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Tenkiller Lakerat

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About Tenkiller Lakerat

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  • Location:
    Cookson,OK
  • Grill
    Akorn

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  1. I'll have to try that some time. Right now I have my Apple Pie Baked Beans in the cooker. I always put a pound of pulled pork in mine.
  2. If you are interested, the Signals is on sale now.https://www.thermoworks.com/Signals
  3. The latest Signals has the open lid sensing feature that works rather well. Yesterday while smoking the ribs, I opened the lid twice. the fan came on for just a second or two, then shut off. Apparently it reads the sudden temp drop. Chamber temp dropped to @ 160 while doing my thing and after closing the lid again the fan didn't come back on and climbed past my target of 225 to 232. Signals then took back over and continued the cook at 225. The Smoke I have is what convinced me to upgrade to the Signals and Billows combo because of it's quality and ease of use. The Smoke has now been stored away. . BTW. I took the whole daisy wheel assembly off and just jam the TTT into the hole. I didn't permanently seal it off so that when the flapper gets gummed up I can remove the dial and soak the rest of it it in carburetor cleaner overnight.
  4. I had already modified my lower slider with a flat piece of sheetmetal, just didn't like that curved end for accurate adjustments and for shutting down. I don't see much of a way to mount it with the stock slider, plus the mounting plates I ordered weren't even close to the groove size. Got my Signals and Billows last Thursday and did 2 meatless burns to get it dialed in while using my TTT. Figured out to just initially set it where I normally do and the Billows takes good care of the fire. I would guess that if you are still using the daisy wheel, it would be the same. Start a small fire in the lump, open the bottom wide open, get the Signals and Billows rigged up with the grate probe, put the deflector on, then the grate and close the lid. Let the temperature come up to @160 and then close the bottom til it's about the size of the Billows opening and mount it. Plug the fan wire in and away it goes. The fan shuts off @20 degrees before the target and cycles in short bursts til it gets there. Mine overshoots the set temp by about 8 degrees for about the first hour of cycling and then settles in. Did a chuck roast first and was I ever impressed! As I type this, I have a rack of baby backs on and it's been holding within 2 degrees for about 4 hours.
  5. After your first trip to an emergency room to have a broken bristle removed from your throat, you will NEVER get a wire brush even close to your grates. Now nothing but nylon for me. This one was less than a month old when it got me. https://smile.amazon.com/gp/product/B00T95H1PE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 This one has served me well for nearly 2 years and still on the original head. As stated, surface must be cool. https://smile.amazon.com/gp/product/B01LW2Q1MY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
  6. My gasser with cast iron griddle is used mostly for reverse sear of steaks. Smoke low and slow and sear on screaming hot gasser griddle.
  7. Right now I'm resting a butt that was sugar and salt wet brined for 24hrs.....We shall see how it comes out compared to apple juice injection only.
  8. Thermoworks Smoke:https://www.thermoworks.com/Smoke?gclid=EAIaIQobChMIopW4hO674AIVj_hkCh34UAsDEAAYASAAEgILG_D_BwE
  9. Old fashioned carburetor cleaner works best for me...let it soak for about an hour and rinse with hot water. It should last for a long time if that's all it is used for. https://smile.amazon.com/gp/product/B000ABGA4E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
  10. I just had to search and this is what I found. Gotta get a pair of these. https://www.charbroil.com/max-rib-rack
  11. For my Akorn, I'm just keep things simple for low and slow. I light a small fire with 3 alcohol soaked cotton balls and when I see some lump glowing I add a few chunks of wood. Put the diffuser, drip pan and grate in place with the Smoke probe and close the lid with the Tip Top and lower vent wide open. When the temp starts to climb, I load my meat because I like a lot of smoke. I let it climb to about 180 and close the TT about half way. When it gets to 220, I close it til it lightly touches and open it about 2 marks, bottom vent still wide open. The numbers on the dial don't mean anything to me. Depending on wind and such, it usually settles in within my range of 220-240.
  12. I've done side by side chickens, one with beer and the other with apple juice in the can. The apple juice resulted in more moisture, Next round was wine in one can and grape juice in the other. The grape juice resulted in more moisture. Obviously the alcohol was wicking the moisture away from the meat. Next round was lemon juice in one can and nothing but the bare rack on the other. Couldn't tell the difference in moisture between the two. Now I just vertical roast and drink the beer and wine.
  13. I bought one for my Acorn and in my opinion it wasn't a total waste of money, but close. Stirring used lump with a long screwdriver does just as well at removing the ash and I i don't have to maneuver the basket around the deflector pads to get it out.The only advantage to me is when I want to change out all the lump and clear the small pieces wedged between the grates. But, if you have a fairly full load of lump in there, you will still have to remove some of it by hand to get to the handles. I didn't notice a significant difference in air flow.
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