Jump to content

deltacottonboy12

Members Plus
  • Content Count

    121
  • Joined

  • Last visited

Recent Profile Visitors

664 profile views
  1. First brisket turned out really well. Had a temp issue that caused the bark not to form but taste and tenderness was fantastic Sent from my SM-G900R7 using Tapatalk
  2. Ground deer meat/pork sausage, mushrooms, onion, diced pepper and rice. Homemade stuffed peppers Sent from my SM-G900R7 using Tapatalk
  3. Under the circumstances, those were my best ribs to date. If tapa talk would let me sign in, I'd post pictures
  4. I did a semi high heat burn two nights ago (500°). Ran out of charcoal to get it any higher. I use drip pans for all my cooks. Just forgot this one time. And it almost cost me. Lesson learned. All that said, 4 racks turned out awesome. I was able to overcome the grease fire, continue cooking ribs in oven while the fire was snuffed out and complete cook on KJ.
  5. Last two (single) BB Racks came out outstanding. Today I am cooking cooking 4 racks for the guys coming over. KJ was cruising at 250. 4 racks fit great. 2 on the lower rack and 2 on the extender rack. 35 minutes later I see the temp jump about 15 degrees. then white smoke. Then BAM - temp shoots up past 300 and white smoke is piping out of the top vents. A flame comes out of the lower vent. GREASE FIRE. Burp the KJ, remove the 4 racks as quickly as possible and into the oven at 250 they go. Closed down the KJ and finally snuffed out the fire. Temps back around 260. Ribs out of the oven and back on the smoker! Adversity is the name of the game! I failed to add drip pans for the ribs. I believe that is what caused the fire. Trial by fire... Literally.
  6. I attempted a high heat burnoff but didn't have enough charcoal in the box (poured in all I had from a last bag). Stalled about 500. I'll reload this afternoon and have another go Sent from my SM-G900R7 using Tapatalk
  7. This.I never thought I'd see that pretty, new, ceramic color after the first fire and subsequent cooks on Big Joe but after I got into pizza... image.jpeg These burn offs and pizza cooks are hard on lump so I only put enough in for what I need but it gets the job done! As Ckreef mentioned, 550°F max will be good for the Akorn; any hotter and you risk having issues like warping etc. I know the manual says its good to 700°F but not if you want some service life out of this thing! I'm going to try this this afternoon. My firebox is completely black. If these high heat burn offs really work, I'll be pleasantly surprised. Did your color come back after 1 cook or several? Sent from my SM-G900R7 using Tapatalk
  8. What was the incorrect Temps you've used vs the correct temp for this cook?Sent from my SM-G900R7 using Tapatalk
  9. It adds a level of sweetness that I like. Some may shun it but for my taste, it works great. Thank yall for the replies. Sent from my SM-G900R7 using Tapatalk
  10. They really were. I was proud of those. I'm cooking ribs this Saturday for a crown of about 15. Let's see if I can replicate this with several racks Sent from my SM-G900R7 using Tapatalk
  11. Thanks for the replies. Asked my wife to swing by Kroger and grab bone in thighs and she came home with chicken tenders. ...... oh well. The KJ fired up to 400 and a few minutes later they are done. Sent from my SM-G900R7 using Tapatalk
  12. What is the maximum temperature you would use with your heat deflector in? I am wanting to do some chicken thighs with the skin on. I want the skin nice and crispy. I was thinking 350 degrees to 400 degrees. Is this too much with the heat deflectors in? Sent from my SM-G900R7 using Tapatalk
  13. I'm not sure where that comes from. It's an Argentinean that burns ridiculously clean. It's doesn't impart any flavor one way or another. It's your money and it's up to you. I wouldn't get hung-up on one thread. Twitter mentality has taken over the web where people dive off the cliff and make a bunch of assumptions with little or no info about a product. A lot the issues involve people placing food on the grill before the lump is burning cleanly. It wasnt a thread I read, it was my very own charcoal with that smell/taste. Like I said, who knows. I am not dragging out that old thread. Water under the bridge. Just wish I had bought a kj 2 or 3 years ago.
×
×
  • Create New...