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Showing content with the highest reputation on 05/24/2022 in all areas

  1. It’s my cake Day! As Jerry Garcia once sang: “What a long, strange trip it’s been…” For me however, it’s been 10 years of getting up at the crack of stupid, then sitting on the patio swing or laying on the futon with my fearless dog (Sophie, long since passed), enjoying the early morning sounds of a distant train or the church clock peeling away the hour. And maybe chatting with the neighbourhood cats, skunks, o’possums or raccoons. Sometimes greeting a daughter as she would come home from a night out, sharing the swing for a few minutes and solving over the troubles of the day before she heads off to bed. Hearing the thump of the morning paper land on the driveway and the delivery guy motoring away. It’s been 10 years of looking up at that night sky and wondering: “where’s that plane headed at this time of the night, there’s Orion or I wonder when the ISS will be passing over?” Yes there are apps for that and I use them all as I sit in the quiet darkness and dream of past and future adventures to foreign lands whilst I enjoy the aroma of hardwood smoke. 10 years of neighbours sticking their head around the corner of my garage to see what I am cooking today and perhaps sneak a taste. It’s been 10 years of looking for deals at the market, buying quality charcoal, finding local oak, maple and fruitwoods for smoking materials. It’s also been maintaining the freezer inventory, the careful prepping of meats to be placed onto the Akorn, of being thankful for the animals that have given their lives for our sustenance and pleasure. It’s seeing the look in my wife’s eye as I tell her I will be getting up at 03:00 and that I need to be in bed by 22:00 tonight… she knows. It’s been 10 years of inviting friends and family to join us at the table for simple yet good food, drink, stories and laughter. 10 years of occasionally delivering a big platter of Pulled Pork, buns, toppings and sauces to friends who are mourning whilst knowing that food can say more than words in those times. 10 years of compliments on my skills (even when I don’t feel that I have been successful). As the TV Chef always says: “Tutti a tavola a mangera”, everyone come to my table and eat! On May 24th it will be 10 years of my being a member of the Kamado Guru site. It’s been a big part of my life and I thank John for his foresight and work in being “The Guru”. I thank the many of you that have contributed your experiences, commented on my cooks, chatted directly or simply made me laugh over this time. It’s all brought me great joy. I hope for many more happy years with you. I am proud to be associated with The Kamado Guru in my little way. My final comment about all of this is that I often think that a lot of us on this website have taken some of the joy out of our Kamado hobby. As the world goes more high tech on a daily basis, our hobby has also become (unnecessarily) more high tech what with all of the controllers, pellet feed hoppers, vortex thingies and the like. I still use my simple original Akorn Kamado, Smokin’ Stone diverter, tongs and a thermometer - that’s all. Oh, and my patio swing from which to watch the early morning sky. Meat, heat, spice and time. Life can be pretty good. I appreciate you taking a moment to read this. Here are a few images from over the years.
    6 points
  2. Finally had time to try some of the hot Italian venison sausage I had made. Turned out pretty good, a little less spicy than I like but otherwise spot on. Might have overcooked it a little as I got distracted for a minute after I put it on the direct side.
    5 points
  3. MikeRobinson

    Akorn auto kamado?

    This gadget may be the greatest thing since sliced bread, but my experience with my un-adorned Akorn, Jr. is that I can bring the grill up to the desired temperature and keep it there for hours with almost no intervention at all. With the two vents very slightly open, the temperature simply "stays there" for hours if necessary. I glance at the remote every now and then to see if I need to make any adjustments, and the answer is almost always "no." I really don't know how it does it, but it does.
    3 points
  4. RoodyPooBBQ

    Akorn auto kamado?

    I’m not a fan of “built in” things because if the feature breaks or you don’t like it then it’s tougher to fix/replace. Also it looks like the Auto Akorn doesn’t have a bottom vent so it might be limited to using the controller all the time? If so that would require constant power. IMHO the better way to go would be for the standard cheaper Akorn then add whatever controller you want, then you have the best of all worlds. I use Billows with mine but there’s plenty others. that also allows you to fold the shelves down, which doesn’t look like an option with this one.
    2 points
  5. O C

    Akorn auto kamado?

    This looks interesting. I have an Akorn, Akorn Jr and the 980 Gravity Feed, my impression of all of them so far is pretty good. The controller looks like the same as on the 980. Maybe the fan too but I doubt the Akorn would need as much CFM as the 980. I have a BBQube temp control for the Akorns. I only use the BBQube for low and slow, and most of my cooks are more hot and fast (325-450, chicken, fish, steak, burgers etc.). It would be more convenient to have the integrated controller. However, I wonder if you could use the Auto Akorn in a manual mode? If the power is out or the electronics fail, can you still use the grill and control it like the original Akorn? I don't see a bottom vent. I have had power outages, and one time the fan failed on the 980 (CG customer service was great and promptly replaced under warranty), and I've just pulled out the Akorns and grilled on...
    2 points
  6. Ogopogo

    Akorn auto kamado?

    https://www.chargriller.com/products/auto-kamado Strongly considering this. Wondering if anyone can attest to temp controller accuracy.
    1 point
  7. ILiveOnWacker

