the product / meat reflected the process. Thank you for your videos
I bought a cheap offset early last year then an Akorn end of Summer. I think you’re right, it comes down to how you want to spend your time. For me, I discovered I enjoy using a kamado more. It’s hard to know what you’ll use until you try, but the best smoker is the one you actually use.
Totally agree!
I only use charcoal to start the fire in my OKJ. Wood splits the rest of the cook. Fire management is a little bit more tricky this way, but it's definitely doable and results in a better product.
As an advanced photographer & BBQ/Smoker guy I feel that the equipment makes a skilled person a bit better but someone who doesn't have good skills; no amount or expensive equipment will make you much better. I attended a photo class from Nikon a few years back. Of the 25-35 students I was the one with ~ $1.5k worth of camera & lens. 90% of the others had ~$10k +. I was very intimidated but after the lecture we moved to work stations practicing our new learned skills. At the end the instructors gathered our SD cards to evaluate our work. I was very nervous to turn it in but did. They put together a slide show of the best 25-30 photos. To my surprise I had a majority of those presented. The instructor made a point afterwards of saying its not all about the equipment but how you use it. I found the same analogy when smoking with my "bullet" & Joe Jr. when in a group of BBQ-r's . A craftsman doesn't blame his tools!
100% agree. Take a good ol weber kettle. Under 100.00 used and youll produce some of the best BBQ you ever cooked. But only if you know what your doing! Great job on this video.
Totally agree. Thanks Tommy
I have learned a ton from you both you guys! Thank you, thank you!!🎉🎉
Btw, the dry brine is a game changer. I’m making the juiciest barbecue of my life!!
Good work. This reminds me of Harry Soo. He has won numerous events using a Weber Smoky Mountain with five chunks of smoke wood buried beneath Jealous Devil lump charcoal.
Very true
Harry's motto is, it is always about the pitmaster, never about the pit. James is great at getting the most out of any smoker, by hacks, tweaks , mods and hard work.
Love your show. I've owned that Oklahoma Joe offset for many years and I recently picked up an Akorn after watching your earlier videos. I found it funny that you added an OJ series and even funnier that you just ran a head to head. My experience was similar to what you just reported. Fire management with my OJ was hard and the Akorn has been a joy to operate. Easy choice for me.
Right on
Great video comparison. I had this same conundrum years ago when I first got into using a smoker and so glad I went the Akorn route. Definitely a lot of trial and error getting started because of how efficient it is and how quick the fire can get away from you if you're not mindful.
Great video. I especially like the pros and cons of operating the two. I have the same thoughts comparing the Weber smoky mountain and a cheap offset. Using charcoal as the fuel source for the COS, I didn’t see/taste much difference and it was a lot more work. I haven’t tried your mods though. I think they look like worth trying. Thanks for sharing your experiences with us.
I have a char griller competition pro offset. I used a chimney of charcoal to start my fires and then strictly wood afterwards. Sometimes in brisket cook i might do a hakf chimney halfway through. Just helps to keep the fire easier to maintain in a cheap set up.
Question: why did you keep the air door closed? I tend to keep my highland's air door fully open and can keep the firebox lid closed throughout my cooks.
Big thanks for the research and investment into the cheaper offsets, helped highlight some amazing mods and tips that I'm finding super useful 👍
my preferred best result on the OKJ is the top FB closed, and the door propped open about a fingers width using splits
Also a kamado is more versatile because it can grill, smoke and a bunch of other stuff. For me is a kamado for family cooking and I add in a barrel smoker for larger batches.
Good review. Enjoying these Akorn-related videos. Always wondered how long they would last and how they performed. Good job!
I don’t think they will last as long as a ceramic Kamado. But I appreciate for the price they are a great way to get into the hobby
Add a cheap Weber kettle in there too.
I really appreciate that you don't record yourself chewing in your videos. Thank you!
I never even used to record taste tests but popular vote overruled me
Great point, however I'll put up with chewing, but I get annoyed by the smacking noise that some make on YT videos. I never understood the appeal of mukbank Asmr videos.
@@CoolJay77 yeah, I like how smoking Dad BBQ does it he either fast forwards or does a quick cut. Mad scientist BBQ is the worst, he will smack and talk with the food in his mount.
