Jump to content


Members Plus
  • Content Count

  • Joined

  • Last visited

Profile Information

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

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Great looking chops and your masonry work is especially nice. Great work.
  2. Best of the West Lump Mesquite charcoal. A 40# bag costs me just $17 at Smart n Final. It's good stuff and very reasonably priced.
  3. I just used a hacksaw on a Lodge 10.5" round griddle and then filed the cut smooth. It only took 5 minutes to do.
  4. First I smoked some cut up and seasoned ribs on my Akorn, then I brushed them liberally with Teriyaki sauce and cooked them at 250* in a smoky Akorn. Accompanied with homemade fried rice.
  5. Masonry for me and I like to combine that with my BBQ hobby here on my little acre in the Sierra foothills.
  6. Great idea! I just started a thread for showing your BBQ area. Please post your pics.
  7. This is my built-in Akorn and Weber Baby Q1200 Let's see yours please.
  8. 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.
  9. Man that looks good. Great idea on that blend of smoky porky goodness.
  10. I like the way you trimmed your steaks lean. campfire grilled steaks are the best. yours look perfect.
  11. 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.
  12. 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.
  13. Kudos for making your own pickled Pepproncinis. I love those things on sandwiches, especially on meatball sandwiches.
  14. 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.
  15. Im doing a 5 rib beef roast on my Akorn. Loaded smashed potatoes, green bean casserole and cream cheese bisquits.
  • Create New...