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  • Location:
    Greenwood Indiana / Largo Florida
  • Interests
    Golf, Tennis, Fishing, Smoking Meat and Grilling
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  1. Smoked Turkey Breast.... injected with creole butter and rubbed with 6 time world championship rub. This could be your new go to turkey recipe. Can be used for a whole turkey or Spatchcock turkey. Juicy and flavorful ... you’re going to love it.
  2. You never know what Ole SmokinSteve is going to come up with next so be sure to Subscribe and leave comments. Thanks for watching...... Smoke On .... it’s all Good!
  3. Just finished up smokin up a meatloaf and it is delicious. Be sure to check it out. The glaze on top cranks it up even a couple more notches. If you don't like meatloaf you'd like this one.
  4. Thanks for the great advice Panchango. I thought of that after the fact, but it was too late. Lucky it didn't skate right off the counter top. That would have made it to the SmokinSteve bloopers for sure.... Lol
  5. Thank you UTVol ..... it was fun making video and even more fun smoking the Chuck Roast and eating it. Hard to go wrong with anything that is smoked. Love it!
  6. Thanks Rob ..... having fun with it, for sure. It's a win-win-win. Love doing the videos, love smoking, and love eating the stuff.
  7. Smoked up a Chuck Roast from my Father in Law's recipe from over 40 years ago. It's much like some of the recipes today. Check it out and see how it went. I'm having a ball making these videos. If someone can learn something or if they get inspired to fire up their smoker, then I'll feel like I've accomplished something. I'll be making more videos so be sure to subscribe to catch them all.
  8. I have made this little video to help those just beginning or thinking about getting an Akorn. It shows methods of lighting the coal and regulating temperature using damper control. I hope this video is helpful to those who need a little guidance or encouragement in their smoking adventures.
  9. Yep ... they were both a bit small, but there's only two of us and it's plenty to eat. Between the 2 of them we'll get probably 4 meals. At 140 they just looked like they needed some more time, but they were probably ok at that temp. They were awful good letting them cook to 155, nice and juicy. I'll have to try pulling at 140 next time so I can compare.
  10. Those Eggs are definitely nice, but a bit pricey. Yep, I'm real happy with the Akorn Kamado. I've had 2 electric smokers and a Weber Smokey Mountain and in my opinion this Akorn out shines all of those by far. I've since got rid of those smokers .... left with the Akorn and a gas Weber. My Akorn is the goto for everything.
  11. What's for dinner? ....... Smoked up some pork tenderloins with hickory at around 250 on the Akorn Smoker. They turned out real good, they were extremely flavorful, moist and the meat texture was excellent. Couldn't have asked for much more. Originally I was going to pull them when the meat temp got to 145, which is the new guide line for them to be done. I looked at them when temp was 145 and they just looked like they needed some more time so I decided to take meat temp up to 155. The end result was scrumptious pork tenderloin ..... no complaints here.
  12. Looks mighty good captio2000. Definitely a lot of different ways to do chickens, different Temps, direct, indirect. No matter how you do it........ it seems to always be a winner. Juicy and tasty, gotta love 'em
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