AugustusRooster

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About AugustusRooster

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  • Location:
    Raleigh, NC
  • Grill
    Akorn
  1. 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.
  2. 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.
  3. 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
  4. Stubbs briqs are all natural, though I've never used them. I've had good luck with Kingsford Competition briquettes
  5. 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.
  6. 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.
  7. 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!
  8. Pork products in cryovac packaging always have a bit of a funky smell to me. Generally speaking let the dates be your guide.
  9. 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!!
  10. The reason for the air gap is to keep the meat drippings from scorching,
  11. Good info on this thread. I'll add that "London Broil" is a good candidate for a long bath in marinade prior to cooking.
  12. London Broil should be sliced across the grain IMO. Same goes for any lean cut that tends toward toughness. That's the thickest London Broil I've ever seen. Almost looks like a Tri tip.
  13. Your honesty is much appreciated. There are far too many people who go online and say stuff like "I kept it covered and cleaned out MOST OF THE TIME and it still rusted." Kinda like going to the dentist and saying "I brush and floss most of the time Doc." Those pictures should serve as another PSA: It's a metal grill. Rain and/or ambient humidity + charcoal ash is gonna = rust. Period.
  14. Personally I wouldn't drop the money for a kamado-especially a pricey ceramic-just to use it for grilling. If your smoking needs are covered just get a kettle and apply the savings to meat!
  15. No need to put on the flame resistant suit. The OP asked for honest opinions and you gave yours in a thoughtful and reasonable manner. And this coming from a thoroughly satisfied Akorn owner with no plans to move to ceramic.