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D-6
TIPS FOR AKORN SMOKING
(Indirect Heat)
• Smoke long and slow in the 200° to 350° F range
• Adjust the dampers for desired temperature. Remember, more air equals higher temperature.
• Lump charcoal is preferred over briquettes.
• Put several layers of charcoal in fi rebox with soaked hickory chips (soak 40 min to 3 hrs) mixed in or
on top of coals for a wood smoke fl avor to the meat.
• Use less lump charcoal than you would briquettes.
• For slow cooking, (250 to 350°) build small fi re and light with fi re starter at top of the charcoal pile
• Light charcoal pile at bottom for high temp fi res. Easy to heat up, harder to bring down.
• Bring meat to room temp before cooking and use meat thermometer to know when done.
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PORK BUTT or VENISON (bone in – 6/9 lbs):
• 1 cup commercial dry BBQ rub and/or deeply inject seasoning of your choice into meat
• Work the rub into the butt until it is moist.
• Wrap in saran and place in refrigerator for 3 to 5 hours.
• Cook the butt for 18 hours at 235° F or when internal meat temperature reaches 200°F.
• Remove & double wrap in foil and let sit 30 minutes before pulling apart.
Indirect Heat
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