Rack of ribs on the acorn

[LostArrow]

 With the tiptop Temp mounted on the acorn cooker. It's almost too easy to cook and maintain a temperature. It's got to be the easiest non-electric method of controlling temperatures. Light the fire set the setting on three about 20  minutes after starting the fire the temperature will climb between 225 and 250 and maintained it all day. I cooked a rack a rack of ribs half of it is with regular barbecue rub the other half is seasoned with a Greek style lamp seasoning.

[70monte]

Very nice!.  I was in Home Depot the other day and saw the Acorn that is mounted in a cart with a table, like the Weber Performer and I was tempted to buy it since I have been eyeing the Acorn ever since it first came out but I'm trying to reduce the cookers I have so I passed.  It was $299 like the regular Acorn that I've seen for sale at other places.

Wayne

[Jaxon]

L A, please be a little more specific for me - I'm kinda slow.
I have an Akorn (you sold me on it) ; I have a  TIP TOP TEMP and I know how to strap it on.

Now, please tell me about the amount of charcoal, how much to light.  What about the bottom vent?
Anything else you left out?

Thanks for your help, buddy...

[tomcrete1]

Very nice! I love my Akorn, it cooks much like a ceramic 

[LarryO1947]

Very nice! I love my Akorn, it cooks much like a ceramic 

I totally agree!!! 

[Savannahsmoker]

I am amazed at how the TipTopTemp controls temperature in smokers being a non electrical spring controlled device like something out of the 1900's.
If that would have been available before I purchased my first pellet grill I might not have a pellet grill.

[LostArrow]

L A, please be a little more specific for me - I'm kinda slow.
I have an Akorn (you sold me on it) ; I have a  TIP TOP TEMP and I know how to strap it on.

Now, please tell me about the amount of charcoal, how much to light.  What about the bottom vent?
Anything else you left out?

Thanks for your help, buddy...

I use 1 fire starter in center of charcoal.
Lid open , bottom vent wide open for 12-15 minutes.
Close lid, bottom vent to 1 , top vent wide open tip top at 3 ( 2 & 1/2 if warm , 3 &1/2 if very cold .
When finished remove TTT close vents & save charcoal

[LostArrow]

The Greek lamb style were great! Served with Tabasco pepper jelly & mint jelly.
Good break from BBQ style ribs.
I've found the meat on BB ribs lends itself to many styles