Jump to content

Hawk1959

Members Plus
  • Posts

    36
  • Joined

  • Last visited

Everything posted by Hawk1959

  1. What was the internal temp of the meat? I have done a load of Shoulder... I look at the price of the Brisket and take 2 steps back... but gosh I want to try it on my Akorn....
  2. Nice Looking Butt... Mine always come out looking a bit more "Charcoal" colored but that is because I use Pure Maple Syrup as my Binder.... I do a hard coating of my Dry Rub, Wrap and put in the Fridge over night, Pull it from the Fridge and add the Syrup and more Rub. Then onto the Grill . I get good Flavor. Just did a 12 hour cook for a 9.5 Lb Shoulder Bone In. had good flavor. Temps ran between 220 and 270. Average around 235. Was Tender and good. Does anyone on here do any Injection of a Shoulder/Butt? Hawk
  3. I need to get out the CI Pan and do a Pie now.... lol
  4. Ratman, How was the Dark Meat? If you went to around 165 in the Breast... was curious on legs and thighs? Looked Dang good. I am still stuck on Butt, Buggers, Sausages and Hot Dogs. Need to do a Chicken like yours and get brave on a Brisket.... I stayed away from the chicken due to how much poultry can suck in the smoke and my wife turns her nose up if its too smokey... Hawk
  5. I have a "Pampered Chief" stone also and it cracked when I put the third Pizza in a row on it. It is now on a metal Pizza Pan on my Weber Grate and used as a defuser. The Pizza pan holds it together to do its job. I went to Cast Iron for my Pizza now. YUM
  6. I had the Cover I bought last year at Home Depot. Left it on the grill this winter, and our back catches sunlight all day. It is now Grey and ripped putting it on last night. So I guess the answer is YMMV HAwk
  7. Sorry Guys, There is a small meat shop here in Dayton that still does the fat Casing Franks. They crack open when near done, Casing crisps up really nice and you get that Snap when you bite into them. Flavor is outstanding.... And I also have found a Vinegar Slaw just adds to the goodness. We all have what we like.. and many of em comes back to childhood. Be safe.... And keep on Cookin
  8. This is a great place to ask questions. I have done a number of the Butts... running from 5 lbs to a 9 lb one. Have never done Multiple as of yet. My learning has been patience... I have pulled one at 180 internal (what I cook Pork chops in the oven at) and it was a bit tough. When I pulled at around 200-205... Wrapped it in foil and wrapped in a towel and placed in a warm cooler... PERFECT. On the Fire... I use a piece of plastic pipe... (1.5) Stack my lump around it (Volcano style) up to near my bottom webber grate. I use a small 1/4 of a fire starter... Pull the pipe, lite it.... drop it in the hole... add a few lumps on top of it. This with the vents at 2-2.5 Top and bottom. I place my webber grate, Pizza Pan and broken PIzza stone. I also put a pan in the center to catch the drippings. When I get near 160 on the Mav... I close the vents down to below 1... around .75 top and bottom. I also place the meat on with the second probe in place. As it gets near 210... I start just "Bump Adjustments" Top normally comes near .5... bottom the same or a bit smaller....you can just see the gap.... Depending on the weight... 12-15 hours... YUM... Heat normally hits around 230-240 The meat will stall around 160-170... wait it out.... That has worked for me. A Brisket is my next target...... Hawk
  9. First the Fire Build up. I had tried a few methods and today I seemed to hit the right one for me and my grill. I used a 2 inch piece of PVC Pipe, Built up the Lump and mixed in some applewood to just under the hangers for my defuser grate. Then pulled the pipe and left a nice "Volcano" pile, . Used 1/2 of a Webster starter to get things going in the hold with some lump on top of it. Vents around 2 top and bottom added my pizza Pan and 2 Halves of my old Pizza stone and a small drip pan. Closed the lid When I got to 160 or so I closed the vents to 1 and 1. At 200 I added the 8 Lb Boston Butt with my homemade rub and closed it back up. My Meat probe seemed a bit whacked so had to reopen... reset the cable and all was fine with the lid re-closed. White Smoke from the apple chunks started to flow. Got to 220, set both vents to around 1/2 and the climb stopped at 230. After 6 Hours... I have seen the temps bounce between 224 and 235... not enough to make any adjustments. Had one drop to 220... started going back to the grill and saw it rise back up to 225... and hold. I have been stalled at 181 on the food probe... Normal stalls I see are at around 170... so I will need to really check the meat temp when I get near 195... I may have a problem with that probe on my RediCheck. Meat... Rubbed it yesterday with my home brew Dry Rub... Salt, Brown Sugar, Garlic Powder, O. Powder, C. Pepper, White Pepper, Paperica (sp) and some home ground Chili Powder. Used Real Maple Syrup to dampen the Butt then applied my Dry Rub all over after also scoring the Fat Cap. Wrapped in Plastic and placed in the fridge in a Pan. Smelled like Heaven with a Kick.... I will try a variant of Jim's Mac and Cheese (Will have to leave the Meat out for my Wife) and my Iron Skillet Beans. I will try to add some Photos of the post Cook... I am expecting this to be near a 10 Hour cook... Hawk
