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Paul in AZ

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  1. This works well on either charcoal or propane. Traditionally, exposed bone ends are foil wrapped to keep them from charring, crumbling and looking ratty. Not necessary as long as you don't expose the bones to too much direct heat. i.e keep meat over the fire and bones in the cooler indirect zone as shown in the photos above.
  2. For a massive steak like that or a rib roast try cutting the bone off leaving an inch or so of meat on the bone. Cook the steak [or roast] boneless. Freeze these bones for later. Those bones with a generous amount of meat make for great short ribs another day. The tender meat cooks in about half the time regular short ribs take. Two dinners out of one chunk of meat.
  3. How much coal you put in doesn't matter. I think it burns better with a lot of coal in there. ?better air flow-through? Fill it up. Make a pyramid, light the center, start to close both controls as you approach your target temp. Close vents when finished. A full load should last 2 or 3 more cooks.
  4. I use Rutland Safe Light starters. They are stored outside and exposed to Arizona's notorious summer heat. Never melt. Always start.
  5. I need some advice on cooking a duck. There are recipes out there but they seem to be geared towards ovens or smokers and many with some variant of boiling water before cooking. Any tips or methods for kamado cooking? The goal is the least complicated method to get nice crispy skin and moist meat. Also, how much fat gets rendered off during the cook? If it looks too complicated the alternative is to get a cooked one from a Chinese restaurant.
  6. I have also started putting meat in early. Opening up and putting in relatively cold [air temp] meat is bound to befuddle a previously stable temp. Meat goes on when about half way or more to the target temp and I regulate vents carefully as it creeps close to the target temp.
  7. hoi sin is a sauce made from fermented soy beans. It is used frequently in Asian cooking. So commonly that it is usually referred to as 'Chinese ketchup'.
  8. A while back I tried to see if ribs would get that wonderful flavor and color of the BBQ pork tenderloin served in Chinese restaurants. But I cheated. From my Asian supermarket I got a packet of char siu [Chinese BBQ] powder mix. Dry rubbed onto St Louis ribs overnight then 225-235* for around 3 1/2 hours. I didn't make a glaze. Taste was good but not wonderful. Mostly there but it was missing something. Looking at your recipe it is clear that the commercial powder alone isn't good enough. Next time I will rub overnight and follow your ingredient list to make the sauce/gl
  9. That is a colossal amount of liver. I'd question who told you to take that much and why.
  10. " Everything has a lethal dose" John hit it on the head. Everything, including water and pure oxygen is toxic or lethal in the right dose One thing missing from all of these reports is an LD50 [dose at which 50% die] or a threshold safe level. Downgrade any report that says "could" or "may". Show me some hard data. While it is preferable to avoid exposure to things you don't need it is equally important not to freak out over minuscule and harmless amounts . Life is awash with 'toxins'.
  11. The Akorn spot is on this site. Its In the list of forums, look for "char griller akorn kamado,,," Enjoy your revitalized Akorn. Hope you are as happy with it as I am with mine.
  12. I have an experience from another area that may be applicable. Over the years I've had a series of collectible cars that ranged from needing restoration to excellent. One was a 1925 Dodge Brothers sedan that was in outstanding original condition except for faded, oxidized paint. I took it into a quality restoration shop to ask about repaint. They told me that it would take as much labor and money to do that as it would take for a Rolls Royce~~ and when finished all I would have is a Dodge. Case closed. I sold it as is. Not telling you not to do it but my point is that unless
  13. Granite might be a better choice for this. As to sources, try the stone contractors in your area. They usually have a 'bone yard' of left overs and cutoffs that they sell at a good price. You never know what is there but it is a good place to find a chunk for a table top. They would also be the ones to cut it to size, finish the edges and cut a hole.
  14. A screaming deal. Well done. Re: the 'twitchy' temperatures ~~ my akorn can be twitchy but not always. I strongly suspect the brand of lump charcoal makes a difference. For some time I used and liked Fogo black bag and temps seemed very stable. Then I got some KJ Big Block on sale and this has been harder to regulate at low temps. On one occasion when trying to hold at 225-250 it went out. Maybe it is the larger, more variable size lumps rather than the charcoal itself? The KJ BB does seem to burn well at medium temps and lasts forever. Haven't done any high temp cooks with
  15. I have a large permanent shade sail covering half of my patio. The other half is roofed. My Akorn is wheeled to the edge of the patio, maybe 6 or 7 feet below the edge of the sail. It's position is much like Snith21's KJ. in the post above. There is plenty of air movement. Heavy smoke and gunk have not seemed to be a problem but I don't add a lot of smoking wood. When not in use I wheel the grill onto the roofed half of the patio. That for the rare chance of rain.
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