Chicken and corn on the cob for dinner tonight. I am using Royal Oak lump and 1 chunk of pecan wood. Running the Akorn at 325.
After 20 minutes I added the parboiled corn to the upper rack.
Another 30 minutes and the chicken was sauced with Killer Hogs BBQ sauce.
Corn is ready to come off.
Chicken is done!
My plate!
Both were excellent. I really like how the Akorn keeps everything moist and how easy it is to use once you learn the proper
temperature control techniques.