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    Camping, smoking, general jackassery
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  1. Did St. Louis style ribs last night on the Akorn. Decided to shoot another video.
  2. OK, that makes sense. I just figured that as a paste, it would save a little time, but you're probably right about getting it to stick.
  3. A lot of how-to videos out there show slathering yellow mustard onto the meat prior to adding the rub. This is said that the mustard doesnt really contribute that much flavor and is used primarily as a way to make the rub adhere to the meat better. OK... so why not just add the mustard to the dry rub and make a paste?
  4. Its so easy to get GAS with kamado cooking. Gear Acquisition Syndrome It starts with an instant read thermometer. Then maybe a second one for the grill. And before you know it, you have flavor injectors, leather pit gloves, special containers for making/ holding spice rubs, really cool tongs, a collection of sauce mops and brushes, spray bottles, extra boxes of butcher paper and aluminum foil, containers of different types of wood, and those bear claw things for pulled pork,
  5. Still fine-tuning my airflow/ temperature management with the Akorn, but I did a beer can chicken last night and for practice, shot a video to go with it: 300 degrees for an internal temp of 165. Lessons learned: Dont let the temperature get away from you. Once its hot, it takes a lot to cool down. No beer taste or aroma from meat. Drippings consisted of lots of burnt sugary parts, Not worth the effort to turn into gravy. Dont use your girlfriend's non-stick pie plate as a drip pan.
  6. Reviving a long dead thread... I've been arguing against beer can chicken for ages. If you go low and slow, you're never going to heat the beer hot enough to induce steam. Like the Amazingribs article says, you have a beer with a chicken coozie. It never heats up to impart any moisture or flavor into the meat. I think originally, the cooking technique was more about roasting the chicken vertically to allow better rendering and drainage of fat. The half empty beer can acts more for stability than flavor. If you've got a beer can chicken rack, it supports it just fine without the beer. My thought: roast the bird, drink the beer.
  7. Just had to chime in to this conversation and bring it current again. I think when you first get into smoking meat, you start becoming fascinated with the temperature. You hear conversations about what the ideal temp should be, whether its 225 or 250...what kind of charcoal you use, what kind of wood, etc.. But really, a lot of cooking comes down to whats going on with the meat on the inside. It doesnt matter if the smoker is 250 or 350. The external temp of the smoker is important for long cooks where you want the meat to release moisture at a very slow pace, but if you're smoking a chicken and your internal temp of the breast is at 175, it doesnt matter how long it took to get there, its going to be dry.
  8. Yeah, I studied these forums before getting anything burning so I knew what I was in for. I really am amazed at how efficient this thing is. With the damper and top vent open, the thing is like a forge! I purposely let it get hot and it took no time at all. But when I shut it all down, it was completely cold (ish) in about 3 hours. Very impressive design! I can see the versatility of the design and so I opted for the cast iron griddle and webber grate combo instead of a stone. I think this will work just as well and the griddle can pull double duty. I may have to try and bake something in this! Thanks guys!
  9. Hey all. Happy to be here. I picked up an Akorn Kamado off of Craigslist last month, just had my first cook on it and I love it! Going to take a little work perfecting temperature control, but I'm looking forward to doing some nice low and slow smokes soon. So thankful for such a great, informative community! Cheers!
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