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5698k

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  1. Like
    5698k got a reaction from HighRock Heat in 3-2-1 pork ribs   
    2-2-1 is the general rule for babybacks. Personally, I don't foil. Just cook until done, ribs are great evey time. Amazingribs.com talks about this.
    Robert
  2. Like
    5698k got a reaction from Smokin Panda in A little cooking help   
    There's been a lot of discussion on this also, but here goes. Start with as much charcoal as your grill recommends. Light a small amount in the center, using a lighter cube, cotton ball with alcohol, I use a mapp torch. Once lit, close your lid, open both vents about halfway. Once you get halfway to your target temp, reduce current vent openings by 1/4. Now you just have to be patient, let the fire come up slowly, adjusting your vents in small amounts. Don't worry about 295 if you're going for 275, that goes for both directions. Fire control will get easier as you learn, I believe in patience.
    Robert
  3. Like
    5698k got a reaction from Remoh in A little cooking help   
    There's been a lot of discussion on this also, but here goes. Start with as much charcoal as your grill recommends. Light a small amount in the center, using a lighter cube, cotton ball with alcohol, I use a mapp torch. Once lit, close your lid, open both vents about halfway. Once you get halfway to your target temp, reduce current vent openings by 1/4. Now you just have to be patient, let the fire come up slowly, adjusting your vents in small amounts. Don't worry about 295 if you're going for 275, that goes for both directions. Fire control will get easier as you learn, I believe in patience.
    Robert
  4. Like
    5698k got a reaction from John Setzler in A little cooking help   
    What he said. 225 is not a holy grail of cooking temps, I actually prefer 275, but its your call. Foiling isn't necessary in kamados, but if you do, I agree with smooth, 2-2-1, is the guideline for babybacks.
    Robert
  5. Like
    5698k got a reaction from graygo in Vertical cooked chicken   
    Check out the article on beer can chicken at amazingribs.com.
    Robert
  6. Like
    5698k got a reaction from freddyjbbq in What are your money saving ideas?   
    Just come to the U S and claim to be the victim of something, get all the free stuff you want.
    Robert
  7. Like
    5698k got a reaction from Toe in Location of wood chunks for smoke?   
    If wood soaked up water, it would sink. The only thing you get from soaking is steam, which is mistaken for smoke, and also keeps your fire cooler, throwing off your vent settings.
    Robert
  8. Like
    5698k got a reaction from bhall7 in Location of wood chunks for smoke?   
    If wood soaked up water, it would sink. The only thing you get from soaking is steam, which is mistaken for smoke, and also keeps your fire cooler, throwing off your vent settings.
    Robert
  9. Like
    5698k got a reaction from HighRock Heat in Ribs on the Vision   
    I want your throw aways!!!
    Robert
  10. Like
    5698k got a reaction from chunky chips in Basic cooking of the Kamado, Rock Hen   
    Tony's users, ya gotta try slap ya mama. Its a great alternative!
    Robert
  11. Like
    5698k got a reaction from Teajunkie in Remington to enter the ceramic cooker market   
    Is there going to be a class of grills called "assault grills"?
    Sent from my iPad using Tapatalk H
  12. Like
    5698k got a reaction from Dub in Getting ready for first brisket   
    Rubs are up to you, some use only salt and pepper, I use a coffee cardomom rub, but it is a matter of taste. Letting it sit rubbed overnight isn't necessary, but won't hurt anything. I let mine sit until it looks wet, usually about an hour.
    The main reason people foil briskets, or anything else for that matter, is to stop the smoke, and to retain moisture. Kamados are already a moist environment, so nix that one. As far as smoke, if you use chunks, just add one or two about thirty monutes or so before you add your brisket, you'll be fine. Cook it to about 190, start probing, it can go as high as 205ish, and when it probes like butter, you're done. Wrap it, rest it, enjoy it!
    Robert
  13. Like
    5698k got a reaction from EGGARY in First impressions of the digiQ DX2 On the chargriller akorn   
    Gary, its way more than a remote thermometer. The food temp monitor, and the fire control make it such. I use it or just about everything except steaks, those cooks are too hot. It sends e mails, at user selected intervals, giving status updates on your cooks. You can adjust your grill temp from your phone anywhere you have internet access.
    The digi q works. Thats a good thing. The cyber q is more expensive, but the tech aspect justifies it for me. The main difference as far as practicality, is that it has three food probes instead of one. It also allows you to fine tune it to your grill, for example the prop band. This is a setting that adjusts how much the unit guesses the fan needs to run, then shut off to stablize the temp at your desired setting.
    Robert
  14. Like
    5698k got a reaction from superdad in Food Network Fires Paula Deen   
    The funny thing is, racism is still mostly one way, in that, white people are the only ones ever targeted for being racists.
    Robert
  15. Like
    5698k got a reaction from Smokehowze in My greatest challenge?   
    One can't help but be humbled. Sniff sniff
  16. Like
    5698k got a reaction from TerryM in Can't control temps on Akorn   
    The end result of this thread is that bhall got rid of his kamado. I can't say it was due to anything other than personal preference, but phrases like "friggin idiot", and "you don't know what you're doing", certainly didn't help anything.
    Robert
  17. Like
    5698k got a reaction from Dub in Any MacBook users around?   
    Two words, GET IT!
    Robert
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