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moloch16

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Everything posted by moloch16

  1. Tenkiller, thanks for the great info! Waiting for the Smoke X to go on sale and will probably pick it up with a Billows. This all assume the economy doesn't leave me jobless six months from now when the Smoke X finally goes on sale
  2. I can't find them either. My dream is to find some scotch bonnet peppers and also some pimento wood for cooking
  3. Yes that's about right for one chicken. Marinate the chicken for minimum 4 hours but the longer you go the better, I try to do it overnight (24 hours). Baste it the during the last 15-20 minutes of cooking, I usually baste once wait about 10 minutes and then again.
  4. Good source of reading on this topic is at amazingribs.com: https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and But basically what you said about the Akorn - at very low temps you see very little then blue smoke which is what you need for smoke flavor and smoke ring. This is because the Akorn is so well insulated you don't need to burn much fuel to hold temps. I both love and hate this aspect. I love not spending a fortune on charcoal and wood chunks, and I love the set-it and forget-it aspects of using the Akorn. But I realize I'm sacrificing some flavor for these conveniences. To get really good smoke flavor and the coveted smoke ring you need a lot of combustion gases moving through the cooker. To get this on the Akorn, upping the temps to around 275 seems to provide a good balance of low-and-slow cooking while also generating enough combustion to get smoke on the meat.
  5. I watched this Youtube video recently about the difference between Classic 2 and Classic 3 and remember the guy saying that when they came out with the Classic 2 they couldn't sell anymore 1's and they were regulated to the Big Box stores to be sold to uninformed consumers. I don't know the difference between the 1 and 2 but it seemed drastic enough that most consumers wouldn't touch the 1. So I would take a hard look at those differences before spending money on a 1. Comments on Classic 1 start at the 4:30 mark.
  6. Jerk chicken is one of my absolute favorites. Cook it how you like, can't really go wrong. Here's the recipe I follow, it's amazing. Jerk Chicken 4 scallions1/4 cup vegetable oil1/4 cup soy sauce2 tablespoons cider vinegar2 tablespoons packed brown sugar2 habanero chiles, stemmed (three if you like it HOT)10 sprigs fresh thyme (this is the key ingredient, don't skimp)5 garlic cloves, peeled2 1/2 teaspoons ground allspice1/2 teaspoons table salt1/2 teaspoon ground cinnamon1/2 teaspoon ground gingerLime WedgesProcess scallions, oil, soy sauce, vinegar, sugar, peppers, thyme sprigs, garlic, allspice, salt, cinnamon and ginger in blender until smooth.Save some marinade for basting, marinade chicken with the rest.Serve with lime wedges.
  7. Looks great! Is that a cat iron wok?
  8. This would have been MUCH better on my Kamado but the weather turned bad and I needed to cook the loin so did it in the oven. Inspired by recipes that use a lot of fennel which I didn't have, I just went my own way. Butterflied the loin and then stuffed with sausage, pecans, and a ton of fresh thyme and rosemary (sadly, forgot to add some garlic!). Also made a nice mustard sauce (not pictured) Twice baked potatoes and green beens rounded it out.
  9. I've used the Weber brand rubs, found them at Walmart, they are really good and not that expensive. To start with I would just go to Walmart or something and just look and see what catches your eye. It's fun to experiment with different brands and types, remembering to match the rub with the application: Sweet rubs, usually red from paprika: Pork BBQ (ribs, butts, etc) low-and slow Pepper rubs - rubs with lots of pepper: Beef Savory rubs - rubs with herbs: Chicken However, it's fun to play with all the types on all the meats. You can mix and match types on any type of meat. Have fun and experiment! Just remember: Sweet rubs will burn at high temps, so better for low-and-slow cooks Most commercial rubs have salt - so probably won't need any salt other than the rub itself Also, take a look at making your own rubs. You can really have fun and come up with your own personal favorites.
  10. I use a stainless steel welder wire brush, cheap alternative to the expensive name-brand grill brushes. Make sure to get stainless steel, they hold up much better. Example at Home Depot: https://thd.co/2K3jP7d
  11. Agree with the temps, for that to happen I think your cooker was too hot. You can put as much sugar as you want on them but unless the temperature reaches a certain point, it won't char. Also, you definitely want some sugar, so don't leave it out! Check out this recent vid from Malcom. He's using a different cooker but that shouldn't matter, just don't need to do all the rotating and 2-zone stuff. Just get a feel for the cook time, technique, and temperatures.
