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cajunlady

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  1. Wal Mart has the Akorn, Jr. on sale for $146. Is this a good price? For those of you that have the Jr. do you like it and how does it compare to the full sized model Akorn? I have the full sized model but am considering getting the small one for small smokes. Any info you can provide will be most appreciated. Thanks and Happy Grilling!
  2. Thanks for the suggestions. I will look into the one that attaches to the handle.
  3. I am looking for a new grill light to use with my Akorn. Can anybody recommend one that provides good lighting? Thanks.
  4. I'm planning on cooking a 14 lb bird on the Akorn for Thanksgiving and was curious if anybody has used the drippings fromt he cook for their gravy. I did ntoknow if the drippings would have too much of a smoke flavor if I used them. Any tips would be appreciated. Thanks!
  5. No, it wasm't a fresh ham, just a pre-smoked one that I bought. This is the second year that I have done a ham on the CG for Easter and both times the ham came out fabulous. Far better than it ever did on my old water smoker.
  6. Did a 13lb ham on the CG King Cooker yesterday which came out fabulous. You just can't beat cooking on this thing!
  7. I recently used my Digi Q 2 in conjunction with my Maverick 732 and found that the temps (meat & pit) varied anywhere from 2-5 degrees between the two. I did not conisder that enough to be concerned with though and the pork came out perfect.
  8. That looks good. I'm gonna give it a try. Any idea how long it will stay good?
  9. The finishing sauce I used was 1 cup cider vinegar, 2 tablespoons salt,1 tablespoon brown sugar, 1 teaspoon cayenne and a touch of ketchup. The longer it sits, the better!
  10. Actually, the finishing sauce I made was with cider vinegar which was a big hit with the guests. I had bbq sauce on hand in case somebody wanted it but it was never touched!
  11. I'm definitely "hooked". I can't wait to do another overnight smoke! Now that I've got the first one under my belt, I want to start "tweaking" a few things that I did on this smoke. The flavor of the pork was great and it had a nice bark but I'd like to play around a little with the rub.
  12. Thanks everybody for all of the information you provided. My first pork butt cook was a huge success. iI injected it with a mixture of the rub and some apple juice, put the rub on it andI put it on the CGK about 10:45 p.m. Saturday night. The temp varied anywhere from 237 to 260 during the night but when I checked the Maverick around 8:00 a.m. it was rock steady at 241. When it reached IT of 195 around 10:00 a.m. I probed it and it was like butter so I pulled it, wrapped it and left it alone until ready to shred. I made a simple thin finishing sauce on Saturday which I used on it after I shredded the meat I will attempt to attach photos. .
  13. Do any of you have a preference concerning putting the butt fat side up or fat side down? I cooked it fat side up in the offset but am interested in what the rest of you are doing on the CG.
  14. Cooking on a CG King Griller. Have previously only done the pork butt on a Brinkman offset grill. Have had the CG for almost 2 years now and absolutely love it. I am planning on cooking the butt in an aluminum pan uncovered at 250. My original thought was to pull it at about 190-195 and let it rest. Time is not a problem. People are coming over late Sun afternoon and I was thinking that I'd put it on the grill late Sat. niight and let it slow cook. I have a digi Q2 that I have not put to the test yet and thought this would be a good opportunity to do so, even though keeping the grill at 250 for an extended period of time without it has not been a problem.
  15. Thanks for the info. Will let you know how it turns out.
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