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Buttburner

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  1. Like
    Buttburner got a reaction from CeramicChef in Michigan Custom 'Que cooks for 300 veterans!!!   
    For the second year in a row, MCQ cooked for about 300 vets at the Michigan Veterans Foundation 

    We started our pits Thurday night and it rained all night and into Friday morning

    GLBBQA members Diesel Dave and Rich Tirpak from Mad Hunky meats brought their Langs and I had my Shirley donated by Shirley Custom Fabrications as well. Mine is the one with the pretty red trailer 

    Mad Hunky Meats donated rub
     
    A few Gurus donated funds, thanks much!!!
     
    not really sure where to put this, seems like most logical place









  2. Like
    Buttburner got a reaction from TKOBBQ in Michigan Custom 'Que cooks for 300 veterans!!!   
    For the second year in a row, MCQ cooked for about 300 vets at the Michigan Veterans Foundation 

    We started our pits Thurday night and it rained all night and into Friday morning

    GLBBQA members Diesel Dave and Rich Tirpak from Mad Hunky meats brought their Langs and I had my Shirley donated by Shirley Custom Fabrications as well. Mine is the one with the pretty red trailer 

    Mad Hunky Meats donated rub
     
    A few Gurus donated funds, thanks much!!!
     
    not really sure where to put this, seems like most logical place









  3. Like
    Buttburner got a reaction from K-ville in Michigan Custom 'Que cooks for 300 veterans!!!   
    For the second year in a row, MCQ cooked for about 300 vets at the Michigan Veterans Foundation 

    We started our pits Thurday night and it rained all night and into Friday morning

    GLBBQA members Diesel Dave and Rich Tirpak from Mad Hunky meats brought their Langs and I had my Shirley donated by Shirley Custom Fabrications as well. Mine is the one with the pretty red trailer 

    Mad Hunky Meats donated rub
     
    A few Gurus donated funds, thanks much!!!
     
    not really sure where to put this, seems like most logical place









  4. Like
    Buttburner got a reaction from afidel in Michigan Custom 'Que cooks for 300 veterans!!!   
    For the second year in a row, MCQ cooked for about 300 vets at the Michigan Veterans Foundation 

    We started our pits Thurday night and it rained all night and into Friday morning

    GLBBQA members Diesel Dave and Rich Tirpak from Mad Hunky meats brought their Langs and I had my Shirley donated by Shirley Custom Fabrications as well. Mine is the one with the pretty red trailer 

    Mad Hunky Meats donated rub
     
    A few Gurus donated funds, thanks much!!!
     
    not really sure where to put this, seems like most logical place









  5. Like
    Buttburner got a reaction from karacooks in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  6. Like
    Buttburner got a reaction from Baby Back Maniac in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  7. Like
    Buttburner got a reaction from dsarcher in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  8. Like
    Buttburner got a reaction from K-ville in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  9. Like
    Buttburner got a reaction from CeramicChef in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  10. Like
    Buttburner got a reaction from ScoutHikerDad in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  11. Like
    Buttburner got a reaction from ske1eter in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  12. Like
    Buttburner got a reaction from IkeKey in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  13. Like
    Buttburner got a reaction from DerHusker in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  14. Like
    Buttburner got a reaction from Ben S in 3rd try on pizza on the Akorn. Finally nailed it!!   
    The parchment paper cheat did the trick
     
    yeah baby!!!
     
    sorry the pics are not in order but you get the idea !! LOL



  15. Like
    Buttburner got a reaction from John421 in Butcher Paper (instead of foil)   
    I wrap when the color of the bark is what I want
     
    no hard and fast timeline
  16. 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
  17. Like
    Buttburner got a reaction from Bigs 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
  18. Like
    Buttburner reacted to magician in Zatarain's history   
    Very interesting article on the spice maker. I knew the family no longer owned but didn't know McCormick had bought them. They just opened a $26 millions facility.
    http://www.nola.com/food/index.ssf/2015/07/the_zatarains_history_and_reci.html#incart_m-rpt-2
  19. Like
    Buttburner got a reaction from Edsland in Kamado Joe Lump 20% off at Ace online only until 10pm ct   
    If anyone is interested until 10  pm ct, Ace has a 20% off one item sale
     
    I bought a bag of Kamado Joe lump with free to store shipping and saved about $5 
     
    just thought I would share
     
    thanks
  20. Like
    Buttburner reacted to Breedless in Lesson learned and other random thoughts from a new Akorn owner   
    So I've had my Akorn for a little over a month and I've really been loving it. I cook on it 2 or 3 times a week and have quickly been learning how to master this little guy.
     
    One of my first struggles when I bought it was getting it to maintain temp. I've done all the things everyone has mentioned on here and had some luck but was still struggling to get a good and steady temp. What finally helped solve this issue is when I used up my first bag of lump tried out a different brand. I started to use B&B oak lump charcoal and have seen a drastic improvement. The lump pieces are a lot larger than my first bag. Most pieces are golf ball to baseball sized lump and even have a few that are softball sized. There are very few smaller pieces in the bag. I don't remember the brand of the first bag, but it was really my only choice at Lowe's when I purchased my grill. All the lump in that bag was golf ball sized or smaller. The smaller lump was great for grilling because it would get the grill to very high temps, something I've struggled to do with the larger sized lump in my newer bag. 
     
