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AugustusRooster's Achievements

  1. Oops sorry. That's what I get for skimming instead of reading carefully. Good luck with your cook.
  2. Not sure from the OP what her final destination is for her roast. If it's sliced chuck then KJTerp covered it perfectly. In my experience, getting a chuck "pullable" is trickier than with a Boston butt. Usually finishing with a braise or steam is necessary. Here's a good recipe that illustrates pulled or shredded chuck http://www.thewolfepit.com/2009/10/pepper-stout-beef.html
  3. Middle of the road is just what I'm looking for. Hopefully gonna make this next week. Thanks for the additional intel!
  4. Hey @philpom this recipe looks good. How would rate it in the heat level from 1-5? I know you can always add more cayenne pepper to kick it up, but I don't want crazy hot for some of my guests. Kind of looking foe middle ground here. Thanks!
  5. I think sometimes people get a little overzealous with the notion of air tightness in a kamado. If I leave my Akorn uncovered in a rainstorm it will most certainly get some water in the bottom. But effectively this means little if anything. I can hold temps and snuff the fire with the vents just fine. The fact that your rig takes a long time to cool down isn't in itself an indicator of a problem. Once you close the vents the only way for the heat to dissipate is through the body of the cooker. And that takes a while due to the insulation of the cooker. The pertinent info is whether the fire snuffs out once the vents are closed. Examine your coal pile when you shut down. Then compare it the next morning once everything has cooled. Or reopen your cooker about 45 minutes after shutdown and see if the fire is out And if you find that your vents aren't able to snuff the fire then proceed to Smoov's excellent suggestions.
  6. Unless I'm completely mis-remembering, there isn't even any paint on the interior dome that could flake off. Pretty sure it's porcelain coated steel like most charcoal grills I've encountered.
  7. If I catch a 2-pack of filets on sale I'll cut them into kabobs and marinate before grilling.
  8. I think you hit on your mistake in your post. You cooked your turkey for an hour after it was done. Every turkey smoking recipe I've seen calls for temps in the 325-375 range, which makes sense if you think it about it. There's no need to cook a turkey at 225. It's not like a butt or a brisket where you're trying to slowly render and soften fat and connective tissue. I'd do the same thing you did before but pull the bird off when your probes say it's done. I'm guessing you'll like the result.
  9. I wasn't a thermodynamics major so take this FWIW. But I have to imagine that a 650 degree fire in a very small, mostly closed space generates an enormous amount of force/pressure, whatever you want to call it as that heat looks to escape. When I get my big Akorn that hot and then close the vents it will belch smoke out of every possible orifice. Doesn't affect her performance though, I can still hold temps and shut the fire down with the vents. As others have said, pinch the gaskets and cook on.
  10. That helps, but you can still get condensation and even mold if you leave it covered like that long enough. I detach the ash pan if I'm not sure when I'm going to grill again.
  11. That picture was well worth the wait. Great looking meal. That cut of meat might be a good candidate for a reverse sear. Smoke at low temps until the IT is around 110. Then open up the vents and finish on hot cast iron to get a crust on the outside.
  12. There's nothing wrong with the spirit of experimentation. There's also nothing wrong with people weighing in on how this experiment might go badly awry and offering up alternative solutions. You shouldn't take it as questioning your cooking prowess or experience. Personally I don't want to be in a situation where I can't just snap the vents shut to regain control over a potentially runaway fire situation. But that's me. I'm an err on the side of caution guy. I'll be interested to see how this turns out.
  13. There have been a few topics posted about it but not a whole lot. The search function toward the top right of the page is a great tool for finding old topics.
  14. Interesting. My fire will snuff out in about 30 minutes to an hour.
  15. A few random observations: *You got a harmless but valuable lesson about kamado cooking. Don't leave it alone with the vents wide open. These things are incredibly efficient and can go from zero to towering inferno with a quickness. *Don't try to control your temperature by adjusting the amount of fuel. Fill up the firebox, especially for long cooks. Temperature is entirely determined by your lighting method and vent control. *You aren't snuffing the fire when you open the lid, actually the opposite is happening. Your thermo reads lower because you are letting heat escape and your thermo on the dome is (somewhat) reading ambient temp when the lid is open. But in reality you're feeding a ton of oxygen into the fire. I know food has to be turned or adjusted but keep the lid open time down to a bare minimum. *You now know that three cotton balls in the coal pile produces big heat in a hurry. And that's fine for fast cooks. But you're going to have to dial that way back when you try for a low slow cook. You're getting there. Keep working and experimenting. Even when you make mistakes you can get tasty results.
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