Bamaspot

Shazam!!!

Went lighter on the rub and trusted the bend test more than the bark. I'm not a fall off the bone kinda guy and these had just the right bite.

After a year of Akorn grillin I've finally cooked some ribs that I'm happy with. Kept the dome temperature gauge at 250 (Don't know what that actually means) The ribs passed the bend test at 3.5 hours. I sauced them for about 20 minutes and then wrapped them in foil and stuck them in a cooler while we got everything else ready.

Just Gorgeous!

Shazam!

Your Mexican dishes look fabulous!

Gorgeous meal!

Anyone here like to forage for nature's goodies? I'm a land surveyor and spend most of my waking hours in the great outdoors. Wild blackberries are one of my favorites. Recently I found my first wild chanterelle. Delicious! I'm looking for more.

Nice bowl! Have you been turning long? Any advice for someone interested in giving it a try?

I'm an Akorn user too. First let me encourage you to hang in there and learn this...you won't regret it. You've made the first correct step coming to this forum. The advice above is spot on. Here's my methods for lighting the Akorn for both slow smoking and quick grilling: Slow first. Start with lump charcoal. If I am doing a long smoke, like for a Boston Butt, I do fill the box to the tabs. I leave a hole down the middle big enough for me to stuff a couple of lit 91% alcohol soaked cotton balls. I use a slender set of tongs for this. Open the top and bottom vents all of the way. I

I've tried many IPAs over the last few years since that seems to be what my taste buds enjoy most. I always come back to Sweetwater.

Thanks Rak...Gyro night at the Camp house.

No matter what anyone else says... we are meant to eat meat.

Don't let the lack of a mixer keep you from trying this. I've made it several times and mix by hand. It's a little work but worth the effort.

Don't let the lack of a mixer keep you from trying this. I've made it several times and mix by hand. It's a little work but worth the effort.