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About holysmoke

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    Guru Site Supporter
  • Birthday October 25

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    Space Coast Florida

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  1. I was never much on turkey either until I started injecting the bird and spatchcocking it to cut down on time for the cook. My cooktime time on a 24lb bird was just over 2 1/2 hours on the Akorn. However, I also make a Thanksgiving brisket to offer a different dish each year. My family really enjoys having the variety.
  2. I love beef ribs and those look fantastic! Sent from my XT1650 using Tapatalk
  3. Welcome! Sent from my XT1650 using Tapatalk
  4. Welcome! Sent from my XT1650 using Tapatalk
  5. Welcome welcome! Enjoy and great cooks to you! Unlike you I hand out printed sheets at each of my gatherings to fully disclose where my awesome techniques and smoking prowess came from Okay, not really.
  6. Our prayers are with you as well Dave.
  7. I have two Akorns that are both 4 years old. One is the cart model and the other is not. I keep them both covered using factory covers under the porch. I also empty the ash pan every 3 or 4 cooks. The only thing I have had to do to mine is add some BGE gasket material around the ashpan on the "standard" model and so far they are holding up as good as the day I bought them. No paint issues as some have had and no separation of parts or rust. I do clean the exterior every once in a while with clorox clean up. Maybe I lucked out but I think keeping them covered is a must if you want them to last for years (imho).
  8. This a quick and dirty recipe that tastes GREAT. The kids and wife ask for this on mornings after a cook of brisket or beef ribs the day before. You will need: Eggs to scramble. (How many is determined by the mouths you'll need to feed) Leftover brisket thinly sliced and cut up. Your favorite rub (The wife likes Montreal Steak seasoning on this recipe) Cheese (optional) Anything else you serve with a usual breakfast. What you do: Preheat pan to med. Beat the eggs normally and pour into preheated pan. Scatter the brisket through out the eggs. Not too much tho as the brisket and smoke flavor are more pervasive than you might imagine. Sprinkle the rub around as you would salt and pepper. Be conservative! Eggs are light in flavor and you can cover their flavor easily. Easy and quick. The smoke flavor transforms the taste to something wonderful if you've never tried this. I'm sure there are lots of recipes here that are quick, tasty and carry that outdoor flavor into unexpected places. Cheers
  9. I'm a kamadoguru guy but I dearly love my stick burners too. They maintain temp better than what you might imagine as well. Congratulations! Sent from my XT1096 using Tapatalk
  10. Welcome from another skeeter swatting Floridian!
  11. When I purchased mine they had just came out with the cart model and I bought a Weber w/cart cover. It was a little short but worked just fine. If it's not a big price different I'd get the Char Griller that fits right and it will probably last longer given the weight of the material they use.
  12. Great video John! Sent from my XT1096 using Tapatalk
  13. We use parchment with great success. We even leave it on the grill the first minute or two and it makes it very easy to slide it out from underneath the dough. Sent from my XT1096 using Tapatalk
  14. My cart version is 3 yrs old and still performing very well. No rust or anything replaced. I also have one that's 4 (no cart) that;s still doing fine. I only had to put some nomex felt on the ash pan to seal it a little better as it was used.
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