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moloch16

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  1. Thanks
    moloch16 got a reaction from lnarngr in Trouble Keeping Low Temps   
    I would recommend cooking at 275 on the Akorn in order to get a good smokey flavor and smoke ring.  Technically you don't need a smoke ring for good food but it is an indicator of how your food cooked.  Reason for 275 is that the Akorn is so well insulated if you cook at 225-250 you aren't getting much airflow, therefore not much combustion, and that impacts the flavor of the food.
     
    If you watch your smoke output at 225 and then compare it to 275, you'll see what I'm talking about.  You get a nice steady flow of blue smoke at 275, and barely a trickle, if any at 225.
     
    I usually aim for a "high" 250 meaning if I overshoot to 275, awesome, but if not I can slowly raise the temps.  Additionally, I start with a dry drip pan and if things get a little crazy and I need to bring the temp down, I add an inch or so of water to the drip pan.  This will reduce the temperatures back to where I want them.
  2. Like
    moloch16 got a reaction from lnarngr in Ageing vs vacuum-packed pork butt   
    Never heard of dry aging pork.  Also, I'm not sure it sits long enough to "dry age" like is done with beef.  Anyhow,  I recommend buying one of each, cook them both at the same time, and then let us know the results
  3. Thanks
    moloch16 got a reaction from Smoke Eater in Ageing vs vacuum-packed pork butt   
    Never heard of dry aging pork.  Also, I'm not sure it sits long enough to "dry age" like is done with beef.  Anyhow,  I recommend buying one of each, cook them both at the same time, and then let us know the results
  4. Like
    moloch16 got a reaction from Struja in Don't kick your gasser to the curb!   
    My gas grill sits next to my Kamado and few things make me happier than when both are fired up and cooking at the same time  
  5. Like
    moloch16 got a reaction from Tarnation in Akorn Smoking - ASSISTANCE NEEDED!   
    Dome temp will be similar to grill level when things level out, which can take a while, and it's easy to overshoot the desired temp waiting for the dome gauge to move.  More important is measuring the temperature of your meat.  From looking at your pics, it seems the meat was left on the Akorn well after it had reached the ideal internal temperature of 195-205.
     
    Ideally you want:
    Temperature probe on the grate Temperature probe in the meat When the meat probe shows about 195, start probing the meat with a handheld thermometer. When probing, you're looking at the internal temperature of the meat but also feeling how the meat probe goes in the meat.  If it slides in like going into warm butter, you're meat is done.  This usually happens somewhere between 195-205 (usually closer to the 205 mark).
  6. Like
    moloch16 reacted to jde30ster in Turkey   
    Happy thanksgiving 

  7. Like
    moloch16 reacted to gotzero in Tandoor Chicken Dinner   
    We have been absurdly busy, all good things, but have not been able to cook as much recently. We decided to suspend it all and get back to our family "Sunday Dinner" tradition of a homemade multi-food meal with three generations participating in cooking. 
     
    Last night, I made up a marinade for chicken of ginger, garlic, cayenne, chili, kashmiri chilly, cumin, turmeric, and chakki atta, all mixed with yogurt. That surrounded some boneless skinless chicken thighs and spent the night in the refrigerator.
     

     
    This evening, I skewered it and threw it on my bootleg tandoor setup at about 550 degrees.
     

     
    While that cooked unattended, the family got into making pani puri, frying the puri and making the filling. My kids cannot get enough of watching the puris turn from little coin like chips to big crunchy balls. 
     

     
    After about 35 minutes, the chicken was more than ready.
     

     
    During all of this we also made basmati in the Instapot (which to us is pretty much "rice cooker"). Plated everything and dug in. 
     

     
    We devoured this dish. My older child ate a ton, and after dinner asked to have more chicken packed for lunch tomorrow. I waited until my kids were out of sight and then walked around the house making the "kick is good" signal.
  8. Like
    moloch16 got a reaction from JeffieBoy in Insulation   
    The point Lensi is driving at is that the insulation makes the cooker almost TOO efficient, resulting in the following issues:
    Difficulty maintaining a very low temperatures such as 225 without snuffing out the fire Reducing the amount of airflow through the cooker, which effects the quality of the food (reduced smoke ring, reduced smokey flavor, less bark) These issues are somewhat but not completely solved by cooking at a higher temp such as 275.
     
    Now, we all know the Akorn is a wonderful cooker and does a really good job, but the question is, could it be better?  My opinion is that yes, with less insulation, you would get better results.
     
    I believe the best type of smoker is a good offset smoker, reason being, they have an immense amount of airflow through the cooker, so your food turns out smokey, barky, and has a nice smoke ring.  The downside of the offset cooker is it burns an large amount of fuel, and you have to constantly babysit it.
     
    I don't have time for babysitting a smoker all day, and I like not having to burn through bags of fuel every time I cook something.  So right now, the Akorn is a great choice and does a fantastic job.  But it could be better.
  9. Like
    moloch16 got a reaction from JeffieBoy in Insulation   
    I think it would be a good experiment.  Maybe when my Akorn is nearly dead I'll try it out.  My solution for getting more airflow is just cooking at a higher temp.  The Weber summit is something I'd love to own, if I was going to spend that kind of money, I would definitely consider the Summit over a ceramic cooker.
     
    Edit:  Note I've never had a problem with keeping the fire lit in the Akorn, but more airflow means better smoke flavor, better smoke ring, and better bark.
  10. Like
    moloch16 got a reaction from fbov in Overnight Cooks are Fun   
    I get a kick out of cooking some barbecue overnight, there's just something fun about setting up the cook, going to sleep, and waking up and the food just magically cooked itself overnight   Last night I cooked a pork shoulder to contribute to a  work picnic.  Also played with the Night Sight mode on my Pixel 2 phone.  Logged the temps with my Thermoworks Smoke, the Akorn held the temps wonderfully between 250-260, climbing at the end as the meat got up to temp.