  10. I use a middle rack with Hardware Cloth on it and bring the Fire much closer to the meat this way. Lets me get to over 600 degrees. Its not a "Long Burning Fire" but when you are just doing Steaks, Burgers, Dogs and quick chicken it works. I think there is a mod on this. Here is the link... Works like a champ..... http://kamadoguru.com/viewtopic.php?f=22&t=267
  11. I need to look into this. I have been using a "Pampered Chief" Pizza stone on top of a metal Pizza pan for a Defuser and it has worked very well. Today... I moved it up to the CI Grate and let it get up to ~500 degrees... Put Pizza #1 on it.... 8 minutes later it was done and very good. Put Pizza #2 on the stone... "CRACK"... split into 3 pieces.... DANG it... I will use the broken stone for the Defuser... It still has mass!! But in the market for a good stone for Pizzas that will last.... Thanks All
  12. I went to my Menards and got mine for $279 and a $30 rebate (just loaded up on Lump!!). I went through the boxes and found the Black Cap... A friend just went and bought the Silver.... Like you he called and a new top cap is on the way. For the stone... I took 1 inch angle, we drilled 2 holes in 3 1 1/2 inch pieces... Used a piece of steel strap on the outside of the internal liner and stainless Bolts and double nuts. Easy tabs for the cooking stone.... Cost... maybe $5 and about 1 hour of work. Good Luck!! Now if I could cook better!!
  13. Guys... Once you get up near your Temp...What do you place the vents at to maintain. If I do what i do for a low and slow the temp drops fairly quick..... Thoughts? I am going to try Pizza this week. Hawk
  14. Well... I am a Engineer by trade and it keeps me on the road. BUT... I run a Radio Station here in the Dayton Area (go to daytonoldies.com) and also do Sports Photography for the local High School team we cover on the radio station. http://www.daytonoldies.com Sports Photos and shots from the radio station.... Lots of Stinkers... I post ALL photos from the games I cover because sure as I am sitting here... A parent will ask me about one I deleted... lol http://s165.photobucket.com/albums/u54/SWOPR/ Between all this I have a 16 year old son and a 23 year old Daughter.... Daughter has her degree and is working in her field but not full time... Son is typical 16 year old and I am trying to teach him on how to work on cars!! I wish I could grill more... but going in at 8 and coming home at 6-7 at night makes the grill one of hte last things on my list to do vs. a Peanut Butter Sandwich and Tomato soup!! lol Hawk
  15. As has been said.... Light a few Lumps... and small adjustments with some time between changes. I did a 300 Degree cook and at 250 cranked the vents to 1/4 low and about 1 on top... it slowly climbed to around 295....held for an hour.... and then went up to 305... Instead of adjusting the vents... I mowed the lawn (Stopped me from fiddling...) Watched the remote and saw it come back down to 298 and hold.... I watched temp swings about 5-8 degrees above or below 300. I think it boils down to a) How you stack the Lump How much you get started at one time (dows not take a lot of burning coals... start a few and let it spread as the Air lets it c) Patience.... I have been taking notes from my cooks and what I read here. I was surprised how quickly I was able to dial it in today. Also I used the Pizza Pan and a Pampered Shift Pizza Stone for Mass... I think the mass also helped.... Good Cooking.... and I also Love the view from the porch!! Wow.... Hawk
  16. Nice.... Where did you get the CI? any model or name from what it came off of? Hawk
  17. I went back to my old Propane Touch.... Quick, No smell... Can start the pile in a Chimney (but find I really don't use one anymore in the CG).... or start a few lumps on the top or bottom of the Mountain of Lump... Quick and Easy....
