paintflinger

I like butterflying the butt out in one long piece (pinwheel type cut) and then cutting the pieces to size.

Thanks! Just did taco's al pastor on the grill. 4 wooden skewers was not a stable arrangement.

Your link is just linking back to this thread fyi. Curious about that deal though.

If you're having trouble with the brisket, you could always separate the flat and point. I was trying to read through all you posts as far as technique goes. Seems like you're changing things for the better (e.g. probing for doneness vs. relying on temperatures).

Which size spit did you end up going with?

So, having used my Akorn for years now, my only gripe is that whenever the top is opened, air can uncontrollably be sucked into the fire from the gap between the firebox and the shell. Has anyone modded their Akorn to remove this leak path? Thoughts? I would think that a metal ring to seal the gap and hook onto the firebox would do the trick. Maybe some felt seal on the backside to make it air tight?

Not sure why you would do that when you can plop a joetisserie on for $50 more, without modifications.

I've apparently been intermittent fasting for years. Always skip breakfast. Lunch at 11 and dinner around 5.

Doing some St. Louis ribs tonight. Top damper is a bit gummed up from the cold. Handle metal was a bit to brittle in the cold. This modification is not recommended. Going to be making adjustments with gloves.

I just lean it against the deck.

I would pepper them after cooking them. Should get you better flavor. Searing pepper tends to make it bitter. I also like a hit of garlic/herb butter.

As far as I understand it from previous research, it mostly approximates the taste of aged beef, but the liquid content and texture cannot really compare well. It's a nice way to bump up the beef flavor though.

This. he knows what's up.

Hmmmm, the O-ring in the top vent is installed correctly as well I'm assuming. Pretty weird issue. Did the smoke identify any significant leaks when doing these small fires.

Is the ash tray actually hooked or is it being held on by the side clips? Also, if the grill got up to 700, it's going to take a lonnnnng time for the akorn to cool down from that. Could be that you don't have a leak...