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About AugustusRooster

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  • Location:
    Raleigh, NC
  • Grill
  1. Max Temp

    I don't think 700 will hurt the grill. Would probably need to reseason your cooking grate though. One thing to remember is the relatively slow reaction time of your thermometer, which really becomes accentuated as you rapidly raise temps. By the time you read 5 or 600 you may already be above 700. The first time I opened the vents up to put a finishing sear on some steaks, I think my dome read about 550 when I dropped some butter onto my cast iron skillet. The butter immediately vaporized in a poof of blue flame.
  2. I'm in North Carolina which is certainly no stranger to humidity. A couple of observations: A lot of folks just leave their unburned charcoal in the grill to use for the next cook. Generally that's fine but remember that charcoal ash + moisture = rust in a metal grill. If it's going to be a while before you cook again then it's probably a good idea to clean out the grill. If you leave the Akorn covered for long periods of time, the ambient moisture will condense and collect in the grill, leading to mold and eventually rust. Granted this isn't an issue for the vast majority of folks. But if for some reason your grill is going to be idle for a while then leave the ash pan detached and stored separately
  3. Also a good technique for pizzas.
  4. Outside Paint Bubbling

    This is wise advice. If i were you I'd make sure that my own actions weren't part of the problem before I started posting stuff on social media.
  5. What the Chef said is correct. There was a thread on here not too long ago about reverse searing steaks that had some good ideas and info.
  6. To each his own but the Slow N Sear seems like overkill (from a cost perspective) for this particular use. You're just looking for something to keep the lump in one place as Marty says.
  7. FWIW Weber has half moon charcoal holders that will do the trick. Should be able to find them at any big box store like Home Depot.
  8. mustard sauce

    Some people in the barbecue belt tend to adopt a tribal attitude towards their meat/sauce combo, adopting the attitude that everyone else's favorites "AIN'T REAL BARBECUE!!!" Being in a place with little to no BBQ tradition seems like it's allowed you to keep an open mind and find what you like. Which is cool.
  9. first pulled pork

    -As a Carolina boy I'm delighted that you went for the vinegar sauce. KC sauce is fine for ribs but pulled pork just begs for some vinegar IMO. -I don't foil during cooking, never really saw the point . But some do and swear by it. -Hard to comment on smoke flavor without knowing your setup. General rule, more is better when it comes to smoke wood. These cookers use such a tiny fire it's hard to predict where to place wood. I usually place 4 good size chunks in my coal pile, and also sprinkle soaked wood chips around the top of the pile. -No. Mesquite on pulled pork does not sound like a great idea, at least not to me. I'd work on the above with hickory, apple or pecan.
  10. -Light your coals and manage your vents for low/slow. -Set a cast iron griddle on the Weber grate. I use the one from Academy sports -Cook steaks low/slow to an IT of 105. -Open vents and remove main cooking grate. -When your griddle is screaming hot throw the steaks on for a finishing sear.
  11. 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".
  12. Smoking a butt

    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.
  13. 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).
  14. Smoking a butt

    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.
  15. 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.