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    Holly Springs, NC
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  1. With regards to the high insulation, Akorn is in the same boat. I smoke everything at 275 to get enough air flow to keep the smoke going and get a smoke ring. Food turns out fantastic when cooking at 275, so no complaints. On the positive note, a bag of charcoal lasts FOREVER. I agree that if you have that kind of money to spend I would go ceramic, OR I would just get Akorn. The Akorn is mighty fine right out of the box, no mods needed. And whenever someone complains that it won't last forever, just think about how many Akorns you can buy for the price of one ceramic. Like SmallBBQr said, after 5 years, you might be tired of Kamados and ready for something different anyhow. I'm kinda getting to that point
  2. Is your thermometer made by Volkswagon? Maybe it just shows you what you want to see
  3. Thermoworks is the way to go, well worth the extra $$. Go check out their selection and pick what fits your needs. Don't buy them from Amazon or Ebay, they only sell direct (if you want support and warranty).
  4. I live in the heart of BBQ country and have pretty much stopped going out for BBQ. The problems with the restaurants are: Having to cook a lot of it, so quality diminishes as portions increase. Food finishes and then sits. Ribs are particularly bad if they sit for a while. Quality control - one day my food is phenomenal, next day I swear I'm never going back. Thanks to the internet, I can cook most meals better than what I get eating out. Exceptions are fried foods (don't have a big fryer) and exotic foods like Asian and Indian, although I'm getting somewhat handy with those dishes, I don't know if I will ever master them.
  5. Keeping it methodically dry is the key.
  6. Doesn't this statement support NOT using the dome thermometer? It essentially says the dome thermometer reads low until you've cooked for a long time and then it will match the grate probe.
  7. Them mechanical thermometer is probably a cheaper version and will be less accurate. There are better mechanical models available you could swap in, but may not be worth the money and effort when you already have a digital thermometer. Also, where the probe is placed will have a lot to do with the reading. I recommend keeping a probe at the grate and go by that reading. I'm still mastering briskets, mine have turned out dry and overdone. The brisket flat has very little fat to keep it moist. My next attempt I plan to smoke it for 4-5 hours and then the remainder of the cook will be wrapped to allow it to bask it the juices to keep it moist.
  8. I have tried many times and have not produced a wing I'm happy with on a grill. The skin just seems to thick and is always rubbery regardless of the temperature I cook them at. Decided I'll just save wings for the fryer :P
  9. Some of the best sauces I've had are when I take a bunch of nearly empty sauces and combine them into one. Awesomeness!
  10. I've tried a lot of sauces over the years and prefer to make my own sauce, but when I don't feel like making sauce or spending $8 on a "good" bottle of sauce, I've settled on Sweet Baby Ray's Hickory and Brown Sugar sauce as a quick fix. Yeah they use corn syrup and it's cheap, but when I ignore all that high-horse shenanigans and go by taste, it tastes pretty darn good. Anyone have a "cheap" sauce they want to share? I love trying different sauces and I ain't done yet!
  11. While not necessary for the ribs to come out just fine, I do put something with the ribs. I usually put honey and some BBQ sauce on the foil and the put the ribs meat side down on the honey/sauce. Then place the ribs meat side down on the cooker, this essentially braises the ribs in the juices that come from the ribs mixed with the honey/bbq. Some people put apple juice and other stuff in there. I've also used squeeze butter after watching competition cooks do that, but not sure how much it adds. It's fun to experiment and find out what you like the best.
  12. I almost always cook St Louis style, this is how I cook them so they turn out just how I like them: clean pull off the bone with just a little chew. Akorn temp at 275 (measured at the grate) Smoke for 3 hours Wrap for 45 minutes Unwrap and back on for another 20-45 minutes Fort the last 20-45 minutes I like the temp 320+ as I like it to caramelize the ribs a bit. How long they stay after unwrapping depends on how done they are already, how much time I left before dinner, how hot the cooker is, etc.
  13. Thanks, wanted to post links to the recipe I loosely followed but phone wasn't working had to wait until I got on a "real" computer. Loosely followed the following, my adjustments were braise phase 275 for 45 minutes, then back on for another 45 minutes and slowly raised the temps to about 350 to caramelize the sugar in the sauce. Recipe: https://goo.gl/aXm2Nd
  14. A butt is so fatty injecting isn't normally needed for moisture, but it could add additional flavor for sure.
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