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kalinedrive

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Everything posted by kalinedrive

  1. My wife makes her own dough, and yes it is a Neapolitan type dough. So, yea, the dough drives smoker temp. A thread on how different doughs work best at different temps would be appropriate. I think some smokers run into issues not knowing how important that is.
  2. My wife and I are in the 600 - 700-degree club. Why? First, we were stationed in Italy for 3 years and fell in love with their style of pizza. It is a thin crust with simple toppings. Second, we live in Wisconsin and we smoke pizzas year round. As you can see in the one pic, we do it if it snows, or if the temp outside is below freezing! So a 3 - 5 minute cook is perfect for us.
  3. These smokers work really well in cold weather. Last night we cranked ours up to 550 degrees for pizza. It was 15 degrees out. Last week we smoked ribs and it was 10 degrees outside. The Kamado held its temp very well. I haven't tried smoking with the temp below zero...yet :-) Nice looking cook sir!
  4. Chicken wings! My wife makes this incredible sauce (top secret, I don't even know the recipe) and it just rocks. I will post pics later today.
  5. Agreed! We live in SE Wisconsin and have 3 racks of ribs on. Just too nice out not to smoke!
  6. One thing my wife and I agree on, no matter what we cook on the Akorn, it always tastes better than in a regular oven. Next up this week, ribs.
  7. Thanks! My wife wanted to pull it a little earlier as she likes it a bit more rare. I like mine a bit more cooked. So, next time she gets rare :-)
  8. Fresh off the Akorn [emoji4] Sent from my SM-G935P using Tapatalk
  9. We started by preparing the 5-pound brisket last night by trimming the fat and rubbing her down. Placed back in fridge over night and added more rub this morning. The rub had black pepper, kosher salt, peppercorn medley, garlic powder, onion powder, red pepper flakes and thyme. The smoke lasted 8 hours at 225. We used pecan wood chunks for added flavor. Pulled it at 160 degrees and wrapped in tin foil and put her back on. At 195 we took off the smoker, wrapped in a towel and placed in the cooler for 1 hour. It came our realy nice.
  10. I know brats are a simple cook, but man, they taste great coming off the Kamado! Nice looking smokes sir. Sent from my SM-G935P using Tapatalk
  11. Smoked our first butt today. The cut weighed in at a little over 10 pounds. Managed to keep the Kamado temp between 250 and 270 for 10 1/2 hours. Let it rest for an hour. Oh, we used two pieces of pecan wood for the smoke flavor. That was a perfect flavor. My wife used her top secret rub but it is close to most you find on the internet. We did not use a sauce for the pulled pork tonight. It was juicy and perfect without. Our leftovers will get my wife's top secret sauce. I followed the suggestions from the "How to cook a Boston butt" post. That information was critical to a successful smoke. The pictures are worth a thousand words.
  12. Last night we tried the Rockwood with steak. Night and day difference for us. Left a light hint of quality smoke. Loved it. Trying it with pork butt tomorrow. Our first slow smoke with those coals. I will keep you all posted :-)
  13. Great post. Especially the first and last paragraph. They sort of go hand in hand. Also why the Naked Wiz reviews are basically useless at this point - they are to old of a review. Sent from my XT1585 using Tapatalk Just got this in the mail today. Surprisingly, it did not arrive as a bag of dust. Lots of big chunks. Trying it tonight on steak. Tomorrow we will try it out on pork butt. Sent from my SM-T377P using Tapatalk
  14. This video rocks! Thank you! Sent from my SM-G935P using Tapatalk
  15. Since my Akorn is only 2 weeks old, I am thinking we may be getting some industrial smell. Not a ton, but maybe enough to throw the taste off a tad. Sent from my SM-G935P using Tapatalk
  16. Thank you for the input! One thing we have not tried is adding wood chunks as suggested by chuck0531. That seems to be what we are missing, a natural wood flavored wood like apple, cherry, pecan etc... It is a learning curve :-)
  17. I have now tried two different kinds of lump coal, Cowboy Lump Coal, and Royal Oak. The cowboy lump coal left a lot of ash and had kind of a heavy smoke flavor. The Royal Oak burned clean and left nearly no ash, but it had very little flavor. So, I ordered a bag of Rockwood lump charcoal. We hope it has a nice smoke flavor but not overwhelming and it lasts a while for our next long cook which is a pork butt. So, what do you all use for lump coal when you do a sear or hot fire, and what do you use for a slow cook? Also, do you buy local or online?
  18. Another type of pizza to add to my bucket list. Excellent pie.
  19. Our solution! It lets the smoke out and I can sit there and monitor the temp.
  20. Tasted great too! I went through a mini food coma last night after eating a bit too much of them
  21. Smoked baby backs for the first time. We did the 2-2-1 method. In reality, it was 2-2-20minutes method. After smoking them at about 230 degrees for the first two hours we wrapped them in aluminum foil and let it go for another two hours. When we took the foil off they were already falling off the bones. We like our ribs that way. Added my wife's homemade bbq sauce and let it cook for another 20 minutes. The ribs were delicious! Fall off the bone tender. Here are a few pics:
  22. We were a little worried about burning the cheese but it came out great. Sent from my SM-T377P using Tapatalk
  23. Sorry about the re-post but I think the switch in servers deleted the last one. So, just a recap, we got our Kamado up to 525 degrees and was able to hold that temp for 3 pizzas. It took about 8 minutes to cook each pizza. Note, we pre-cooked the sausage. Pizze was hot, cooked through and had a perfect brown crust on the bottom. Loved the slight smoke flavor! We will never bake pizzas any other way. I appreciate all the information in this forum.
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