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About AugustusRooster

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  • Location:
    Raleigh, NC
  • Grill
  1. I generally enjoy NakedWhiz but this part of the review made me roll my eyes because it doesn't represent normal usage. Nor is it a particularly smart way to treat a metal kamado long term, at least not if you live in a humid climate. If you leave it covered for months on end the ambient humidity will begin to collect inside. This can promote mold growth, and eventually condensation. Eventually this condensation will drip down the cooker and collect in-you guessed it-the ash pan and the rim of the outer shell. I know this will almost never apply to anyone on this forum but here's a PSA--if you're going to leave your cooker idle for a long time, store it covered, top vent open, ashpan detached and stored separately. YMMV if you live in a dry climate. I also thought it was rather unprofessional of them to post random photos of rusted or burned-out cookers. I would bet a juicy ribeye that 99% of crap like that is caused by user error and/or slack maintenance. Can't tell you how many times I've read stuff like "Well I usually kept it out of the rain" or "I only walked away for a couple of hours with a fire going and the vents wide open".
  2. Everyone has a method that works for them. But I just don't see a reason to foil a pork butt/shoulder. If you're running behind time-wise just ramp up the heat a little. Some gurus cook at 300 and report fine results.
  3. I know this is a Captain Obvious level observation but the bottom gasket also appears to be missing. So a new ash pan still wouldn't seal it. Unless you're really handy I'd take a pass on this one. Some gurus have noted seeing crazy deals on these things in the fall. I know it's spring in the South and you're ready to get cooking, but if you want a deal that may be the way to go. It always makes me sad to see stuff like this. It's a metal charcoal grill, folks. Take care of it and you'll get years of great food off of it. Mine's 5+ years old and not a speck of rust (Knock on wood).
  4. I cook in the lower range and I use the dome thermo, mainly because I just haven't bothered to get a grate probe. I come up to temp slowly and let my temps stabilize before I put on the meat, so I figure the dome temp has probably "normalized" since then.
  5. I use a combo of chunks buried in the pile and soaked chips sprinkled on the top. A couple of things to remember about smoke: -Not seeing smoke billowing from the cooker is actually a good thing. The best tasting/smelling smoke is light blue in color and very thin and wispy. -Let the taste of the food be your guide and remember it's entirely possible to overdo the smoke taste, especially on poultry.
  6. I guess I've been lucky. I'm also at the 5 year mark but I have zero signs of impending doom for my Akorn. Then again I've been pretty diligent about cleaning ashes out of the pan after cooks. In my experience, charcoal ash + a humid climate is a surefire way to rust out metal grill components. I like the idea of keeping the Akorn in service and taking advantage of the affordable ceramic, if your budget allows. If my Akorn were to give up the ghost I might be interested in the Char Broil Kamander that someone posted a few months back. That bottom vent design intrigues me.
  7. Definitely worth a try. I like lump but don't like having the bottom third of the bag consisting of dust and tiny bits. Natural briqs kind of give the best of both worlds. And i type that knowing that if you survey 10 people about charcoal you'll get 8 different answers
  8. Stubbs briqs are all natural, though I've never used them. I've had good luck with Kingsford Competition briquettes
  9. Personally, I'd stick with lump or an all natural briquet for a low/slow cook. I know there are plenty of people who aren't fazed by the taste of the chemical binders in KBB ( I believe the venerable Meathead is among them IIRC). But I don't like it.
  10. Great looking cook. I'm not a foiler either. As others have mentioned, just turn up the heat a bit if time becomes an issue.
  11. Yup that's pretty much the textbook situation for a flash fire in a kamado. If you find yourself in the same spot again you may want to try re-opening the vents for a while before opening the lid. A set of welder's gloves is also a good addition to your cooking gear. Thanks for sharing this important safety reminder. Glad your roasted beef and roasted arm both turned out OK!
  12. Pork products in cryovac packaging always have a bit of a funky smell to me. Generally speaking let the dates be your guide.
  13. If you leave the grill covered for long periods of time it will collect water in the bottom. This happened to me when I was travelling for work and didn't cook for a while (3 or 4 weeks maybe). When I uncovered my grill I found water in the bottom and a few spots of mold on the firebox. My guess is that a combo of leftover moisture from a low and slow cook plus the ambient humidity of NC gets trapped by the cover and slowly finds its way to the bottom. Bottom line: If you don't cook for a while then at least take off the cover, open the lid and let some sunshine in. Or better yet start a fire and throw some meat on there!!
  14. The reason for the air gap is to keep the meat drippings from scorching,
  15. Good info on this thread. I'll add that "London Broil" is a good candidate for a long bath in marinade prior to cooking.