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Everything posted by len440

  1. When using the cotton balls be wary of alcohol on the fingers when lighting them. Don't ask
  2. I just sanded the loose stuff off mine peeled mostly where the hot air exits the vent.
  3. I don't get too hooked on one certain temp for smoking- I cant guarantee that at 225 a rack of ribs will be done after 5hrs. Sometimes a little sooner and some times a little longer, all depends on the meat and a few other variables. Also what works for me might not for you. Just keep notes on what works and what doesn't. I've seen all kinds of posts on brisket with a WIDE range of temps. I'm like A>O> i only did one brisket. But i did a lot of practice with chuck roasts. Never had a bad one some were just better than others.
  4. Beef fat I think that was why Mickey D,s fries tasted so great in the good old days, before they were forced to move to healthy hydrogenated vegetable oil. Keep us updated on the brisket.
  5. You can also use the wire cooling racks used in baking
  6. KJ does have problems with there coatings on their products. I had the same problem with the Kontrol tower sanded the coating that was peeling. Now i have 2 and every month or so I swap them and soak the greasy one in bar tenders friend over night then put it away till the one in use gets greasy . Cant help with the slo roller
  7. Welcome David have you read this?
  8. My wife always finds the 1 in 20. It's so hard not to smile or chuckle when it happens.
  9. While you were playing with the settings the fire is not stabilizing. You could be starting more coals then snuffing coals out which could lead to the fire not being stable and cause the smoke and smell, or it could be a bad bag. I would fill it up light the coals in 3 spots and let it catch with the dome open about 15 minuets or so close the dome with vents open till the dome reads 200 close vents to 1 finger width and wait about 2 hours and see if the smell is still there. If there than the coal is bad. I don't know if your all that familiar with charcoal but it takes a little time to get used to it. Had some long phone calls with my grand son in law in Calif when he went from gas to an akorn, but once he got used to charcoal fewer phone calls, he got rid of his gasser. His biggest problem was learning to wait for the coals to light and wait after adjusting the vents. But it will come Did you read Johns book in the start here post?
  10. And to think I thought the brits only ate steak and kidney pie. Only kidding looks like a great meal Your patio routine is similar to mine The peppers look similar to jalapeno peppers here. Stuff mine with cheese
  11. Grew up east of the mistake by the lake now I'm a country bumpkin. Nothing worse than bland patiently waiting for the silver queen season (only about 2 weeks long).Keep grilling and go cowboys.
  12. Looks like a very good dinner and dessert. Like the patriotic attire and you can watch the hummers zip to and from the feeder.
  13. Happy Birthday Burgermeiste. Got one in a few weeks I have a few more trips around . Why is the thermometer reading 73 and and not 71? Happy birthday and many more.
  14. Welcome Ben Please explain how you did your ribs then we can offer advice. My first comment on the picture is you don't have to cut the ribs. Also here is some good tips.
  15. Tom I hate you ! You have fresh sweet corn. One of my tsavorite things for the grill we have several more weeks till we start getting corn from southern Ohio. Glad your putting your new Akorn to good use. Here is some helpful hints .Good luck with your grill.
  16. The larger dial may be for us senior citizens. Glad KJ took care of you
  17. Splodge ???? 2 countries 1 not so common language at times Good advice though
  18. AJS The only thing that is wrong is your grill is way toooo clean. Needs some more flavor enhancing coating. Over all it looks like a good cook.
  19. JB. It's amazing how inventive we can be when needed. Good move on removing the Teflon pan as a deflector, Teflon gives off nasty stuff when over heated. On the charring on the bottom it is caused by heat radiating up off the deflector you are right about raising the grill grate higher. Also be aware there are several temp zones in our kamados. 1 Temp above the deflector on the grate. 2. the dome temp. 3. the temp of the air rising from around the edges of the deflectors. I learned this from charred ends of long racks of ribs. 4 on my joe classic II there is a temp difference between the front and back of the grill. But all of this is part of learning our grills . Why were you using parchment paper? I had a couple of grease fires in my vertical gas smoker very exciting looked like an old steam locomotive puffing down the tracks
  20. Chief57 Table is almost too nice to put a table top on. Who ever built it should be complemented on the finish and workmanship. Don't forget you need some feet or something for the kamado to sit on
  21. Christina First the gasket being burned by high heat is it a felt gasket? I think your problem with getting only to 400 degrees is due to the size of charcoal. I had the same problem with a few bags of Royal Oak and had trouble hitting 400, With large pieces it will be ok for higher temps 700 for pizza I've used Ro for quite a few years and had no problems except those 2 bags. I also use Rockwood or B&B. both have had large pieces. Can't help with the knob settings. Glad your prime rib came out good, it took awhile for my family and guest to learn Prime Rib waits for no one
  22. I think we need more info on how it was smoked and your procedure you used
  23. I'm laughing to myself as i think about how we moved from crispy steaks to crispy bacon we live in a great country
  24. Tommy welcome I too bought my kamado for something that would last and be easy to use on various types of cooking. Plus i got tired of seeing just how thin the sheet metal they can make a grill out of. My last one was almost tin foil lot of bends to firm it up. Hope you enjoy your grill and post some pics.
  25. I used to cook 150 steaks (1 inch thick rib eyes) for our rc club picnic after 3 years of hearing the same guy complain about how his steak was cooked. The fourth year i handed him the tongs and let him cook his own. It looked like a piece of lump charcoal from the bag, at least he was happy except he had to work at the picnic grilling it.. We just can't make everyone happy all the time.
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