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SmoovD

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About SmoovD

Profile Information

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

Recent Profile Visitors

1,315 profile views
  1. Some of the best smoke is hard to see but if you are not getting the smoke profile you could also add more chunks spread throughout the lump. I would only use wood chips for short cooks.
  2. Injected Beef Cheeks

    Mmmmm, beef cheeks. They make some great tacos.
  3. You can get crispy wings on your cooker. Wash and dry your wings. Salt them and put them in the fridge for a few hours to pull some moisture out of the skin. Cook them at a high temp. I cook indirect @ 400ish, turn after 20 minutes. Crispy goodness is within your reach.
  4. Not that I am recommending not using your JR but if you want crispy wings why not fry them after the SV? Dry them, fry them.
  5. Akorn Jr

    $74 here in north Texas. One for backup in storage.
  6. Load the charcoal in the KA basket. Place firestarting medium of your choice on top of charcoal, not underneath the coal or in the ashpan. I usually displace some charcoal to create a divot for the firestarter. IME petroleum jelly works better 91% rubbing alcohol when using cotton balls
  7. RIP KJ User Forum

    Welcome to KG.
  8. Jr. Burnout

    The Jr. is one fine cooking machine. Glad you found KG and hope you have many successful cooks!
  9. Butter of the Gods

    Roasted bone marrow FTW!
  10. Nice looking spread. I would do some damage to that stack of wings.
  11. Akorn Jr

    Struggling to not pull the trigger on a spare Junior.
  12. Turkey legs

    Welcome aboard. You are going to love the Jr.. Couple of notes: You may want to try bring the legs to retain moisture. A simple brine for a few hours will do the trick. Think about purchasing an instant read thermometer. They are invaluable. Some would also recommend a pit probe or oven thermometer to check your temp. Lastly, try cooking at a lower temp. Easier to keep on eye on the IT and it should help retain moisture. Happy cooking!
  13. Turned out alright by the look of the plate. Should all troublesome cooks turn out so well! /did you just create bark jerky? //bark jerky!
  14. I'm just grilling and chilling. There are some quick mods that can seal your Akorn up tight. There are stickies at the top of the forum which should assist you. Essentially, score some gasket material and apply to the top of the base, the top of the ash pan, and behind the lower vent slider. You also might want to check the top vent assembly as well. It might not be secured fully. I trust you will get a quick handle on the switchover to kamado-style cooking. I also have a Joe but I find that I still use my Akorn a ton. If you get the chance to score a similar deal on an Akorn Jr you will want to do so. It is awesome as well. +1 on the cover. The CG cover is quality and worth the money. If you need anything, please ping me I and will assist however I can. Otherwise, this board is full of people willing to assist. Happy days.
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