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KenC52

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About KenC52

  • Birthday 08/02/1952

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  1. I have an Akorn and 4 Weber kettles (one touch gold performer, one touch silver, smoky joe, & jumbo joe). I enjoy the all. Yes they are different but I have a hard time describing one as the best overall. Akorn is my go to for all things low and slow. Jumbo Joe is for travel and tailgating. One Touch Gold cooks my steaks, burgers, dogs, and pizza. One Touch Silver is in case I ever need to cook for a couple hundred people and just have to have more space (but as I have gotten older the prospect of being around more than 10 people seems unnecessarily annoying). Finally I converted the Smoky
  2. Love John Henry's rubs! You should visit his main shop in Houston. We go there each year in May when we attend the church's annual conference there and buy a ton of his rubs and marinades.
  3. Something new this year, a spatchocked turkey. 14 lb. Brined for 30 hours (cup table salt, cup brown sugar, 3tbls. italian spice, 2 gallons water). Spatchocked it. Sprinkled on more italian herb mix. Put in fridge overnight. Now its in the Akorn shooting for 325. Used fire ring for charcoal (see photo) with 8 briquets to start one end. Will add finished product photos later
  4. 2 cotton balls soaked in alcohol dropped into a "chimney" made from half a toilet paper tube. Works great and it just doesn't get any cheaper!
  5. I use a large cast iron griddle that I have had for some time. I put it on a grill grate intended as a charcoal grate for a 22.5 inch weber kettle. I find it to be just a bit too large so I am planning to try and use an angle grinder to reduce it's diameter about 2 inches. Never tried to "cut" cast iron with an angle grinder so we will see. If it shatters I will probably just go buy a ceramic diffuser made for the Akorn. I have sealed my lid, air intake, and ash catcher with nomex (instructions found elsewhere on this site). I light my charcoal using the "volcano" method with cotton balls
  6. Tried something completely different. Love homemade pastrami. Had a sheep shoulder (this was no lamb!) and was a bit uneasy about just cooking it low and slow. Mutton can have a very off putting flavor, even for people like me who will eat almost anything that used to walk, swim, or fly. So I brined (or technically pickled) the shoulder for a week before smoking it. Used a pickling recipe from Amazing Ribs web site (for their pastrami recipe). Long story short it was awesome! Removed the shoulder from the pickle, rinsed it off, put it on a wire rack over a sheet tray to dry for about an h
  7. Just started cooking pizza on my Akorn. Just love it! Way better than the pies I cooked on my weber! I use whole wheat flour (we grind our own) because I like the taste & texture. Use a handful of pecan hulls on the charcoal for smoke. Amazing. We never buy frozen pizza anymore.
  8. Cooked my first brisket & baked beans yesterday, for lunch today. Brisket was amazing! Beans were OK but I need to work on that recipe some more. Photos & cooking info later.
  9. Philpom I sealed the bottom the same way I did the top. I had tested mine earlier (built a fire with lots of smoke then closed all the vents) and found that it had several leaks. None were sever but there were quite a few. Thought that might explain why I had difficulties with low temps. Now I think I am just starting too much charcoal. Tomorrow I am going to "test" (no food) a snake method. I have used this before with my Webers. Thanks.
  10. Cooking ribs today. First time on the Akorn and first time since sealing up the Akorn with BGE replacement gasket. Having trouble keeping temps down. Photo shows how I started the charcoal using a starter cube and a colander full of charcoal. I use the colander so I can use less charcoal and yet hold it together better for (I hope) a better burn. I layer charcoal and wood chips (hickory this time) and put a starter cube within the top layer of charcoal. I lit her up, made sure that the cube was burning well, and closed the lid. Put bottom vent at 3 and top all the way open (it does not have n
  11. Ok, just dedicated smokers? Well 5. Since 1976. My first was a home made deal that I made out of a really old refrigerator. It was one of the kind that had a latching door and the area for the compressor and such was a compartment below the refrigerated portion. I removed all the wires, coils, compressor, etc. Then took an ax and cut "vents" between the refrigerated portions and the compressor compartment (which also had a service door that could be closed fairly tight). Then I took a .22 pistol and shot vent holes in the top and sides. I built a huge fire in both sections of the refrigerator
  12. Just finished cooking a "corned beef" and it was possibly the best tasting piece of meat I have ever eaten! Bought it at Wally World as a "kit." Had a choice between a point cut or flat cut and I chose the point. It came with the pickling spice pack and the instruction were to boil it in the spices. Instead I dissolved the spices, and added a bit more from a pickling recipe I have, and brined the brisket point for 5 days in the refrigerator. Took it out this morning, dried it off, and dusted it with John Henry's "Texas Brisket Rub". Lit the Akorn using the colander and volcano method (and
  13. Does anyone know of a dome shaped grill rack for the Akorn (or any Kamado) that would allow you to hang something like a whole brisket in the Akorn? Akorn is a bit small for a full packer and I like the idea of hanging it from hooks (as in a drum cooker). I know I have seen one somewhere, but I have looked at so many things associated with the akorn in the last couple of weeks I cannot remember where! Thanks.
  14. Just did my first true low-n-slow. Did a duck earlier but it was more a medium than a low and slow. This was an 11 pound pork shoulder. Used John Henry's "Bubba's Rub" and Chris Lilly's pork injection recipe to season the shoulder. John Henry's is my favorite brand of rubs and marinades. Operates out of Houston, Texas. Look him up on the web. Great stuff. All in all I was pleased with the results. Used the SS colander to hold the charcoal, but used the advice I got from Toe and used a cardboard tp holder to keep the center of the charcoal open for the lighter cube. However I just left the
  15. Just did my first true low-n-slow. Did a duck earlier but it was more a medium than a low and slow. This was an 11 pound pork shoulder. Used John Henry's "Bubba's Rub" and Chris Lilly's pork injection recipe to season the shoulder. John Henry's is my favorite brand of rubs and marinades. Operates out of Houston, Texas. Look him up on the web. Great stuff. All in all I was pleased with the results. Used the SS colander to hold the charcoal, but used the advice I got from Toe and used a cardboard tp holder to keep the center of the charcoal open for the lighter cube. However I just left the
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