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Everything posted by Panchango

  1. Very nice looking bird especially for a first cook. Don't let yourself get too caught up in with over analyzing adjustments. Have fun and enjoy your grill.
  2. If you want, just wrap it and throw it in the oven. You already put smoke on it and just need to finish cooking it.
  3. I cook on my driveway which is sloped and roll it back into the garage when I am finished and it is cool. The casters are plenty strong, like Tony, I shim mine to keep it level when braising or a more liquid cook. My shim is a piece of 1x screwed to the edge of some scrap plywood. With most of my cooks it isn't an issue. Give it a shot and if it is beyond your comfort zone, then deal with it at that point. Enjoy.
  4. The wings look great. Have fun breaking in that grill. I can't remember when mine looked that clean.
  5. Most of the time I just use them until they fall through the grate. I haven't noticed any issues with roasting and grilling temps. If I am doing a long low and slow cook, I normally clean them out.
  6. The raised outwardly pointing handles are most likely a problem with the pan fitting the inward sloping dome. Not on the junior, but I had the same problem on my classic with a carbon steel pan. It would fit on the grill but I could not close the lid. Why not something like this? https://www.amazon.com/Lodge-Logic-Round-Griddle-Handles/dp/B00I4XNEE4
  7. You can do a lot with a small grill, but sometimes you need to be creative to get everything to fit. I have a Joe Jr which is slightly smaller than the akorn jr and have done an 8lb pork butt, butterflied chicken, baked bread in my 2qt dutch oven and plenty of other cooks.
  8. Thanks @KismetKamado. It is good to see you as well. They turned out much better than expected. It has definitely been a while since I posted anything.
  9. Howdy. It has been a while since I checked in, but I am still using the grill when I get a chance. Last weekend I saw a nice rack of spare ribs at the market and decided to grab them. I just used an ad-hoc rub with stuff in the cabinet and smoked them with cherry and beech for just under 7 hours at roughly 240F. I wrapped them for about 45 minutes once they hit the stall and then finished on the grate. Here they are about ready to be pulled. Today I ground the trimmings and made a nice pot of chili. Thanks for looking.
  10. Smoked a 2.5 lb rack of pork ribs yesterday while I worked in the yard. Rubbed with Texas Pig Rub and smoked at 250F with some cherry, they were done in just about 3 hours. I had to wrap them for a few hours until it was time to eat.
  11. Finish cooking them in a pot of wing sauce until they start falling apart?
  12. Nicely done. I have used the High Que gaskets in the past and they work great. I have a local BGE dealer and stopped in there for the gray gasket last time. It was easy to install and has held up reasonably well.
  13. I haven't been doing much with the kamado, but did smoke a couple of pork picnics yesterday. Before trimming they were both about 8lbs each. Seasoned with John Henry's Texas Pig Rub over night, then smoked at 250F for just under 12 hours until probe tender. I used wild black cherry and beech wood (both from my yard) for the smoke. Wrapped in foil and let rest in a towel lined cooler for about 2 hours. Only snuck a taste last night but was pretty darned good. Enjoy your day.
  14. Nice. I have my grandmother's BSR Dutch Oven and picked up an Wagner Ware skillet that I picked up in a thrift store for $20. The skillet has a slight wobble, but is glass smooth.
  15. If I use wood with chicken, it is a small chunk of cherry. I like the color on the bird as well. Most times, I cook chicken about 400F and don't use any wood. Every once in a while, i like to cook it at a lower temp and use just a little smoke.
  16. I wouldn't let the slight price difference steer your shopping. These can be lifetime purchases if maintained correctly. Regardless of which you choose, I would look at the features you want, the warranty, and then the price. Ceramic grills do break and replacing fire boxes can be expensive. Good warranty and support go a long way.
  17. Due to the winter storm, work closed at noon today. I really didn't have all that much to do after work and decided to bake a pie on the kamado. This was an apple pie with an oatmeal crumble topping. It baked at 375F for just under an hour. Thanks for looking.
  18. Last August, we rescued a very high strung scaredy-cat of a chubby senior Chihuahua named Chico. In 6 months, he has come a long way but still barks and growls at me when he hears my footsteps and asks to be picked up as well while growling at me. To say the least he has some issues, but who knows what he went through in his previous life. He is finally settling in to a routine here and feeling more comfortable. I just need him to not be afraid of the neighbor's cat...
  19. Great Looking Room.... No backgammon or Foosball?
  20. Thanks. I wish I could take credit, but it was all my cellphone. I just pressed the button.
  21. I prefer lump as it burns hotter and has less ash, but my father had no problem with briquettes for close to 50 years in his Imperial Kamado. When the Home Depot puts Kingsford on sale for half price, I have no problem buying it either. I primarily use it in my other grills, but if I run out of lump it goes in the kamado too.
  22. That looks tasty, Nicely done. How long did it take to finish?
  23. Thanks. It turned out really well. The two day soak in marinade helped a bunch. As long as it isn't overcooked, top round can be delicious and tender when sliced right.
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