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Buttburner

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  1. Like
    Buttburner got a reaction from Frosch in Trying to fine tune my temp skills   
    I would not worry about it going from 225 to 250
     
    its BBQ, the meat wont care.
  2. Like
    Buttburner reacted to Frosch in Temp Control with IQ100 discrepancy.   
    I'm talking about with a deflector in place and the heat going around it and up into the dome by thermometer. Without a deflector I would expect the grate to be higher closer to the fire. I'm sure someone will tell me I'm wrong but that's been .y experience.
    Don't sweat it though. Exact temps aren't all that important. Keep it below 300 for low and slow. 350-450 for mid range and 500 and above for searing and pizzas.
  3. Like
    Buttburner reacted to Syldavir in No smoke   
    I'll agree with others here: you have to get the wood to the burning coals.  
     
    I did ribs on Tuesday and dropped 3-4 chunks of hickory near the burning coals.  One or two chunks were right on top while the others were nearby.  When I checked the ribs, I noticed there hadn't been smoke or hickory smell for a while so I pulled the diffuser and the chunks that were just nearby hadn't burnt at all.  So I tossed on some smaller pieces of hickory and moved the large ones closer to the heat source; the smoke started flowing quickly after that.
  4. Like
    Buttburner got a reaction from K-ville in No smoke   
    it does not have anyting to do with the TTT
     
    you simply aren't putting wood where the fire is
     
    Here is what mine looks like, I use a lot of wood chunks mixed in with the lump. Don't be shy about it, more wood doesn't hurt anything,
     
    this was at about 250f or so

  5. Like
    Buttburner reacted to John Setzler in PRIVATE MESSAGE HARRASSMENT   
    If any member of Kamado Guru uses the private message system here to harass another member, your account here will be suspended.  
  6. Like
    Buttburner got a reaction from Frosch in Got a Stainless Steel Grate for my Akorn   
    the SS grate has a few advantages.
     
    it weighs less
     
    it wont rust
     
    It wont break if dropped
     
    The warmer rack support will not crack over time as sometimes happens with the cast iron version
  7. Like
    Buttburner got a reaction from JeffieBoy in No smoke   
    it does not have anyting to do with the TTT
     
    you simply aren't putting wood where the fire is
     
    Here is what mine looks like, I use a lot of wood chunks mixed in with the lump. Don't be shy about it, more wood doesn't hurt anything,
     
    this was at about 250f or so

  8. Like
    Buttburner reacted to HeavyG in Premium Restaurant Grade Kamado Joe Lump......   
    Well, there is a pretty simple reason for that. The whole burning log presents "X" amount of surface area that will support combustion/flames.
     
    If you split that log lengthwise into say, 4 equal pieces. Combustion now has  the ability to take place not only on what would have been the outside (bark) surface of the log but the two new surfaces of what was the interior of the log. Once you have split the log and added 8 new surfaces that can support combustion/flame then of course the "log" will be consumed faster because more of it is on fire.
  9. Like
    Buttburner reacted to freddyjbbq in Premium Restaurant Grade Kamado Joe Lump......   
    I've found the KJ Red Bag lump to last much longer than the RO lump.
    I have no scientific thoughts on this, but I've observed that The KJ red bag pieces that I've had are shaped more like round 'logs and branches' compared to the KJ 'chips'
    I've also found that if I throw a round log onto the campfire it seems to last forever, yet if I take another log from the same tree (same length, diameter) and split it up into several small pieces, it burns much quicker.
    I've also found smoke wood chunks to burn longer than smoking chips. Shape/size could Contribute but the KJ red charcoal feels heavier/denser to me than the RO (or even KJ brown bag).
    It's all good stuff though, I like to cook with both.
  10. Like
    Buttburner reacted to HeavyG in Premium Restaurant Grade Kamado Joe Lump......   
    That's not how this works. That's not how any of this works.
     
    A pound of charcoal has "X" number of BTU's. That really won't vary significantly among brands since all trees are made out of basically the same stuff and once carbonized all that's left (mostly) is carbon.
     
    Measured by volume then yeah... since some woods are more dense than others burn times for equivalent volumes of various species could/will differ quite a bit. A cubic foot of pine (26lb/ft3) would not have the same amount of BTU's to liberate as an equivalent volume of oak (47lb/ft3). The difference is that a cubic foot of oak would WEIGH about twice as much so that is why it would burn longer.
     
    If the charcoal from brand "X" is less dense than Brand "Y" it will have a greater volume than the denser Brand "Y" but on a per pound basis it's all carbon and burns about 9-10K BTU's per pound.
     
    Now them's the facts. Actual science facts.
     
    Of course I could be wrong but if I am I blame my college professors many decades ago.
  11. Like
    Buttburner reacted to andyscalzo in Premium Restaurant Grade Kamado Joe Lump......   
    I have burned hundreds of bags of Royal Oak and Kamado Joe lump. 5 pounds of KJ lump in a firebox at any given pitt temp will out last 5 pounds of RO at the same pitt temp by quite a long time....them's the facts. That's just from experience, not a scientifically or a controlled experiment. Anybody who thinks otherwise has their head stuck up where the sun don't shine. That being said, I still like RO lump, and burn at least a small amount in almost all my cooks. 
     
