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Gitgrillin'

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  • Gender
    Male
  • Location:
    East Tenn
  • Interests
    All kinds of stuff
  • Grill
    Akorn

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Gitgrillin''s Achievements

  1. This whole conversation should be in an orientation to marriage handbook.
  2. Well done! Gotta love days like that...fish are biting, grill is rolling, family's together....good stuff. Sent from my SM-G920V using Tapatalk
  3. Just the tail. And I split the shell by cutting down the center of the backside of the shell. Then I separated the meat from shell by using a baby spoon to break the connective tissue. Sent from my SM-G920V using Tapatalk
  4. I smoked lobster tails on Fathers Day. I left them in the shell and they came out great. I kept them at 275-295ish for about 50 min or so, I think... can't remember. I was more focused on the internal temp. Sent from my SM-G920V using Tapatalk
  5. I don't think anyone here will argue against a Kamado breakfast Sent from my SM-G920V using Tapatalk
  6. Not sure if first picture posted. Sent from my SM-G920V using Tapatalk
  7. Well done everyone!! And happy father's day. I'm celebrating for the first time as a father. It's been a blast. Did a little surf and turf. Hit the lobster tail with a little Apple wood...so good I ran a piece over to my neighbor who is trying to decide what type of grill to get. Sent from my SM-G920V using Tapatalk
  8. Welcome. I haven't touched my chimney since I got my Akorn. I think that would be way too many lit lumps. That, plus cranking those vents full blast is begging your Akorn to go nuclear. You'll see the most common suggestion here is basically lighting your lump with the soaked cotton ball, Weber cube, or similar method. Then open up your vents some until your temps are steadily increasing, then subtly backing down your vents until you settle in at your temp. The Akorn will heat up quite easily. No need to rush it. Just read up on Kamado cooking a little and try a reasonable method. It's pretty easy once you get the hang of it, but certainly different from other styles so take some time to learn the basics. Good luck Sent from my SM-G920V using Tapatalk
  9. That type of feedback is always nice. Well done and congrats to the graduate. Sent from my SM-G920V using Tapatalk
  10. Very nice! Sent from my SM-G920V using Tapatalk
  11. Correction: Hickory provides denser smoke than pecan. Sent from my SM-G920V using Tapatalk
  12. Hickory definitely provides a denser smoke flavor than hickory. Sent from my SM-G920V using Tapatalk
  13. Agree with previous post. It takes a few cooks and off day runs to get comfortable then either fill or correct for any leaks (I suggest being proactive in leak protection) before you can adequately determine what you're dealing with. My man said earlier that target temps are preferable, but if you're a little off, I've found that your food still comes out pretty dang great. Sent from my SM-G920V using Tapatalk
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