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Ophbalance

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  • Gender
    Male
  • Location:
    North Carolina
  • Grill
    Akorn

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  1. I usually do the method recommended in the sticky for the forum even with a controller. I'll put the top vent to the half crescent or slightly more at about the 180 mark and it holds fine at 225 for me until I run out of fuel.
  2. Yeah, I'm torn between beef stock or some apple cider vinegar. 6 of one, half dozen of the other with that choice. I need to pick up some butcher paper as well to see if that makes any difference over using foil.
  3. This one came out with great bark. I ended up using FOGO lump on this round and some hickory thrown on for smoke. And the cooking time surprised me by going out much longer than on the cowboy lump I'd used previously for a similar weight Chuck Roast cut. I did NOT wrap at the stall and I regret it. Taste was on point, but it just dried out too much. A pity but I'm getting closer to looks good and tastes good and is juicy.
  4. You could try building the pie on parchment paper on top of the peel and slide that whole thing into the KJ. When it comes time to give it a turn you can separate it from the paper.
  5. Thumb screw. Ace probably has an assortment of them. You're going to want stainless though. And for that, Ace (at least mine) aren't all that well stocked. I've been told marine stores are chock full of stainless screws. Looks like home depot has them as well but you'll need to know the threading and size (https://www.homedepot.com/p/1-4-in-20-x-1-2-in-Thumbscrew-Thumb-Zinc-Plated-Machine-Screw-2-Pack-815251/204274857).
  6. Thanks! I turned it 90 degrees at the 3 minute mark but I forget where the hotspot was. I think it may have been towards the front but that was more likely where I'd set my 1 of 3 charcoal fires at. The kids won't eat it, but the wife and I will sure enjoy it ;). The Royal Oak made a world of difference in the flavor. You could tell it was done on wood but you wouldn't say it was smoked. I'm exited to try again but my waist is saying this is probably going to have to be an every other week thing.
  7. I've had the most luck with my full size Akorn leaving a void directly in the middle of the bottom most grate and lighting it with a torch in that little void. You can use cotton balls soaked in something flameable, however, I'm lazy and just have a bottle of MAP gas on hand. It's quick and easy and gets the fire started in under 30 seconds. There's a guide pinned somewhere in the forum that has many very good tips on that. And then you watch it like a hawk for the first 30 minutes to keep it from climbing away from you. Once it's over temp it's very difficult to bring it back down.
  8. Home Depot, surprisingly, had large blocks of smoke wood when I was there yesterday.
  9. Yep. I used this link. I had gotten away from making my own dough due to time constraints but I'm home 90% of any given week now so I'm back to making my own. Once upon a time I used this as my "all things bread" bible. https://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688/ref=sr_1_2?crid=27LW4ZMD7KS7J&dchild=1&keywords=bread+makers+apprentice+book&qid=1593821166&sprefix=bread+makers+app%2Caps%2C161&sr=8-2. It's a great book. It's a good read. But I never really fell in love with the pizza dough it produced. By far the kitc
  10. I found some Royal Oak today and did another cook. Plus, I found a new peel at Bed Bath & Beyond of all places. Much better taste and much less smoke. I left it in maybe a minute too long. This dough was left in the fridge for 2 days from the previous batch but remained easy to manipulate (maybe a bit too wet as it tore with very gentle stretching).
  11. This last one was done with "Bayou Classic" that I picked up at ACE. I also grabbed some Fogo that I need to try. I'll look for whomever might sell royal oak local and give that a try. Overall, I really need to get a decent peel though. What I've got isn't cutting it. I'll stop by our local restaurant supply store in Raleigh next time I'm up that way. They have all the good toys ;).
  12. The rest of the family is away so I decided to just go ahead and do a pizza. I went with the 2 hour 70% dough recipe and got the Akorn up to somewhere in the 500F - 550F range. I've got the heat stone so that went into the fire box. But I also have a pampered chef pizza stone that I've been using for about a decade in the oven for the pizza to sit on. I did learn that I need a new peel as mine has a broken side and it made for a very oblong pizza. Overall, I'm happy. I'm just not sure that anyone else in the family will appreciate a "smokey" flavored pizza.
  13. You'll have to experiment with it. It's almost the same, for me, as the guide that's pinned somewhere in the Akorn forum without the controller. The benefit is that I can just walk away and the blower will maintain temp with no user input until it runs out of fuel. For 225 - 275F and holding there all day with the BBQube I set it to about that half moon crescent showing. Going higher in temp means about 1-2 on the top vent, say for 350F. Anything in the 500F+ range I ditch the blower and just use the vents for fear of melting something.
  14. I bought a similar cut from my local Food Lion and it worked out to be about an hour per pound at 250F. I let it rest for several hours in a cooler and it wasn't half bad. The problem though is it won't take on much smoke so temper your expectations accordingly. The end result was good, but it didn't match up with what I can get from my local BBQ joints.
  15. I just wanted to thank Daz for making a terrific product and standing behind it with support as well. My blower fan has been singing the sound of a bearing on its way to failure. It happens. In fact, I've replaced every fan on both of my 3D printers in the first 6 months of ownership. It just seems to be the way. I'd reached out to Daz's support looking for the specs to purchase a new fan on Amazon or eBay, but instead, they went ahead and just sent me a replacement! That right there makes me very happy and shows dedication towards supporting their product. Thanks folks!
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