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smoker08

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About smoker08

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  • Gender
    Male
  • Location:
    NORCAL
  • Grill
    Akorn

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  1. I believe I saw a post a long time ago about 1 that looked like that and the bottom line was as I recall was one of the original ones from Japan, ie: before BGE even started and that they were designed for smoking only and not high temp. Don't know for sure but that's what I seem to remember.
  2. Another way to check is the dollar bill test. Place a bill between the top and bottom halves and pull it out. If it comes loose then you have a problem there. Try it all around unit.
  3. Ok, so I'll apologize in advance for taking this in a totally different path. If I want to put a smile on the best wife in the worlds face I come home with a tri-tip for the next day or around noon for dinner. Then I season and vacumn seal or place in a zip-lock bag and start the SV. With a SV you can cook it at a lower temp (less done) and still eat with peace of mind. With SV you can leave it in longer and it will even tenderize it. When I'm ready to eat I'll either turn up the Akorn to HOT! or get the griddle to max and place the tri-tip on it for 30-45 sec per side. Slice, eat, and don't even have to worry about what to do with the leftovers. What?, no leftovers you say. When you try it, you'll know why you don't have to worry about them..
  4. You could use pallet wood but that takes a lot of time and effort. I found that for a little $ I can buy cedar fence boards and with a planer I can plane it smooth and for me it's worth the little extra $ it costs.
  5. I think you're gonna love you're jr but you're not gonna fit a full packer Brisket on it. Now, as for your next smoker. If price isn't a problem and you want to get a quality kamado that will last for the rest of your life check out KK https://komodokamado.com/ I'm surprised nobody mentioned these. Any way you go you find kamado cooking to give you the moistest food you've ever eaten and start you on the trail of this addiction.
  6. I know this is probably too late now but if it's not and you have an electric turkey roaster you should have enough smoke in the butt from what you're saying so you could set the roaster for 225F and take the butt off the smoker and place in the roaster. I've done this several times and it works fine. Just another trick you can put in your arsenal of ideas.
  7. I have found over the years that a slopped pan helps but is not a requirement. I have used a slopped pan and a pure flat top. Either work fine. The one kind of pan that never works for me is a pan that has a straight lip and the egg mixture gets close to or touched the lip. Maybe an expert chef could make it work but I never can so I use a slopped or griddle top for mine. I don't flip till the bottom is fairly firm on the half that I'm going to flip. Then I gently run the spatula around and under the edge of the half I'm gonna flip. I then place the spatula under the 1 half and raise it and let it flop on the other half. At that time I hold the spatula on top of the now completed omelette to let it set. I know it's not the way an expert chef does it. Then again I can create an acceptable looking omelette now and the chefs have learned it after making 1,000s of omelletes. If you're lucky like I am, your family, or those you're serving care less about how it looks and more about how it tastes. In that realm I score at 9+ so I'm happy.
  8. Great looking and I'm sure tasting. The only negative I can saw is that top grate is way too clean. But I'm sure at the rate you said you're using it that will be fixed in short order. We've had our a couple years and LOVE IT. I see you live in Fl so humidity and that metal don't play well together. Be sure to when the coals are cold MT them and maybe even keep the ash tray off when not in use and kept in side if you can. The ash drop pan is what tends to rust out first. It's not too soon living in Fl to decide what kind of kamado do you want when your new toy rusts out and needs replaced. Another Akorn or a ceramic. If a ceramic then maybe start saving a little each payday so when it needs replaced you have most if not all that is required. Just my $0.02.
  9. For the price of the wicked edge pro I'm glad I went with the Tormek instead. 5698k true the Tormek doesn't have the 12000 grit wow capability but does have the additional Japaneese 4000 grit stone and included strop on the spindle. The fact that it has jigs to sharpen just about anything is why I went with it.
  10. Added ---- You all are on a great track for making memories.END ADD ------ The smell of fresh baked bread and then smothered in butter just sends me on a HAPPY time warp trip back to my childhood and moms fresh baked bread. Always good for an ear to ear smile. Just wish she were still alive so I could tell her thanks and that I still remember that. The key take away for us is we have to remember (those who still have children or occasionally have grandchildren around) that we need to do things for them that they will remember with a smile on their faces. I think I can say without fear of being wrong that no child today when they become adults will wax on about how the smell and taste of MW TV dinner brings them back to a happier time.
  11. If you do that, go with cash and tell them it's a cash deal. Another option, although not the greatest, would be to talk to the wife and tell her you would really like and need the XL size kamado but it's gonna cost $1500. You'll agree to something a lot less but won't be big enough and need to save "X" amt @ month to get the saving available to be enough to buy the BJ. In the mean time you'll settle with a $300 Akorn from Wally world. Or you could continue to save and buy a KK. maybe even the KK32" or dare we say KK42 seriously Big Bad. If you can't find the room to cook all you need to on the KK 42" then you've got some serious cooking feasts going on and probably need more people cooking than just you.
  12. Welcome El_Norteno60 We have lots of your frozen friends on here. They like using their kamados year round so get in and get to smoking the best food you've ever eaten.
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