Transition from Akorn/Kamado to Smokin-It

[nguye569]

Hi, I'm a soon to be owner that has been using an Akorn/Kamado smoker for years now and want to start prepping my recipes for the Smokin-It cooker. I plan to get a #4 or #5 as the end goal is to use the smoker for the occasional pulled pork or brisket specials at my family's cafe.

For anyone that also has experience with the Kamado, I'd like to know a few things about doing packer briskets:
1. Is timing a lot different for cooks? I've been averaging about 1 to 1.25 hours per pound using my Akorn at around 250-275F.
2. Do I need a water pan? Never needed one with my Akorn.
3. Do I need to wrap at all? Never needed to with my Akorn.

 

[old sarge]

Hi, I'm a soon to be owner that has been using an Akorn/Kamado smoker for years now and want to start prepping my recipes for the Smokin-It cooker. I plan to get a #4 or #5 as the end goal is to use the smoker for the occasional pulled pork or brisket specials at my family's cafe.

For anyone that also has experience with the Kamado, I'd like to know a few things about doing packer briskets:
1. Is timing a lot different for cooks? I've been averaging about 1 to 1.25 hours per pound using my Akorn at around 250-275F.
A. I go 225/230 for butts and briskets and the time is pretty close to what you have been getting with the Acorn.

2. Do I need a water pan? Never needed one with my Akorn.
A. You don't need one but a lot of folks do go that route.  Personal preference.

3. Do I need to wrap at all? Never needed to with my Akorn.
A.  No.  You do not need to wrap.  But like the water pan, some do and some don't. I think wrapping might be more popular with ribs than anything else. Again, personal preference.

And welcome Tim to the forum from SE Arizona.

 

[nguye569]

Thanks for the responses. Glad to know that I can maintain my current methods (at least for the initial cook) and see how I like it. 

Hi, I'm a soon to be owner that has been using an Akorn/Kamado smoker for years now and want to start prepping my recipes for the Smokin-It cooker. I plan to get a #4 or #5 as the end goal is to use the smoker for the occasional pulled pork or brisket specials at my family's cafe.

For anyone that also has experience with the Kamado, I'd like to know a few things about doing packer briskets:
1. Is timing a lot different for cooks? I've been averaging about 1 to 1.25 hours per pound using my Akorn at around 250-275F.
A. I go 225/230 for butts and briskets and the time is pretty close to what you have been getting with the Acorn.

2. Do I need a water pan? Never needed one with my Akorn.
A. You don't need one but a lot of folks do go that route.  Personal preference.

3. Do I need to wrap at all? Never needed to with my Akorn.
A.  No.  You do not need to wrap.  But like the water pan, some do and some don't. I think wrapping might be more popular with ribs than anything else. Again, personal preference.

And welcome Tim to the forum from SE Arizona.

 

[old sarge]

You are welcome.  Good luck and enjoy!