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About flynn

  • Birthday June 7

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  • Gender
  • Location:
    Boca Raton, FL
  • Interests
    Boating, Fishing, Grilling, Smoking, Bourbon, Scotch, Home Automation, Biking, Running, and Shooting
  • Grill

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  1. Welcome! Missing my home town Kansas City BBQ is what led me to getting a Kamado. Follow the recipes and tips on here and you'll feel like a pitmaster in no time.
  2. I've done a lot of reading recently and found that "Competition-Style" ribs tend to be preferred firmer than I anticipated. I have grown up eating ribs that you can strip the bone with minimal effort without them falling apart when you pick them up, but after cooking what ended up being an amazing rack last night it has made me curious: What do you consider perfect, and what would be overcooked? Of course dry or mushy would be overcooked, but how much fall off the bone is too much? IMG_5143.MOV IMG_5144.HEIC
  3. Absolutely. This time was a panic move to get my temps down, but I started the cook with nothing in the drip pan.
  4. FYI just checked again today and they're sold out. I should have pulled the trigger on this a few weeks ago!
  5. Just want to thank you for this recipe. It was my first long smoke on the Akorn and everyone who got to have some before it was gone have said it came out incredible. My deviations and mis-steps from the original: I used a 2/3 full fire box of Jealous Devil XL Lump lit in three places. My first mistake was just adding fresh lump over the existing pieces, as I think those pieces may have partially blocked my lower vent. In the future I'll start by stacking large chunks over the bottom grate and filling in the rest with smaller pieces for max airflow. My smoking wood was 5 chunks of basic Cherry bought from Publix. I haven't played with different flavors yet, as cherry has been great for everything I've cooked so far. I made a mistake with putting too much smoke in some chicken the first time I did a low-n-slow, so this time I used what ended up being the perfect amount after doing some reading on here. I stabilized my Akorn at ~250 but got greedy and wanted to go lower and slower. I barely touched the vents and ended up almost snuffing the fire. Temp was in free-fall with the fire almost out, so to get it burning again I opened the lid and the bottom vent to re-stoke the charcoal. I didn't notice that my grill grate mounted temp probe fell out and rested against the meat while I was panicking, and for the next 30 minutes or so my temp had flattened at 150. Thinking I needed to bring it back up to temp I opened both vents to "3". Temp wasn't climbing so I decided to open the lid again, and that's when I found my mistake. Corrected the temp probe and my temp was almost 300! I tried to figure out a solution and came to the thought that my drip pan was empty. I filled the drip pan with ice water and was able to drop the temp back down to 240, and then to my surprise the temp walked itself down and stabilized again at ~225. My temp chart is a mess for about an hour in the middle but the rest of the cook it is straight as an arrow. Learned valuable lessons by almost ruining the cook... I wrapped completely in foil at 160 and removed from heat at 195. I would have brought the temp up a bit higher, but my graph completely flattened out by about 193 and my rate of rise ended up only being 1 degree per hour towards the end. For the cooler I was able to use a large styrofoam cooler that I had left over. I made sure to rest the meat with the top open on the counter until it was just barely too hot to hold in my hands so that the styrofoam didn't melt, wrapped tightly in foil, and put a beach towel on top of it. I assume the towel addition is to collect moisture? After unwrapping the pork it started falling apart in my hands as I was transferring it into a bowl for pulling. Perfect texture, very juicy, and a great bark on it. Total cook was 9.5 hours for a 6.5lb butt and it fed the wife and I with plenty for leftovers and a bit to give away. IMG_5048.MOV
  6. Finally got my Signals in. My lid thermometer is almost 100 degrees low compared to the Signals probe clipped above the grill grate towards the back of the cooking area. On the plus side, made some tasty burgers tonight by adding a chunk of Cherry in with the charcoal.
  7. I see your point. My probe most likely isn’t long enough to reach where the meat is actually sitting, but measuring both at the grate level between the lid and the body gives me 230, just inside the top damper is 227, and my lid thermometer is currently reading 160. I don’t know what to believe with it, but we’ll see how these ribs turn out. My Thermoworks Signals is arriving Monday so I’ll be able to do a bit more testing and see exactly what’s going on with the lid thermometer at that point. I’ve been using it and it hasn’t steered me too wrong, but a chicken breast recipe that was supposed to take a full hour at 225 only took me 40 minutes to bring to safe temp so I worry that kind of inconsistency on a longer cook could ruin a better piece of meat than chicken. I’m probably overthinking all of this, but I’m pretty new and just running off of a small sample of cooks.
  8. I’m finding it hard to not fiddle with the vents and chase temps during a cook. Until my Thermoworks comes in I’m using an instant read thermometer gently placed in the seal to rest above the grate and its lack of damping to keep a steady temp makes me constantly want to adjust, especially if I see the temp start dropping. Also I’ve found that my lid thermometer is off by 70 degrees or so. 250 on the instant read right above the grate reads at 180 on the lid…
  9. I went ahead and pulled the trigger on a TTT because the price is right, but if it doesn't work as well as I'd hope I'll start looking into more advanced methods like a PID.
  10. Hey all. I'm happy to find a resource for info specific to Kamado-style cookers, as I am the type who needs to deep dive and learn as much as I can about any hobby I take on. I was born and raised in Kansas City and spoiled by the barbecue there until I moved away 5 years ago, and now I'm trying to learn to use my new Char-Griller Akorn to try to recreate as best I can the style of barbecue that I grew up on. The accessories I have currently for it are: Char-Griller Smoking Stone Vortex (In)Direct heat cone Instant read thermometer Looftlighter I fire starter I am planning to get a Thermoworks Signals and a TTT soon for more accurate temps and better heat control, respectively. The charcoal I'm using is Jealous Devil XL Lump and it has been great so far, but I don't have experience with any of the other brands or types so I may try a few other brands soon. I have been trying to get the cast iron grates seasoned like a cast iron pan. I have applied bacon grease, heated to 400°F, held for an hour, and then let cool 3 times so far and it's getting better, but meats are still sticking when raw. So far I have made burgers (direct heat), Chicken wings (vortex method with a chunk of cherry over the middle), smoked dry-brined chicken breasts at 225°, and grilled wet-brined chicken breasts over direct heat. Everything has come out great so far but I'm trying to get a few more cooks under my belt to learn the equipment before I step up to a slow-n-low overnight cook like a brisket or pork butt. Looking forward to learning more about barbecue in general! 7174F2A2-A220-40FE-8E6A-56979B9EB3C5.MP4 IMG_4975.HEIC
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