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toddwchandler

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  • Content count

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About toddwchandler

  • Birthday 11/07/1974

Profile Information

  • Gender
    Male
  • Location:
    Buford, GA
  • Grill
    Akorn
  1. warranty problems

    I am sorry to hear about your experience with Chargriller. I can tell you that from my personal experience, they have been nothing but phenomenal when it comes to customer service.
  2. I was kicking around the idea of trying to smoke a turkey, but didn't know if there was any chance of getting one to fit on the Jr. Anybody been able to pull this off?
  3. 0-2 On Babyback Ribs, Help Please

    I’m still new to all of this, so go easy on me when I ask this question. What exactly is the boiling water test and what steps do I take to go about doing it?
  4. 0-2 On Babyback Ribs, Help Please

    So my dual probe thermometer came yesterday and I went ahead and did a little test. I attached one probe to the grate. I did not have the Smokin’ Stone Jr. in for this test and did not have any meat on the grate. I set my thermometer to alert me when it read 350 degrees and then I closed down the vents to slowly walk it up to 400 degrees. When the thermometer read 400 degrees I went out to compare the dome thermometer to the digital reading at the grate. I found that the dome thermometer was reading 320 degrees while the digital one sat right at 400. I know there is debate on whether the 80 degree variance between the two makes a difference. I am just sharing my findings. I am curious how/if this will impact my next rib smoking session. I’m going to try again next week, relying on the digital readings to dial on my temps. I’ll let you guys know the results. Thanks for all of the feedback.
  5. 0-2 On Babyback Ribs, Help Please

    Ordering a dual probe thermometer today. The dome thermometer reading being off has to be what is going on. I had previously said that I thought it was reading higher than the actual grate temperature, but I had it backward. I'm pretty sure it is reading lower. I think you guys are right about the brown sugar simply burning. There is just no reason that it should have at the temps that I thought I had the smoker at. First thing I'm going to do when I get the new thermometer is fire up the Akorn Jr. to about 300 degrees and then compare the dome thermometer to the digital. Should be interesting.
  6. 0-2 On Babyback Ribs, Help Please

    I definitely need to get a new digital thermometer that has two probes so that I can monitor the grate temperature. Everything that I have cooked on my Akron Jr. seems to have cooked faster than I anticipated it would. If I follow a tutorial that says something should take around 8 hours to reach a particular internal temp for instance, mine might take 7 hours. My gut is starting to tell me that the dome temp is possibly reading higher than the temp really is at the grate.
  7. Well, I read all kinds of articles about smoking baby back ribs and have pretty much ruined a rack each of the last two Sundays. Last Sunday I curved the rack and stuck skewers through it since the whole rack won't fit on the Akron Jr. I just left them on the grate, no mopping, no basting, no fouling and they turned into a dried out disgusting mess. Today I tried this: https://snapguide.com/guides/smoke-baby-back-ribs-2/ I cut the rack I half this time so it would all fit on the Jr. Everything was going beautifully until the foiling. The ribs were looking good but I went ahead and fouled them with the honey, butter, and brown sugar. After pulling the ribs after an hour in foil, a found a charred black mess all over the ribs. It was like the brown sugar burned and turned into a nasty black mess. I was able to ding through the burned crust and salvage a little good meet but it was mostly a disaster. I am guesssing that a lot of these articles online describing how to smoke ribs are for traditional smokers and maybe not kamado cookers. Maybe the kamado cooks faster and I'm overlooking these ribs. Can someone one point me to a definite guide on how to smoke baby back robs on the Akron Jr? Two racks of innocent ribs have been sacrificed and I don't want to waste any more. Thanks guys!
  8. I have been smoking most everything I've cooked on the Akorn Jr. since I got it. I use the Smokin' Stone Jr. and use the volcano method to light the lump charcoal. I plan to cook some burgers tomorrow at about 400 degrees over direct heat. Obviously I will not have the Smokin' Stone Jr. in there, but do I still use the volcano method to light the charcoal? Will it cause a hotspot near the center of the grate? Do I need to light the charcoal in multiple places?
  9. First Beer Can Chicken

    How hot does it need to be? I cooked this one at 300 degrees.
  10. First Beer Can Chicken

    Well, I decided to take everyone's advice and try spatchcocking a chicken tonight. Holy smoke did this thing turn out amazing. Incredibly tasty and juicy. Thanks for the great advice!
  11. Question About Bark On Boston Butt

    Think I got it right this time! Thanks for all the feedback!
  12. Question About Bark On Boston Butt

    Well, I am using a drip pan, but on the Akorn Jr. there is very little space between the deflector and the cooking grate. As a result, the dripping do pretty much get scorched and I'm just left with a drip pan full of black mess. I'm smoking another butt this weekend, so I'll share the results. I think I'm going to resist the urge to foil it and just let it go until it hits 205 degrees.
  13. The more I continue to read and learn about smoking Boston Butts for pulled pork, the more I get the impression that one of the measuring sticks for a good solid cook is having a nice layer of bark on the outside of the meat. Maybe I'm in the minority here or maybe I'm doing something wrong, but I kind of find it unappealing to have a tough piece of bark mixed in with the pork that I pull. I have smoked two butts so far on my Akorn Jr. The first I pulled off at 160 degrees, double wrapped in foil, and then put back on the smoker until it his about 205 degrees. When I got ready to pull it, the bark was honestly mushy, but the meat absolutely fell apart and was super juicy and tender. The second time, I took a butt about half the size and this time left it on the smoker the whole time without foiling it. I pulled it off at about 198 degrees, which I think was too soon. The result was a good firm bark, but the meat came out less tender and juicy. I don't know if it would have improved if I'd waited until it hit 205 to take it off or not. So I guess my question is, what does the perfect bark mean to you in terms of texture, flavor, etc. I just feel like I'm missing something here.
  14. The more I continue to read and learn about smoking Boston Butts for pulled pork, the more I get the impression that one of the measuring sticks for a good solid cook is having a nice layer of bark on the outside of the meat. Maybe I'm in the minority here or maybe I'm doing something wrong, but I kind of find it unappealing to have a tough piece of bark mixed in with the pork that I pull. I have smoked two butts so far on my Akorn Jr. The first I pulled off at 160 degrees, double wrapped in foil, and then put back on the smoker until it his about 205 degrees. When I got ready to pull it, the bark was honestly mushy, but the meat absolutely feel apart and was super juicy and tender. The second time, I took a butt about half the size and this time left it on the smoker the whole time without foiling it. I pulled it off at about 198 degrees, which I think was too soon. The result was a good firm bark, but the meat came out less tender and juicy. I don't know if it would have improved if I'd waited until it hit 205 to take it off or not.
  15. Well, I gave it another try. This time I put on a smaller butt (4lb) just to give it another chance. I tried a different rub recipe to fix the issue with the overly salty meat. This time, I decided to just leave the butt on without wrapping at all. Everything went pretty well. I pulled the butt off at about 198 degrees. The bark was much more firm, however the meat wasn't nearly as moist and tender. It wasn't bad, just not as moist and tender as the first attempt. Seems like I need to find the happy medium where I get a good bark but the meat is still really moist and tender. The flavor of the second butt was alright but nothing to write home about. I used the Man Cave Dry Rub recipe that some have recommended on this forum. Thinking maybe I just need to buy a few store bought rubs and keep trying them until I find the one that tastes just right to me. I'm honestly not sure what to try next to get the bark right and the texture and moisture of the meat right on the same cook. Thoughts?
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