Jump to content


Members Plus
  • Content Count

  • Joined

  • Last visited

  • Days Won


Tarnation last won the day on October 15

Tarnation had the most liked content!

About Tarnation

  • Birthday 10/17/1986

Profile Information

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

Recent Profile Visitors

66 profile views
  1. Pretty cool, but I still bet they'll be priced into the stratosphere. I can see them easily putting the big one well north $1000 and the little one probably around $700. Then again the Summit Charcoal is $1500 and $2000. They do however have to worry about staying price competitive with Traeger. At least they had the argument of keeping up with BGE on the Summit, but I don't understand how stamped enameled steel and all the parts that makeup the Summit ended up in the same price bracket as the most expensive ceramic Kamados.
  2. You can always get a rivnut kit and put bigger rivnuts in. Harbor Freight sells them I believe as well as Amazon and I'm sure most hardware stores. I had 3 pull out of a leg and almost caused the whole thing to crash to the ground. I was able to hammer one back in and put a nut and bolt in the other 2 drilled through the inner and outer shell. Didn't go through the hassle of a spacer, but I also only snugged the bolt on with some lock washers. I bought stainless fasteners from Ace Hardware so hopefully they won't rust. If you're handy with a welder and minor fabrication there are a myriad of ways to fix it.
  3. Permanent Seat License I believe.
  4. I live in Florida probably one of the most humid damp climates in the US and I have never had mold on the inside of my grills. Outside yes, cover yes, but never the inside, even my old gasser never had that problem. After I finish cooking I just close down my vents to snuff the fire and leave it closed until the next time I cook. Admittedly I grill at least once a week.
  5. This is one of the reasons I'm waiting for Daz's Akorn pellet attachment. Pellet grills are built too much like cheap offset smokers and gas grills. They don't have the insulation needed to get really hot especially when it's cold outside. Pellet Kamado's are the future.
  6. I've used Kamado Joe Big Block, currently working through a bag of Cowboy (it's a bit smokey to start, but has cooked well so far), Royal Oak seems to be pretty good. Ckreef did a lump comparison of a few brands as well. I don't know what you have available. You're probably right about Weber briquettes, just make sure there isn't any funny business about quick light, match light, or easy light and you're probably okay with briquettes. Just mind what I said about ash. Never use lighter fluid, get a map torch, an electric starter, starter cubes (what I use) with a chimney.
  7. To those saying you can use briquettes I would caution that. Briquettes are probably fine as long as they don't have any weird additives. I wouldn't use the easy light or match light type. Those have probably something similar to lighter fluid on the surface that burns off after the initial light. That's fine for a metal kettle grill that'll just burn off, but a ceramic kamado is porous and that crap might soak in and give off some odd flavors. I also would never use that kind of charcoal for a low and slow, that crap is meant for hot burns where most of it will be ashed over before you put food to grill. Finally briquettes just give off way more ash than lump and you might choke your fire as small kamados don't have super huge ash pans.
  8. Thoughts on this turkey cook. I cooked the turkey for 1 hour low and slow with some hickory chunks to get a good smoke profile before pumping the temp up to 325 for 2 hours, total cook time was exactly 3 hours. The smoke profile was excellent and exactly what I was hoping for, might play with different woods in the future to mix up the taste, turkey does seem to soak that flavor up. I cooked an 18lb Butterball turkey that according to the package was pre-brined in 8% solution. I did not do any additional brine. I injected the turkey with Zatarains Cajun Injector Creole Butter. I rubbed the skin with butter and sprinkled some salt free seasonings all over, random mix of Mrs. Dash stuff I had in the cabinet. That was all fine and tasty. The turkey was good, but the white meat was a little on the dry side (it's hard to keep white meat perfectly moist gravy helps). I'm thinking next time I will use a water pan to pump up the moisture in the Akorn. The skin didn't really crisp like I was hoping, I don't know if ramping up the temp to 425 in the last half hour might help with that, might experiment on a chicken some time. I would love to hear some thoughts and ideas. I didn't stuff the turkey with anything, I know some people like to throw some orange slices and apple slices in there. Don't know what affect that might have. Everyone agreed that the flavor was excellent. If you don't use a water pan at least put a drip pan in there. My Akorn is disgusting right now from all the stuff that dripped out of that turkey and on to the diffuser stone. Didn't occur to me to use one like I do with my pork butts. I thought for some reason the drippings would be less, I was wrong. Need to do a hot clean burn before I cook anything else in there.
  9. 3 hours later all my probing says it's done.
  10. Hour 2 is in the books we're up to 145 in the breasts.
  11. 1 hour in to my first turkey on the Akorn. I let it smoke @ 250 then upped the temperature to 325 to cook and crisp. More updates to come.
  12. I think the ultimate conclusion from this isn't necessarily that some of those are bad. Even with the worst charcoal on ckreef's comparison you will probably still get good results depending on what you're cooking. I might think of keeping around different kinds for different cooks. You don't need a super slow burning low smoke charcoal for burgers and hot dogs. Just the same as I don't really care if a charcoal takes 30 minutes or more to get to 500+ degrees if I'm using it for 225 low n' slow. Probably don't want to use the cheap stuff on expensive cuts of meat, but its probably fine for an afternoon barbecue where the most expensive thing on the grill is a Bubba burger. I also wouldn't want to waste my most expensive charcoal on hot dogs, when the cost of burning it is more than my food.
  13. Just make sure you get a sufficiently heavy one of those. Some of them aren't particularly robust and you don't want your umbrella falling over.
  • Create New...