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Found 21 results

  1. As the title suggests, I am looking for help getting my Akorn to act the way I want it to for smoking purposes. I have the smoking stone, use a water pan, and lower my dampers until it basically snuffs out my fire, but I cannot seem to keep my Akorn at 225. Now, I will admit that I am new to smoking and that there is a lot to be learned, but I have read tons of guides and watched videos and replicated them to my best ability, but still cannot get it to work for me. Currently, my process is this: Open dampers all the way Fill bottom of grill full of hardwood lump Light with cotton balls soaked in alcohol Toss in a couple chunks of hickory Place my smoking stone Place my water pan Close lid and let set until 150 Close dampers halfway until 180 Close dampers again halfway until 210 Close dampers halfway one last time to about .5 on top and bottom. 1 of 2 things happens here. Either the temp keeps building to nearly 300 or the fire dies. I play with the dampers making very small .5 adjustments to try and finagle it, but I cannot seem to get it right. When I do seem to get the temps in a semi stable range around 230-260 (after LOTS of adjustments), after about an hour I go to spritz my meat with some apple juice and the temps take off again (Obviously because I just fed it a lot of oxygen) and never seem to come back down. I have read about this "volcano" method of lighting the coals, but I literally have not found any videos or pictures on how to set that up. Basically, I have no idea what I am doing wrong and I could use someone being critical of my process to give me some advice and direction. Thanks for any feedback!
  2. I have been wanting to do this cook for quite some time and finally had a chance to do it. I started with some elk roast that was given to me to see what I could do with it. Man this meat was beautiful and lean as could be.... Being worried that the meat would dry out, I stuffed the roast with bacon... And then of course it was rubbed with spices...and wrapped with even more bacon... The roasts went on the Kamado Joe Classic at 225 and were smoked with alder, peach, cherry, and oak to an internal temp of 155 without foiling during the cook. They were then wrapped and allowed to rest for half an hour... Here is the money! The elk was cooked to a perfect medium to medium well and it was juicy as could be with no gaminess whatsoever. It was a fun cook and can't wait to do another piece of elk a different way. Thanks for looking!
  3. Here's my most recent fish cook... .turned out fantastic! Smoked Salmon Recipe: 1 large salmon filet cut into 4 or 5 pieces 2 cups brown sugar 1/2 cup kosher salt 1 tablespoon black pepper Honey to glaze The day before: Mix your brown sugar, salt, and pepper together and cover the bottom of a 9x13 baking dish with it. Place your rinsed and dried salmon filets on top of the sugar mixture and then cover the top of the filets with the rest of the mixture. Cover and refrigerate for 8 to 12 hours. Cook day: Remove the salmon filets from the brine. Rinse thoroughly and pat dry with paper towels. Let sit on a rack at room temperature for two hours until the pellicle forms on the surface of the fish. Preheat your Kamado Joe grill to 150-160 degrees and add a couple chunks of wood for smoke. Lightly grease your grill and put the salmon filets on for 2 hours. Keep the lid CLOSED to keep your temperature down! Glaze the filets with honey for the last 30 minutes of the cook! Enjoy!
  4. Here's the lastest revision of my Smoked Macaroni & Cheese recipe! You can use this recipe of your own favorite recipe and smoke it on the kamado! Smoked Macaroni & Cheese Ingredients: 2 to 2 1/2 cups uncooked macaroni noodles (cooked per box instructions) 1 1/4 cups milk 2 eggs, beaten 1/2 stick melted butter 4 strips of bacon, cooked and crumbled 1/2 teaspoon chipotle powder 4 cups shredded sharp cheddar cheese, divided Grated parmesan cheese Salt and pepper to taste Directions: Preheat your grill or smoker to 350°F. Cook the macaroni per box instructions and drain. Add the milk, eggs, melted butter, chipotle powder, 2 cups of the shredded cheddar, and some grated parmesan cheese back to the drained macaroni and mix well. Transfer to your baking dish. Top with remaining shredded cheddar and a little more grated parmesan cheese. Add cracked black pepper to taste. Cook on the grill at 350°F for 30 minutes and then ramp the temp up to 400 degrees and cook until golden brown on top and bubbly in the center, about 10-15 more minutes. Let cool, serve, and be BLOWN AWAY!
  5. Hi all you Smokers out there ...... This is an awesome cook if you want to give it a try. I thought this casserole would be good smoked so I thought I'd give it a try and it blew me away when I ate it. It really took on that smokey flavor and was outstanding. It is a Beef & Potato casserole with sliced onion, diced red peppers, cream of mushroom soup, and graded cheddar cheese. It really turned out good so go fire up those smokers and give it a try .... you'll be glad you did.
