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Everything posted by moflicky

  1. Young Frankenstein is in my top 10 movies all time. saw it in the theater when it came out. He was a treasure. DAMN YOUR EYES! -- too late.
  2. Update: Classic II assembled and ready to cook on. the walls of my brick enclosure are not too tall for the wings, but close enough that I have to take them off to raise or lower them - no problem. really excited to start cooking. made a trip to costco and got two racks of ribs, a butt and a prime brisket. the butt is for later - in the deep freeze. the ribs are for practice this week and the brisket is for a friends and family cookout next saturday. it's been a long time... my akorn rusted out about 3 years ago and I've been dying to get back into the low and slow game.
  3. that answers my question. thanks for the quick answer. the landscape block wall enclosure will not be wide enough or short enough for the wings to open up easily, so I was hoping to be able to set it sideways, stand and cook over the side wall and open at least one of the side tables. the walls themselves have plenty of room to set things, so it's not a big deal - I was just thinking out loud. about the possibilities.
  4. hey all, I just ordered a Joe Classic II from costco. should be here in a few weeks. I was wondering if it's possible to rotate the lid 90 degrees. I won't bore you with the specifics, but it has to do with the wall block enclosure I want to put it in. I'd like the lid to open from the side while still having full access to the air vent at the bottom/front. can I just loosen the bolts on the lower ring and rotate the lid? thanks a ton!
  5. Nice find! But 5 hours? lol. 12 at least, 18 is better. :-)
  6. table top model? if you're only grilling a couple steaks or burgers, this seems like a much better option.
  7. I'm not a doctor or a scientist, but it wouldn't stop me from eating it. the amount of vapor off a tiny bit of melted plastic probably wouldn't be poisonous if you somehow consumed every bit of it - in this case, 99.9% of the vapor went out the top vent, just like 99.9% of your smoke. ymmv. EDIT: The only thing I'd be worried about is taste - but again, once you pull it and mix it up, I'm sure no one will notice.
  8. My akorn butts, ribs and briskets are every bit as good as those done by several friends who have BGEs. I could just be a better cook, but I doubt it. It's the difference between driving a Kia and an Audi. Is the ceramic nicer? you bet. Is it better quality? sure. will it last longer? probably, as long as you don't drop it. It's also harder to move around if it doesn't have a permanent spot. Just depends on what you want. If you want ceramic and can afford the extra bucks, get it. If you don't miss the money, I'm sure you won't regret your upgrade. on the other hand, 2 or 3 hundred bucks can buy a lot of pork and lump. :-)
  9. As far as rubs, marinades and seasonings for bbq, I've never gotten bad advice from Meathead. amazingribs.com great site.
  10. An expert level smoker right out of the box.... a lot of folks will be jealous. :-) Welcome!
  11. for low and slow, I recommend a decent thermometer. they're not dirt cheap, but amazon has the Maverick 732 for $60. you might find it cheaper if your google fu is strong. it monitors meat and bbq temps remotely.
  12. re "how much lump to use" - fill it up. They're usually fairly air tight right out of the box so you can close up the vents when you're done and it will be extinguished in a half hour or so, leaving you with a good start on the next cook. If it's not going out with all vents closed, there are topics in this forum describing how to make it more air tight.
  13. I did the same thing with the legs on mine - 3 or 4 years ago. they should put stickers on them... :-) welcome to the club!
  14. as everyone else says, fill 'er up. on a low and slow but (sometimes as long as 16 hours) I'll use a little over half of what I put in. eight hour brisket, about half of that gets used. my firebox is smaller than most because I use a spread steel basket instead of the bare firebox, but it's not that much less.
