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Tarnation last won the day on November 24 2019

Tarnation had the most liked content!

About Tarnation

  • Birthday 10/17/1986

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  • Location:
    Jacksonville, FL
  • Interests
    UF Football/Basketball/Baseball Go Gators
    Saints Who Dat
    Atlanta Braves
    Grilling/Smoking (obviously)
  • Grill

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  1. Smoking a small chuck roast today, been awhile since I smoked anything was starting to get the itch. Here's a before shot rubbed with mustard and Thundering Longhorn from Fire & Smoke Society. There's really good marveling in this so I'm hoping for good results. 2nd photo 196 internal temp.
  2. That's a good argument for a fan driven temperature controller. They can help overcome problems created by ambient temps.
  3. @Daz Who actually builds those is a contributor to this forum and can probably comment more on capability. I don't know why you would worry about controlling temps once you get over 500 on a grill. I'm basically checking my food every minute or 2 for doneness as it ain't going to be in there for more than a few minutes anyway. The controller is so I can set a temp of 225 - 275 and go to sleep and not have to worry about the thing until tomorrow. I have a Qube BTW, the bluetooth is only for monitoring temps and alarms, you can't set the temp of the grill with it, that is still done from the physical device.
  4. Welcome, sounds like you got a good deal. This is a pretty active site with lots of good info being passed around.
  5. You can have my BBQube when you pry it from my cold dead hands. For the 12volt problem get one of those ones that is also a car jump pack with a cigarette lighter attachement. I would imagine finding a cigarette lighter adapter that had the same plug wouldn't be too difficult, they probably make a universal one. That way it isn't completely useless, but an extension cord isn't that big of a nuisance.
  6. The few times I've cooked pork but at 250 - 275 it has cooked a bit faster, I would imagine 275 - 325 would just blow straight through the stall. It isn't a problem, pork butt is very forgiving, but my faster butts just didn't have the same bark and smoke profile as a 225 low and slow.
  7. That was just the color imparted by the rub, it came out beautiful and tasted fantastic, my pork butt game is on another level compared to the garbage turned out by your average bbq restaurant.
  8. I have to apologize for no finished product pictures, I won't go into details since its irrelevant to the cook, but yesterday sucked hard. The butt turned out fantastic though. Smoked for roughly 12-13 hours overnight at 225. When I woke up it had only hit about 185 internal and I wanted to finish it before I went to church and get it resting for lunch. I cranked it up to 300 and it probably took about an hour or so after that to finish. Got to hand it to my Akorn and my little BBQube buddy, they churn out delicious food. Rub was Weber Spicy Dark Cocoa with a spicy mustard binder. If you got some of the bark you could taste the cocoa it was really quite delicious. I couldn't tell if the spicy mustard binder did anything, but I felt it was worth a shot since I had been using regular yellow mustard as a binder. I think the mustard just completely neutralized by the rub and smoke.
  9. Dumped in the last of my Cowboy lump for a Saturday night pork butt. If you've seen any of the negative comments on Cowboy I didn't have any problems with the bag I had. It was definitely a lot smokier start than my old KJ Big Block, but produced good food. See you smoke Cowboy! Up next is a bag of RO XL cut should be fun. For now I've got a pork butt to cook.
  10. Based on that article and what we've seen come out of companies like KJ recently, I certainly do hope they are still working on development of this. That looks even more basic than my Akorn with no obvious heat deflector or multilevel cooking. Sure it's ceramic, but what good is that when you can only do direct cooking. At this point wouldn't it be easier to just do what everyone else does and rebrand an Auplex if $700- $800 is the price point you're trying to get? Seems expensive to develop a whole new cooker shape and all the accessories when you're pricing it right in the middle of everything else.
  11. Was your food dripping directly on it? My Akorn's stone developed some hairline cracks when I didn't put a drip pan on it during a turkey cook right before Thanksgiving. *Knock on wood* I have been better about that lately and it hasn't gotten worse and doesn't go all the way through. I've heard not to use the Pampered chef stones as they are thin and split easier. Might want to get some thing that is at leas 1/2" thick, the Akorn stone is at least that if not 3/4".
  12. Kamado's have their fair share of metal components that will also rust and breakdown, hinges, wheels, vents, grates. They're not immune to it. The main body of a Weber kettle can last for a really long time, but you will have to replace grates and maybe the ash clean out system. You do have to be obsessive about cleaning them though and garage storing them. Your average Char Broil/Char Griller/ el cheap-o gasser will rust out from heat alone.
  13. Technically I suppose you could argue that you want to replace both of those with a Kamado (although I would probably want to keep them and the kamado). The main argument for a Kamado is its versatility and efficiency. You can't run either of the grills you listed anywhere near as long on a load of fuel. My Akorn with temp controller will run 24 hours or more on a smoke without refueling and probably still have some coals left. While the Kettle is closer in versatility meaning you can do high heat as well as smoking it isn't as good at either as a Kamado and runs through fuel like at an extremely higher rate. The argument you can use for a kamado against most other grills is they will outlive just about anything since the main body of stuff like the KJ is ceramic. The problem is well cared for Webers will last just as long.
  14. I just find it easier just to dump a little in every time I use mine so I never have to worry about running out. I usually give the old coals a good stir to clear the bottom grate of ash and setup my starter cube and pile the coals around it, then I top it off to a decent level and start letting it come up to temp. I don't bother with my chimney starter on my Akorn, the design is great at blocking wind so if I want it good and hot I'll just leave it open. For smoking I close the lid after lighting the cube and let the vents do the breathing for the fire, so I can let it come up slow and then use my BBQube controller bring it to the desired smoking temp. Granted an Akorn has a removable ash pan and one piece removable fire basket, there are benefits and drawbacks to the design.
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