Jump to content

Buttburner

Members Plus
  • Posts

    312
  • Joined

  • Last visited

  • Days Won

    1

Reputation Activity

  1. Like
    Buttburner got a reaction from Gebo in Build quality issues with the Big Joe 3   
    I got mine last week and put it together on Saturday. I am happy to report everything is perfect on it.
     
    As far as this paint peeling issue I am not buying it. You can put header paint on an exhaust header on a car engine, it will last.
     
    My Akorn has been heated up real real hot over the years
     
    Paint is still fine on it
  2. Like
    Buttburner got a reaction from TKOBBQ in Big Joe III is on the truck headed to the house today!!!   
    Ok here are a few from yesterday after work!
     
    Actually I took a few of the hinge to show my buddy who is a huge BGE fan. He was drooling over the hinge and the wire mesh gasket heh heh heh
     
    Everything looks to be in perfect shape so far




  3. Like
    Buttburner got a reaction from TKOBBQ in Big Joe III is on the truck headed to the house today!!!   
    Well it showed up!!
     
    All I did was unbox the cart since the box didnt look too healthy but everything is fine!!! And I did take off the lid and the top styrofoam and take a peek at it.
     
    Step one complete!!!

  4. Like
    Buttburner got a reaction from BURGER MEISTER in Big Joe III is on the truck headed to the house today!!!   
    Hi guys the title says it all
     
    I ordered it in June, its finally on its last leg to the house! Just waiting on a call from the driver
     
    Cant wait!!!
  5. Like
    Buttburner reacted to retfr8flyr in Big Joe III is on the truck headed to the house today!!!   
    Congrats!! Enjoy your new Joe.
  6. Like
    Buttburner reacted to Soap in Kamado Joe 2 vs Kamado Joe 3   
    Same here, I bought from them a few weeks ago as the $330 off discount was a great deal, just waiting for delivery this month...
  7. Like
    Buttburner reacted to John Setzler in Clean smoke vs dirty smoke?   
    I think smoke is too often just over analyzed.
     
    I have experimented at LENGTH with producing the best smoke possible in a Kamado.  One of the things I have found that not very many people will even consider is that lump charcoal itself is typically enough smoke for a Kamado cook.  I like to add some additional smoke when I cook a butt, brisket, or ribs, but beyond that, I don't often add any smoking wood at all.  When I watch new owners show photos of what they are doing, I see way too much smoking wood added.  When I DO add smoking wood, I will typically take a fist sized chunk of wood and break it into 3 or 4 pieces with a hatchet and that is all I will use.  I set those around the outer edge of where my fire is started so they won't start smoking immediately.  
  8. Like
    Buttburner reacted to ckreef in Help! smoked whole chicken   
    Indirect at 400* with no smoke wood is my goto chicken cook. Crispy skin everytime.
    375* works but sometimes the skin is only so so crispy.
  9. Like
    Buttburner got a reaction from andiamhappy in Starting a Fire for Low and Slow - Definitive   
    personally I would not use that
     
    who knows what in the dye used to color the stone? might be safe, might not
     
    I use a stone designed to cook on, about $13
  10. Like
    Buttburner got a reaction from TKOBBQ in Starting a Fire for Low and Slow - Definitive   
    personally I would not use that
     
    who knows what in the dye used to color the stone? might be safe, might not
     
    I use a stone designed to cook on, about $13
  11. Like
    Buttburner reacted to philpom in Burning Clean?   
    Sometimes it can help especially when you do lots of slow and low cooks with very little pizza or hot and fast steak.  If you feel like you need one go ahead and run it at a dome temp of 550 for an hour or 2.  Should really help clean any gunk out.  being sure to always use a drip pan is also a good idea.
    The weekly pizza cook is my prefered method. 
  12. Like
    Buttburner reacted to Findlerwo in Overnight low and slow   
    If you see the temp go up 20 degrees just let it be. It won't make much difference and will probably eventually go back down. The temperatures fluctuate a bit. I wouldn't worry about it. It won't affect the food.
  13. Like
    Buttburner got a reaction from Beermachine in What is your go-to lump and its cost?   
    Carbon Del Sur from RD. 18 lbs $8.99
     
    much denser than RO, burns longer.
     
