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Everything posted by daninpd

  1. After a little research it's probably a podium mic holder repurposed.
  2. Looks like a flexible gooseneck clamp holder for a small "tactical" led flashlight. Good idea. Amazon has some clamp on reading lights but they not that tall.
  3. Those ribs look great . And I can only describe your dog's expression, looking at your Akorn, as "worshipful".
  4. My dad used to say "Beef that will make you sick you can't get past your nose but you can eat pork that will kill you". He was a farm boy and animal science grad. I trust that sniff test.
  5. Around here we even celebrate food trucks with different events. Upcoming is Tunes, Trucks and Tastes where 8 wineries bring in a food truck and a band to their tasting room. Then we food truck addicted suckers pay to attend the event, then pay the food truck folks for the food. And have a great time doing it.
  6. My Akorn is about a year old- I joined this group about 3 months after wrestling around on my deck putting the danged thing together. Had a small shower a few days after I had it on the deck and that weekend I did a cook and noticed the ash pan had quite a bit of water. Emptied it, loaded in charcoal for a 500 degree heat-up and ordered a factory cover. In that order. I have not done any other modifications and don't see any rust on the cooking parts, just on the lowest axles and parts the cover either doesn't cover or that get splash up from rain. Added a DigiQ and usually cook at 210 to 225 with no temp spikes. Smoked some bacon I cured at 150 and that little gadget kept the Akorn going without spikes amazingly well. Akorns are about as waterproof as a screen door, keep one under cover or under a cover and I think you'll be happy with the price. In my "beer budget, Champagne dreams" life the BGE is my Champagne; the Akorn is my reality. I'll drink my beer happily (mixed with a little Clamato and lime juice) sitting next to my Akorn on the deck.
  7. Most people think of a Tri Tip as a roast and treat it that way and overcook it. If you set your thinking to "This is a fairly thick steak" you'll be happier with the results. Different rubs and marinades can really change the final result dramatically. Also slicing across the grain is important for tenderness because it sort of runs in 2 different directions.
  8. The way Grocery Outlet works is it's a surprise every time you go in there. Old favorite? No longer there. Wander around and find a new favorite. I have 3 Grocery Outlets in easy driving distance and the chance of finding the the same product in all 3 is slim. But the prices are great. If you find something you really like, buy a bunch, cuz it won't be there when you go back.
  9. I managed a 7 hour smoke of a cured pork belly at 150 deg using a Digiq and ring of fire method. Used a few apple chunks on top of the ring and the bacon was great. First use was Pasta Carbonara (my nieces call it "Spaghetti with bacon and eggs"- little heathens) and it was some of the best bacon I've had.
  10. That looks beautiful! There are many restaurants around here that do al pastor on vertical rotisseries and carve the outside meat off as it gets crispy and done. I would probably pull it at 155 and rely on residual heat to get it to 160. From your pictures it looks like you would still have quite a bit of crispy pork for your tacos. Looks delicious!
  11. OK, after all the effort and the smoke cleared (cherry wood smoke, 220, 4 hours for baby backs) I rated Raichlen's recipe between OK and Pretty Good. However, my wife raved about them and wouldn't shut up while she was eating them. She said I was finally cooking ribs like she likes and not like I like. Who knew? It was not a quiet dinner. I think I might like the recipe more with more honey or brown sugar for a sweeter taste on the meat and not having to add BBQ sauce. Sigh... Now I'm on to my first pork belly cure. Oh Boy!
  12. I'm going to do 1 cup of TQ to 6 cups of water, plus honey and spices. That's under the Morton recipe, but I'm not trying to cure these ribs for any kind of long haul. Just tomorrow and some smoke.
  13. This is the link to Steven Raichlen's recipe http://barbecuebible.com/recipe/honey-ham-ribs/ I plan refrigerate the slab agter smoking and then cut into individual ribs and reheat/crisp over a hot charcoal fire on my "other" grill. I'm still working through a bag of Morton's Tenderquick, so will be using that instead of Prague powder. I'll let you know how it turns out.
  14. I use apple, pecan, cherry or oak depending on what's being smoked. After the first few smokes I realized I was over smoking things and all you were tasting was smoke: no chicken pork or beef. Now I use 3 chunks of wood for a 5 hour smoke or 3 chunks spread around a "ring of fire" for a longer smoke. All of them at 210 to 225. Doing Raichlen's Honey Ham Ribs this week with cherry wood.
  15. Very interesting new product. It will need a little umbrella for that "bottom" vent for a smoke in the rain. Looks good!
  16. I bought Meathead's book and have used it quite a bit, everything from sauces to recipes and advice. His DC Mumbo sauce and sweet and sour pork done on the grill is worth the price of the book. Did the perfect smoked turkey recipe for Thanksgiving and it was close to just that. I recommend it.
  17. Being ex-military I can translate your post: "it was a base house and base oven" as being "lowest bidder housing and lowest bidder oven". 'Nuff said.
