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robertyb

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  1. Haha
    robertyb reacted to Boomer in The random pictures thread...   
  2. Haha
    robertyb reacted to Heuer in The random pictures thread...   
  3. Like
    robertyb reacted to John Setzler in Temp rises to 400 with vents closed.   
    I saw your post on the facebook group where you said you used multiple firestarters.  That is going to be the root of your problem.  You would not use more than one, or even half of one, for starting up for a low and slow cook.  You just have too much charcoal burning in your grill to keep the temperature low.
     
  4. Haha
    robertyb reacted to Heuer in The random pictures thread...   
  5. Haha
    robertyb reacted to TKOBBQ in The random pictures thread...   
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    robertyb reacted to TKOBBQ in The random pictures thread...   
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    robertyb reacted to TKOBBQ in The random pictures thread...   
  8. Haha
    robertyb got a reaction from TKOBBQ in The random pictures thread...   
    Depends on if you squat down to pick it up or just bend over where it counts as a toe touch!
  9. Like
    robertyb reacted to TKOBBQ in The random pictures thread...   
  10. Haha
    robertyb got a reaction from ckreef in The random pictures thread...   
    They should have come out with this before I got divorced!  My ex already had the female version.   
  11. Like
    robertyb reacted to Heuer in The random pictures thread...   
    The Man's remote:
     

  12. Like
    robertyb reacted to ckreef in The random pictures thread...   
    Regardless it was a good story, non fiction or not. 
     
  13. Haha
    robertyb got a reaction from ckreef in The random pictures thread...   
    Mouse?? Donut??
  14. Like
    robertyb got a reaction from SmoovD in Boston Butt Bacteria? Please help......   
    I usually just do my butts at 300/325 degrees and they cook a lot faster and no stall to speak of. Not much if any difference in taste and a firmer bark. 
  15. Like
    robertyb got a reaction from JeffieBoy in Boston Butt Bacteria? Please help......   
    I usually just do my butts at 300/325 degrees and they cook a lot faster and no stall to speak of. Not much if any difference in taste and a firmer bark. 
  16. Like
    robertyb reacted to Paul in AZ in Leaky Akorn gasket   
    An update:   I did the pinching and rolling the gasket thing before starting.  
    It seems to work.   No visible smoke leaking out at all and it can hold temps of 250 and 275 rock solid.  
    I haven't had the need to try for lower temps.
     
    Thanks guys.
  17. Like
    robertyb got a reaction from lnarngr in Leaky Akorn gasket   
    Mine only leaks where the wires from my remote goes through and usually not even there. Take your fingers and pinch and gently roll the gasket all the way around and it should stop leaking. You will not find a better gasket on the market.
  18. Like
    robertyb got a reaction from Family_cook in What is the best Kamado Grill without spending a fortune?   
    I bought an acorn several years back and take good care of mine so it is not showing much if any wear so far. I store mine in a small room in my garage and roll it back and forth when I cook on it. I thought about getting a ceramic kamado a few times but I do not want to have one sitting on my deck full time nor out in my yard full time and the sheer weight and maneuverability prohibits me from rolling one around like I can do with my Acorn. It cooks as well as an Kamado I think and holds temps great once I learned it. I can light mine, throw on the meat and walk away till it is done worry free. In fact I have done several overnight cooks without bothering to check it at all.
    I saw a couple of remarks about the Acorn needing mods, etc when new and I say BS as I did nothing at all to mine and it is airtight today still.
    Full disclosure: I do use a Tip Top Temp (TTT) when cooking on mine. Works well.
  19. Like
    robertyb got a reaction from lnarngr in What is the best Kamado Grill without spending a fortune?   
    I bought an acorn several years back and take good care of mine so it is not showing much if any wear so far. I store mine in a small room in my garage and roll it back and forth when I cook on it. I thought about getting a ceramic kamado a few times but I do not want to have one sitting on my deck full time nor out in my yard full time and the sheer weight and maneuverability prohibits me from rolling one around like I can do with my Acorn. It cooks as well as an Kamado I think and holds temps great once I learned it. I can light mine, throw on the meat and walk away till it is done worry free. In fact I have done several overnight cooks without bothering to check it at all.
    I saw a couple of remarks about the Acorn needing mods, etc when new and I say BS as I did nothing at all to mine and it is airtight today still.
    Full disclosure: I do use a Tip Top Temp (TTT) when cooking on mine. Works well.
  20. Like
    robertyb reacted to JeffieBoy in What is the best Kamado Grill without spending a fortune?   
    I am 7 years into my Akorn and while it would be nice to own a KJ,  this Kamado has served me well and provided many excellent products for my table.  I would seriously choose another for my next Kamado based on this and the price point.  Thats my two cents worth.
  21. Thanks
    robertyb got a reaction from ICDEDTURKES in Hobo Stew   
    Looks good!
  22. Like
    robertyb got a reaction from LargeRedJoe in Grill table transport from Auburg, GA, to Charlotte, NC   
    I hope you mean Auburn, GA or else there is a town in GA this old retired revenue agent never heard of.  
  23. Like
    robertyb reacted to moloch16 in Water Getting Into Ash Tray   
    Keep it covered religiously but if you get caught in the rain, like robertyb said, take it off, empty the ashes, shake as much water out as possible, and then find a sunny spot for it to bake in for a few hours.
     
    This is a great opportunity to clean the ash tray and remove any greasey ashes too, as dirt attracts moisture out of the air, and moisture rusts things.  The cleaner you keep the Akorn the longer it will last.
  24. Thanks
    robertyb got a reaction from ckreef in Kroger Back Ribs cheap   
    For y'all in GA with a Kroger they have back pork ribs Friday and Saturday for $1.67 a pound with a Digital Coupon. Looks like a limit of 5 per card swipe. 
  25. Like
    robertyb reacted to ckreef in dealing with the stall   
    A Big Joe should easily run 18 hours +. My guess is you didn't start with enough lump. Also during a stall your temperature (both IT and dome/grate) is going to drop a few degrees. That's normal as the stall is when the meat is expelling all its extra liquid. Eventually (with enough lump) it would have came out of the stall. 
     
    You should never have to take the tray out mid cook to clean out ash. 
     
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