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About matt76cmich

  • Birthday 12/19/1981

Profile Information

  • Gender
  • Location:
    Midland Twp, MI
  • Interests
    Grilling, hunting, Harleys
  • Grill
    Kamado Joe

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matt76cmich's Achievements

  1. Yeah, i went to 125* internal before pulling them for the sear. I'm thinking 110-115* for next time and get a thicker steak. These were about an inch thick. I still like grilling at high heat a little better at this point (700* and a few minutes a side) , but gotta give reverse sear another go.
  2. First cook turned out pretty good, reversed sear New York strips. Next time I'm gonna pull the steak off a little earlier during the indirect part, but it still came out very edible. I am really liking the divide and conquer system and can't wait to get the cast iron griddle.
  3. Haven't had any issues with my Akorn or Weber kettle, but I'll keep an eye out
  4. Got it setup out on the deck today, but no time to start a fire in it today. Tomorrow will be spent playing with the vents and then some reverse sear New York strips.
  5. That would make a lot of sense then lol. Thank you
  6. Please move if necessary. Anyone else having trouble logging in to the Kamado Guru forum through Taptalk? Each time i try to log in it says I am not logged in or have permission to do that function (something like thatll. I've uninstalled and then reinstalled Taptalk, tried to make a new profile, and updated my phone (Samsung 7 edge). I can still get on here through Google, but thought I'd see if this is a problem anyone else is having or if there is a fix. Thank you.
  7. Just took advantage of this. Thanks for the heads up.
  8. Just pulled the trigger (got permission lol) on a Kamado Joe Classic II! I have been going back and forth on what to order, Big Joe or Classic, and made the decision if I ever need to cook more than the Classic can handle I can break out the Akorn or Weber kettle. The main reason I went with Kamado Joe is having all of the stuff that comes with it and since I bought it through The BBQ Guys I'm getting a free Joetissere (only 11 hours and 7 grills left for this offer). Can't wait to get my first test fire going later this week and first cook this upcoming weekend.
  9. My BBQ Guru showed up so I had to try it out. Started off my monthly midweek weekend Wed with some smoked chicken wings. Marinated them in some Killer Hogs AP, Killer Hogs BBQ Rub, and Frank's Red Hot for a few hours while I took a ride on the Harley. Came back fired up the Akorn to 250*, flipped and sprinkled more KH BBQ Rub on em at the 1 hide mark, and then again after another hour. Waited till 185* IT, pulled them off and set them in the over with the broiler on for 3 mins a side to crispen up the skin. These turned out awesome. Thursday since we were gonna have burgers I decided to smoke a fatty (not one of those, those days are long gone lol). Just did a simple bacon cheeseburger fatty filled with colby jack cheese chunks to test things out. It turned out pretty decent, but was a little salty. I think between the AP, steak seasoning, and bacon there was just too much salt. Smoked it at 300* for about 2-2.5 hours until 165* IT. Friday was the big day, my first Boston Butt. I salted and rubbed the butt around noon Thursday, and at 1am early Friday morning I pulled it out of fridge and put another dusting of rub on (Killer Hogs The BBQ Rub)and started up the Akorn. Took about an hour for the thin ice smoke to settle in good at 250* (2am) with a pan of apple juice and apple wood chunks. Set my alarm to check internal temp at 6am and it was around 154*. I hit my first stall around 10am at 165* and just let it roll. I initially wanted to get to an internal temp of 205*, but i hit the second stall at 1pm at 195* and waited till about 2:30pm to check internal temps with my hand held temp probe (felt like warm butter, it was reading 200* in a few spots so I decided to pull it off. I double wrapped it in foil with honey, then a towel, and into a pre heated cooler for 2 hours. This thing turned out great. I was going to initially wrap it at an IT of 165*, but after reading here that many got better flavor not wrapping I figured I'd give it a try and I have to say this does not need sauce lol. Thank you to everyone that has posted their experiences that helped out on my first pork butt. Sent from my SM-G935P using Tapatalk
  10. Trying some smaller pieces today Sent from my XT1585 using Tapatalk
  11. I have about 15 or so cooks on my Akorn now, everything has turned out pretty good to great. The only thing that i haven't been able to figure out is why my wood chunks won't stay burning to keep the smoke rolling. The only time this was kinda a problem was when I cooked a brisket, definitely could've used more smoke. I took a picture of the wood chunks from my last cook, 5 1/2 hrs for baby backs. I'm not soaking them in water or anything either. I start a lighting cube and let the fire get going for about 10 minutes, throw in a few chunks right on the fire, put in my smoking stone heat deflector, put grate in, leave the vents completely open till I get to about 180*F on my maverick, close bottom vent to 1/2-1 and adjust the TTT till I'm sticking around 225*F. I can keep the temp pretty stable throughout the cook, but the smoke seems to die after about 30-45 mins. Any suggestions? Sent from my XT1585 using Tapatalk
  12. Completely by accident lol. I checked it at 3.5 hours and my digital thermometer (not my maverick) and I was seeing 162-165 so I wrapped it with a cup of beef broth.Sent from my XT1585 using Tapatalk
  13. Turned out horrible. Three of us just about killed the 6.5# of meat lol. Used the juices from the foil to dip the pieces in and had some BBQ sauce on the side to change it up. Tender enough to slap itself on a knife and a very easy pull. Can't wait to cook another one. Not sure why the flash made the fat look yellow, but it wasn't. Sent from my XT1585 using Tapatalk
  14. The Tip Top Temp had made it easy for me to stay around 225*. For $30 I think it's worth its weight in gold. Sent from my XT1585 using Tapatalk
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