Ronco cook on a Komodo

[LostArrow]

The best set-it and forget it cooker I've had was my WSM. It would chug along @ 235F ( + - 15 ) for 12 hours without tending!
Komodo cookers are not as stable simply because such a little change in fuel burn will change the temp.
Most Komodo cookers tend to slowly increase the temp during the cook & in my Ronco cooks I take into consideration.
My 3 butt cook was done during a World Cup Party so couldn't tend.
Started a small fire with a weber cube & left lid up 15 min.
Turned vents to 2 upper & 1 lower ( by experience this runs about 225F)
Temp was 200 when the 30 lbs pork put on & dipped to about 180.
At 2 hours was 210, 4 hours 235, at 7 hours 260F.
Although not rock steady all temps in acceptable cooking temps.

[sparky]

keep posting LA.  i'm still learning the egg and you teaching me alot.  ty buddy. 

[Jaxon]

Cooked a 7.5 lb butt today for 7 hours to an IT of 205.
The Akorn held a constant temp of 225 for the 7 hours except when I opened it to add the bacon-wrapped chicken breasts. I used the old "snake" method and had a lot of charcoal left over.

I absolutely love this cooker.

[Dirk_Dibbler]

I think with a little practice, and good airflow, a Kamado Cooker is every bit as stable as a WSM. I've done many a 12 hour cooks, pegged at 240-260°, with a variance of less than 10-15° either way on a Kamado. Not taking anything away from the WSM, it's a fine smoker. It would just be a challenge smoke something for 10+ hours on a WSM, then being it up to 500° and sear some steaks, afterwards, without adding a piece of charcoal, which is commonplace for a Kamado...

[Jaxon]

What is the Ronco?

just askin'....

B T W,  the Akorn is the best most stable long-term cooker I have besides the plug-in MES.  It also has reduced my fuel consumption dramatically.  I would probably say that about any of the Kamado style cookers - it's just that I have experience with this one.  I am absolutely sold on them.
My next dream cooker is the Primo Oval XL.  How long till Christmas?

[LostArrow]

What is the Ronco?

just askin'....

B T W,  the Akorn is the best most stable long-term cooker I have besides the plug-in MES.  It also has reduced my fuel consumption dramatically.  I would probably say that about any of the Kamado style cookers - it's just that I have experience with this one.  I am absolutely sold on them.
My next dream cooker is the Primo Oval XL.  How long till Christmas?

Jaxon have you ever seen Ron Papiell info metrical for the Ronco cooker " set it & forget it"

[Jaxon]

Deb's mom gave us one of those rotisseries when they were "hot".  Really cooked a chicken!!!!

I usually let the temp on the Akorn stabilize then put the meat in.  With the lid open and the meat at 50* to 60*, the temp is naturally going to drop for awhile, but it recovers nicely.  I seldom have a problem with the temp rising as I cook - especially near the end.  It usually begins to drop a bit so that I have to open the vents top and bottom to keep it up.  I can't explain the drop in temp when there is still plenty of charcoal left.  Opening up a little always seems to do the trick though. 

As for the amount of wood chunks I use - If I'm doing butts (a long cook) I put 4 good sized chunks pretty close together on top of the charcoal snake.  For ribs and chickens, only a couple, depending on how much flavor I need.

Did I say how much I like this cooker?  Thanks for your recommendation!

[smokeasaurus]

How does it grill?

are ya using lump or briquettes?

[LostArrow]

How does it grill?

are ya using lump or briquettes?

It's a good grill, the one thing that's hard to do is a 2 zone grill where I smoke the meat for 20 min on the cool side then sear over the fire.
I've used both lump & briquittes & in this cooker both work well.

[Jaxon]

How does it grill?

are ya using lump or briquettes?

Smoke, this thing will grill at some seriously high heat, but I usually grill with the lid down to control the airflow.  Most of the time I use the gasser to grill simply because it is ready to go sooner than the Akorn.

I have started using lump to start the "snake" because i can get it going quickly with my torch.  The rest of the cook is charcoal.

[cookiecdcmk]

Jaxon:  I ran across this grill and never heard of it before.  It is a Black Olive Kamado Pellet grill.  It is kind of pricey, and I would not be in the market for one.  Thought you and others would be interested in seeing it:  www.blackolivegrill.com. 

[Jaxon]

That IS a pretty cool concept...

Thanks for sharing!