    I've got the Restaurant grade KJ on the way, at least I think they are sending the new grade. I'm expecting the larger size lumps to burn longer than the regular red bag KJ lump. 
  12. Like
    Buttburner reacted to Ben S in Premium Restaurant Grade Kamado Joe Lump......   
    I too have purchased RO for $7 / 17 lbs. now I am more concerned with flavor. In my house, my opinion is the premium lumps impart a better flavor, or less of a certain burnt flavor.
    I am not discounting cost. I am mearly saying that the flavor profile is worth the extra $. See my earlier post. I explicitly bullet point flavor.
    I am done beating this dead horse.
  13. Like
    Buttburner reacted to Ben S in Premium Restaurant Grade Kamado Joe Lump......   
    No Gary, if you retread my post, there is much more to it than "space saving."
  14. Like
    Buttburner reacted to 280sport in Premium Restaurant Grade Kamado Joe Lump......   
    The WG Competition Blend was sourced from brazil. Brazil at one time produced the best lump to be had. When it became known that they were slashing and burning forest just for charcoal the government put a stop to it. When the WGCB was done you could get the WGWW because the source or at least the method of production was legal. An engineer I will call charcoal Todd and some friends bought 4500 or more bags and stashed it in Atlanta. I probably bought a couple of hundred bags of it. Ten or twenty at a time, then poof it was gone. I honestly could hold 195f with that stuff on a good day in a medium BGE. I miss the stuff.
    As far as royal oak goes I keep a bag around for backup. Based on my experience the quality of it has declined over the last few years.
    Kamado Joe lump is, in my opinion, in the top tier of premium lump. Up there with Fogo, Quebracho and Wicked. RO is not even in the same grilling arena.
    One more thing, I know this is going to tic someone off but briquettes are not charcoal, they contain some charcoal but they are not charcoal.
     
    Also, I spoke with Meghan again this morning and the Restaurant lump will be at the Perimeter Mall Costco Road Show on the 11th and start showing up more and more after that. I'm going to go get me a bunch, cook on my friends.---Ken
  15. Like
    Buttburner got a reaction from cschaaf in Premium Restaurant Grade Kamado Joe Lump......   
    I don't really buy the organic claim for lump. Lump typically has no binders or other additives. Maybe the trees are grown organically or something but that's really stretching it
     
    I think its marketing
  16. Like
    Buttburner got a reaction from andyscalzo in Premium Restaurant Grade Kamado Joe Lump......   
    I don't really buy the organic claim for lump. Lump typically has no binders or other additives. Maybe the trees are grown organically or something but that's really stretching it
     
    I think its marketing
  17. Like
    Buttburner reacted to Knuckles in A drawing my 1st grader made   
    Proud of my son who just started first grade. Brought home a drawing he made of him grilling hot dogs on the grill as to how he helps out at home
  18. Like
    Buttburner reacted to rl_b81 in Some newbie question   
    A couple tips that I've picked up along the way.  
     
    - Remember it's easier to come up to temp rather than try to cool the Akorn off.  If you're shooting for 350 degrees start shutting that thing down around 250-275 the come slowly up to temp and remember that any adjustment, top or bottom vent, takes about 20-30 minutes to affect the temp.  I use the weber cubes also... a whole one for higher temp cooks and a half one for low and slow.  I'm to the point now that I almost always use the Volcano method for my cooks and so far have been successful.  
     
    - CI grate cleaning and seasoning... I use cooking spray (i.e. Pam) to season mine, it works great and covers evenly.  Just don't spray it directly over a flame.  As far as cleaning goes I'll scrape the goop after I pull the meat then after it cools completely, typically I wait overnight, I'll go back over the grate with either a wire brush or scraper to get any leftovers.
  19. Like
    Buttburner got a reaction from TKOBBQ in just another pork butt on the Akorn   
    thanks
     
    for some reason I could only post one pic, here is the other one
     
    I think the pics came out real nice, normally I dont post cook pics much
     

  20. Like
    Buttburner got a reaction from IkeKey in just another pork butt on the Akorn   
    Rubbed with Simply Marevelous Sweet Seduction followed by SM Pecan
     
    cherry for wood Kamado Joe lump
     
    cooking temp 275-300Ff controlled by the TTT
     
    Took about 7.5 hrs
     
    thanks

  21. Like
    Buttburner got a reaction from PennHead in just another pork butt on the Akorn   
    Rubbed with Simply Marevelous Sweet Seduction followed by SM Pecan
     
    cherry for wood Kamado Joe lump
     
    cooking temp 275-300Ff controlled by the TTT
     
    Took about 7.5 hrs
     
    thanks

  22. Like
    Buttburner got a reaction from ero4444 in Establishing Low and Slow with TipTopTemp   
    I have found that the numbers on the dial are not that reliable for repeating settings for me.
     
    I think this is because sometimes I have more lump lit than at other times, or my bottom vent is not exactly the same
     
    After I get my temps to close to 175 I start shutting down like when I am not using the TTT, by the time it hits 200 I have the TTT almost closed. I don't want the termps running away so I will just slowly open it a little bit and as the temp creeps up it TTT closes. I keep this up until I am at my temp
     
    And for the record I don't sweat a 25 degree difference, the meat wont really care
     
    I usually shoot for 250, anything between 225 to 275 is fine with me for most cooks. Actually 225 is a bit low in my opinion but I know people seems to shoot for that temp on this site.
     
    Like anything else, it takes some playing with but it works great once you learn it
  23. Like
    Buttburner reacted to Dub in Brisket issues   
    Temperature is only a reference.
     
     
    It's ready when it probes tender all over.  Remove it.....wrap it......rest it.......then serve it.
  24. Like
    Buttburner reacted to dsarcher in Brisket issues   
    Also need to make sure you are cutting across the grain and not with the grain. Slicing with the grain will make it stringy and tougher to chew.
  25. Like
    Buttburner reacted to 5698k in Brisket issues   
    It certainly could. Briskets can be done at 190° ish, but not often. This is why it's important to probe for tenderness when getting close. Was this the same grade as you've cooked in the past?
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