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Tioga

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    116
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Profile Information

  • Gender
    Male
  • Location:
    Sierra foothills
  • Interests
    BBQ, Camping
  • Grill
    Akorn

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  1. Great idea! I just started a thread for showing your BBQ area. Please post your pics.
  2. This is my built-in Akorn and Weber Baby Q1200 Let's see yours please.
  3. I agree with RIP. If you cook the oil off of your grate just clean it, heat it and oil it again. It will be fine. Cooking oil spray makes it easy too.
  4. Man that looks good. Great idea on that blend of smoky porky goodness.
  5. I like the way you trimmed your steaks lean. campfire grilled steaks are the best. yours look perfect.
  6. I have several years of experience with the Akorn kamado and I'm thinking of moving up to my first ceramic kamado. I'm hoping to get better temperature control and cooking zone versatility with the ceramic. My budget is about $800 max. I'm thinking about the Lowes Kamado Joe that includes the divide and conquer system. Please advise me if you think my choice is a good one or if you recommend another kamado in my price range. Thanks in advance.
  7. Congrats on your new kamado. Youre gonna love it. BTW I also got 40# of Mesquite lump for $14 at S&F here in Fresno. It was branded Best of the West and appeared identical to the Lazzari lump that I get at Bevmo at a much higher price.
  8. Kudos for making your own pickled Pepproncinis. I love those things on sandwiches, especially on meatball sandwiches.
  9. I live near Fresno and BBQ Tri Tip regularly. I almost always use Pappys (low salt version) and local Manzanita wood chunks. Manzanita gives a smoke flavor somewhere between Oak and Mesquite.
  10. Im doing a 5 rib beef roast on my Akorn. Loaded smashed potatoes, green bean casserole and cream cheese bisquits.
  11. those wings look crispy and delicious.
  12. I don't own a smoker stone for my Akorn jr. Instead I bent a 1/4 inch steel rod into a triangle that sits on the 3 smoker stone tabs. I place a foil pan on the triangle and add 1/4-1/2 inch of water in the pan. That set up makes it a heat difuser and drip pan in one. I use this setup for slow smoking only but for hot grilling I leave it out and grill direct.
  13. I guess that's why the best tasting steak for me is one cooked over a campfire or santa maria style.
  14. Rain huh? I forget what rain is like. It hasnt rained a drop here in 4 1/2 months. BTW, that's a cool looking red kamado you have.
  15. That looks like a great interpretation of Al Pastor. Nicely done sir. I'm gonna copy your style on my kamado soon.
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