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  1. JDEaston

    Preventative maintenance?

    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.
  2. JDEaston

    Pastrami on a Stick

    That's impressive and very tasty looking! If only I had the knowledge or ability to cure meat.
  3. JDEaston

    A Fish Without a Face

    That is actually much easier to read than it would be to type, lol.
  4. JDEaston

    Kroger Brisket Sale

    Thanks for this. I'm in Ashland so I'll check my local Krogers.
  5. JDEaston

    Smoke ring tips?

    Put the meat on cold, right out of the fridge and shoot for temps in the 275 range +/- 15 degrees. I'm sire you already know this but the smoke ring doesn't change the flavor at all, it just adds that nice color. So if you want it for presentation try what I did and you'll notice a significant difference in the smoke ring. I found this out accidentally not long ago with a rib cook. I was pressed for time and decided to turbo cook a couple of racks of ribs. Lit the Akorn and while it was coming up to temp I seasoned the ribs and removed the membrane then put them in a few minutes later once the smoke had turned a lighter color. The Akorn still wasn't up to temp and I ended up over shooting it a bit and it hit 300 at one point early in the cook. With a minor vent adjustment it held around 275 for the majority of the cook. The ribs still came out really tender and had a noticably different smoke ring than I usually get, more similar to what I get on my Chargriller offset that consumes a ton of fuel and requires nearly constant monitoring.
  6. I'm just an observer in this thread since I don't own a ceramic Kamado. But the fatwood likely seems like the culprit, so I do have a question. With the original posters Kamado being new, is there any chance that the ceramic soaked up some of that acrid smoke and need a high temp burn to remove it before the next cook? I've heard of ceramics soaking up lighter fluid and that flavor profile lasting for quite a while after using it. That's the reason I ask.
  7. JDEaston

    Flank Steak cooking suggestions?

    I'm now a big fan of the flank steak. I only cooked one of the two but it turned out great. It was slightly on the salty side but that was likely my fault for using the salt block to cook it on after salt was added to the marinade. It wasn't overbearing though and I learned something. The meat itself was extremely flavorful and tender though. I have a couple of pics I'll post of it from the cutting board but I'm not a big picture person (I'm more into eating what was cooked as asap) so don't expect some awesome spread shots. I can tell you it was excellent though.
  8. JDEaston

    Flank Steak cooking suggestions?

    Yeah I'm not a fan of the a reverse sear on anything that isn't 2" thick myself, but figured I'd ask because I noticed threads where people have done it that way. After the jaccard I'd say these are just over an inch thick. Any thoughts on using the salt block? I figure it will give the meat an even sear but keep any flame away as well. But again, I've never used a salt block.
  9. I'm giving my first try at flank steak today. Picked a couple up from Sam's club yesterday to do tacos or fajita's this evening and I gotta say the marbling looks great on them. My better half made up a marinade for them last night consisting of fresh diced cilantro, chopped garlic cloves, olive oil, white wine vinegar, salt and pepper. I hit the meat with a jaccard which she was making the marinade. So what's the best way to cook these to a rare-medium rare? Elevated direct with a reverse sear, direct, or should I use the salt block at grate level and around 500 degrees? The salt block was a birthday present that I haven't had a chance to use yet but flank steak seems like a good candidate to break it in. Thoughts? I'll only be cooking one of the steaks tonight and will do the other tomorrow or Tuesday so Im open to trying a couple of different methods.
  10. Its really hard to give a definite answer to this but I suspect two completely different issues happened with both cooks. For the first cook you mentioned that you don't remember where you had the vents set, my guess is they were open enough that you actually had a lot more coal lit than you needed for the temps you wanted to achieve prior to putting the stone and bird in, so you didn't see the temp drop you were expecting, instead it likely held steady and then began to continue to rise. For the second cook, I don't own a Jr but have seen them in person and imagine that a spatchcock chicken would consume most of the surface area, which would make it hard to find a place to put a probe at grate level without being too close to the bird. Personally I would just go with the dome temp on the Jr for any large chunks of meat as it will likely be more accurate than a probe sitting next to the meat in that scenario. Also remember that if you're cooking a thick piece of meat like pork shoulder or a ham, even the dome thermometer is potentially going to be too close to the meat to give an accurate reading. It sounds like the birds turned out great though so I wouldn't worry too much about it.
  11. It sounds like your waiting patiently for that to happen.
  12. JDEaston

    Wireless thermometer help

    Good choice! The thermopop is a great instant read thermometer, the best deal on the market for instant read's, imo. Save up and buy the smoke and you'll be good to go on thermometers for a long time.
  13. It should turn out to be a great sliced roast. Just keep an eye on the internal temp while the grill cools down to make sure it doesnt overcook.
  14. You can wrap it in foil and then towels and place in a cooler, it should hold temp for around 4 hours that way. If you're wanting it to be a pulled roast I would think about placing it in an aluminum pan with some beef stock and cover in foil. Leave it in the Kamado but shut the vents down. It should make it more tender as well as keep it hot.