Great video with some super valuable info. BTW- what is this "Gym" that you speak about going to??? LOL
My buddies house… named Jim lol 😂
I also agree with you! I think a cheaper ceramic cooker could also be an intermediate phase to purchasing a premium offset.
Totally!
love your videos and learnt a lot from you. Just bought a Chargrilled Kamado after learning from your opinion, and I am very happy with the results. if you could please let me know that the second deflector is 16". or it doesn't matter? I wish to get a second deflector metal one, since they only £25 here. your guidance is much appreciated.
many thanks
Just remember that heat is heat, don't over think it. Season, control temp and baste
all you need
What an awesome job James! Great job coming up with new videos and ideas. I'm a Big Joe III owner using your methods to cook for my family.
thanks so much Alex
Need more content on the Akorn Double Indirect set up. First with details on your set up. Then possibly comparisons to your Komodo Joe double indirect food. Maybe a brisket or pork butt video? Thanks!
I think I loved your analysis at the end even more than the cook - but I wouldn't turn down a taste of either rack of ribs!
Thanks Al
Great video! AKORN’s speed and ease of use made the difference for me. I have a special needs son and I can’t spend all day playing with a fire. The AKORN also works much better on cold or windy days. The low end offsets really struggle against the elements.
Very true
Great video as usual. When it comes to choosing, the cos is a one trick pony. The Akorn is far more versatile. I would love to see you cook a pizza on the cos. We put one one akorn every Tuesday night.
Since you are using a cheap offset in some of your comparison videos, I wish you could go back in time and get the BEST cheap offset under $400 (at least it was $399 not long ago), and that's the Old Country Pitts Pecos. Blows the OKJ away (and hey I'm an Oklahoma Joe's fan, I have the bronco barrel smoker and a mini grill from them and really like them both), and if I'm not mistaken that OKJ is actually usually more expensive than the Pecos. I think I saw you mentioned in another video you picked up that OKJ on sale? But hey, gotta roll with what we got, right?😊
I definitely agree with your assessment, if you are going to recommend a newbie which style to go with, I would definitely recommend the kamado between it and a traditional offset. Since I have a barrel smoker, I would personally recommend that style over the offset. The kamado and the barrel style smokers are just so much easier to use than a traditional offset, and essentially can set it and forget for quite a while. However, as we both know when it comes to capacity and smoke flavor, nothing seems to beat an offset, for home use anyway.
Smoke ware tower or Kontrol tower for Big Joe? Which one should I upgrade my daisy wheel to? Thank you! As always great vid!
Cheap vs expensive probably depends on where your skills and interest are. As a total beginner you may need to go cheap to learn what is important to you so you are not paying for features you will never or seldom use. The downside is you will want to buy something else when you pass the initial trials.
I definitely recommend that a total beginner use channels like this one as a learning resource. Also shadow a friend who already has the skills and equipment.
I chose a kamado because I like the versatility in grilling AND smoking. It may not be the best in any category but it is very, very good in each and I enjoy the results. I watched several channels before buying and admit that SDBBQ was a big factor in picking KJ. Thanks.
Thanks Mark
This is a great style of video! I upgraded to a Joe Classi II this year from my Akorn - it was a great grill and smoker, and can highly recommend for the price.
Right on!
James, thank you for your channel - I have learnt a great deal from you & consider you one of the best bbq resources going dude. I am curious though, have you ever tried weber equipment? It would be great to see, say, a weber Smokey mountain head to head with a big Joe on a brisket or something? Thanks man 🙏🤘🔥
Great video! Always interested to see comparisons
Glad you enjoyed!
Amazon has the Kamado Joe Jr for only $350 to satisfy both cheap and premium!
Always a fan of the traditional offset. Although the ceramic cooker is a good option and likely a more reasonable option for most people, if you plan on buying a high quality offset in the future you may want to practice on a cheaper model before making a big investment. I did a similar video on ribs where I tested them on my offset and my PKTX grill.
Agree, there's a saying, "It's a poor craftsman that blames his tools." Tools help, but they're not the end all be all of any profession
Very well executed comparison. So, Akorn for ease of use, OKJ with the addition of insulation for better flavor. Just like the Big Joe 3 vs the Carlisle,
one wins on convenience, the other on flavor. Here is how I look at it, there is a top notch BBQ joint around me, if I want convenience, I can eat out there.
