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AugustusRooster

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  • Location:
    Raleigh, NC
  • Grill
    Akorn

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  1. If I catch a 2-pack of filets on sale I'll cut them into kabobs and marinate before grilling.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Interesting. My fire will snuff out in about 30 minutes to an hour.
  9. 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.
  10. I always use a combo of chunks at the bottom of the pile and soaked chips on top. I feel like it helps, certainly worth a try.
  11. Looks good, how did they turn out? On John's Facebook site he was talking up gochujang sauce. I bet that would be a good finishing glaze on Asian wings.
  12. This seems like a classic YMMV cooking discussion. As Sir Robin says, lump charcoal should be carbonized until you can't discern a difference in the types of wood. But this doesn't always happen with the larger pieces. It could be that people with more sensitive palates can taste mesquite, especially in something like poultry. I would follow the advice to let your fire burn clean before adding food. If it's still too smoky you may want to try a different charcoal for the yardbird.
  13. Think of it like that famous stamp with the plane upside down. This thing will be worth millions someday!!!
  14. You may want to try a natural briquette like Stubbs or Kingsford Competition.
  15. Since we live in the muggy South I take the extra precaution of storing it with the ashpan detached. If you leave it "buttoned up" and covered long enough the ambient humidity will condense inside the grill and cause mold and/or rust. Most folks on this forum cook several times a week so it's not an issue. But if you use the grill less often it's something to consider.
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