    No flooring or furniture scraps, real pieces of wood. Medium sized, works real well in the Akorn
     
    http://carbondelsur.co/
  14. Like
    Buttburner got a reaction from Yolosopher in What is your go-to lump and its cost?   
    Carbon Del Sur from RD. 18 lbs $8.99
     
    much denser than RO, burns longer.
     
    No flooring or furniture scraps, real pieces of wood. Medium sized, works real well in the Akorn
     
    http://carbondelsur.co/
  15. Like
    Buttburner reacted to MickeyRat in First Slow Cook on my Akorn   
    First, I want to thank everyone for all the informative posts on this forum.  I could not have done this nearly as well without all the tips I have read on here.  
     
    I'm from Texas.  My first slow cook on this thing can't be pork.  It had to be beef and brisket (the proper BBQ meat) is too expensive for a first run.  I was thinking about a chuck roast but, I ran across a 4 lb. sirloin tip roast at the store.  It's a bit more expensive than chuck but,  I've never cooked one and I'm trying my first slow cook on a new grill.  What could go wrong? The recipe I used is here http://bsinthekitchen.com/sirloin-tip-roast/.  I skipped the searing in the skillet though.  Here's how it turned out.
     


     
    it tasted a lot like a medium rare steak.  The red pepper in the rub was just spicy enough for a Texas boy.  Smokey flavor was good,   I'd rate it a little tough but, over all I'd say it was amazing.
     

    If you just want to hear about what I cooked and see the money shots.  That's it.  If you're a noob like me and want to know how that works, or if your a veteran and are willing to read and provide some pointer's, please read the gory details below.
     
    I used B&B oak lump.  Since I already had a MAPP torch, I used CeramicChef's lighting method.  I filled her up to just below the tabs, dug a hole in the center to the grate, and lit around the hole with the MAPP torch.  I suggest safety glasses doing this, it pops sparks like the devil.  It took maybe 2 minutes to light. I put in some hickory chunks,  the smoking stone, the drip pan, and one probe from the Maverick and closed her up.  The bottom vent was half open the whole time.  I left the top vent wide open till about 160 degrees; then shut it down to half moons.  That slowed it a little too much for me.  So I opened it just a little till it got to 220.  Then I set it at half moons.  It slowly climbed to 226 then started to drift down.  Opened the vent a hair more.  It settled at 230. All this took about an hour an a half.
     
    I got the meat ready and put it on with the other Maverick probe embedded to about the center (I thought).  Letting out the heat dropped the temp to 180 but, it climbed to 219 pretty quickly and seemed to stay there.  So, I opened the top vent just a hair.  That was a minor newbie mistake.  I probably should have waited longer.  It slowly climbed to 246 while I adjusted it back a hair.  Still a reasonable temp for a slow cook but,  I should have left it alone.
     
    Next newbie mistake. The meat got to 140 on the Maverick and I took it off.  When I probed it with a cheapie digital thermometer, I found that I had shoved the Maverick probe too far in.  It needs to be in the center.  It wasn't ready.  So, I had to put it back on.  At least I had shut the grill while I was probing.
     
    After it was done, I wrapped it in foil and a towel and put it in a cooler for an hour to rest.
     
    Lessons learned
     
    A remote dual probe thermometer is worth it's weight in gold!!!  I used the Maverick ET-733.  Just make sure you put it in the meat at the right place.
    A little goes a long way on that top vent. Don't screw with it too much like I did.
    Make sure you check with a hand thermometer when you pull the meat off the grill and leave the grill closed while you're doing it.
     
