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AugustusRooster

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  • Location:
    Raleigh, NC
  • Grill
    Akorn

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  1. AugustusRooster

    Ceramic Akorn

    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.
  2. Interesting. My fire will snuff out in about 30 minutes to an hour.
  3. 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.
  4. AugustusRooster

    Smoke Ring

    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.
  5. AugustusRooster

    Asian Ribs

    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.
  6. 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.
  7. Think of it like that famous stamp with the plane upside down. This thing will be worth millions someday!!!
  8. You may want to try a natural briquette like Stubbs or Kingsford Competition.
  9. AugustusRooster

    **Noob Question** Cleaning The Akorn

    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.
  10. AugustusRooster

    vent settings for pizza

    Not sure there's a hard and fast answer since evryone's cookers and lighting techniques are a little different. When I'm cooking at hotter than low and slow temps I just light like normal and wait longer to start "walking down' the vent settings. Generally speaking having the vents at 1 will hold whatever temp the cooker is at. YMMV though.
  11. AugustusRooster

    Acorn vs The Others

    My Akorn is 6 years old and showing no signs of giving up the ghost. I suppose it takes a little more TLC than a ceramic, but if cared for properly an Akorn can have a considerably longer life than the 3-5 years. I would liken the difference in operating the two types of cookers to the difference in driving a stick shift versus an automatic. Steeper learning curve, but as you can see from this forum, plenty have managed it. Since you're an experienced cook I'd give the Akorn a try. Plenty of resources here to help you get started.
  12. Moloch pretty much nailed it. Should be fine.
  13. AugustusRooster

    First Brisket--Nervous

    -No need for a water pan in a kamado IMO -You probably already know this but...Don't just pull it when it reaches a certain temp. Probe the flat for tenderness with a skewer or temp probe. 195-200 is probably a good temp to start checking.
  14. AugustusRooster

    Wet smoking stone

    I'd store inside for awhile and let it dry out before exposing it to heat. Then stick it in an oven and turn it to a relatively low temp like 200-250. Good luck!
  15. AugustusRooster

    Anybody know what this is?

    I don't see the 3 legs as being an issue at all. I mean we've been plopping our fat butts down on 3 legged bar stools since the dawn of time. If you google "three legged stool" you'll get all sorts of scientific explanations of why three legs are more stable than four. https://www.uh.edu/engines/epi2533.htm
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