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About abdrury

  • Birthday 02/26/1981

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  • Location:
    Coxs Creek, KY
  • Grill

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  1. Hello! Any experience or thoughts about using a baking steel in the DoJoe vs. the included stone? Looking at 1/2” btw. I’m wondering if the steel wouldn’t get too hot in order to have the 600+ dome temps to cook the toppings right. Any thoughts??
  2. I wasn't sure about the Lodge Reversible Griddle with my Akorn and was pleasantly surprised it fits perfectly on the fire bowl. My grate clip even fits into the corner! This set us up nicely for some Saturday smashburgers[emoji106] Sent from my iPad using Tapatalk
  3. I wasn't able to reach a high temp for steak searing with the TTT on. It started shutting on me at some point so I removed it when I wanna get to 600+ for steak searing.
  4. Something else that I have noticed is how the TTT lid sticks to the base. After a few smokes, apparently enough gunk had accumulated and it got stuck on one smoke causing the temp to decrease because the lid couldn't open. Any ideas how to lube that so gunk won't accumulate? Sent from my iPad using Tapatalk
  5. See my low and slow cooks have me at around 2.5 on the TTT. With bottom at a 3 I hold 240ish for hours. And I had no problem with the rubber hanger tips. One tip: make sure to push the red band down onto the daisy wheel. I had about 1/16 or less gap around and I think was a bit unstable until I pushed the band down. Sent from my iPad using Tapatalk
  6. I've got a few butts under my belt and my first spares went well enough. I'm thinking of doing a rack of spares Saturday then putting a butt on right after to smoke over night. All at 225ish. Seems like I could have enough fuel to pull this off, thoughts or advice? Sent from my iPad using Tapatalk
  7. Instructions for TTT say to have the bottom full closed. Anyone operate their smokes that way? Sent from my iPad using Tapatalk
  8. Yes the TTT looks great, for $30 it's a no brainer! Since it operates on the top vent only, does that mean we should be leaving our bottom vents alone? That's where I'm struggling now is "how much to move top vs. bottom?" Had my first shoulder on last night with temp monitor set @ 220-270 and woke 3-4 times to adjust one way or another. Sent from my iPad using Tapatalk
  9. All good feedback, thanks. One point I did not mention was smoke. I had two chunks of soaked apple in there, and had no smoke those first 5 hours. This morning when I got up to find it at 330 there was lotsa smoke. Sent from my iPad using Tapatalk
  10. Hey folks guess I'm still in training! Just got my first kamado last weekend, and by the advice of some on this board I am trying to learn the temp controls before embarking on a smoke. So I got er goin last night about 6:00 using philpom's method from this forums Stickies. Worked great! So at about 190 I started shutting the vents down. It crept to 250 and I pulled back further and it fell. So I tinkered for a few hours and kept it 220-260. Before bed it was 230 and had been falling, so I opened the top a tiny tiny little, see photos, and 6 hrs later it had made it to 330! I have two questions. 1. What are the chances it made it to that 330 and just hovered for a while, or that it was slowly creeping up and would have gone even more? 2. With vents closed so much, and tiniest adjustments either way, is it ever possible to stay in a range? Again any adjustments I made last night would fall/rise over a 15-20 min period. Sent from my iPad using Tapatalk
  11. Drool... Hoping to make this my first smoke this weekend. Practice for a gathering coming up. Sent from my iPad using Tapatalk
  12. Welcome! Just got my first kamado this past weekend as well. Let the fun begin! Sent from my iPad using Tapatalk
  13. Same here, wife was really pushing for this! Must be a plan for wives to spend less time cooking... I'm good with it!
  14. Hey folks, I just introduced myself over in the Intro forum. I have my first kamado in an Akorn. I want to be able to cook for my daughters birthday party the first weekend in July. Thinking shredded pork and chicken wings for the meats. I was hoping to get some advice on how to get ramped up to a level of confidence for that in just two months. I already feel better after reading the sticky which talks about how Boston Butts are good beginner meats. Any suggestions to help make sure this goes well?? Sent from my iPad using Tapatalk
  15. Hey folks, glad to be here! Just got my first kamado in an Akorn. I've always had cheaper propane grills and just did steaks and burgers. REALLY lookin forward to this cooker [emoji4] We have three small children so we hope to get lots of use out of this between weeknight meals and family gatherings. I hope to learn from folks here and maybe use some of the great recipes I've already seen! Sent from my iPad using Tapatalk
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