  6. I said in my Christmas cook thread that I’ve been away from cooking since the last week in October but I did manage to get the Thanksgiving turkey cooked on the kamado. As there was just going to be the 3 of us we ended up having dinner over at our next door neighbor house. (They were very kind to invite us) They were making everything else but wanted me to cook the turkey in the kamado. I was already going to do one so how could I refuse. I used my stand-by recipe I’ve used for the last 4 years. (Recipe: https://www.kamadoguru.com/topic/7524-smoked-turkey/) Here are the pics I managed to take. On Wednesday I made up the brine. Ingredients: Cooking. That evening I placed the turkey in my food safe 4 gallon bucket with the brine. I placed that inside an ice chest and placed some ice around the bucket. and covered with ice and let it sit overnight. Here it is the next morning. Took it out and patted it dry. Made up the seasoned butter rub. (For under the skin and on the skin) and got the aromatics ready to go in the interior cavity. Placed it on the preheated kamado. We also brought over some Cranberry Apple & Walnut Dressing that we love. (Recipe: https://www.kamadoguru.com/topic/8441-cranberry-apple-walnut-dressing/) Here’s a pic of the finished turkey with the dressing in the background. This is when Husker gives me his plea for some of the wonderful smelling food that’s driving him crazy. After this there wasn’t many opportunities to take any pics but here is the one pic I managed to take with my cell phone. As you can see there was quite a feast on the table and everyone enjoyed the turkey. Thanks for looking.
  7. My coworker harvested a nice buck on opening day, and shared some venison. I had been making jerky out of most of the meat, but this time I tried Venison Sticks. The collagen casings were more difficult to link than natural casings. These turned out more the texture of a summer sausage than the deer sticks I have gotten from other hunters. Still tasty, but not what I was expecting. I will have to look for some other recipes.
  8. Alright I think I need some help from y'all. Had my Chargriller Akorn now for 18 months and use it at least once a week. I've perfected nearly everything except for brisket. I've smoked three briskets and every one ends up dry. Tender but dry. Today I tried John Setzler's brisket method where instead of wrapping at the stall you put it in a pan with onion, pepper, garlic, and beer. I used apple juice though. I smoked it at 275 and was able to hid the temp there for the entire smoke portion. It stalled around 165 so I took it off and placed in a pan with the onion, pepper, garlic, and apple juice. Oh and some Stubbs honey pecan bbq sauce. I was smoking with pecan wood. The IT rose steadily up to 195 and I checked with a probe. It wasn't probe tender. So I let it go for a bit longer. It held at 200 for about an hour. I checked one other time and it still wasn't very probe tender. But was better than the first check. After an hour of not moving past 201 I decided to pull it. In John's video he didn't rest it. Just sliced it and returned back to the liquid in the pan. I let it rest for 30 mins and then sliced it. It was perfectly tender. Passed the hang test. But it was still pretty dry. You can see from the pics. It was very flavorful and pull apart tender. But I really want to get the dryness figured out. Any thoughts?
  9. Today, I made some smoked salmon, I got a fillet that was close to 4 lbs. I used my 8 quart briner and placed in 1 cup vodka, 2 quarts apple juice in it, I cut the fillet into 3 sections and placed in briner and refrigerated for 2 hours, I then prepared a dry cure. I used 2 cups palm sugar, 1 cup kosher salt, 2 tlbs black pepper coarse mixed will. After 2 hrs I removed salmon from briner and coated throughly with cure. Covered with plastic wrap and refrigerated 4 hours. I the washed the cure off and dryer the fillets. Smoker was at 130-140, I smoked the fillets for 45 minutes using maple pellets, after 45 minutes I increased temp to 225 and kept it there for 1 hour. Result tasted much sweeter than the batch I made before when I used alder pellets,
  10. Today I made my first Alder Smoked Salmon on Traeger pellet smoker, grill following the recipe that came with the unit I bought from Costco roadshow. The taste was good, my wife also like the flavour and so does my eldest son.
  11. Well, if you have a fussy guest coming over for dinner that likes to complain about everything, Snoop Dog has the solution for you. Cannabis Smoked Salmon: https://www.merryjane.com/food/salmon-is-the-latest-addition-to-cannabis-infused-fine-dining Yup, Snoop ready to fill his Joe's up. You already know what he's going to mixing with pecan wood chunks during tonight's cook. So if the neighbor's laying in the middle of their drive-ways tonight counting stars, you know who to blame. Apparently Marry Jane will be making their own rubs, marinades, and turkey herb. So if you're turkey seems a little more mellow than normal, again, call Snoop. Yeesh!!! Smoked Salmon just won't be same after this:-).
  12. I found a place that is selling these huge pieces of Beef Shoulder Clod and I am planning to smoke one this weekend. I've done some research and most people are doing these like brisket. Some of the videos and cooks that I've seen have been over 20 hours as well. Anyone in here done a Beef Shoulder Clod? Any tips you would like to share? I'm looking forward to the cook this weekend and will share some pics once it's on!
