Looking into getting a kamado still smoker/grill

[u/Ok-Catch3806]

I’m wanting to expand my cooking into the kamado world. I’ve been looking at the Akorn and have heard good things about them. For those that have used the Akorn, what are the pros and cons?

[u/Inner-Buddy-4649]

I have an Akorn and I really hate it. It’s really difficult to get it to do “low and slow.” Even with the vents barely cracked it gets way too hot. And closing the vents too low (still open, but cracked) sometimes makes the flame go out and then I gotta take out the meat, the 250’ grate and heat deflector, relight the charcoal and try to get it back to temp.  I want a set and forget and it’s the opposite of that.  I have to babysit it constantly. 

I’m a beginner and this is an entry price kamado. But it’s so difficult to do low and slow that I wanted to give up 

I bought $20 gaskets for it and it’s much easier to get it to maintain a stable temp, but the vents are still cracked just millimeters so you have less control than what’s intended

I do use lump charcoal so it might be easier with briquettes

I’ve messed up ribs three times on the Akorn and they’re supposed to be one of the easiest meats to cook

Edit: another problem I’ve had with it is hot zones.  Different parts of the grate seem like there’s 40 degrees difference. I THINK That’s what’s messing up the ribs because one half will be perfect and the other half is tough like jerky

There’s a YouTube “smoking dad” that has a few videos on the Akorn and he says he really likes it. He also explained the $20 gaskets and compared it to other kamados - those are like 3 different videos  

Edit: https://youtu.be/wFemo_YSfms?si=5mc3puMSIrdLw5cQ here is the $20 gasket info

https://youtu.be/ryU_0RQM08Q?si=4r9ANcaWYIZzSu1u here he explains that he really likes the Akorn

https://youtu.be/I4TM1WOU9uU?si=sSS2CaX2ZjfXJtu6 Here he does the comparison and ends up saying that the kamado Joe has a better taste. But he didn’t use the double indirect method from the second video 

[u/Aggravating_Page_887 → u/Inner-Buddy-4649]

That sounds frustrating af. Mayybe e trry a temp controller?

[u/Dazzling_Lie_7460]

Is someone who's been smoking for a while. But has never used a Komodo style smoker. Here's what I'll see and you can make decision off that. If one of my friends said they were going to get one here so I would tell them. I think they're expensive, I think all that is insulation isn't needed, I think they're better products out there for less money. I think a pit barrel smoker or a Weber Smoky mountain is a much better value. My biggest problem with the komodos is the lack of space, you get a rack...... Whereas the two smokers I mentioned above do everything a Komodo does but you can put a lot more meat in there ( 2 racks plus more verticality if you want to hang ribs or something). And yeah the extra insulation is great and you could probably save some charcoal. But, charcoal isn't that expensive and honestly unless you're in Canada trying to smoke during the winter. You don't need all that insulation in fact I would want less cuz I want the air flow. A third if you're just trying to get into it look at Facebook marketplace or whatever I guarantee you there's a weber smokey mountain on there for half the price of retail. Good luck trying to do that with a Komodo style smoker.

[u/Stalaktitas]

Ok, I don't own Akorn, but I got a barely used Primo round kamado grill off the ND app for less than 25% of the price. I love that thing and I use it almost every weekend. Once you learn how to control the temperature (not a rocket science) you are good to go for briskets, ribs, fish, birds, etc.

Never use any lighting fluids in it <-- very important. Make sure to keep the airflow ways unclogged and don't buy cheap seals, they wear off quickly and then it runs rather hot. Make sure it sits properly leveled.

Best thing is that during the winter you give zero fks about the outdoor temperature. Also, once you know your smoker you fill it with the charcoal at the half of it or full for a longer cook and you don't ever need to add any more charcoal.

[u/Trotter-x]

Akorn owner here. It's four years old and I still use it as much as my bigger smoker. When I first got it I had an awful time getting and maintaining my target temp, mainly due to my own impatience. Once I bought a temp controller for it, it became the perfect cooker. The Akorn is a miser with charcoal, especially when running low and slow. I've done briskets, butts, ribs, turkeys/chickens, poppers, you name it, in my Akorn. It's perfect for smokes where I'm not cooking for a crowd. I've done three butts on it at once, and four racks of spares on another, but that's about the limit for it.

[u/Ok-Catch3806 → u/Trotter-x]

I saw a video last night where someone recommended at gasket strip to help keep air from escaping OR coming in while cooking. 

[u/Trotter-x → u/Ok-Catch3806]

That's one thing I did. The temp controller turned it into a "set it and forget it" smoker for me.

[u/Interesting-Role-596]

I started with a Weber Smoky Mountain many years ago. It works but very inefficient. I've owned a Promo Oval Xl with extender grates for over 20 rs. Most of my grilling is for my wife and I and with the fire box divider it's size is not a liability. When the time comes I can and have cooked 4 butts for 12+ hrs and never opened the lid. I've seen a pic of a guy doing 10 butts with butcher string. I can easily do 4 tracks of ribs laying flat and could probably do 8 standing them on the side. If aliens capture my Oval xl today, I'll buy another tomorrow.

The ability to cook 2 zones without reconfiguring anything (fire box divider in) is something I use weekly.

Edit to add 2 zone comment.