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  1. I was always a believer of that as well, but have a friend that told me he always cooks his shoulders to 165-170 because he doesn't want to wait out the stall. He cooks on a chargriller stickburner (which I also have myself) so I understood why he didn't want to deal with the stall. Those things turn out great food but can be a real pain to operate on long cooks. Anyway I was always sceptical about the tenderness of a shoulder cooked that way until he brought some to our camper last fall to snack on We even reheated it on a gas grill indirect, with a pot of water on the direct side to add some moisture to the cooking chamber. It was honestly super tender and flavorful. Ihave yet to try cooking it that way myself because everyone in my family always wants it pulled. But I was honestly a big fan of it and it doesn't take that long.
  2. To add to my post above I would talk to several companies and go with the one that fits your needs best. Price point for your clientele, reputation etc. To me Primo would be easier to market if you're in an area saturated with eggs, Joe's, etc though due to the oval design. It's a selling point you could work with as far as the advantages of the true dual zone cooking. Plus they are a well known company. Blaze would be somewhat easy to market as well due to the fact that they're damn near unbreakable, but it's been a while since I looked at pricing on those so I'm not sure where they land in comparison with the ceramic's.
  3. This is what I would go with if I were in the OP's position as well. Where I live we are somewhat limited in Kamado dealers, we don't have a Kamado Joe dealer for instance. That said, you see a lot more vision, akorns, etc I my area than the more expensive top of the line ceramics. We do have a BGE dealer as well as a Primo dealer in town though and honestly I see more Primo grills locally than I do eggs.
  4. Excellent! I've never thought about putting meat in them, but now I'll give it a try. We do this with pb&j sandwiches for the kids fairly often when we're at the camper, we call them hobo pies though. Regardless of the name they're great and we prefer them over smores when camping. I'll have to give it a try with meat, etc.
  5. Cherry is suitable for poultry as far as the smoke profile goes. The only reason I stay away from it is actually because of the color profile you mentioned. It doesn't bother me so to speak because I cooked it and know it's done. But when serving it for guests the color seems to throw them off a bit unless they're smokers like us hah.
  6. Just remember that no matter what brand you buy if you find pieces will bark on them either discard them or cut it off with a hatchet. If you're from Quebec I imagine you have a hatchet laying around somewhere hah.
  7. Unless you like a heavy smoke profile I would stay away from mesquite and if you do buy it use it sparingly until you know how much you really need. It's typically only good for beef, however I would use hickory for beef before I used mesquite. Most of the time I use Pecan for beef though. Apple and cherry are great for anything pork and the cherry will actually help give you a nice mahogany color to ribs, ham, etc. Both have a light smoke profile but if you must use wood for poultry a chunk of apple should be all you need. Poultry takes smoke much easier than most protein so I typically just use straight lump for it. Pecan is kind of a jack of all trades type of wood, you can use it with pretty much anything, though I still wouldn't use it myself for poultry. If I were just going to buy one type of wood it would likely be cherry, but I like to keep apple and pecan on hand as well.
  8. Wood chunks are wood chunks. I wouldn't worry about what brand you buy as much as I would consider the price per weight as well as the type of wood. I typically just buy the cheapest bags I can find that have mostly fist sized pieces in them. If I need smaller pieces I'll split them with a hatchet. Same with bark, some cheaper bags will have a few pieces mixed in that still have bark on them, just cut that off with a hatchet as well. Everyone will have their own opinions on types of wood to use, but apple, cherry and pecan are pretty much all I use. As far as storage goes, if stored in your garage the chunks will have a longer shelf life than you or I, hah.
  9. While we do a traditional Thanksgiving dinner we like to switch it up and do surf and turf for Christmas dinner. Turkey is great but the leftovers after Thanksgiving are enough to hold us over that we like something different for Christmas. So the beef will either be Prime rib or tenderloin, I prefer prime rib but it can be more difficult to find. Petite lobster tails, scalloped oysters and grilled then sauteed asparagus will also go on the grill. A seafood pasta with real lump crab meat will be a side my better half makes. Other sides and desert is still up in the air but either twice baked potatoes or scalloped potatoes will likely be on the table as well. Christmas dinner is our favorite meal of the year.
  10. Awesome cook! I haven't cooked over an open pit in years but am going to give it a go again this winter. I ordered a truck load of mixed wood, oak and hickory that was delivered and stacked Friday. Now I just need a new Dutch oven and something to hang it from.
  11. My idea of a winter storage for my Akorn is moving it closer to the back door to minimise the out of time I have to spend outside in inclimate weather hah. I'm fortunate enough to have a large wrap around deck at my home with 5 doors of access to it. So I just wheel my Akorn to the door closest to the kitchen for "winter storage." In most cases I'm able to preheat, cook and shut down the Akorn without even stepping foot outside if I don't want to. Honestly I don't mind cooking outside in the cold weather and a lot of times I will build a fire and hang out outside listening to music and having some adult beverages while grilling. My main reason for moving the Akorn is so if it snows I'm not tracking wet boots in and out of the house during a cook.
  12. I essentially just cover mine once it cools down. Sometimes I forget, sometimes it rains before the Akorn is cool enough to cover. If I gets rained on I'll try to remember to dump the ash pan and any water in it out the next day, when I forget to do that the next day I get around to it as soon as I cook on it again. Outside of that I only dump the ash pan when needed. My practices are much different than most here I imagine but my Akorn is 4 years old and has minimal rust on the top of the ash pan. I figure I'll get 2-3 more years out of it. I don't intentionally abuse my Akorn but I also don't go out of my way to baby it in an attempt to extend it's life another year or two. I look at it as "time is money" and these things are cheap enough that I'm not going to spend 20-30 minutes of "my time" after each cook to clean it, etc. If I get another year out of it I'll be happy and will have gotten my moneys worth, however I suspect I'll get 2-3 more years out of it before I need to replace it with another metal Akorn or go ceramic.
  13. That's impressive and very tasty looking! If only I had the knowledge or ability to cure meat.
  14. That is actually much easier to read than it would be to type, lol.
  15. Thanks for this. I'm in Ashland so I'll check my local Krogers.
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