    Ribeye and Strip

    I decided to do a smoke vs sous vide test today. I didn’t want to make two ribeyes and I only had one strip, so I made one of each. I dry brined both steaks for a few hours, then cooked each to 134 and reverse seared them on my soap stone with SmokingDadBBQ’s sear sauce. I haven’t sous vide in a long time and I forgot how bleh the meat looks when it’s done cooking. the pic below was taken after the initial cook and before the sear: Verdict: Both steaks were great, cooked to medium and had good flavor, but the ribeye was a thousand times better. Definitely more flavor with the smoke and the internal temp, while it varied more than the sous vide, wasn’t noticeable. The pic below is after the sear. The ribeye still looks much better to me: I had a little bit of both steaks on my plate; the ribeye slices are wider than the strip: Bonus: Since I was eating a lot of steak, I decided to go Fogo de Chao style and made some pao de queijo (Brazilian cheese bread). They were fantastic too!
    1 point
  8. PinotChio

    Pulled Pork Rib Arepas

    The better 3/4 wanted ribs last night and I wanted to make arepas. I think we both did well. Several hour smoke with apple chips in the ash drawer for clean light smoke. Two hours wrapped in foil to braise to sweet tenderness. And 45 min or so on the grill to set chocolate orange adobo sauce. (Do Mexican chocolate, orange marmalade and chipotle peppers make a good bbq sauce for pork rib? Why yes, it does. Because orange loves chocolate and chocolate loves chili. ) Add cheese, pickled red cabbage, and green sauce made with parsley, cilantro, green onion, garlic oil, avocado and lemon juice. This one will definitely go public for a party later this summer.
    1 point
  9. fotoflux

    Venison Sausage

    that looks delicious!
    1 point
  10. Boater

    Akorn auto kamado?

    I was looking at that controller. I've be interested in your experience with the setup and any issues. The only complaint I've seen regularly is that it don't push notifications to your phone, if the app and phone aren't active. Seems like if you know that, it's easy enough to just look at the phone regularly....
    1 point
  11. I’m retired, so my schedule is fairly open. I’ll send you a PM with my address and cell number. I imagine I’ll be around most of the weekend. Glad to hear someone can use it!
    1 point
  12. Hello group, glad I found you. I have enjoyed smoking 'n grilling for about 40+ years. In 2015 I purchased my Kamado Big Joe 1 from the road show at Costco. Loved it so much I gave away my old rusty off-set smoker, my Weber grill and a worn out gas grill. About a year ago the tension on my Big Joe hinge maxed out the adjustment with eventual failure in the ability to hold up the lid. I will create a separate post on this topic to see if anyone has a similar situation as mine. Kamado just sent a new hinge I have not seen anyone post before. More to come!
    1 point
  13. TKOBBQ

    Venison Sausage

    Looks tasty
    1 point
  14. Hi everyone, New to bbq, cooked some burgers and chicken thighs the other day, waited for blue smoke to appear and then stabilized temp. Fat started dripping onto the charcoal creating quite a bit of white smoke. Food tasted a bit acrid. Can anyone tell me if this is normal and if not, how do I prevent this from happening in the future? Thanks.
    1 point
  15. Ogopogo

    Akorn auto kamado?

    I have the same experience although it does creep up or down and require some fiddling once in a while. My concern is overnight cooks; I've had the Akorn spike overnight causing some panicky fixes when I woke up, and once I had it hold 208 overnight which is cool but meant none of the water was evaporating. I do enough overnight cooks to want a controller I think.
    1 point
  16. O C

    As the Redditors say…

    Great post! Regarding the next to last pic, I had no idea how Akorn Jrs were born, thats a substantial umbilical cord
    1 point
  17. Ogopogo

    Akorn auto kamado?

    I think unless someone has a materials lab there won't be any data on reliability for about a year. I wound up getting an auber for about 150 so the total price is about the same, but when the main body on my akorn fails I'm still interested in the auto as a replacement.
    1 point
  18. Boater

    Akorn auto kamado?

    I think my concern would not be the accuracy of the controller - it would be the longevity. Electronics can have a limited life span outside, and controllers and probes are likely not going to last as long as the grill. You might see what folks say about those components' longevity on that manufacturer's pellet grills or other products that use similar technology, that have been on the market longer. I like the idea, though.
    1 point
  19. rzenger

    Akorn auto kamado?

    Mine just arrived, will be putting it together tomorrow
    1 point
  20. fotoflux

    Ribeye and Strip

    Great experiment! Thanks for sharing! The sous vide is great if you can’t cook outside or if you can’t monitor your cook closely. But I agree, you can’t beat the smoke flavor of a grill cook!
    1 point
  21. Tonight's livestream topic will be about rubs and making your own rubs.... 830pm ET
    1 point
  22. Boater

    Making your own Rubs

    Looking forward to that one! You've really been hitting some great topics lately. Good work!
    1 point
  23. I do cook at 250 from start to finish on these... it takes 2.5 hours give or take 20 minutes depending on the size of the roast.
    1 point
  24. John That's the way standing rib should look. When you cook the big one please post your complete address one day prior to cooking. I'll bring a few bottles Napa's adult grape juice. Mike I agree with cosco having smaller packs of meat, but fortunately I inherited a bone saw from my Dad and can make smaller ones.
    1 point
  25. Here's another smaller one I bought that I cooked for dinner last night...
    1 point
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