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Jay Bee

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About Jay Bee

  • Birthday 05/25/1971

Profile Information

  • Gender
  • Location:
    Fort Wayne
  • Interests
    hunting, camping, cooking outdoors
  • Grill
  1. Need A Recipe.....STAT!!!!!

    Sorry for the late reply....I ended up trying Smoky Ribs strawberry jalapeño recipe. The sauce was incredible in the sauce pan, but for some reason it didn't have much flavor on the meat? Ill try it again some time but ill probably go with my standard pork rub?
  2. Need A Recipe.....STAT!!!!!

    local grocery has BOGO spareribs today that i would have to cook today. All of my goto recipes have to sit over night. Does anyone have a recipe for very little prep time?
  3. all i had on hand was Captain Morgans, so I used that. Seemed ok.
  4. I was thinking of trying Malcolm Reeds steakhouse chops with bourbon glaze today, but i don't have any bourbon......does anyone know of a proven substitute?
  5. what is the make and model of that stainless griddle?
  6. philpoms post on low and slow in the Akorn forum is what helped me.....also using the Akorn deflector coincided with this method and i've never looked back.
  7. Smoking chicken.

    I smoke whole chickens all the time......we'll use them a million different ways. I prefer to brine overnight and then any rub i have on hand the next day. Oh, and I cut the back bone out as well.
  8. I've had leaks since day one....but never added or replaced any gaskets. After a full season of chasing temps, I picked up the stone and I've been dead on ever since. Making sure I've started my fire properly is the key.
  9. i use the igrill and i love it. I have 3 food probes and the ambient probe. my kids got it for me last year and I'm still learning to use all of its functions, but i started cooking right out of the box.
  10. i tried the grate / pizza pan experiment and it was better than nothing. Bought the stone and it has changed everything for me. 4th of july smoked 3 10 lb butts and i fell asleep on the couch. My grill said i stayed steady the entire time. That never happened before i got the stone.
  11. I bought my Akorn last year. even though everything turned out excellent every time, I wasn't sure if I wanted to continue cooking on the Akornbecause I couldn't control the temp. This year I bought the diffuser. I smoked 2-10 lb butts this weekend and I must say they were my best yet. I used your advice on how to get the fire and temp right and it held steady for about 10hrs. I could have went a lot longer if needed and I used little lump at all. I'm not sure if this success isdue to the startup procedure or the diffuser or both but I have fell in love with the Akorn again
  12. My first pulled pork

    Ive done a few butts this summer for the first time. My question is i used a drip pan on top of a pizza pan, while smoking two butts. I probably had an two inches of dripping(with a little water) and i can't see how going without a pan is good for the fire.
  13. Three Butts at Once?

    Man HikerDad.....you're making me hungry
  14. Ive noted in other posts that I'm getting better at not over shooting my target temps but in reality I'm just getting lucky. My question is how are members getting a true temp with the lid open when you're trying to get 50-60 deg below your target temp. Are you just going by the looks of the lit coals? Also....Ive tried several brands of lump but all i get is small pcs....is the size really important? I ask this because i have had problems in the past with the fire getting snuffed out after a few hours even though i was holding good temps. At some point it just drops off,
  15. Ive gotten pretty good at holding temps during the day, BUT.....I do have to monitor and make slight adjustments. My question is how are some members holding temps overnight when they have discontinued the use of the TTT and other devices. Ive seen this topic before but decided to start a new one due to those being locked for aggressive posts. thanks for your help...