  18. It was easy for me... I loved the BSK but did not like the down scope on the BKK and could not find any local here in Dayton. The Shipping cost was scarey and when I did order one from ACE when they had them... it cam in very damaged.... Took that as a sign. For me, the CG was $279 plus a $30 rebate... Was the right price for me to see if I was going to have the time and expertise to use this type of grill vs. just lighting up the gas and throwing the Steak and chicken on... So far.... I have enjoyed it. Mostly weekend cooking... Chicken Breast, Hamburgers, Fresh Brats, BEans, and today a Butt on my first low and slow in about 5 years.... use to be really good at this... but work took me away from the back yard. The CG is the great price to "Try It", learn and not feel guilty if you fall on your Butt .... If I find I am using it as much as I think... Then I will pull the trigger on a more expensive version. For $249 (after rebate) How could you lose?? Hawk
  19. Similar to what I ran into this weekend with a small (2.5-3lb Butt) and I did my cook at 300 degrees. (My post in in John's 300 degree thread). Still Smokin... If the Temp is at 195... what else should I look for... It really did not pull that easy... My was good... but like Arckind... was a bit disappointed.... What else to look for? Probe firmness? We are all in the learning mode!! lol Hawk...
  20. Well... I did my "Mini Boston Butt" to day on the grill. Grilled stayed right at 300, give or take about 5 degrees. I was able to get it up to 270 and then slow it down and dial in in nicely to 300. (The Maverick is the Key now that I have it). Loaded it with Lump... Added in a good mix of Wet Oak chips I have had... Added the Butt and let it go. Had the Pizza Pan and Stone both in for the Defuser. While the meat came up to 195 in about 4 to 4.5 hours (lost track of when I put it on with doing yard work), I let it set wrapped in foil and towels in a warm cooler for 1.5 hours... Was moist but son said a bit on the cool side. It was not as easy to pull as Butts I have done years past. Also... No bone...in the meat... This was a tough young hog... Everyone like it... its all gone... but I was not that happy with it. I had good bark with my rub. Instead of using a mustard as others... I have always used a very light color true Maple Syrup as the wetting agent under my basic Rub (Rub is Brown Sugar, Garlic Powder, Sea Salt, Smoked Paprika, O. Powder and a small amount of Dry Mustard powder). I found my dome gauge at near 300 is running about 10-15 under so not too far off the temps at the cast iron level. You can see the second probe in the Meat photo. Once meat was done.. put my Baked Beans and Onions on in 2 Cast Iron Skillets and brought the grill up to 400 for them to finish and crust over.... Here is the Meat Shot (Did not get one of the final product) Remote Temps at 300 Dome Temps Top Vents Bottom Vents Thanks all for all the help. Once I shut the vents... I was down below 50 degrees in about 2.5 hours.... I Luv this grill... Now if the Cook can get better.... Hawk
  21. Guys... One question... When you are near 300 degrees for the cook... do you notice anything different about the Bark (Better, More Burned taste, less of it... etc). I would think that migh get affected. I plan tomorrow to try 300 Degrees... I have a small 3Lb Boston I am going to do... Lets hope!! Hawk
  22. I did some Mongo Full Chicken breast (2 Full Breast came in at close to 4 Lbs) last weekend. Royal Oak Lump and a chunk of damp Apple wood. Used my new Maverick for the first time... Got the temps to hold around 375. Started the Breast and flipped them at ~120 degrees. Finished off around 162. Took the Breast off the grill and wrapped in foil for 30 minutes of so while the baked Sweet potatoes and the fresh Brats finished up. When we cut into the breast, we saw Pink... but all the juices were clear. I did the Paper towel trick... and calmed my wife down.... It was the Smoke... Man... Apple smoke flavor just made it so good. Once the wife settled down she dug in and was happy. Took the other half and made Chicken Enchiladas the next night.... Best I have ever had... BUT... here is a question... at the temps I used... never really was able to get god grill marks or any crunch on the chicken.... Any thoughts? HAve never kicked up over 375 before on the Breast.... Thanks all... Now I have the temp probes... I am going to risk a Butt this weekend.... Hawk
  23. Bob, Since I am assuming you have the fire up higher could it be pulling air from around the Lid seam? I found with the Sear basket I made that I noticed more air leakage there. Was hard to sniff out. When I have the fire low in the "Normal" position... the grill snuffs out fast.... Just a thought...
×
×
  • Create New...