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Frosch

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Everything posted by Frosch

  1. I'm about to make a warranty claim on the body of the grill. I will let people know how it goes.
  2. I plan on happily paying the $40 for a new ash pan when my gets bad.
  3. Good luck! I'm sure you will kill it.
  4. Looks great! I usually pull pork off at 140ish and let the carryover temp get it up to 145.
  5. If the oyster was covered with perfect crispy skin it would beat the wing on my carving board. But it isn't so it comes in a delicious 2nd place.
  6. Chefs treat! The wings off of a whole roasted chicken are the best! Seriously my favorite part of the chicken. I usually burn my mouth eating the first one because I can't stop myself. Perfect crispy skin.
  7. That's awesome! Great idea and looks tasty as heck.
  8. I've been using a torch for over 3 years without any burn holes. I must be getting lucky...
  9. I jealous for sure. Wish I had to put on the grill this weekend. That is one cheeky King! Sent from my VS985 4G using Tapatalk
  10. I can close my bottom and run no problem but if you close the top vent you will snuff it. It's much easier to hit the temp on the way up then trying to bring the temp down. Sent from my VS985 4G using Tapatalk
  11. ^^^^^^^^^^^^^ Sent from my VS985 4G using Tapatalk
  12. I haven't been posting much on here lately but am still hunging around admiring all the great food you guys post. I made some baby backs on sunday that were really great. I used the EAT BBQ most powerful stuff run that added a touch of brown sugar too. Smoked over hickory at about 275 for about 3 hours and raised it up to about 300 for the last 30 mins and put on a brown sugar/water/ apple cider glaze every 10 mins for that last 30 mins. The glaze was good and want well with the run which is pretty peppery. Couldn't find part of my Mav 732 so went by stock thermometer. I also included some other recent pictures along with the ribs. Sent from my VS985 4G using Tapatalk
  13. Direct 90% of the time Sent from my VS985 4G using Tapatalk
  14. Sure thing.......5 or 6 isn't that many....... Sent from my VS985 4G using Tapatalk
  15. The top vent will seal up better after you get some cooks in it. As a matter of fact everything is sealed up better after you cook on it for a while. One of many reasons people give to learn to use your grill before doing a bunch of mods. Small air leaks aren't going to make it break hitting temps as much as learning how to light your coals and bring it up to temp correctly. Good luck! Sent from my VS985 4G using Tapatalk
  16. Looks great! Is this Steven Riechlens recipe? He recently did ribs with the vanilla 5 spice glaze. Sent from my VS985 4G using Tapatalk
  17. Nice! Love grilled short ribs like that. I had a Vietnamese classmate in college who made these for a class potluck. They were amazing. He got the marinade from his mother. I pestered him for 2 yrs to get me the recipe! He swore it was a secret family recipe. He did bring me a plastic bottle of the marinade but never would tell me the recipe! I had to have the butcher cut them thin for me since they didn't carry. They turned out awesome. Now I need to have them again after seeing yours! Sent from my VS985 4G using Tapatalk
  18. Can you close the vents and snuff out the fire? If the answer is yes then you are good to go and just need to learn the grill. Sent from my VS985 4G using Tapatalk
  19. Glad you enjoy it. I don't see the point of it at all with an Akorn, but if you enjoy it, then use it. I've been using a Akorn for over 3 yrs with zero airflow issues and I just stir and pour new RO on top of the old. Sent from my VS985 4G using Tapatalk
  20. Wow that is a fast cook. What temp were you running? Looks good. Sent from my VS985 4G using Tapatalk
  21. Looks perfect! Nice work! Sent from my VS985 4G using Tapatalk
  22. Exactly! I think most mods could also be avoided if people took the time to learn their grill.250 is right in the Akorns wheelhouse. Like ckreef said, you should be able to run in the 240-260 range for hours on end with no TTT. Sent from my VS985 4G using Tapatalk
  23. Not the thick bellowing smoke that comes out when you are getting the lump lit.Just a nice little stream of blue/white smoke flowing out. Sent from my VS985 4G using Tapatalk
  24. I understand some guys like to tinker with stuff. If you want to do all kinds of mods then knock yourself out. But if you can close all the vents and snuff out the fire in a reasonable amount of time then you are good to go. People come on here and see all the mod threads from years ago and think it's a problem when they don't even know how to use the grill correctly and the issues are likely caused by operator error. Sent from my VS985 4G using Tapatalk
  25. Wow that looks amazing! I would love to get my mitts on loin with the skin on. Cracklins on the outside of moist loin. Yes please! Sent from my VS985 4G using Tapatalk
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