I also don't have to deal with smoke saturation in the nasals. But for hobby, and playing with fire with the aim of getting best result possible, I'd pick offset.
Cheers
Hey James! Great video as always! Looking forward to the Kamado Joe with wood vs your pizza oven video! Also are you still testing or do prefer the chef temp over the thermapen? Thank you!
I own three Thermapens (all purchased)… I got this around Black Friday to see if like some grills I have that do just as well for less money is the same value buy. I have some more tests before I do a dedicated review but it’s so far offered comparable performance for less money so I have included it in a few clips ahead of my full review once I get more miles on it
@@SmokingDadBBQ That’s awesome, thank you! I bought one using your discount, loving it so far!
So what if you use the inverted method to manage your fire? Meaning you make a jenga tower and light it on top instead of on the bottom. Maybe using a squared sort of chimney starter set inside your firebox so it doesn't burn down (literally down) to quickly.
Is the smoke flavor pretty similar in both? Can you just add more chunks in the akorn?
Great comparison. I was surprised they were so close. Color blind comment was funny. 🍻
Hi James, was wondering if you ever tried filling the ash trey with wood pellets and how that would work. Thansk
A vinegar free mop - love it! I am 100% going to try this mop recipe. Also, I have and love the efficiency of my Akorn Auto Kamado. I find I add a lot more wood chunks to try and get that flavor. Did you find adding the second deflector on the Akorn has helped? I may have to give it a go.
It really did. The franks sauce had some vinegar in it
@@SmokingDadBBQ oh yeah, the hot sauce and worsterchire has vinegar in it. That's ok with me 😂😂
I'll try the 2nd diffuser on my Akorn, thanks!
I bought an Auto Kamado from Walmart on clearance for $220. I need to put it together and give this a try. I also have the Char-griller Grand Champ XD. It's a cheaper off-set but does make fantastic ribs and brisket.
Congrats on the new grill
As an OK Joe's Highland owner I appreciate and enjoy these comparisons. Why were you using such big splits on the offset this time? I wonder how burning more smaller splits would change things.
I use a fire basket (same other mods as you) with 1 chimney of charcoal and add 2-3 smaller splits every 20-30 min. You've inspired me to try a cook with all wood and no (or maybe just a little bit) of charcoal). How many of those 1/2 splits did you use to get your charcoal bed in the mod video?
These are 10” splits as I used 5” and those split in half in my other videos … with the door proper open it was holding temp fine (as lots of heat was escaping) but holding temp and lasting as long as they did I kept the original size to see if I could skip the step of having to saw them
@@SmokingDadBBQ 👍 thanks for the reply
I use an OKJ Bronco which works very similar to the Acorn. your compairing two diffrent styles of smokers...I would love to see a barrel to Kamado, I think they would be very similar.
The barrel is a great smoker. I’d take that over the OKJ any day
Is this the Akorn that you added the seals to? I did this mod to my Akorn after watching your video. If the kamado has the mod for this video it would be worth mentioning because of the difference it makes!
Yes this is the same one. With the seals
I like these comparison videos. I would also agree with the Akorn over the cheap offset but I'm biased because I have the Akorn and love it (it fits my winter cooking needs as it is great in the cold). That said, that offset would have probably soured me from offsets if I bought it early in my outdoor cooking journey. Seems like a lot of work and mods to get it running right while always having to worry about it during each cook. I want an offset but am saving up for one so I can buy once and cry once. Not cry every cook...LOL
I like offsets. But not this one lol… it’s easier and tastes better at a larger size
As for the Akorn, would the Slo-Roller produce better results vs the double in-direct method you used in this video?
It’s so efficient the double indirect I think worked better. The sloroller needs moving air / pressure to work well which you can get on chicken at 400 but not so good at 250
I have both a cheap kamado (Akorn) and cheap offset (Chargriller Champ). The Akorn is so much easier to cook on with the same or better results for me. I haven’t used the offset at all since I got the Akorn last summer.
Offset is a big category that can mean many things… I don’t think at this size it’s worth it
I’m loving this series ❤… thank you,
Cheers
You can find the Classic Kamado Joe 1 for around $400 on sale. I bought mine on black Friday.
great deal
I have both also and you have ideas I'm going to use but there's one I use that you might like that I love and works great. That's the Tip Top Temp, it's an exhaust regulator that works really well. I use it on both Akorn & Oklahoma Joe. Set it and forget it, just add a vegetable can mod for Oklahoma Joe. Contact me for pictures and or info.