    When it comes to smoking my food, I've found I've liked the smoke flavoring from wood chunks as opposed to wood chips. I've had hickory, oak and mesquite chunks that I've used in my cook and the food that has come off of those cooks has had amazing smokey flavor. When I have used chips (mesquite, pecan, apple) I haven't noticed nearly as much smokiness to the food. I feel like they are burning off very fast and not really making as much of a difference. I've seen some people swear by both methods so this may be more of a personal preference type of thing.
     
    My favorite thing I've been cooking so far is chicken. I've spatchcooked a couple of birds and smoked them that way. I've gotten leg quarters and even just thighs and drumsticks. Wife and I are doing a Paleo(ish) diet right now so I'll cook up a bunch of chicken on Sunday and then pull it and add it to salads to take to work every day the last couple of weeks.
     
    I've done 3 pork butts so far and they've improved each time. I think the thing I'm trying to learn now is what do I like best when it comes to bbq pulled pork. I never thought of myself as someone who liked hickory but I've honestly enjoyed the cooks I've done on hickory the most. I also am wanting to tweak my bbq rub and bbq sauce to what I like best and also in a way that complement each other. I've had really good rubs and really good sauces but sometimes they don't necessarily go together in the best way. 
     
    I've cooked a lot of veggies on the grill. I love cooking them over really high heat and getting a good crispy crunch to the outside. Last night I cooked steaks and okra on the grill and it might have been the best okra I've ever had. Some other veggies I've cooked and had success with have been green beans, asparagus, zucchini, squash, and bell peppers. Usually I just hit with a little olive oil and some Sea salt and coarsely ground pepper.
     
    I feel like the Akorn has been holding up pretty well. I'm curious how long it's going to last though. I clean it regularly and put a cover over it and keep stored under under my roof overhang. The gasket seems to be in good shape. The only leaks I see are when I am using my thermometer to keep an eye on the grill/food temp. Some smoke leaks out where the wires run through the lid but it doesn't seem like enough to really mess up the cook. How have other people's Akorn's held up? Do they wear out and rust after a couple of years? Anything I should be doing differently to better maintain it?
     
    I'm loving how efficient this smoker is. I love that I can load it up with some lump and then not have to worry about adding anything to it during an 8 to 10 hour cook. It does take a little bit to get used to but I feel like the learning curve isn't that steep. I'm getting to the point where I think I'm comfortable enough with temperature management to try a brisket without fear of ruining it.
     
    Anyways, I think that's all of my thoughts I've collected so far. I'll post any more to this thread if I think of them throughout today. I'll also try and add some pics from my cooks. I just put on a boneless pork butt this morning that I'm going to cook it till 175 or 180 degrees and then slice it instead of pulling it. Hopefully it turns out delicious.
     
  21. Like
    Buttburner got a reaction from John Sand in Temp drop   
    that temp drop is perfectly normal on my Akorn when opening it up
     
    recovering in 10 mins is nothing, the brisket could care less
  22. Like
    Buttburner got a reaction from nolani in MAPP Torch   
    I have both propane and Mapp torches
     
    my experience is the Mapp just works better
  23. Like
    Buttburner got a reaction from smoker08 in Effecient cooker   
    perfect example tonight
     
    I got home from work and was not sure what I wanted or when I would eat. Just that I wanted to cook on the Akorn
     
    So I just fire it up and let it cruise at about 250f until I decided
     
    I cranked her up to 500f, put on a cob of corn followed by a sirloin a bit after
     
    It was sitting the for maybe 3 hours before I started cooking, not worried at all about running out of fuel
     
    I do this quite a bit
  24. Like
    Buttburner got a reaction from Bigs in Effecient cooker   
    perfect example tonight
     
    I got home from work and was not sure what I wanted or when I would eat. Just that I wanted to cook on the Akorn
     
    So I just fire it up and let it cruise at about 250f until I decided
     
    I cranked her up to 500f, put on a cob of corn followed by a sirloin a bit after
     
    It was sitting the for maybe 3 hours before I started cooking, not worried at all about running out of fuel
     
    I do this quite a bit
  25. Like
    Buttburner reacted to keeperovdeflame in temperature at the grate   
    Hosermage,
     
    Don't sweat it, it is completely normal for your grate and dome temp to vary. When the grate is higher than the dome it is probably due to the fact that your kettle has not heat soaked yet. When the dome reads more than the grate it is most likely due to the combination of heat soak and reflected heat from the dome lid back down on to the probe. I usually run with about a 30 to 40 degree difference between the two. When you heat soak there is a magic moment about 2 hours into the cook where the two temps are pretty much equal, until you open the lid. Other things that will throw you temp off are probe placement, as you mentioned, if your probe is on the edge and in the heat draft. You can also get a higher reading if your probe is too close to either cold meat or a hot pan or dutch oven. Another culprit that can throw off your meat probe reading is when you hit a bone with the probe. The bone will conduct heat at a faster rate than the flesh around it and give you a higher reading. You can also get a higher reading from the probe if it contacts the grate or comes to close to the grate by being pushed too deeply into your meat. One time early on in my kamado experience, I was cooking a vertical turkey, and just could not get the dome temp gauge to move, come to find out, my probe  was making contact with the 30 degree turkey. (a trick should this happen to you, is to drill a hole in a wine cork and put the probe through the hole with cork taking up space on the outside of the dome, works pretty well)  Happy cooking. As you get used to seeing the same readings you will learn more and more about your grill and how it works. 
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