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SmoovD

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About SmoovD

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  • Gender
    Male
  • Location:
    Burleson, TX
  • Grill
    Kamado Joe

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1,681 profile views
  1. Good night......some nice looking Q.
  2. North Alabama White Sauce

    Give this a shot: 2 cups mayonnaise 1 cup white wine vinegar 2 tsp of prepared horseradish 2 tsp fine ground black pepper 2 tsp fresh lemon juice 1 tsp salt 1/2 tsp cayenne pepper Whisk all ingredients until blended.
  3. Was the lid seated and latched?
  4. It has been a few years but I think 30-45 minutes sounds about right. BTW- welcome to KG. Enjoy the cooks.
  5. Temp swings can be caused by multiple factors. It may be poor airflow caused by charcoal, food, the environment., or not letting the grill stabilize. To minimize these factors, I always stir my leftover lump and keep an eye on the ask in the pan. I place the bottom vent on the leeward side of wind as much as possible to avoid the wind impacting the flow. I try to let the grill stabilize before cooking (20-30 minutes at target temp for longer cooks, 10-15 for shorter). I don't completely fill the grill to the point that the food impacts the airflow. I learned by lesson by smoking six full spare racks on my Akorn. Just because you can, doesn't mean you should. Finally, I am one of the few who only adjusts the top vent. I leave the bottom vent wide open for all cooks. For low and slow, I open both vents, light a small amount of lump and wait for the slow rise. About 75 degrees below my target, I close the top to only the tiny 1/2 moon. Then I walk away. 20-30 minutes later the grill has stabilized and is close to my target range. I don't sweat 25 degrees on L&S. Good luck.
  6. Akorn 3 Year Review

    Nice thread. Useful for owner and potential owners alike. I am on Year 4 and I continue to be impressed by my Akorn. North Texas is a decent home climate and I keep the Akorn covered and under a patio roof when not in use. When I first purchased the Akorn I buttoned it up with nomex and have nary a lick of problems maintaining temps. I did replace the CI grate with a behemoth from Michael's Custom.....love that thing. It will likely out live me, let alone the grill. Only thing I have done to my Akorn was to replace the bottom rack last Fall. t was getting rusty so I put in an order with CG. Replacement was inexpensive and shipped promptly. Good for another 4 years, I suspect. No complaints from me.
  7. Ginger and peppercorn wings

    Nice cook. I bet those were taaaasty.
  8. Cook between 350-400F until they are done to your satisfaction. I cook to 130F, then cover/rest for 5 minutes. FWIIW- brining chops ensures a moist, flavorful result.
  9. A lonely beef cheek

    Nice cook. Beef cheeks are awesome. Around here they get a served in tacos.....drool.
  10. Beef Short Ribs - First Try...

    Hard to find around me as well. Every now and again they can be found not broken down but even then they are boneless.
  11. Beef Short Ribs - First Try...

    Nice looking piece of beef. Enjoy the cook.
  12. Pit Barrel Cooker

    Count me as a satisfied customer. Neat cooker that is more versatile than it appears. Even more so with their ever growing line of accessories.
  13. Wings on the Akorn Jr

    You are going to love the Jr. Welcome aboard!
  14. Another Akorn cook

    Nice plate of grub.
  15. Shave Question?

    Well said. The simple change of a task from a chore to a pleasurable experience is more than worth the loss of available storage space.
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