Jump to content

  1. Introductions

    1. Introductions

      New Users: Please Introduce Yourself!

      43.7k
      posts
  2. Kamado Cooking Challenges

    1. Kamado Challenges

      Kamado Cooking Challenges open to the public!

      5.3k
      posts
    2. 22
      posts
  3. Announcements and Information

    1. Announcements / Site Suggestion

      This forum will contain announcements from the site and is also a place for you to make comments and suggestions on the site.

      5.7k
      posts
  4. General Discussion

    1. 237.6k
      posts
    2. Accessories & Product Reviews

      This forum is for the purpose of posting product reviews and discussions of gadgets/accessories for outdoor cooking.

      24.5k
      posts
    3. The Cooler

      Non-Cooking Related Discussions

      57.2k
      posts
    4. Sales, Bargains, and Giveaways

      Post information about Sales, Bargains, and Giveaways here...

      15.7k
      posts
    5. Guru Classifieds

      Got something bbq/grilling related for sale or want to buy?

      818
      posts
    6. Charcuterie

      The art of curing and smoking meats and sausages

      1.1k
      posts
    7. Kamado Pizza and Baking

      The art of pizza, bread, and baking on the Kamado grill!

      8.5k
      posts
    8. Sous Vide Cooking

      Sous Vide cooking goes well with grilling!

      2k
      posts
    9. 8.2k
      posts
    10. Do-It-Yourself

      Building / fabricating something? Discuss it here!

      9.3k
      posts
    11. Healthy Lifestyles

      A place to discuss health, fitness, and healthy lifestyle options, including food!

      1.5k
      posts
  5. Talk About Your Cooker

    1. Char-Griller AKORN Kamado / King Griller

      Only for discussions about the Akorn Grill and Specific Features

      36.4k
      posts
    2. Kamado Joe

      Only for discussions about the Kamado Joe Grill and Specific Features

      45.7k
      posts
    3. Komodo Kamado

      Only for discussions about theKomodo Kamado and Specific Features

      5.6k
      posts
    4. Vision Kamado

      Only for discussions about the Vision Grill and Specific Features

      15.1k
      posts
    5. Primo Grills

      Only for discussions about the Primo Grill and Specific Features

      4k
      posts
    6. Pit Boss Kamados

      Only for discussions about the Pit Boss Kamado and Specific Features

      4.2k
      posts
    7. Big Green Egg

      Only for discussions about the Big Green Egg and Specific Features

      3.1k
      posts
    8. Grill Dome

      Only for discussions about the Grill Dome Grill and Specific Features

      288
      posts
    9. Blaze Kamado

      Only for discussions about the Blaze Kamado and Specific Features

      231
      posts
    10. 54
      posts
    11. Big Steel Keg / Bubba Keg

      Only for discussions about the Big Steel Keg and Specific Features

      637
      posts
    12. Saffire Grills

      For discussion of the Saffire Grills line

      295
      posts
    13. Bayou Classic Cypress Grill

      Only for discussions about the Bayou Classic Grill and Specific Features

      296
      posts
    14. Weber Summit Grills/Kamados

      Only for discussions about the Weber Summit and Specific Features

      13
      posts
    15. 2.8k
      posts
    16. Non Kamado Cookers

      Discuss your non-Kamado cookers here...

      9.8k
      posts
  6. Recipes

    1. 745
      posts
    2. 730
      posts
    3. 43
      posts
    4. 850
      posts
    5. 647
      posts
    6. 324
      posts
    7. 196
      posts
    8. 430
      posts
    9. 830
      posts
    10. 618
      posts
    11. 351
      posts
    12. 424
      posts
    13. 508
      posts
    14. 269
      posts
  • Posts

    • You CAN rush the process   You just gotta know the tricks...  
    • Just a follow up. I spent all day Sunday just firing up a basket of charcoal. No cook, just playing with my grill settings. Learned a lot. Can’t rush the process. Thanks to all who responded. This is a great forum.
    • Just wondering what anyone’s experience is with using the commonly available remote thermometers from big box stores.   Happy! Why consider more?   Not happy! I should have spent more in the first place!    Thanks everyone.
    • A little while ago, my Dad's "ostentatious gas grill" finally blew a hose, and I seized the opportunity to show him that "something far better now existed." After dutifully taking him to hardware stores where he could consider "The Big Green Egg®," I took him to Lowe's where we bought – an "Akorn Senior."   Yes, "this one's bigger," but otherwise it's basically the same:  insulated steel body, cast iron grate, "and a few extras."  After showing him how to properly season cast iron, which he correctly did, and after acquiring another remote-reading wireless thermometer at Home Depot, we have since enjoyed many "grilling weekends" together.  (He's becoming quite good at it ...)   "These are the times to remember, for they will not last forever ..."
    • Finally, success!  This time, my $27 beef roast turned out perfectly despite the lack of "official gear."   I began by salting the roast down with "Montreal Steak" mixture – and poultry seasoning.  I let the meat then sit in the refrigerator for three hours, also soaking the "smoking chips" which would be placed in an aluminum-foil envelope.  (To be punctured with a fork.)   After starting the fire and letting it coast up to about 250º, I added the smoke-chips envelope and a steel pie-pan, which would serve as a heat deflector.  I added a small amount of water to the pan, periodically adding a small amount of water throughout the cook as necessary.   Then I added the meat, flipping it several times, until it reached 120ºF internal temperature.  Then, I "opened all the vents and let 'er rip," in order to get a bit of last-minute sear with active flame touching the meat.  Flipping the meat often, I let it get to 135ºF.   Then I pulled it off and wrapped it in aluminum foil to finish cooking off-heat.  Final temp, as expected, was 145ºF – between medium-rare and medium.   Delicious!   P.S.:  I continue to be mystified about "low and slow" reports of beef being cooked "for several hours."  I still don't know anything about "that cooking process."  How do you keep the meat from turning into a rubber bumper?  How is it that you talk of "cooking meat until the connective tissue dissolves," without first destroying it? 
    • diverge from what?  If you are trying to make your KJ dome thermometer match a probe temp, GIVE UP NOW!  It's not gonna happen.  See this pinned post at the top of this forum section:      
    • In addition to what John said  which is all correct,  I don't think the comment above is necessarily true. I think what is important is to keep a "consistent fire", for lack of better words, because dampening or extinguishing a flame or a fire is what puts off the really bad, acrid smoke (ie, blowing out a candle).   Akorns are incredibly efficient, therefore, keeping a consistent fire usually results in a temp higher than some people want at low and slow and they end up putting out the fire and getting the bad smoke. I'm perfectly fine with smoking at 250 ish and my akorn jr will do that all day once dialed in.    
×
×
  • Create New...