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cajunlady

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  • Content Count

    40
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Profile Information

  • Gender
    Female
  • Location:
    Louisiana
  • Interests
    Watching Football, Listening to Music and Grilling
  • Grill
    Akorn

Recent Profile Visitors

967 profile views
  1. Thanks for the info. However, as I mentioned in my original post, I plan to slice, not shred the chuck as I prefer it sliced.
  2. In the past I've made a foil rack to put the pan on which worked well. Was just curious what you were using since it looked like a metal stand of some sort.
  3. What did you sit your foil pan on? It does not appear to be directly on the stone.
  4. Wow! That looks amazing! Thanks for the info. I will definitely try it your way. Apparently I was basically on the right track with my thinking so I will cook it at around 250 until it reaches 190-195 and then pull it and let it rest. I love the bark and smoke ring you achieved.
  5. I want to try smoking a chuck roast on my Akorn. Can anybody give me some suggestions on time and temp.? I'm guessing it needs to cook at about 225 until the meat reaches an internal temperature of 160 and then do I wrap it in butcher paper and put it back into the smoker until it reaches 200? Looking to slice it, not shred it. Thanks for the tips in advance!
  6. 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!
  7. Thanks for the suggestions. I will look into the one that attaches to the handle.
  8. I am looking for a new grill light to use with my Akorn. Can anybody recommend one that provides good lighting? Thanks.
  9. 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!
  10. 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.
  11. Did a 13lb ham on the CG King Cooker yesterday which came out fabulous. You just can't beat cooking on this thing!
  12. 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.
  13. That looks good. I'm gonna give it a try. Any idea how long it will stay good?
  14. 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!
  15. 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!
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