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DPC

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  • Gender
    Male
  • Location:
    Los Angeles, CA
  • Interests
    Sous Vide, Smoking, Grilling and how to make them work together.
  • Grill
    Akorn

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  1. I love this idea, probably a longer lasting idea than this $14 pizza stone I picked up on Amazon. Size is 11.375" which leave just enough gap you can get your fingers in there and the smoke to get out. Sorry for the not-great pic. https://www.amazon.com/gp/product/B07KFMW7QW/
  2. Hi Everyone, Completed my first cook on the Akorn Jr the other day. Actually, it was a mixed Sous Vide-then-Smoked pulled pork. I seasoned half of a Bone-in Pork Shoulder Butt Roast which was on sale for 79¢/lb. (I didn't have any bags that would fit the full roast and my vacuum sealer died.) Dropped it in the water bath at 62.9ºC (~145F) for about 18 hours. At that temp for that long, I find the meat to be crazy moist but not as shred-easy as a higher temp. Maybe best described as moist shred-chunks. I've done this in the past, but it always misses the taste of smoke I really enjoy. I had to wait a day to fire up the Akorn Jr, just too much rain and wind. Although to be fair, I sure did struggle managing the temps with swirling winds. Anyways, I found a 11.375" round pizza stone for less than $15 on Amazon to use as a deflector. Added a drip pan above it and re-rubbed the shoulder before smoking for about two hours. I also added some tasty sausages, but with the crazy temp fluctuations, they came out a little chew - think a thicker Slim Jim. The pork shoulder on the other hand, came out just perfect. Super moist with a nice smoke flavor - I couldn't stop munching on it when I was pulling it apart. So far I've made sandwiches and added the meat to some soup for these cold (for LA) days. Here's the link to the pizza stone deflector I used and a collage pic of the cook: https://www.amazon.com/gp/product/B07KFMW7QW/
  3. Hi Everyone! I recently picked up an Akorn Jr. for a song. Thought it would be a great place to start and learn smoking without diving in too deep. At absolute worst, I'd have something I could sear a nice steak after a Sous Vide bath. Just tried my first SV+Post Smoke and loved it! Looking forward to learning more!
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