  13. This weeks' video comes from Chris Lilly's "Fire & Smoke - A Pitmaster's Secrets" cookbook: If you want to ROCK your breakfast table, or rock your table for any other meal where GRITS would be an appropriate dish or side dish, you MUST try this recipe! Smoked Cheese Grits: Ingredients: 1 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp garlic powder 1 1/2 cups quick (5-minute) grits (not instant) 1 1/2 sticks (6 ounces) unsalted butter 8 ounces grated sharp cheddar cheese (I used extra sharp) 4 ounces grated muenster cheese 1/3 cup whole milk 3/4 tsp worcestershire sauce 3/4 tsp hot sauce (I used Sriracha) 3 eggs, lightly beaten Directions: Preheat your grill to 350°F and set up for indirect cooking with a light smoke wood for flavor and aroma. In a saucepan, add 5 cups of water and then add the salt, black pepper and garlic powder. Bring to a boil. Once boiling, add the grits and stir to remove any lumps. Reduce the heat to low, cover, and cook for 7 minutes, stirring occasionally until the grits start to thicken. Remove from the heat, add the butter, cheeses, milk, worcestershire sauce, and hot sauce and mix completely. Let sit uncovered until the grits are no longer hot to the touch then mix in the beaten eggs. Pour the mixture into a 10-inch cast iron pan. Place the pan on the grill and cook for 50-60 minutes or until the grits have browned across the top. Remove from the grill and let cool in the pan for 10 to 15 minutes. Serve HOT! Enjoy!!
  14. Tonight we decided to make some of our gourmet grilled cheeses. Everything but the sauce and butter was done on the Kamado Joe over the past weeks. Placed the bread on the skillet to crisp up and then under the broiler for a couple of minutes for the cheese to melt. Homemade Sour Cream Bread Smoked Cheddar Smoked Provolone Garlic Butter Pulled Pork Sweet Baby Rays BBQ sauce Let me tell you this was one of the best grilled cheese sandwiches that I have ever had.
  15. Had an old sheep that I killed and butchered. Cooked some of the tenderloin and discovered that on an old sheep (mutton) even the tenderloin can be a bit odd tasting, even for a guy like me who will eat virtually anything that once walked, swam, or flew. So I took a whole shoulder and treated it the way I do when making pastrami. Made a pastrami pickle following the recipe on Amazing Ribs web site and soaked the shoulder, in the refrigerator of course, in the brine for a week. Took it out, rinsed it in clear water, placed it on a wire rack for a couple of hours to dry, and then coated it really well with John Henry's "Texas Chicken Tickler". John Henry's is a great place to get spice blends out of Houston, Texas. I love their rubs. Cooked the shoulder on my Akorn Kamado cooker at 220-235 degrees for 4 hours. Used some almond chunks for smoke. When the meat temp reached 168 F I took it off and let it rest for about 5 minutes (just couldn't wait!). It was awesome! As good as any pastrami I have ever made or eaten. No mutton taste at all. And it was tender and very moist. After trimming all the meat I could off the bones I stood in the kitchen gnawing on them till they were as clean as if you had put them over an ant bed for a week! The sodium nitrite gave the meat that beautiful pink color (and I am not worried about the miniscule amount of sodium nitrite I consumed. I will just eat one less McMeal and call it even). So if you have any old critters that need to be consumed, give the pastrami recipe a try. Might even make armadillo taste OK?
  16. As mentioned in another thread, I picked up a turkey breast with the intent to cook on the Akorn. I've been eating much healthier and the pants are feeling looser.... So, time to add some flavor into the diet and put up the George Foreman for a few days.... It's Akorn Turkey Time! This cook is also serving as a refresher for the turkey I will undoubtedly cook for Thanksgiving, we love turkey and it's nice to enjoy it more than once or twice a year. So without further delay, here is the bird, or should I say the breast part... See what I did there? I thought I had picked up a Jennie O but I was mistaken, she must have cost too much to take home and I put her back as this was a off name branded breast that said it was basted I creamery butter. Looking closer at the tag, it was from Cargill Meats. I seasoned with Montreal Chicken under the skin and the usual accompaniment of kosher salt, cracked black pepper, and paprika on the skin. The Akorn settled at 250 and dropped to 225 where the bird sat for 2 hours. I ramped up the temp to 375 and cooked it one more hour to an internal temp if 165. After a few minutes rest and some kitchen cleanup, I sliced into the breast. Here's what we have: Here it is before the ramp up. Finished breast. First slice, check out the smoke penetration! A few slices in to show how juicy and plenty moist. Sorry for the crappy ipad pics, I dare not play with Mrs. Che's fancy new camera yet... The flavor was tremendous and I am really thinking about foregoing the whole bird and just doing a few breasts since the legs and all that get wasted at Thanksgivng anyhow. Thanks for looking!
