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  1. First attempt at chicken shawarma last night on the Joetisserie. Came out really good, very pleased with the result and so easy. Juicy, tender moist chicken, with gnarled crispy edges. Followed Smoking Dad's recipe from his YouTube video.
  2. Hi Everyone, it has been a while since my last post ( I think it was the pizza ring I made for the Akorn Kamado). Well, I finally get around to finish up the camper power box for our TempMaster controller. I found these 12V Li-ion battery packs from Amazon works great (6000 mAh for 10+ hrs) and can be charged with our AC adapter for the controller. The box now can hold the controller, battery, vent hose and 3 probes. I'll make a DIY blog on our website. It's Plano Ammo Box (Made in USA!) with cutouts on the side for hose and probes. Now you can do ribs in a weber go anywhere for 4-5 hours unat
  3. I'm gonna do some baby backs this weekend and would like to hear some opinions. 1. Temp. I'm thinking low and slow at about 225 to 250 2. Time - wrapped vs. unwrapped. 5 1/2 hours ish? I used to do mine in a pellet with the 3-2-1 method, although for BB's I did 3-1-.5. Let me hear your methods and why.
  4. Hey folks, Christmas is coming, Inkbird offer some special discount this week. It is a great chance to order a gift. Please check pictures for discount details, hope you can find one you need: 20% off for HET-F001 Instant Read Probe Thermometer: https://www.amazon.co.uk/Inkbird-HET-F001-Foldable-Digital-Thermometer/dp/B078RLHYWD 30% off for IHT-1P Rechargeable Waterproof Thermometer: https://www.amazon.co.uk/Inkbird-Thermometer-Backlight-Calibration-Foldable/dp/B07XG6MQDT 25% off for IBT-2X 150ft Bluetooth BBQ Thermometer with 1/2 probes: https://www
  5. first stop.... we continued in southwardly direction... as seen in another thread sausage, tom thumbs
  6. Im going to try some pork ribs tomorrow, got them in the fridge with the membrane off and the rub on I tried them twice in the past on my old offset...first time was rubbish and second time was absolute failure lol. This time its on the kamado so hopefully they will come out better :D Any hints and tips from anyone? what about measuring the meat temps? I will post the outcome thanks Adam
  7. Fired up the Kamado Joe today for some baby back ribs. Followed the video @John Setzler posted on YouTube. My rack ended up being a little smaller than the one in the video so I never quite got the bend test, but these were definitely some of the best ribs I have ever had. Pics below! Baby Back Ribs Rub: A custom one made by Lanes BBQ (a local BBQ place located in Bethlehem, GA). On Father's Day our church gave out a custom rub Lane's made to all the dads. It was great!! Sauce: Sweet Baby Ray's diluted with some apple juice Cook time: 5ish hours Smoked with some
  8. Hey guys, Good Morning, Inkbird IRF-4S Food Thermometer will run the first flash sale today, up to 25% off, you don’t want to miss it. Original Price £66.99---Deal Price £50.99, Save you £16. Deadline:25-Jun-2019 12:35 BST ‐ 25-Jun-2019 18:35 BST https://www.amazon.co.uk/dp/B07KPZK56Z IRF-4S Features: 1.Waterproof and 1000mAh USB rechargeable lithium battery:customers can use at outdoor when raining. Fully charging capacity could be last for 60 hours when it works. 2.Magnetic Design and Four BBQ Probes:the device could be adsorbed on the smok
  9. Hi guys, Inkbird will have a flash sale for IBT-2X bluetooth BBQ thermometer on 23 June, Don't miss it. Original Price £24.99---Deal Price £19.99 Deadline:23-Jun-2019 10:25 BST ‐ 23-Jun-2019 16:25 BST https://www.amazon.co.uk/dp/B06WGMDSBL Thanks for your guys support! Have a nice weekend.
