Aussie BBQ Forum

Normally to get crackle in an oven or kettle you get the temp up to @220C at the beginning and then drop it to @170C.

Using that process in a Kamado results in soft crackle.

In an Akorn it seems to work the other way to get crackle.

Cook either low and slow or normal @150-170C and then quickly raise the temp to @220-250C at the end of the cook.

This process seems to reliably make pork crackle. Any Akorn owners found this process successful to create pork crackle?

Agreed i did pork hocks at 250f then 400f for crackle

Whew I thought I was the only one that had to increase the heat towards the end of the cook when doing pork Crackle. Looks like I'm in the same boat and I own a Dragon Kamado.
Jim

Yes I could see that working too especially if you wish to smoke the pork before you crackle the skin, just means that you need to stoke up the heat for the process which is no biggie, just take the roast out for a while till your fire heat is up to your desired temp.
Would probably work the same in the kettle too. This is where using lump is good, doesn't take as long to beef up the fire.

Davo

Davo wrote: ↑Mon May 21, 2018 12:57 pm Yes I could see that working too especially if you wish to smoke the pork before you crackle the skin, just means that you need to stoke up the heat for the process which is no biggie, just take the roast out for a while till your fire heat is up to your desired temp.
Would probably work the same in the kettle too. This is where using lump is good, doesn't take as long to beef up the fire.

Davo

No need to take the roast out. Just open up the lower and top vents wide open. The air flow helps make the crackle and helps drain away the fat which makes the crackle soggy.

Akorn crackle. 3kg pork leg.

Did this in my kamado crackle was Awsome