  12. I've had the same problem. I've cooked just a flat by itself a few times and it comes out perfect, so maybe try that. Also, what grade of meat are you getting at the grocery store? If it doesn't say prime or choice, then it might be a sub-par cut of meat. Might try locating a choice or better yet prime brisket.
  13. John is right, take your butt up to a solid 205, it's almost impossible to overcook a pork butt and if you pull it at 195 you will often find a large portion won't pull apart easily. If you probe and parts are still at 195 or 200, keep on cooking.
  14. After pulling you really do need to season the pulled meat or it will be pretty bland. The rubbed portion that forms the bark is tasty but is a small percentage of final product. The most important addition when pulling will be salt, that really brings out the flavor of the pork. Then you can add some rub, some vinegary BBQ sauce, brown sugar, etc to taste. Note that some prepared rubs can be pretty salty, so don't salt the meat and THEN add rub, it might make it too salty. The important ingredients for making the pulled pork pop is Salt, Vinegar, Sugar. The proportion you use and how you get those into the meat will be a personal preference. For example, a lot of people don't want to taste the vinegar but just a little will go unnoticed and really bring out the other flavors.
  15. I use an empty drip pan and if I need to bring temps down I'll put an inch or so of water in the pan. Works great. However, a temp increase from 230 to 250 is really nothing to worry about. And like others said, it's caused by your meat getting up to temp.
  16. Dunno about that, it grills unevenly. Sure most grills heat unevenly but this one seemed especially poor. I was excited about this product but it's not living up to the hype.
  17. I've never used a controller but startup is one of the questions I've had concerning those. I wonder if you brought it up to temp manually and then put the fan on to keep it there? Perhaps the controller isn't smart enough to bring it up to temp but will do a good job holding it there.
  18. We have the Weber Spirit E-210 purchased because the wife "doesn't want to deal with charcoal". This is their two burner model and I must admit it's very convenient and we use it alot. I'm happiest when I have both my Kamado and Weber fired at the same time cooking for a crowd of people
  19. Welcome to the forums and love your product, use it all the time!
  20. Anyone use one on their Akorn? If so what did you do to make it fit? With the new Smoke X release, I'm starting to think it's time...
  21. How are you measuring the chamber temp? When you chuck 16 pounds of cold meat in the cooker the chamber temp will certainly be affected for quite a while but the exhaust temperature may not have changed. So your fire is still cooking at the same temp but the internal temperature dropped. Trying sticking an instant read thermometer at the exhaust before and after putting the meat on to see if it changes. The TTT is nice but not perfect and not as accurate as a fan. A swing plus or minus 15-25 degrees is not unusual nor is it a bad thing necessarily. As the fire moves around and finds fuel or doesn't, the temp will go up or down even with the TTT in place. Really the TTT keeps you from having insanely big swings but isn't accurate enough to compare with say a computer controlled fan. Couple of things I've noticed when cooking on the Akorn with TTT. Cooking lower than 250 isn't a good idea. You won't get enough combustion to produce smoke, and may snuff your fire. I suggest 275 on the Akorn. I usually settle in at 250 and them make very small adjustments up to 265-275. Anytime you open the lid expect a temperature spike, so don't open unless you have to. Towards the end of the cook when the meat is getting up to temp, the chamber temperature climbs. I just expected it and let it ride.
  22. Smoke + Smoke gateway is on sale, total price $115 (today is the last day of the sale). Signals price is $230 so that's something to consider. No experience with Meater+, one reason I gravitate towards Thermoworks is they are high-performing, rugged, proven thermometers. The other stuff, especially cheaper stuff on Amazon, just doesn't have the same quality.
  23. Thermoworks Smoke and Gateway is a good option, there is a recent thread about that you might want to read through. John is right though, you might be better off with Signals to future-proof your purchase. For example Signals supports controlling the new Thermoworks Billows fan.
  24. Just read some of the reviews. Wow! It does look horrible. Seems like a lot of negative reviews are for things that use bluetooth, which the Gateway doesn't use. Anyhow, I will still recommend it, I've had good luck with it and use it often. I have also needed to call tech support when I redid my home wifi and needed to reset the Gateway to get it connected to the new wifi. Tech support was great.
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