  10. Hey Kamado Fans, I've recently inherited a antique Kinurra Yaki Kamado size #5 from my grandfather who purchased it new in the late 1950s while overseas. It is still factory wrapped, with cardboard padding around it, and rope holding all the pieces together. This thing is as good as it gets. It's currently in Burke, VA and I'm looking to sell it. If anyone is interested please email me: parkergriffo@gmail.com Cheers! -Parker
  11. Made these Jack and Coke chicken thighs last night, recipe courtesy of http://howtobbqright.com/2016/10/07/jack-coke-chicken-thighs/. Turned out incredible! Meat was super rich and juicy, the skin tighten up with the ultra flavorful tacky glaze, and they even formed up pretty nice. I served them with some sweet corn on the cob, pasta salad with fresh mozzarella, sun-dried tomatoes, fresh basil, and some other things, and a mustard vinaigrette butter lettuce salad. My only recipe modifications were that I used peach preserves instead of pineapple because I couldn't find pineapple
  12. Ingredients 1 Pkg. Costco Country Style Ribs Marinade Ingredients 1 cup white distilled vinegar ¼ cup ketchup ¼ cup apple juice 3 tablespoons Light brown sugar 1 tablespoon kosher salt 1 teaspoon hot sauce (tapatio) 1 teaspoon ground pepper 1 teaspoon red pepper flakes Directions 1. Cut the pork into golf ball sized chunks and marinate it for 24 hours 2. Preheat your kamado to 300°F with your favorite smoke wood chunks added 3. Grill the pork until the internal temperature is about 205°F and the pork chunks prob
  13. This past weekend, I did a spatchcock chicken on the Pit Boss. It was some of the juiciest chicken I've had and it came out really good. Spatchcock Chicken on the Pit Boss Kamado
  14. This recipe goes very well on a wrap with beef or pork (like on the image) Ingredients: 3 dl Mango juice (around 1.2 cup) 2 dl Cola Zero (around 0.8 cup) 2 tablespoons mangochutney 2 tablespoons of Lime (juice) 1 tablespoon balsamic vinegar 1 tablespoon sweet chilli sauce 1 tablespoon rapeseed oil 3 tablespoons chicken broth (homemade if have) 2 teaspoon chili peppers 1 teaspoon garlic powder 1 teaspoon onion powder Fennel seeds (to taste) 0.5 - 1 tbsp Butter Directions: 1. Mix together mango juice, cola zero, mangochutney, lime jui
  15. well, visually at least- precursor to preivously posted Barbecue- The Movie interesting book on churrasco style bbq still determined to take a class on this
  16. An Aldi opened up a couple months ago near my house. I’ve always wanted to try their spare ribs, finally picked up a rack and gave it a try. I didn’t trim anything, just pulled the membrane off. I even kept the little meat flap on. Seasoned it with some rub I found behind the cabinet, which was not a typical rub I would use, but glad I did. Topped it off with some Killer Hogs for a little color, then let it marinate for 30min to an hour. I used a mixture of mesquite and pecan chunks. Through-out the cook, I spritzed it with diluted apples cider vinegar. My wife made a BBQ sauce that she used o
  17. Gave this a whirl. Turned out great!! Please let me know what you think. Just started to smoke more frequently and have been asked to start cooking for other people.https://youtu.be/lD315UxzFpk
  18. Hello everyone! Found this forum by googling Akorn grill and joined right away. I got into kamado cooking after buying an Akorn grill from Homedepot about a yr and half ago. I thought the grill was the key but failed miserably on the first cook out. I then went on google (of course) how to use the kamado properly and found Amazingribs.com. My life has been changed ever since! I succeeded on the first try of every recipe he had, from 6 hr ribs to 20 hr brisket. I'm now totally addicted to BBQ/Smoking and have made my own accessories to help me cooking. I now own about 10 grills, from weber
  19. I am excited to have found this forum (actually recommended right from Char-Griller). I bought my Akorn about 2 weeks ago, and am learning to tweak in those temps for low and slow. I actually joined this forum yesterday, but my stuff got wiped out when the wrong backup was loaded. Anyways, can't wait to share and learn from what seems to be a great community!
  20. Hey y'all! Picked up an Akorn about 4 months ago, and today, tried my first brisket. Got a small 4 flat (choice) and did half salt half pepper and let it rest overnight. Smoked with apple at 225 on my Akorn. I got a PartyQ yesterday, and was very very happy with it's performance. It took a good bit longer than I expected, at almost 8 hours for 4 lbs. Overall, I was really happy. The flat was pretty moist and tender (7 out of 10 probably), my bark was outstanding, and the flavor was great. Thanks for all the help!
  21. Greetings Gurus... I'm putting this post as a pinned post in the Gadgets & Accessories section. This is a 'living' post and I'll be adding items to it as time goes by. This is *MY* definitive list of THE REALLY RIGHT STUFF when it comes to BBQ accessories. Items on this list are things that I own and have tested rather extensively. Keep in mind that this list of STUFF is NOT necessarily a MUST-HAVE list. It's just MY recommendations of what you SHOULD get if you decide to purchase the type of item in question. Instant Read Thermometer EVERY backyard barbecue and grilling en
  22. Hi All Alan here, new to this forum and based in Thailand. After looking at buying a Kamado grill here I found it really difficult to purchase a quality product so sourced from overseas. Realizing a gap in he market in SE Asia we have set up a new brand - Dragon Egg. https://www.facebook.com/pages/Dragon-Egg/1019846181374707 Im here to learn about Kamado cooking recipes and techniques from fellow members.
  23. We started out with a sausage & cheese appetizer plate that had some sticks of cheddar and some smoked kielbasa (or something similar) that had some of their dry rub on it along with some dill pickles and banana peppers... I had a pork shoulder plate for dinner that had a mound of pulled pork with a couple toasted buns and sides of bbq coleslaw and baked beans.... I have learned one honest fact about being a serious backyard BBQ cook (as most of us here are.) It's hard to go out and buy BBQ that is as good as what we make at home. This BBQ was as good as any I have ever bought t
  24. Here is a great way to cook a thick steak on any kamado cooking that everyone will love.
  25. Howdy Gurus! I've always been meaning to ask how you good people got so good at the craft of Kamado Kooking! There are some truly inspired Kooks here who produce some world class cuisine. I honestly think that the Gurus here could rival any Culinary Institute of America grads. Nobody is born knowing how to cook. Tell us your story, the twists, the turns, the successes, the failures. I think it would make for some compelling reading and would really help new new kamado owners who are going through the frustrations of temperature control, first cooks, etc. see that the light at the end
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