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  1. Anyone have experience with the Rib Ring that's sold by BBQ Guru? I'm wondering if it fits the Akorn since they have a disclaimer that says it doesn't fit Medium Kamados.
  2. Minnesotan here - I don't store it in the winter, put mine does have a cover that stays on when not in use. In the winter I shovel an area around the smoker so I can use it.
  3. Are you using wood chips or chunks? If you're using chunks, throwing in 4-5 chunks in various spots on top of the charcoal mound should be sufficient for your smoke without needing to add more.
  4. Thanks for the tips! I just put on my first batch of cheese about 45 min ago. Air temp is -11F which is causing issues with heat, but the smoke is going strong. My Maverick is still showing "LLL" for smoker temp with both vents open, so let's hope the cheese turns out fine.
  5. Anyone have tips on smoking cheese? I just got a pellet tube for christmas and really want to try it out on my Akorn. It's also -10 degrees right now in MN, will it be too cold for cold smoking?
  6. nguye569

    Prime Rib Ribeye Roast

    How long was this smoked for at at 350F and what was the internal temp?
  7. replace the gaskets. you can buy a roll of the gaskets that are sold for the XL large big green egg. that should give you plenty of material to work with.
  8. nguye569

    Are you monitoring Air or Water temperature

    I got a desktop fan in there and just ordered an inkbird temperature controller so I can control the temperature swings a bit more. I plan to have the inkbird's temperature probe closer to the meat so I can make sure the air by it is withing range and will set my other thermometer at a different level to make sure i'm getting enough circulation with the fan. Hopefully this helps stabilize the temperatures, if not i'll switch over to my chest freezer and control it with the inkbird.
  9. I'm currently modding a wine fridge to get to the temperature needed to dry age. I wanted to ask if you guys are measuring the air temperature or water temperature? I currently have a hydrogmeter in the fridge to measure the air temperature, but I get readings anywhere from 32 - 46 in a given 24 hour period. Should I be more concerned with the temperature of a glass of water in the fridge rather than the air temperature?
  10. nguye569

    Here goes nothing just finished the steak fridge

    commenting on this so I can follow along! I just bought a wine fridge the other day and plan to mod the thermostat to get it colder so I can dry age in it.
  11. nguye569

    Aldi Spare Ribs

    Banana Ketchup huh? Sounds like a very Filipino thing to do. I'll have to give it a try now.
  12. Just as the title says, how long can you maintain temperature on your Akorn before it starts slowly creeping up? I'm consistently able to hold around 235 for 4.5 to 5 hours. What do you do to keep the Akorn from doing this?
  13. nguye569

    Advice Wanted for 19lb Brisket

    Thanks for all the tips, it looks like this will be my plan. 1. Trim and rub (50/50 Salt and Pepper) during the day 2. Light smoker and keep it low while I'm gone 3. Put meat into a cooler when I leave 4. Turn up smoker to about 275 when I get home at night 5. Throw brisket onto smoker 6. Enjoy lots of smoked goodness (I also plan to do spare ribs the next day, woo)
  14. nguye569

    Advice Wanted for 19lb Brisket

    This is the type of info i wanted to hear. My last brisket this past weekend was about 13pounds after trimming and it took a little over 12 hours at around 225F. Perhaps if I shoot for 250-275 I can get it on the Akorn around 1am and be ok? I'm expecting this 19lb-er to be about 16-17 after trimming.
  15. My local Sam's only had 18-19 pound briskets today, so now I'd like advice on some timing for this weekend. My original plan was to grab something in the 14lb range and throw it in the smoker after getting home from a wedding Saturday night, but it seems like that plan has to be scrapped. Guests will be arriving around 5pm Sunday. I have to be at a wedding reception about 6pm Saturday and probably won't be home until about 11pm or midnight. Here are some plans I have thought of, let me know what you think of them or if there is an alternative. 1. Get the brisket into the smoker around 3pm Saturday and hope that nothing goes wrong while I'm gone. Smoke at 250-275 and estimating for 1 - 1.25 hours per pound. 2. Split the point and flat and throw it on the smoker after i get home from the wedding reception Saturday night. Smoke at 225-250 since it'll be two smaller cuts and I'll have plenty of time for that. 3. Is it possible to hot smoke this (300F) and hope to get it done in 12-14 hours?