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About dh14ster

  • Birthday 10/08/1958

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  • Gender
  • Location:
    Wiesbaden-Sonnenberg, Germany
  • Interests
    Cooking better food than I can get at the local bbq places and enjoying myself while I make smiles for family and friends.
  • Grill

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  1. That is a great looking cook. Although I have never pulled a brisket right out of the chute, I will usually do that with leftovers when they begin to get a little dry. Under the right conditions, leftover brisket makes some of the best tacos ever! Thanks for sharing.
  2. As always, killin' it! Great job!
  3. I agree with the others-- I've had my Akorn almost 7 years and maybe twice it got away from me and ruined the food. One time it was an overnighter, but I managed to save the pork butt and it got rave reviews in spite of me at a football tailgate. I'd read all the stories about mods and whatnot and in the end decided not to do them-- from my experience most of the problems I've encountered with temperature control are the result of operator error and lack of patience. What I came to realize is if you start out slow building your fire and cut back your airflow well before you reach your desired temp you can manage it without too much trouble. Just check it once in a while, and if you adjust your damper, only adjust it maybe 1/16" or 1/8" at most, a little goes a long way. After a while I found I could leave it alone for 2-3 hours without checking and it would hold the temperature pretty steady within a few degrees under or over. It is a good idea to resist chasing temperatures, be patient and let it settle in before you do anything. Finally, don't obsess about temperatures, if you're shooting for 225*, the people you're cooking for won't know that you cooked between 200* and maybe 275*, nor will the meat. A remote thermometer like a Maverick is indispensible. As you can see from the pictures below, the unmodded Akorn I bought in 2013 does not have smoke billowing out through the gasket. All that said, your best teacher is experience, but I have to say that the great members in this forum have been invaluable in guiding me along my journey. The Akorn is a great cooker and I look forward to seeing the results of your efforts, welcome to the forum.
  4. Do yourself a favor and check out Derhusker's posts on "Chucky's N ightmare." Not only are they entertaining, but if you make his chuck roast, you and your people will be forever grateful.
  5. I first had this sauce at my sister's lake house in Roanoke Rapids, NC. Her neighbor was making a dozen pork butts on a stick burner and was using this as a mop sauce. I ordered some and have been using it ever since, it is that good. Although I make my own red, mustard, and honey/vinegar/pepper sauces, like many others in this post, this my go-to to splash on the pork as I am pulling it. It's great on sandwiches, too. Yes, it may be famous in Charlie Mills' mind, but it is great to have on hand and it keeps forever. One package costs $5.50 and makes a gallon of sauce.
  6. Oh yeah, great job! You cannot beat chicken on a kamado as you just found out. I agree with just4fn, though, try a spatchcock, it solves many potential problems. Enjoy the journey ahead!
  7. Great job! And look, you just started making these a couple of weeks ago. Store bought or take out pizza can't compete with what you are doing. I'm sure the family's happy.
  8. Hi, Doug. Yes that is the second pizza stone on top of the warming rack, it serves to reflect heat downward. The Lodge 12" pan fits inside with the hood down, which works out well for a number of things. I can also use the Lodge 5 quart cast iron Dutch oven (https://www.amazon.com/gp/product/B000LEXR0K/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1) in the Akorn. I believe DaninPD posted a killer recipe for spinach deep dish which I have included below, and here is my dough recipe from Real Deep Dish ( http://www.realdeepdish.com/). I was skeptical about deep dish, but my son talked me into it and it was awful good. You have to be careful not to let the sauce runny, because it can make a mess. Tomato paste or cooking it down some will help with that. I hope this helpful, Dave deep dish dough recipe.odt
  9. I Just saw this tonight and see that you found an answer to your question. For future reference, if you decide you'd like to try deep dish on the Akorn, I've had pretty good luck with a 12" Lodge cast iron skillet.
  10. CKReef, I remember when you took delivery of this beauty. What was the brand name of it again? Do you have a picture of the entire unit set up? It looks like you are getting good use out of it. Thanks, dh14ster
  11. Chris, that pizza and the bread looks great! Bread is on my list of things to master. No need to get a bread maker if you have a kamado, eh?
  12. Hi Chris, Thanks for the kind words. I am using a recipe from Anthony Tassinello's book, "The Essential Wood-Fired Pizza Cookbook." I use his basic 24-48 hour dough recipe and I find it does best with 2 overnights in the fridge. It's still good after only 24, though. I'm not exactly sure what the hydration is because I don't measure it, but I believe it is around 68%. If the dough is too wet, I give it another pass through the flour to help with sticking. Not very scientific, I'm afraid, but it works. The crust comes out great and gets rave reviews. But the key is to give the peel a bit of a "jiggle" every so often so the dough doesn't form a bond. With only the occasional exception, I find the pies slide right off the peel no matter how loaded up they are. When I have problems, it's usually because I haven't been assertive enough, or I have let them sit too long without breaking that contact. I hope that is helpful, and I hope to see some pictures. Dave
  13. Oh man, that does look good! Will definitely have to try it. Thanks for the tip!
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