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nstigator

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About nstigator

Profile Information

  • Gender
    Male
  • Location:
    Florida
  • Grill
    Akorn,Blaze Kamado
  1. Do I need a stone to "smoke"?

    Go to YouTube and search for videos on how to start a Kamado grill. Watch a few of those. Then search around for low and slow and grilling. There are tons of videos there, many done by the folks that frequent this site. This site will be a big help as well, but starting out, you'll get information the quickest in video form on YouTube.
  2. Simple Smoked Chicken Wings

    I'm with you on the smoked wings vs fried. I cook these once or twice a month and they always go over well. Very easy to prepare and cook.
  3. We have a beach trip coming up soon. Some friends mentioned that we should take a grill with us. I decided to be the one that chose and purchased the grill.
  4. Akorn, Jr

    It's working well for me. They just recently added a new feature to the cash out process. Before, as you said, you had to cash it out into a gift card, which was not immediate. Now you can set it to automatically do that. The balance just showed up for me as an option to use when I purchased the akorn yesterday. If you shop at wal mart often, it might be worth giving a try again. I personally think they should just make the whole thing automatic instead of making users submit receipts to use it, but guess that would be too customer focused. Can't have that.
  5. Akorn, Jr

    I bought one at $91 yesterday. If any of you shop Walmart often or use their grocery pickup service, you should download the Walmart app and use Savings Catcher. The premise of it is that you submit your receipt and then their system searches competitors for a certain amount of time to see if there is a cheaper price for the items you bought. And if there is, you get the difference. I typically get between 1 and 5 percent back on my groceries every week. I cashed in my savings catcher rewards on my Jr and got the price down to $50.
  6. I emailed Blaze customer service about this grade of stainless still used in this plate and its ability to withstand extreme heat. They responded and said that it is made of 7ga (3/16") 304 grade stainless steel and the maximum heat that can be achieved in the Kamado should have no ill effect on the plate. Here is a link I found related to the temperature tolerance of the different grades of stainless steel. https://www.marlinwire.com/blog/what-is-the-temperature-range-for-304-stainless-steel-vs-316-vs-330 It also has a lifetime warranty if something did happen.
  7. Blaze Kamado Salt Water Test Round 1

    Blaze finally posted the results of this test. It's a pretty silly video. After showing that the grill survived the test structurally, they thought it worthwhile to show that it could still cook food fine. I doubt anyone questioned that.
  8. I got this yesterday and am planning to try it out soon. Maybe today. I will mainly use it as a heat deflector but do want to use it as a searing and possibly a baking plate as well. I've had two other heat deflectors. One was ceramic and it cracked after the second use. The other was aluminum, really thin. After about 6 months of use, it ended up getting a big hole burned in it. For those that have this, do you cover it with aluminum foil or anything to keep the drippings from building up on it? This thing is really heavy, so dealing with it when it is hot and getting it cleaned up after a cook could be a bit of a mess. And it seems cleaning it after it has cooled down could be harder and leave some residue that might work its way into the food when used to cook on directly.
  9. Tapatalk Android issues?

    Ahh ok. I must have missed that. Thank you.
  10. Tapatalk Android issues?

    Is anyone else having trouble logging into this site with Tapatalk on Android? When I log in, it tells me, "you are not logged in or you do not have permission". This has happened before and it usually goes away within a day or so. But it's been like this for me for about a week now I believe.
  11. Soon to be Blaze owner....

    Awesome, another Blaze owner. In between now and the time you get it, watch some videos on how to get the fire started and temperature controlled in a kamado (assuming you are new to kamado cooking that is). Doesn't really matter the brand used on the videos, the method is roughly the same with the Blaze. When does it come in? Definitely post questions. You'll find lots of great help and advice on this site.
  12. Brisket Post-Mortem

    Yeah, probably overcooked it. Perhaps it was the removing/cooling/reheating that was the main contributor to this. So I agree, remove the water pan from the equation next time since that's what caused the extra work. I've never used a water pan and have never had an issue with dry brisket. Keep it simpler next time. I usually also just cover my deflector plate with foil instead of using a drip pan, but the pan would guarantee no run-off, so either way is good. Oh and I'll add that I rarely enjoy my cooks as much as my guests do. It seems that there's always something that could have been done better. So don't be surprised if things go better next time but you still sorta feel the way you did this time.
  13. As mentioned, Walmart, Home Depot, Lowes, etc. Many other grocery chains or markets have lump as well. And sometimes they have a generic brand that is typically just repackaged royal oak. I like royal oak and B&B. You can also find lump on amazon, big bags at decent prices. Fogo is a very popular brand that you can find there. I use briquettes as the base layer of my fire, especially when I have a lot of bigger pieces of lump. So if what you got is just regular charcoal with no lighter fluid added or anything like that, it should be good to keep if you don't want to deal with the hassle of returning it
  14. I saw a pork cushion at Gordon Food Supply a few weeks ago for $1.30 per pound. I had no idea what it was so I was already convinced I should buy it because of that fact alone . But I did want to make sure I could figure out what to do with it first, so I searched here and some other sites. The only post I saw here was about roasting it. I saw some others on other sites who smoked it for pulled pork, so I decided to try that. From what I understand, this is a little bit leaner meat around the shoulder. It's also boneless. I opened the package this morning, and was very surprised to see this... I had no idea that it was cut into sections. Mini pork butts! So I just seasoned them and cooked them low and slow. No trimming necessary. They turned out pretty much the same as other pulled pork I've done. Not dry at all. And not near as much fat. Overall a great option for pulled pork. If it's the cheapest option on any given day I'd definitely do it again. Plus it's very easy to separate and use for smaller cooks.
  15. We had company coming in over at 2:00 this afternoon for a July 4 picnic. I decided to smoke a brisket, but was having trouble figuring out the timing on everything. Should I cook the day before and reheat for the picnic, or wake up early and hope that the timing all went fine? I have been wanting to attempt an overnight cook on my Blaze Kamado for a while, so I decided that was the best option for today. I might not sleep well, but at least I knew my brisket would get done. Oh and one other detail. I've never cooked a brisket without foiling it halfway through. This is also something I've wanted to try, because I've seen how much darker and thicker the bark is that way. So I decided to try that too. If I was sleeping, I didn't want to ruin it by having to wake up to foil wrap. All went really great! I did have some trouble with my temperatures. Twice they dropped too low and once it crept up too much. . I had my thermoworks smoke alarm set to help with that, and it was reconciled in about 10 minutes each time. As much as I've learned about temperature control, I learned last night that I'm still not quite to the "set and forget" point just yet. I'm going to try to be more diligent about it in future normal day cooks. Regardless, I still got plenty of sleep and the brisket was done by mid morning. Mostly trimmed and ready to season. Almost done. Amazing bark. Burnt ends, before sauce. Forgot to take an after pic. Cut up and ready to eat. I will definitely do this method again the next opportunity I have to cook it this long. It was really so moist and tender and the bark was awesome. I still like foiling and the quality is very similar. But there's definitely a notice difference here.
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