-
Posts
708 -
Joined
-
Last visited
Profile Information
-
Gender
Male
-
Location:
St Louis
-
Grill
Akorn
Recent Profile Visitors
3,425 profile views
BillCarr's Achievements
-
Thermoworks Billows?
BillCarr replied to moloch16's topic in Char-Griller AKORN Kamado / King Griller
pm sent, happy to help if still in need -
BillCarr reacted to a post in a topic: Akorn Rotisserie Chicken – 1st attempt.
-
BillCarr reacted to a post in a topic: Happy Thanksgiving everyone! Rotisserie turkey on the Akorn
-
bushcraft_joe reacted to a post in a topic: When to add your smoking wood?
-
BillCarr reacted to a post in a topic: 2" Rib Steak
-
BillCarr reacted to a post in a topic: Fried Grilled Chicken Thighs
-
Site Change Proposal - PLEASE VOTE
BillCarr replied to John Setzler's topic in Announcements / Site Suggestion
??? -
SmoovD reacted to a post in a topic: My 5 year report
-
K'man reacted to a post in a topic: My 5 year report
-
BillCarr reacted to a post in a topic: Sous Vide Chuck Roast!
-
BillCarr reacted to a post in a topic: Sous Vide Chuck Roast!
-
BillCarr reacted to a post in a topic: UUNI Pro Ribeye
-
My base is rusting out so bad I can see the fire ever so slightly in the gap that should be the seal between the ash catcher base and the main body last night I reverse seared some ridiculously good strips and apple wood smoked at exactly 250 for ~45 minutes before the sear. Makes me wonder about all the modifications people claim are necessary to achieve temperature control in the Akron? Now that said it can run away a little faster if I miss the alarm but I can still 100% control from the top ive been through 3 different reputable dome thermometers and they all fail so I’m back to my preferred method with an electronic probe dropped through the top vent. Using the Smoke currently and absolutely love it. Worth the extra $35 over the maverick but still love those too I bought a replacement grill 3 months ago and haven’t cracked the box yet because the damn thing still works perfectly. Went with another Akron as we hope to move in the next year and I wouldn’t look forward to moving a ceramic. And it just flat works cheers all
-
BillCarr reacted to a post in a topic: BGE rips off Divide & Conquer
-
Wife got me a Sansaire 2-3 years ago and love it. Super easy to use, 100% reliable, never an issue. guess I’ll have to change brands if it ever dies
-
BillCarr reacted to a post in a topic: Rotisserie for akorn
-
BillCarr reacted to a post in a topic: Using briquettes instead of Lump in the akorn
-
Seeking advice on temperature issue
BillCarr replied to GreekBBQ's topic in Char-Griller AKORN Kamado / King Griller
You opened it too much. Temp was coming down as you had requested. You opened it back up and got hotter than you wanted. Which means you opened it too much. Simple enough. Weather and different charcoal means means the old settings aren’t the same settings. Every cook is different. How were you measuring temp? I’ve been through 2 TruTemps and a couple others. Nothing works as well as my ThermoWorks Smoke or Maverick 335 through the top vent. -
Craig Johnston reacted to a post in a topic: Honey Glaze Pork Tenderloin
-
HD red bag bought today on the left. Menards green bag on the right. Virtually the same price, green is no more than 10 cents/lb more and I believe much much closer than that. Green I believe was $6 for 9 lbs, red was $10/15lbs. Both are completely usable. I'll take the green for now but wouldn't go too far out of my way for it over red.
-
KismetKamado reacted to a post in a topic: Royal Oak sale
-
I get way too much dust and and chips in the red bag. Definitely have to sift out the trash. I get nice consistent usable chunks and rarely throw anything out with the green bags. Maybe HD has better red bags than what I tried years ago. I'll grab one and see if it's improved
-
Menards Green bag Royal Oak. Way better and still $.70/lb everyday price.
-
Losing Temperature Low and Slow Cook
BillCarr replied to ajones10's topic in Kamado Cooking and Discussion
Only light in one location for low and slow. Two ultra tiny fires for low and slow will be much less reliable than one modest fire. -
BillCarr started following Looking for a sear grate on the low position
-
You know the alarm can be turned off right? Not sure how new to the maverick you are.
-
Jesse reacted to a post in a topic: St Louis Tri Tip FOUND
-
TKOBBQ reacted to a post in a topic: St Louis Tri Tip FOUND
-
IkeKey reacted to a post in a topic: St Louis Tri Tip FOUND
-
Finally found a semi reasonable Tri tip in greater St. Louis. Individuals trimmed, $7.57/lb Bought the 5-6 pack un trimmed for $6.57/lb They also had steaks that I didn't price check but looked very nice At Sams in Edwardsville, imagine similar availability at other area Sams. Struck out at local costcos
-
Smoke for an hour then SV overnight and serve anywhere from 8-24 hours after starting SV. Ultra flexible cook to table time https://www.chefsteps.com/activities/stupidly-simple-sous-vide-pork-belly If you stick with the grill I might shy away from foiling but have no personal knowledge to base that on. Just such a fat rich ultra moist cut I can't see an advantage to foiling.