James, super big giant warning if that metal elbow is galvanized. Zinc vapors are extremely toxic
I will change it. I read that it’s only dangerous above 250c not f but not worth the risk
Great comparison James thanks for sharing Cheers.
Thanks for watching!
I agree- skip the COS. I have the Wrangler (offset) and wouldn’t trade it for any other method of BBQ. If you want an offset then buy the better ones $600+. If don’t want to spend the $ then do kamado style or WSM. My WSM hasn’t seen a spark in the 2- yrs of having the Wrangler 🤣.
It all comes down to skills. On a smokers. I smoke ribs on my 100$ grill all the time
Very interesting! Also, those garlic cloves were HUGE, hah!
Agrreed :) A skilled cook can produce amazing barbecue cooking in a metal garbage can.
Couldn't agree more
I have the auto kamado , had a stick burner, I have found if I put wood in the ash pan like on the 980 and the master built , I have found I get good smoke flavor and no explosions of nasty smoke
We have a winery and would like to do events and create a social space where people hang out. Wondering how many people we could serve from each basically.
Check out the section in todays video as I show how much grid space you get. ruclips.net/video/AkxyKpEKdZg/видео.html
For a small amount more money you can get a Weber Smokey Mountain smoker that can hold a significant amount of food depending on what you're cooking and how you set it up. That's if you're looking for a smoker. Weber also makes a 26" kettle for around $400 that has a lot of real estate.
Nice comparison James. I would add versatility; baking, searing, pizzas, etc can all be done easily with the Akorn, not so much the offset. If you can only have one style, that might be a consideration, along with the physical size of the cooker for space constraints. But all of that may be for a different video…😁
What you've said is true.
I love stick burner cooking because absolutely no other style of grill can produce those results, BUT if I could only take one grill to a desert island, it would absolutely be a kamado.
The types of food that can be cooked on a kamado is impressive and the quality of the results is excellent.
seen this one coming :-) nice vid again
Thanks again!
Bought that same akorn for $210
nice!
Please do a brisket with the same test.
I will do a double indirect brisket on the Akorn soon
I vote for cheap kamado, jaut because the ease of the cook process and marginally same results
absolutely
Not sure why anyone would pick the cheap offset over the cheap kamado. At the end of the day a cheap offset is a one trick pony. The kamado is capable of much more than smoking (granted they're not the greatest smokers). I think north Americans are obsessed with smoking. There is a heap more to do with bbq than smoking I think.
I agree, I do like offsets but this doesn't live up to the reputation and i agree you're better off with something thats easier to use and more versatile
I'd go a bit further and say smoking and BBQing are not the same thing. Growing up those old BBQ guys were doing hogs over an open pit. And they cranked out some of the best tasting BBQ I've ever had. I don't even have one tenth their skill.
James, you need to add more grills to your collection.
You should invest in a cheap gravity fed grill and compare that to the cheap offset and kamado.
The gravity fed is more versatile then the offset but will give you the convective heat that you don't get with the Acorn.
This could be the sweet spot for the lower cost grills.
This is James’ wife and I disagree with you … no more grills needed 😂
@Sarah Mack James I told you, it's better to beg for forgiveness then it is to ask for permission. Hehe.
@@sarahmack7788 sell the 2 cheap one and move on to the Masterbuilt.
@@sarahmack7788 There goes the Smoke North Huron that we had been awaiting for. LOL He can sell the car, ride the bike, helps burn calories from cooking all the extra briskets over the Huron.😉 ( Huron Gen 2 Offset Package (SNJM) $8,180.00)
@CoolJay77 Hehe.
If he promises not to use your hair dryer in bbq videos, can he keep the Huron? Can he pleeease?
Hey James, I've got your back brother.
I've had the highland and a custom bigger offset. I've done great bbq on both but the bigger custom offset is much easier.
One of the few things where the more basic / affordable option is more complex / difficult
"Woster" Sauce
James, masterbuilt 800 series is at $700 at Costco. Should be your next venture.
You ought to send him one if you want to see it tested 😁
see Sarah's reply to me regarding that. Hehe.
Can you make a hamburger from Goat meat?
To coin a phrase from a movie , it's not the plane, it's the pilot
100%. Cheers George