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Trimmed the skin/gross fat off my 8ish pound butt and probably have 7ish left. Rubbed it nicely, stuck it in the fridge until the rain stopped. Now I'm at 200 degrees and still ticking up but have the top and bottom down to ~0.5 each. Really hoping this settles out in the 225 range. I used one cotton ball and Wegman Lump...the anticipation is killing me. Or maybe I'm just hungover from day drinking... 202 degrees...
Did some research in the forums and got the guts to try pizza on the new Akorn. I wasn't really confident, because I wasn't sure I had the proper setup, but a trip to Wally World and I fired up the grill. I used a 16" pizza pan for a diffuser on the smoking stone hangers and I placed my pizza stone on the main grate. I started the grill and ran the temp up to 450 - 500. The kids all prepared their pizzas the way they wanted them, and off to the grill we went. Taking some advise from the forums, I placed the pizzas on the stone with some corn meal to keep them from sticking and closed the lid. I monitored the progress through the top vent and when the cheese started to crisp up, I opened the lid and checked the crust. The results were 6 perfectly made pizzas (at least there were no complaints - and seconds were requested my most). The bottom line was another successful cook on the Akorn. I am absolutely loving this grill. Again, thanks to everyone for all of your input in the past. Using the advice of the members here, I am sure I can tackle any grilling project. Ever forward. (I will post some pictures tomorrow, as I cannot sync my iphone with my laptop) Sean
Other than the bb ribs top meat part being a little dark and chewy(should I baste?) the first smoke unfoiled @260 for 4 hours was a success. I defiinatly need to fix the Lower vent leak but the top vent was sticking to the point that I had to use a rubber mallet to get it to move at all which made small adjustments tough. Anyone else had this problem?