  18. This year I smoked the second-best turkey of my life (the best was 33 years ago and I'm still trying to improve on it). This time I started with a 15 lb fresh turkey with minimum processing and used Emeril Legasse's brine recipe I got online-http://www.food.com/recipe/emerils-brined-and-roasted-turkey-272414 for a 24 brine in the refrigerator. After getting it out of the brine and a good rinse and paper towel dry, put it in the fridge on a rack on a cookie tray for a overnight uncovered air dry to get crisp skin (from The Best Recipe cookbook). Then used Meathead Goldwyn's recipe for smoking with his "Simon & Garfunkel" rub. The bird was unstuffed, leg "hand-cuffs" removed, wing tips removed and drumstick ends and wing ends wrapped with foil to prevent burning. Smoked at 325 looking for an internal temp of 160. According to Meathead for that size bird it should take 2 to 2-1/2 hours, but everything I saw online said more like 3 to 3-1/2 hours I planned for 3 hours and guess who was right? At 2 hours the internal temp was 155 and I had to get it out of the smoker and into a 150 degree oven to keep it warm and retain some juice for my guests. Didn't tent it, so still retained crisp skin. By serving time it was at 162. Between that brine and that rub, that was a great bird. Used half the carcass to make a turkey bean soup (great) used the other half of the carcass to make stock and included the last of the meat in a turkey chili we had tonight (4 days later, also great). So until I can duplicate the one from 33 years ago that included a cheap-### barrel cooker with a rotisserie (that was the real secret) and a bunch of citrus stuffed in the bird, I'm going for this year's second best, Yum!
  19. It sounds like you had a typical air crash. If you talk to any pilot they'll tell you that most air crashes and air disasters are due to an electrical failure. It's called "A short between the earphones". It applies to grill and smoker disasters as well, but at least you can walk away from this one. Order pizza!
  20. You're right, there was no other place the water in the ash pan could be from other than condensation from that water pan. Well I'm looking forward to the T-day turkey with a drip pan under the bird with veggies and stock in the pan. We'll see how that works out. There's always unintended consequences and that "What the H...." moment when you light a fire under some kind of meat.
  21. I got water in my ash pan too with no rain and with a cover. I think it may be condensation forming from low and slow cooking and having used a water pan once or twice. One person in another forum said he drilled a 1/8" hole in the bottom of the ash pan and problem solved. I haven;t done it yet but probably will since it won't really affect the air flow
  22. I added the smoking stone and after a couple of months bought a Digi-Q. That thing really lets me hold 220 degrees for low and slow smoking, I can leave it alone for 5 or 6 hours without having to constantly monitor. I even managed to do a long smoke for jerky at 155 (that wasn't a "set and forget" smoke, 1 relight and some fiddling with the vents and one spike to 174). Pretty good jerky, though. This Thanksgiving I'm planning to do Meathead Goldwyn's smoked turkey with "Simon and Garfunkel" rub at 325 degrees. I am learning to add less wood; 6 hour cooks can result in too much smoke for my taste. Also Google the "Ring of Fire" method for laying your fire- it's a big help for stable temps. Have fun!
  23. Well,it was a heck of a cook. After the "gentle'" alcohol start the temp shot up to 174 and I shut top and bottom dampers down to bring things down 10 degrees and then planned to open things up a little. Gentle turned into dead. Rearranged the charcoal in the "Ring of Fire" and got out my propane torch to get things going again. That worked fine and after spiking again at 164 and a bit of fiddling with dampers the Digiq managed to hold things at 155 for 6 hours and made some nice tasting jerky. That's a tough smoke, folks. I think I'll stick to 220 from now on.
  24. I'm new to the forum, not new to grilling and (attempts at) smoking. Years ago I had barrel type grill with a rotisserie, don't miss that leaky mother but do miss the rotisserie. Took my 10 year old Weber knock-off to the 2nd chance mercantile at the dump and bought a Char-Griller Akorn a few months ago and I'm finally getting to low and slow BBQ. I broke down and bought a Digiq to go with it and, boy, is that thermometer in the dome next to worthless. Anyway, I spent the last 2 days researching and doing experimental cooks to be able to achieve 155 degrees at grill level. So this morning I'm doing my first ever attempt at beef jerky. Got the grill building up to 155 while I laid out the marinated bottom round strips on the grill grate; the Akorn was about 120 when I put the loaded grate in. It took another 30 minutes to get up to temp and is holding nicely. In 2 days of experimenting the workable solution I arrived at was the "Ring of Fire" for controlling the burn and the "2 cotton ball with alcohol" method of starting the charcoal gently so you don't overshoot your temp target (I tried a Weber starter cube in one experiment and achieved 210 degrees rather rapidly- try bringing that back to 155). Anyway, I'm glad to discover y'all! Will let you know how the jerky turns out.
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