  17. Was at WalMart yesterday morning - noticed they had an 8lb pork shoulder marked down to $1.87/lb, so I had to grab it. Got it home & prepped with yellow mustard and a nice rub with very little sugar. I wanted to get it cooked by dinnertime so the kamado would be freed up for other uses, so I cooked around 275º instead of the usual 225º. Hit it with several big chunks of local cherry which lingered for at least 6 hours. It took about 8 hours to reach 205º at which time I removed it from the fire, foiled, wrapped in a thick towel and stuck it in the cooler for a few hours. The bark and the smoke ring turned out well, the meat juicy and extremely tender. Overall I'm pleased with the results of this cook - and it made a great lunch, snack, and dinner
  18. After numerous cooks of almost everything the beginner should do, it's time to smoke pork. I've done pork on a propane vertical box-smoker for the last couple years with great success, but it died last fall, so this was going to be the first exercise on the coals...pretty exciting stuff. This guy was small, as the store didn't have anything over 4lbs, but there's only two of us and a test run doesn't require a 10-pounder. Against some others' better judgement, I do a quick brine on my pork: 7-8 cups warm water 1/2 cup kosher salt 2 cups apple cider 1/2 cup maple syrup (I use the real deal, the thin stuff, not pancake syrup) 2 Tbsp cracked black peppercorns I let it go overnight in the brine, bring it out first thing in the morning to warm up a bit. Dried off, coated in a thin coat of plain yellow mustard, and rubbed with a dousing of my sweet & spicy rub mix (not all of it, mind you): 1/4 cup brown sugar 1/2 cup white sugar 1/4 cup salt 2 TBSP chili powder 2 Tsp. ground cayenne pepper 1 TBSP garlic powder 1 Tsp ground cumin Let it sit/permeate for an hour or so pre-cook. Being my first official smoke, I got her lit early (noon) with a full bowl of RO and 6-7 chunks of applewood, unsoaked. I didn't blink an eye and she was at 375 before I knew it. Takeaway #1, confirmed by many others before me: She's a lot easier to get hot than cool down. An hour of nearly-closed up running, had her down to about 320 and went for it, assuming a high 200s/low 300s cook. Being small and cooking warmish, she screamed right through her plateau and was at about 185 within 5 1/2 hours. I shut it down completely and let her come up to 200 before pulling, wrapping in foil and blankets and into the cooler for 2 hours. Pulled it at 180 IT, and it was pretty damn good, if I do say so myself.. Sandwich with jalapenos and peperoncinis: Much better bark on this than my other smoker, and so much less fuss. Once it's on, it's on and it's just temp control - really enjoyed not babysitting it all day. I have a great turkey recipe I do and will put that up when I do it - SOON. On we go - Cheers!
  19. Im cooking up some ribs tomorrow and my fav side dish is smoked baked beans.Im looking for a recipe that is not over sweet(like a lot of beans can be) Thanks Ronan
  20. If you like chicken salad, you're gonna LOVE smoked chicken salad! This is also quick and easy to make, so here are the things you will need: Smoked Chicken Salad Recipe: Ingredients: Brine for the Chicken (Optional) 1 gallon of water 1 cup table salt 2 Tbsp Worcestershire Sauce 2 Tbsp Black Pepper 1 Tbsp Fresh Thyme Leaves 6 Bay Leaves A Couple Dashes of Hot Sauce Heat this mixture to just below a boil and then cool completely in the fridge before using it to brine your chicken. When the brine has cooled, submerge your chicken in the brine for a minimum of one hour per pound and as much as two hours per pound 1 3 to 4 pound chicken seasoned with your favorite poultry seasoning 1/2 cup plus 2 Tbsp Mayo (or mix of low fat mayo / fat free sour cream) 2 Tbsp whole grain mustard 2 tsp fresh thyme leaves 2 tsp chopped fresh rosemary 1 Tbsp chopped parsley 2 Tbsp minced green onion or shallots 1 stalk of finely diced celery 2 tsp salt 2 tsp freshly cracked black pepper 1/2 cup peanuts or sliced almonds (optional) 1 cup of quartered grapes (optional) Smoke the chicken on your Kamado Joe grill until you reach an internal temperature of 165°F in the thickest part of the breast. While the chicken is cooking, mix up the rest of the ingredients for the chicken salad in a mixing bowl, cover, and refrigerate. When the chicken is done, tent it with aluminum foil and let it rest for up to an hour and then pull all the meat off the bones. Add the meat to the mixture and refrigerate.... Delicious Stuff!
  21. Finished a Venison roast (actually a cut of the hind sirloin). The meat was from a mature buck I took with a croossbow back in October before the rut. Medium sized fire brought to @ 275 and parked, cooked low for nearly three hours. Did not use thermometer just went by feel and sight. Let marinade about four hours, delicious.
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