
paintflinger
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Everything posted by paintflinger
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Thermoworks Billows?
paintflinger replied to moloch16's topic in Char-Griller AKORN Kamado / King Griller
45 CFM seems massively oversized for an Akorn. -
Another attempt at pork ribs....on the kamado this time
paintflinger replied to AK-g's topic in Kamado Cooking and Discussion
Looks like they needed some more time on the grill. Bet they were still tasty though.- 10 replies
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@kamado mofoFor smoking on the Akorn, you'll likely get the smokiest flavor when smoking at 275F in my experience. I try to settle my Akorn around 235F after throwing on cold meat. By the end of the cook, the thermometer should be reading 260-275F. Any temp between 225-275F is going to result in tasty BBQ. Akorn is usually happiest around 250F as far as stability is concerned. @KaliforniaI generally set the bottom vent and make small adjustments to the top vent. When your down in the low and slow range, it takes very little on the top vent to raise or lower temps after you set the bottom where you know it will work (for me, just covering the screw or roughly .75, top vent at .9 typically)
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Fun w/ Boneless Pork Shoulder
paintflinger replied to buckleybj's topic in Kamado Cooking and Discussion
I like butterflying the butt out in one long piece (pinwheel type cut) and then cutting the pieces to size. -
Fun w/ Boneless Pork Shoulder
paintflinger replied to buckleybj's topic in Kamado Cooking and Discussion
Thanks! Just did taco's al pastor on the grill. 4 wooden skewers was not a stable arrangement. -
Blaze Kamado Rotisserie Kit on Akorn
paintflinger replied to rich_l's topic in Char-Griller AKORN Kamado / King Griller
Your link is just linking back to this thread fyi. Curious about that deal though. -
Fun w/ Boneless Pork Shoulder
paintflinger replied to buckleybj's topic in Kamado Cooking and Discussion
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?
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Blaze Kamado Rotisserie Kit on Akorn
paintflinger replied to rich_l's topic in Char-Griller AKORN Kamado / King Griller
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.
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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.
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Akorn Mods & Fixes
paintflinger replied to John Setzler's topic in Char-Griller AKORN Kamado / King Griller
I just lean it against the deck.- 531 replies
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Grass fed Fillet Mignon's
paintflinger replied to Cavman's topic in Char-Griller AKORN Kamado / King Griller
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.
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Top Vent - Akorn
paintflinger replied to GrillinVillain's topic in Char-Griller AKORN Kamado / King Griller
This. he knows what's up. -
Yes to the clam box, not to wolf hollow. I can heartily recommend SALT, if you are in the area.
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So cool to see the Ipswich blend. Wife's family has a house there and I freeze every summer in the river trying to duck greenies.
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first cook. complete failure. please help me.
paintflinger replied to saltymason's topic in Kamado Cooking and Discussion
Beef stock or even olive oil are good. I personally like using oil as a carrier with spices, but that's just me.