Finally got our AK last week and have done 3 cooks so far:
Foolishly started with direct heat to do veg/halloumi (my step daughter was over and is veggie), MAN that is hotter than a normal BBQ! We had some very burnt halloumi! 🤣Also did tin foil wrapped salmon which turned out perfectly, really tender and not dry at all!
Saturday we made pizzas, hardest bit here was keeping the temp up, but by the 6th one(!) started to turn out okay, and still loads better than oven pizzas! We were sitting around 300c and think we could have done with being about 50c hotter if not more.
Sunday we did a low and slow pork shoulder which was the best cook so far, was perhaps a little dry as we didn't realise the water had dried up. Have to say that was never really an issue with our old smoker and was easy to check on the water levels, this is a little harder to see. Very tasty and has lasted us 3 meals, first night we had lettuce wraps with sesame oil and salt, then soft corn tacos and we're having bbq pulled pork baps tonight! Was super easy to keep the temp steady for 6+ hours. Super impressed.
Would love to do a spatchcock chicken next and want to work up to beef brisket.
Any recommendations for a thermometer? Would you recommend InkBird?
