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MrT

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  1. What are the basics for smoking a precooked ham? By basics, I mostly mean at what temperature and for how long? It's already cooked, but I know it's got to smoke for a certain amount of time to get that AWESOME smoke flavor! Oh, and what wood is going to give the best flavor? I'm thinking hickory...??
  2. Are the top and bottom damper settings always going to vary, whether is be slight or major, from the damper setting recommendations given in the Akorn Kamado?? I'm sure I know the answer, but I had to ask. LOL The reason I'm asking is because the damper setting table in the manual shows for smoking to close the top damper and open the bottom around the 1 to 1-1/2 setting. However, I've tried this a couple of times and each time it completely kills my fire. If I leave the top damper cracked just enough to where the small "half moon" shapes on the damper are opened that seems to always keep
  3. Pic from the rib smoke yesterday.....
  4. Great tips, y'all!! After starting to fire the grill up a little earlier than usual when cooking, it's helped! I've smoked 3 or 4 times since this post and each time I'm using the same settings for temps. The Smoke temp probe is a *REALLY* nice addition! Anyways, I did my first long 5 hour smoke yesterday with some ribs and they came out friggin' awesome! Then, I threw on some chicken afterwards for another (almost) 2 hours. The whole time it maintained a 245 to 260'ish temperature range. Y'all are right.... it just takes some patience. I'm not 100% there yet, but I'm getting there.
  5. alright, y'all.... last night i smoke a couple of pork tenderloins and they came out perfect! no problems getting the temperature to stabilize... i statede around the 250 degree mark. i took my time, was patient and it worked out for me.. lol thanks for all the tips and advice! now I want to try and smoke some ribs this weekend. Is there a certain amount of time per pound? or, is it just smoke until the internal temperature is reached? Looking forward to this! Thanks!
  6. Some more good info and replies, thanks guys! I did some burgers a couple of nights ago. Even though I had to readjust the dampers to get the temp back to where I needed it after opening the lid, I was able to get it stable in a desirable range. I guess I shouldn't be too irritated that I have to readjust after opening the lid, as long as I'm able to get it to stabilize afterwards. I've been making sure to use plenty of lump charcoal for every cook. I had been using a little less because I had read some other forums where folks were saying that if you used too much lump charcoal that the
  7. I appreciate all of the replies and advice! However, can anyone say for sure if I should have to readjust my top and bottom dampers to get the heat to rise back up after I've opened and closed the lid? Without touching the damper settings, shouldn't the temperature had (eventually) gotten back up to the 270 where it was before opening the lid? Or is it normal to have to readjust the dampers to bring the temp back up to where it was after I've opened and closed the lid? I was able to get the temp back to where I needed it (and keep it stable), I just had to open the dampers up a l
  8. Yeah, while the chicken was smoking last night, I ordered the Thermoworks Smoke digital thermometer. I'm hoping this helps me keep my sanity when smoking in the future!
  9. I put a decent amount of lump charcoal in there. I put the bigger pieces on the fire grate first, then put the smaller pieces on top. I didn't pour them out of the bag onto the larger pieces, but I scooped my hand down in the bag and "selected" them so that I made sure I didn't get any small pieces down in there to block air flow.
  10. Nice! It's the Akorn Kamado 6520. I've been reading a few forums since I got this thing, and I've picked up some tips! But this temperature thing when opening and closing the lid is throwing me for a loop. Thanks!
  11. Hey, y'all! First off, I'm new to grilling this way and it's even opened up the door to smoking now! I used to hate to grill but now that I have my Kamado, I honestly get excited about cooking on it! I've discovered a lost love I didn't know I had for smoking! LOL Anyways, while this thing is so friggin awesome to cook/smoke on I'm racking my brain at this thing being consistent with the temperature. Here's what's got me..... Right now, I'm smoking some chicken, but this happens whether I'm smoking or plain grilling. So, I light my lump coal and let it burn for about 10 minutes with th
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