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Canada_Mike

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  1. Like
    Canada_Mike reacted to Family_cook in newbie heat quesstion   
    Inherent in with most Kamado style cookers is high mass construction.  Therefore they take time to change temp whether up or down.  But getting the temp to drop has the added challenge that at at temperature of 400 deg you have ignited a quantity of charcoal to sustain that temp.  To lower the temp you need to snuff out some of the fuel consumption and suck heat from the cooker itself.  This takes time.    It is much easier to increase temp by adding more air, but lowering the temp is not so easy. So the trick is to never let it get above your desired heat range. 
     
    Also bacon on a Kamado cooks and releases its' grease so fast that grease fires are possible. I would suggest cooking it in a pan that allows smoke to get to the bacon but contains the grease.  I like wire racks over cooking sheets that fit.
  2. Like
    Canada_Mike reacted to BEER-N-BBQ by Larry in Homemade Bacon; Cured, Smoked, and Grilled   
    Made some bacon over the past couple of weeks. Turned out great. I'll be doing this again... and again... and again.
     
     
  3. Like
    Canada_Mike reacted to Buckeyesmoker in Trouble Keeping Low Temps   
    Just took my ribs off. Kept it simple as I wanted to really focus on temperature. Killer Hogs The BBQ Rub and Sweet baby rays the last twenty minutes. Took 4.5 hours at 250. Was really amazed at how well the temp held after that first hour of getting it dialed in! Thanks everyone for your help!


  4. Like
    Canada_Mike got a reaction from dathzo in Greetings from the Low Countries   
    I'm also a newbie, and a lover of Amsterdam, a home of my heart. Enjoy
    1
  5. Like
    Canada_Mike got a reaction from ckreef in Greetings from Mexico   
    Hi, I'm Michael, aka Canada Mike. This intro might be a tad longer than usual. You see, I was a serious smoker for 20 years, until we downsized to an apartment, and I had to give away my Weber Smokey Mountain. But three years ago I began spending my winters in Ajijic in the state of Jalisco in Mexico. I've now gone out and bought  a Kmadao Joe Jr, which, it seems is an Akorn Jr. I wanted a kamado because I want to get back to smoking, but also want to grill. So my little egg is perfect.
    A few years ago when I was still smoking (grilling, of course, goes without saying,) I was quite active on the TVWBB, and found the folks there highly useful. In facat almost everything I know about smoking is from those folks (and a few books.) I'm sure this group will be every bit as useful. Right now I'm finishing my curing process and can start cooking soon.

  6. Like
    Canada_Mike reacted to SmoovD in AKORN JR. grate replacement   
    Michael's CG produces outstanding grates. I have one in my Akorn. Thing is built like a tank. It will likely outlive me.
  7. Like
    Canada_Mike got a reaction from St1brew in Greetings from Mexico   
    Hi, I'm Michael, aka Canada Mike. This intro might be a tad longer than usual. You see, I was a serious smoker for 20 years, until we downsized to an apartment, and I had to give away my Weber Smokey Mountain. But three years ago I began spending my winters in Ajijic in the state of Jalisco in Mexico. I've now gone out and bought  a Kmadao Joe Jr, which, it seems is an Akorn Jr. I wanted a kamado because I want to get back to smoking, but also want to grill. So my little egg is perfect.
    A few years ago when I was still smoking (grilling, of course, goes without saying,) I was quite active on the TVWBB, and found the folks there highly useful. In facat almost everything I know about smoking is from those folks (and a few books.) I'm sure this group will be every bit as useful. Right now I'm finishing my curing process and can start cooking soon.

  8. Like
    Canada_Mike got a reaction from BobE in Greetings from Mexico   
    Hi, I'm Michael, aka Canada Mike. This intro might be a tad longer than usual. You see, I was a serious smoker for 20 years, until we downsized to an apartment, and I had to give away my Weber Smokey Mountain. But three years ago I began spending my winters in Ajijic in the state of Jalisco in Mexico. I've now gone out and bought  a Kmadao Joe Jr, which, it seems is an Akorn Jr. I wanted a kamado because I want to get back to smoking, but also want to grill. So my little egg is perfect.
    A few years ago when I was still smoking (grilling, of course, goes without saying,) I was quite active on the TVWBB, and found the folks there highly useful. In facat almost everything I know about smoking is from those folks (and a few books.) I'm sure this group will be every bit as useful. Right now I'm finishing my curing process and can start cooking soon.

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