  15. per cook or over time? Lump or Briquette? grilling hot or low and slow? not enough info to answer the question... :-)
  16. 1. get a bag of lump charcoal. it's a little more expensive but you use a lot less of it. briquettes are for grilling, not smoking. 2. you're lighting too much charcoal. kamados are very, very efficient and you only need a little tiny bit of lump lit to get it up to temp. 3. you're leaving your vents open too long too. for low and slow, mine never get past "1" on to or bottom. Once it gets near 200, I shut it down even more to just a half moon on top and almost shut tight on the bottom - your mileage may vary there, depending on how air tight your akorn is. 4. don't worry too much about leaks, your problem is that you're overshooting your temp long before you get a chance to tame it. It's a lot easier to keep it at 2xx than it is to cool it down to 2xx after it's gotten too hot. It's very difficult to get the temp down without snuffing your fire out. I'm sure others will have plenty of good advice - but check out the sticky post on building your fire here. follow Philpom's directions and you won't go wrong. http://www.kamadoguru.com/topic/500-starting-a-fire-for-low-and-slow-definitive/
  17. Didn't mean to speak out of school - I stand corrected.
  18. They will all do the job. I have only used the partyq. it works great if you don't mind changing batteries and worrying if they're going to die overnight. As far as the rest, it all depends on what you want it to do. tip top temp is no frills, no batteries, but from what I've heard, it doesn't exactly fit the akorn so you need to mess with it to get it working. most of the other manufacturers have models with blu tooth or wifi so you can check it using your phone, but that pleasure comes at a premium. The three names I know are BBQ Guru, Auber and Pit Master. As far as I know, I've never heard anyone complain about any of them. Shop around and get the one that has the features you want for the price you want.
  19. I use a lump basket in mine and it works just fine for low and slow. best mod I've made on my akorn. I used a circle of spread steel on top the grate and then a cylinder around the outside, using steel wire to keep it all together. to use it, I drizzle a little cooking oil on a wad of newspaper, put it at the bottom of one side of the basket, fill the basket up with lump and use a small hand butane torch to light it through the spread steel while the basket is still out of the cooker. once I like how much lump is lit (very little), I drop the basket into the cooker with the fire on the side opposite of the vents (fire travels towards the oxygen). When done and the lump is out, I can just lift the basket out, shake all the ash out of the basket and the remaining lump is clean and ready for the next cook. There are pics and instructions I posted on the forum a couple years ago, a few months ago I looked for them and couldn't find them. Edit: the other nice thing about using spread steel is you don't have smaller chunks of lump falling through the grate into your ash pan where it will sit and smolder.
  20. I bought a high end ($35) pizza stone and use it on top of an 18" weber grill that sits perfectly in the slot. The grill is nice because you can use it for two zone grilling - briquettes set right on one side of the weber grill right under your steaks and then move them to the cool side (or visa versa, depending on your method). I always use the stone for low and slow, never for searing/grilling. I used to wrap in foil, but the last few times I didn't and it seems to be staying clean just fine. Some people have had trouble with the stone cracking from high heat - I haven't had that problem. Good luck, and I think you'll like your Akorn.
  21. I wouldn't leave it running next to vinyl siding, but with the lid closed you shouldn't have any issues. if you're grilling hot, it's going to put off a lot of heat with the lid open. low and slow will not give you any problems - the sides will be cool enough to hold your hand on it. Mine is sitting in a wood table and I've found no discoloration.
  22. I've gone 20 hours at 225 on one load of lump. like others have said, fill it up - you won't waste any. Do a couple or three test cooks to get a feel for the adjustments needed to keep it low. TINY adjustments to the vents make a big difference and after each adjustment, give it 10 or 15 minutes to settle before adjusting further. It's very difficult to get a too hot akorn down to a low temp, so don't let it get too hot too quick. slow and steady. good luck!
  23. I've said it before, but the best mod I ever made was to build a basket out of the lump grate and spread steel. there's a thread with my pictures somewhere in the archives. before every cook, I pull out the basket and shake ash out of the remaining lump and add more. easy peasy.
  24. even smokers with built in water / drip pans, the drippings aren't much good for making gravy. soot, ash and lots of smoke are the culprits I think.
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