Jump to content

tbjs56

Members Plus
  • Posts

    59
  • Joined

  • Last visited

tbjs56's Achievements

  1. Looks great! I've been contemplating doing one in either cedar or yellow pine. I was a little concerned that the cedar is too soft and prone to nicks and dings. But I'm also worried the pine might crack and weather poorly. The cedar sure looks good with that finish. Great job.
  2. Looks great! I've been contemplating doing one in either cedar or yellow pine. I was a little concerned that the cedar is too soft and prone to nicks and dings. But I'm also worried the pine might crack and weather poorly. The cedar sure looks good with that finish. Great job.
  3. I had the same problem - sealing the seam on the ash pan with high temp RTV sealant and purchasing a cover has fixed it. Mine sits out on a deck in the weather all the time.
  4. Picked up a 8 lb pork loin at Sam's Club for $1.99/lb. Cut it in half and froze one half. Cut the other to make a 1/2 - 3/4" thick slab. Rubbed it with olive oil, salt and pepper. Sprinkled with chopped garlic, sun dried tomatoes and feta cheese. Drizzled a little more olive oil on and the rolled it up and tied it off with butchers string. Seared it at 450* then put it in a foil pan and closed the vents to just a crack and pulled it off at 145* internal temp ( about 1-1/2 hrs cook time), wrapped it in foil and a towel and let it rest for about an hour. Turned out great!
  5. Picked up a 8 lb pork loin at Sam's Club for $1.99/lb. Cut it in half and froze one half. Cut the other to make a 1/2 - 3/4" thick slab. Rubbed it with olive oil, salt and pepper. Sprinkled with chopped garlic, sun dried tomatoes and feta cheese. Drizzled a little more olive oil on and the rolled it up and tied it off with butchers string. Seared it at 450* then put it in a foil pan and closed the vents to just a crack and pulled it off at 145* internal temp ( about 1-1/2 hrs cook time), wrapped it in foil and a towel and let it rest for about an hour. Turned out great!
  6. Just finished my first ham on the CGK. It's a cured smoked ham. Smoked at 230* for around four hours. The last 45 min I put pineapple juice and brown sugar on it for a glaze and let the temp come up to 350*. It's resting now. That's a pot of baked beans in there too.
  7. I read a post on another forum to pull it at 150* but I decided to take it to 170* Maybe 150* would be better? Not sure on the weight, I did trim it and cut about 2 inches off the thin end. I'd guess there was 25-30% shrinkage in size. I did not notice any stall while it was cooking. I had it cold today for lunch, sliced thin. It was very good. It's not tough, just has a different texture. I'll do one again sometime but I'll wait to eat it cold next time. Good luck on your cook!
  8. I finished my first attempt at tongue tonight. I soaked it in salt water for about 4 hours. Then boiled for 1 1/2 hrs in, water to cover, 1 beer, salt, pepper, 4 cloves chopped garlic, 1/2 onion, 2 bay leaves. I let it cool then pulled/cut the skin off. Rubbed with mustard, then applied a beef rub. Smoked at 250* with maple and pecan until internal temp hit 170* It came out pretty good. This is the first time I've eaten tongue so I don't have anything to compare it to. It has a good smoke flavor. The texture is a little chewy but not tough. The texture reminded me a little of chicken gizzard but not as chewy. I served it with a horseradish sauce but my wife wouldn't try it. She said it grossed her out! I think it will make a good cold sandwich.
  9. It makes sense to me that the space between the inner and outer shell needs to be vented (top holes) and the lower holes are for ventilation to control condensation.
  10. Check out this thread. viewtopic.php?t=694 There are pictures posted on how to bend the latch to tighten things up. I've had good response with CG customer support. Have your receipt handy when you contact them. I had a bad hinge on mine and they sent a new replacement right out.
  11. I do pork steaks fairly often. Just did some today. Used the Stubbs charcoal for the first time to. I cook them pretty much the same as Tennessee - couple hours at 225-250* with a drip pan in place then sauce em and crank the heat up to finish. I don't bother pulling the diffuser. Found out the hard way about using the drip pan. One cook I had a big grease fire when I cranked it up to finish. I also like to put the steaks in early around 140* I think it helps with a smoke ring. I experimented with a blueberry sauce on today's cook. (top ones have the blueberry sauce). I liked the blueberry sauce for my first attempt, but its a work in progress. I used to foil them for 45 min.before putting the sauce on but if you keep the temp under 250* you don't need to and I think they have a better texture and more smoke.
  12. I did have an issue with it but support said it would be fixed in the next update which they did do. It was about two weeks that I could not post from the app. I can't complain too much though, they did fix it and I haven't had any other problems. Overall I'm glad I bought and do recommend it.
×
×
  • Create New...