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About Mike56701

  • Birthday 11/15/1959

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  1. Thanks, I think I'll skip the briquettes and make sure i have all the lump lit. I most likely start cooking too soon most of the time.
  2. I'm going to try bbq pit boys apple cider brine for my thanksgiving turkey. In the video, they used a webber with briquettes. I'm thinking of taking out the lump in my akorn and using briquettes for a different flavor. Has anyone tried this and if it works, noticed the difference in flavor???
  3. I agree. That smoke isn't normal.... when I cook burgers and dogs at normal temps 350-400 just using the lump and no additional wood for smoke, I just get goid outdoor grilling flavor and no smoky taste at all. Sent from my SAMSUNG-SM-G920A using Tapatalk
  4. Thanks, I will have to try that Sent from my SAMSUNG-SM-G920A using Tapatalk
  5. Your photo looks like you cooked on parchment paper right on the grill??? I cook on parchment paper a lot but always been in pans. Even indirect, i would think it would burn up??? Meatloaf looks great : ) Sent from my SAMSUNG-SM-G920A using Tapatalk
  6. I have done about 5 turkey's and a couple turkey breasts on my akorn so far .. all were frozen, thawed, unstuffed and just seasoned. I use a drip pan on top of the diffuser stone and they all have turned out perfect. My only downfall is gravy.. I tried making it with the drippings once and the flavor was way overwhelmingly smokey and tasted terrible. Some people cook a smaller turkey in the oven just to get juices for gravy and that's what I plan on doing this year. Sent from my SAMSUNG-SM-G920A using Tapatalk
  7. Welcome... I'm about 150 miles South of Winnipeg in MN so i should occasionally get a whiff of your cooks when the wind is right and will try to send some smoke your way as well LOL... Curious tho as to why you would want to upgrade so soon. If/when my akorn wears out, it's going to be hard trying to figure out what to buy. Hopefully when that time comes, the akorn will have a rotisserie feature, cuz so far, other than that, I think I can do just about anything any other kamado can do. Sent from my SAMSUNG-SM-G920A using Tapatalk
  8. Issue resolved. Great video Sent from my SAMSUNG-SM-G920A using Tapatalk
  9. Can't open the video. Anyone have any ideas on why? It's not just this one but all of them. I must have a setting wrong??? ThanksSent from my SAMSUNG-SM-G920A using Tapatalk
  10. ThanksSent from my SAMSUNG-SM-G920A using Tapatalk
  11. Thanks : )Sent from my SAMSUNG-SM-G920A using Tapatalk
  12. Sundays cook produced a couple of firsts for me. I've had my akorn for almost a year. My cooks to date have been mostly simple cooks. Lots of burgers, pork chops, chicken, and a few turkeys, whole chickens and roasts. Along with lots of veggies, potatoes, etc. As a newbie to kamado cooking, I've only had two not so good results. One of them was still edible and the other a complete failure lol... the first being my first pork roast. It got overwhelmingly smoky but it was still good and edible and was a good lesson learned. The second was turkey gravy from the drip pan. That was my failure and unedible in my opinion. Haven't tried figuring that one out yet and not sure that I will. Some people I know just make two. One on the grill and one in the oven for gravy. This was my first attempt doing ribs and first time trying to hold low temps and doing a low and slow cook. Both were a success in my opinion. I rarely use a meat thermometer and have no idea how accurate my grill thermometer is. My only gauge is the fact that neither myself ar anyone that has eaten my food has ever gotten food poisoning thank God lolol.... I almost think that when i do get to the point where I want to be more accurate with my temps, I might find my gauge reads lower than the actual temp. This cook started off lighting the lump in one spot, adding a few chunks of cherry for smoke and shutting the vent and damper down right away, letting the temp come up slow. I had a pretty good idea where settings would need to be and was almost spot on. These were just some cheap pork ribs I had purchased awhile back but after this, won't be afraid to do any cut of meat no matter how spendy it might be. Made a simple dry rub of brown sugar, garlic powder, onion powder, salt, pepper and red pepper for a little heat. Used a drip pan with water and put the ribs on when the temp was a little over 200. Temp settled at about 225 so i tweaked a little and was able to control it between 225 and 250 for most of the cook with very little adjusting or babysitting the grill. After 2 hrs I took my first peek and things lioked good so I let it go peeking maybe every 1/2 hr... now I'm close to 3 1/2 hrs in and I get a call to go show A house. I closed the top vent just a hair as i didn't want the temp creeping up. 2 hrs and 4 houses later, I get back to find the temp down to just under 200. Opened the vent to heat things up, basted with bbq sauce and half hour later was eating. These ribs, turned out fantastic. Shared them with a cple friends who couldn't stop saying how good they were. They weren't fall off the bone, but as John Setzler explains how competition ribs should be, I would say they were perfect. My one friend says I need to enter a local contest. I say it was beginners luck [emoji3] [emoji3] [emoji3] . Thanks for reading. Oops, forgot to take a money shot. Sent from my SAMSUNG-SM-G920A using Tapatalk
  13. That all looks wonderful. Care to share your pot pie recipe?Sent from my SAMSUNG-SM-G920A using Tapatalk
  14. Welcome from another NW Minnesota. Lots of great stuff on this forum. : ) Sent from my SAMSUNG-SM-G920A using Tapatalk
  15. I haven't done any low and slow cooks yet but I've never had an issue with my akorn. Once up to temp my bottom vent is never past 1. I typically fill mine to the tabs and cook multiple times and fill it up again. Sometimes I pour lump in right out of the bag and sometimes grab hand fulls and I've never been concerned about placing my lump in the bowl. big/small. My akorn is completely stock with no mods. I love the akorn and the more i read these forums the more I think, why would I want anything else. I see so many posts where people have issues with cracks, breakage etc.. Granted, I've only had my akorn about a year and am a newbie to kamado cioking, and there's so much I haven't tried doing yet, that my attitude may change down the road but right now the only thing that would ruin the akorn would be if it were to rust out and have to buy a new one. One year in northern mn, covered but kept outside and no signs of any rust yet. Sometimes I see the Joetisserie posts and think it would be nice to have something like that for the akorn but in reality would it really make much difference as it's already cooking like a convection oven anyway. I don't know. Maybe my mindset will change as I do more specialty type cooks. : ) Sent from my SAMSUNG-SM-G920A using Tapatalk
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