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Tenkiller Lakerat

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  1. 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.
  2. 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.
  3. Thermoworks Smoke:https://www.thermoworks.com/Smoke?gclid=EAIaIQobChMIopW4hO674AIVj_hkCh34UAsDEAAYASAAEgILG_D_BwE
  4. 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
  5. I just had to search and this is what I found. Gotta get a pair of these. https://www.charbroil.com/max-rib-rack
  6. 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.
  7. 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.
  8. 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.
  9. The charcoal grate for the 22.5 Weber is 17" diameter. Weber 7441 here at Lowes. https://www.lowes.com/pd/Weber-Charcoal-Grate/3031339
  10. I leave all my frozen meat in the vacuum bags and just put it in a pot of water on the stove. Takes it about 20 minutes at medium-high to thaw and warm up, cut the bag open and serve. Best way I have found to retain the flavor and juices.
  11. Looks very promising. The reason I say promising and not great is I have found from my experience that when I go to shut my Akorn down with the ttt I can't shut the ttt off as I can only dial it back a number or so. The ttt won't seal itself off enough to snuff the lump. I have to use the Akorns top vent to shut the Akorn down. With the ttt sitting on top of the factory top vent it gets so much gunk in the factory vent I have to use a torch every time I use it to heat up the grease on it to open the factory top vent to be able to cook. With that said, I definatly wouldn't put tape on between the bottom of your reducer and the factory top vent unless you came up with a cap to cover the ttt to shut the thing down. Then you may have a problem with grease gunking up the thermo temp spring on the ttt making it useless until the grease melts. Maybe my experience is unique but I tend to doubt it. Close it down as far as it will go with the dial and slap a magnet on it to keep it closed. Grease has never "gunked" up my spring, but I occasionally use q-tips and rubbing alcohol while everything is still warm on the flap to get rid of the build up. After I figured this out, I removed the top vent and use nothing but the TTT on my AKORN.
  12. Occasionally, I use rubbing alcohol and q-tips to clean mine while it is hot. How do you do yours?
  13. Here's what I use. I cut it to the size of chunks I want, they also have apple, oak, peach, hickory and mesquite. http://www.academy.com/shop/pdp/western-pecan-barbecue-mini-logs#repChildCatid=161756
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