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    • DerHusker

      The Challenges are Back!   05/08/2017

      Join in on the fun and take this month's "Crack Pot Challenge"     We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".    We encourage everyone to challenge yourself to have fun and learn by participating in these "Challenges".   


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About coltwknight

  • Birthday 01/16/1984

Profile Information

  • Gender
  • Location:
    Orono, Maine
  • Interests
    Livestock, firearms, luthiery, hunting, fishing, and BBQ
  • Grill

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51 profile views
  1. 225 until the chicken legs hit 165, Then I basted with bourbon infused BBQ sauce, and turned the kamado up to 300 to bake that sauce on. I do not like sloppy BBQ. You know you did it right when the chicken falls apart when you lift it up, but its still super juicy! The Best part
  2. Could be 1 of 3 things, or a combination. 1. Dirt and grime build up in the tracks. 2. The tracks have been pinched and putting the damper in a bind 3. Corrosion I bet a good cleaning would fix your issue
  3. Love that Basset! My first cook on my Akorn was also a beer can chicken. You'll love that kamado, especially the first time you need to cook in windy, rainy or cold conditions.
  4. I really like a sweet rub for pork ribs and shoulders. My favorite so far is Famous Daves rib rub, and Webers pork rub is nice as well. In the past, I have made my own rubs, but to be honest, I spend more in materials and end up wasting a lot. Economically, buying a good rub works for me.
  5. My only concern is that the chip feeder/electric part of the grill is broken or doesn't work well, and that is why they were returned because cosmetically they look great with no breaks. They are very heavy with some solid genuine ceramic lining. If the electronics are broken, I bet the replacement parts are super expensive and you can't use it as a charcoal grill because there are no air vents in the bottom.
  6. Our local discount store has 2 used but in good condition Black Olive pellet Kamados. Anyone have any opinion on these grills and what they should be worth? They are both on sale for $199, which seems cheap to me.
  7. I have now settled on about 4-5 chunks, that seems to be plenty enough for my needs. Still hard for me to believe how little wood and charcoal this uses as a smoker. I still remember how much charcoal and wood chips I poured into my propane smoker.
  8. 2013-2016 - I lived in North Tucson(Casa Adobes) on Orange Grove Road. Just before the Oro Valley line.
  9. Looks yummy. I am a believer in the No-wrap philosophy. I love the smoke flavor and being able to layer the texture and flavor with a good bark.
  10. Thanks yall. Jack Jumper, I use to live in Tucson, got my doctorate at the University of Arizona.
  11. These are some baby backs I pulled off the Kamado not long ago.
  12. Up here in Maine we get a lot of dreary weather, and I can't believe how well the Akorn holds temp and smokes. Basically, I open up the vents, pile the lump charcoal and add a few chunks of mesquite I yank out the fire starter once a few coals get lit, and install all the deflectors and grates. bring it up to temp slowly I know some folks don't brine pork shoulders, but I do Some good rub about 8-9 hours later Then its time to get to the fun part - EATING
  13. I use my Lodge cast iron skillets and Lodge 14" pizza pan for homemade pizzas a lot. As long as they are preheated prior to cooking, they work wonders.
  14. I spent a lot of time up near Prescott, AZ. I got my doctorate at the University of Arizona and my dissertation research was all done up near Camp Verde. I have been using the Akorn for quite a bit lately.