    Odd things that happened
     
    My wife got some medication in the mail.  This was shipped in a styrofoam cooler with cold packs.  The cooler was the perfect size for the meat rest.
    My TTT (http://tiptoptemp.com/product/tiptoptemp/) showed up while I was cooking.  That'll be for another day.
  16. Like
    Buttburner reacted to AkornJoe in First Slow Cook on my Akorn   
    Awesome cook! May have to try this myself. As you surmised, tiny temp changes don't matter. And a tiny wisp of smoke isn't a problem. Much as we might like to have a hermetically sealed kamado, they aren't, and it doesn't matter. They will cook just fine. Great job and have fun.
  17. Like
    Buttburner reacted to CeramicChef in New Akorn Owner needing help with first time setup.   
    Welcome to Kamado Guru and welcome to The Addiction.
    My advice would be to cook first and worry about mods after you know your Akorn. You've got time.
  18. Like
    Buttburner reacted to captndan in A very good day   
    Yesterday.  The Doc is letting me stand and walk a little for the first time in months.  Another Doc says no more shots needed in the belly for now.  And the best part I found pork bellies for $2.49 #.  Rained all day but it doesn't matter.      
  19. Like
    Buttburner got a reaction from John421 in Kamado Joe Lump   
    last day of the roadshow in my area is tomorrow
     
    We dont go to Costco as much as we should considering the membership fee
     
    I asked my wife if she wanted to go tomorrow, she said sure!
     
    Little does she know that we will be leaving with a cart full of lump lol
  20. Like
    Buttburner reacted to bwarbiany in Kamado Joe Lump   
    Yep, 22# bags, so $30 for 44# of lump. Pretty darn good deal.
  21. Like
    Buttburner got a reaction from freddyjbbq in Wood for smoking   
    Fruita does not charge shipping. Neither does Vaughn
     
    I buy woods I cannot find elsewhere
     
    But Vaughn has better prices
     
    for example
     
    30 lb pecan chunks shipped from Fruita $59
    http://www.fruitawoodchunks.com/pecan.html
     
    30 lb pecan chunks shipped from Vaughn $42.50
    http://shop.vaughnwoodproducts.com/Gourmet-Pecan-Wood-Chunks-GCM08PEC.htm
  22. Like
    Buttburner reacted to Frosch in Trying to fine tune my temp skills   
    Glad you are enjoying your Akorn. I know i love mine.
    Regulating temps between 240-275 is great but in the big picture it's virtually the same low temp. Sure, things will cook faster at 275 then 240 but it's not a big difference. If I was shooting for 250 and ended up at either of those temps I wouldn't worry about it and just let it cook. If you can hit a sub 300 temp for low and slow, hit 350-450 for roasting and 500-600 for pizzas or searing then you just about have it covered. Don't sweat trying to chase expect temps and don't sweat small changes in temp within the range you are shooting for. Just enjoy the experience.
  23. Like
    Buttburner got a reaction from fantasticalice in What charcoal to use? New user   
    I have used every kind available in my area. Kamado Joe, Wicked Good, Royal Oak, Cowboy, Frontier, Best of the West, Im sure I am forgetting a few
     
    My favorite is Carbon Del Sur, available at Restaurant Depot for about $11 per 18lb bag. Here is what it looks like on Amazon
     
    http://www.amazon.com/Carbon-Del-Sur-Hardwood-Charcoal/dp/B00FY2Z36U
     
    Royal Oak is ok, but this stuff is much more dense, burns a lot longer and is made from tree branches, not flooring scraps, and there are no foreign objects (insulation, rocks) in it like Royal Oak. Not that there is anything wrong with flooring and furniture scraps, I just prefer this a lot more
  24. Like
    Buttburner reacted to andyscalzo in I really like USEFULL kitchen gadgets and utensils.....   
    No name on them jj, and I have no clue what the name of the store I bought them at.....BUT I found them on Amazon;
     http://www.amazon.com/Prepworks-Progressive-International-GT-3469-Stainless/dp/B001GAQKKW
     
     
     
     

  25. Like
    Buttburner reacted to Frosch in Trying to fine tune my temp skills   
    Yes that^^^^If you are continually adjustments with your vents you will never stabilize at a temp.
    What are your vents set at? How much are you moving them? Top vent? Bottom? Both?
    I know that if I set my bottom vent to the screw between closed and 1, and the top vent to open just past the half moon the temp will settle in between between 220-250. No more messing with the vents. Just let it cook. Yes the temp will drift a little up or down but it's not a big deal to me. Like buttburner said, it's bbq.
    If I want to raise the temp for anything under 300 I don't move my bottom vent at all.
    Hope this helps!
×
×
  • Create New...