  11. Like
    moloch16 got a reaction from Golf Griller in Overnight Cooks are Fun   
    I get a kick out of cooking some barbecue overnight, there's just something fun about setting up the cook, going to sleep, and waking up and the food just magically cooked itself overnight   Last night I cooked a pork shoulder to contribute to a  work picnic.  Also played with the Night Sight mode on my Pixel 2 phone.  Logged the temps with my Thermoworks Smoke, the Akorn held the temps wonderfully between 250-260, climbing at the end as the meat got up to temp.





  12. Like
    moloch16 got a reaction from TKOBBQ in Fully Loaded   
    Having a little get-together today.  Akorn loaded up with 1 pork shoulder, 1 pork butt, and 2 brisket flats.


  13. Like
    moloch16 got a reaction from Blusmoke in Fully Loaded   
    Having a little get-together today.  Akorn loaded up with 1 pork shoulder, 1 pork butt, and 2 brisket flats.


  14. Like
    moloch16 got a reaction from lnarngr in Fully Loaded   
    Was of course too busy to remember to take pics of the finished product but everything turned out excellent.  Had one of the best smoke rings ever produced on my Akorn.  I believe the smoke rings was a result of much more airflow through the cooker, which happened because the amount of food in the cooker made me keep the top vent open more than usual.
     
    Also impressed everyone that the cooker started at 6:30am and didn't need any additional charcoal even though I cooked all day, and cranked the heat up at 4pm to grill chicken with plenty of charcoal left for that task 
  15. Like
    moloch16 got a reaction from Blusmoke in Fully Loaded   
    Was of course too busy to remember to take pics of the finished product but everything turned out excellent.  Had one of the best smoke rings ever produced on my Akorn.  I believe the smoke rings was a result of much more airflow through the cooker, which happened because the amount of food in the cooker made me keep the top vent open more than usual.
     
    Also impressed everyone that the cooker started at 6:30am and didn't need any additional charcoal even though I cooked all day, and cranked the heat up at 4pm to grill chicken with plenty of charcoal left for that task 
  16. Like
    moloch16 got a reaction from fbov in Fully Loaded   
    Was of course too busy to remember to take pics of the finished product but everything turned out excellent.  Had one of the best smoke rings ever produced on my Akorn.  I believe the smoke rings was a result of much more airflow through the cooker, which happened because the amount of food in the cooker made me keep the top vent open more than usual.
     
    Also impressed everyone that the cooker started at 6:30am and didn't need any additional charcoal even though I cooked all day, and cranked the heat up at 4pm to grill chicken with plenty of charcoal left for that task 
  17. Haha
    moloch16 got a reaction from philpom in Fully Loaded   
    Having a little get-together today.  Akorn loaded up with 1 pork shoulder, 1 pork butt, and 2 brisket flats.


  18. Like
    moloch16 got a reaction from Struja in Fully Loaded   
    Having a little get-together today.  Akorn loaded up with 1 pork shoulder, 1 pork butt, and 2 brisket flats.


  19. Like
    moloch16 got a reaction from lnarngr in Fully Loaded   
    Having a little get-together today.  Akorn loaded up with 1 pork shoulder, 1 pork butt, and 2 brisket flats.


  20. Like
    moloch16 got a reaction from ckreef in Maverick HD377   
    Agree with Giffs, if you aren't buying Thermoworks, you're buying twice (or three times, or four).  They are more expensive up front, but nothing compares to the quality of Thermoworks.
  21. Haha
    moloch16 reacted to Daz in I converted my Akorn Kamado into a Pellet Grill   
    it's an aluminum pizza pan. now one for you? 
    in production it's gonna be made with high-temp powder coated steel like all other pellet grills.
  22. Like
    moloch16 got a reaction from Daz in I converted my Akorn Kamado into a Pellet Grill   
    Strange, no replies so I'll bite
     
    One of the selling points of the Akorn is the low price point, how much would said gadget cost?  If it cost as much as the Akorn, might not be a big seller.  However, if you target more Kamados that are more expensive and thus tend to be bought by those with more money, might sell more?
     
    Just some thoughts.
  23. Like
    moloch16 got a reaction from robertyb in Water Getting Into Ash Tray   
    Keep it covered religiously but if you get caught in the rain, like robertyb said, take it off, empty the ashes, shake as much water out as possible, and then find a sunny spot for it to bake in for a few hours.
     
    This is a great opportunity to clean the ash tray and remove any greasey ashes too, as dirt attracts moisture out of the air, and moisture rusts things.  The cleaner you keep the Akorn the longer it will last.
  24. Like
    moloch16 reacted to Doug123 in How to cook spare ribs on the Akorn???   
    4 hours ended up being good, they turned out great. Bones were coming out on their own.
    I had the temp at about 250 for most of the time. Still working on my temps.
     
    Thanks again...
  25. Like
    moloch16 reacted to Family_cook in Temp jumps from opening lid   
    Very possible I am the last one to learn this technique, but since I have not read of it I thought I would share. 
     
    With a good coal bed even as low as 200, whenever I open the lid to mop, turn, take a temp reading, move a probe or whatever, when I close the lid I tend to get a temp jump.  I'm sure everyone has experienced this issue and we all know getting temps to drop is more difficult than getting them to rise.  A couple weeks ago I started closing my bottom vent prior to opening the lid and after 10+ cooks I can say it works.  I leave the top vent alone and once the lid is closed I return the bottom vent to its' previous position.  The temp seems to go right back to where it was.
     
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