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Found 11 results

  1. Wife decided she wanted some ribs yesterday but we were pressed with time with all of the rearranging going on in the yard. Managed to finish these in just under 2 hours. Of course wife deep fried a few.
  2. I haven't seen anything posted on this... Does anyone have issues with creosote build up on their daisy wheel, at the top of their Joe? Lately I have to take the whole assembly off and run it under hot water, just to open up the vent and to turn the wheel. Next smoke, completely frozen from creosote and I have to take it off again, and again. Any suggestions would be fantastic!
  3. Nothing puts me in mind of fall quite like chili. Though I admit that none of my friends would ever define this as chili as it contains beans and a few other things to ease my conscience and qualify as healthy. Started out with 3lbs of ground turkey that I smoked for 3 hours on the Big Joe. Garlic and jalapenõ, cowbell, mexibelle, poblano and bell peppers that I roasted on the Joe after pulling the turkey, black and kidney beans, white onion, carrot, etc. Topped with red onion, yellow bell pepper- most of which I dropped putting the lid one- and extra sharp cheddar. I unfortunately didn't get a pic of anything on the smoker. Had to snap this picked quickly before the couples devoured the pot.
  4. Hey everyone, first post. Got my Akorn from my wife as a graduation gift a few weeks ago. It is my first smoker, and first non-gas grill, so I know their is a bit of a learning curve. First two cooks (pork butt, and whole chicken) turned out alright, and good respectively. Tried to do a chuck roast to have pulled beef and it went terrible. Would love some advice on what I might have messed up. Set up: big green egg lump charcoal Hickory chunks a few apple chips got the temp to about 240 dome when I put the roast (2.5 lb) on the grill. It was a little inconsistent heat (I haven't been able to get a solid burn yet) so it fluctuated between 200 and 300, but nothing too huge. Once the roast his 165F, I put it in a foil pan, and covered it with foil, with a little liquid in the pan to help keep the moisture in. I checked it once after about another hour, and the temp was at 195F, which is what I read was the right temp. I removed it from the heat, and let it rest for about an hour, and when I removed the cover to pull it. It was REALLY tough, and tough. I don't really know what I did wrong, did I need to have it much lower and longer? Any advice would be appreciated.
  5. Current Mods: Tip Top Temp This mod is fairly straight forward. I used the plate hangers that are found at either Homedepot or Lowes to mount the Tip Top Temp (TTT) on the top of the vent. Double Colander for Coal Dust I double up on colanders of two different sizes so that I can put my coal inside the colander and then the colander allows the coals to breathe but also catches all the dust. My first cook I used a single colander and then I shook it by accident when removing the remains and coal dust went everywhere. Lesson learned and I doubled up on the second attempt! Makes my life easier and I don't have to hassle with cleaning the darn thing. Not original idea as I got it from this guy on YouTube. He also cut his Pizza tray but I think that is a little too much. Terra Cotta Clay Pot Diamond 4.5" Blade and a Mini Angle Grinder were used to cut the Terra Cotta Clay Pot ($19.98 @ Lowes) to fit it up in side the bottom pit. This particular one from Lowes fits perfectly BUT you have to cut your shims that hold the stone deflector! How I cut the three-piece steel shims for stone deflector: Cut the two edges and then bend the living hell out of the shim until the four welds give out. Use a Dremel to clean the rough edges Welds do not interfere with the above Terra Cotta Clay Pot from Lowes How I shaved off the top of the Terra Cotta Pot: Initial cuts were done around the diagonal pattern design but I need to redo it to make it a bit lower so that my pizza tray deflector doesn't choke the fire. However, my initial suspicions of the fire being choked have subsided because the grill is holding steady at 220*F. Might have taken a bit longer to get there though. The top grate does not sit flush and is being held up by my pizza tray and all the weight of the terra cotta clay pot is resting on the three sheet metal legs that supports the entire core at the bottom. Need to fix it after I am done with my initial cook on the pork baby back ribs. Lava Rock Gasket Plenty of information on this forum as to how this is done. I did the upper and bottom rims of the main lid, ash tray bottom pan to body area, as well as the air intake at the bottom to a very good seal. Judging by the smoke that comes out it is doing a fine job. Future Mods: Top hat to cover the TTT Deflector Drip Pan Mod (Make the Pizza pan a little more versatile and can hold some liquids) Might add a deeper dish in there to catch more items Could run a stainless steel line to the bottom as a permanent grease trapping solution into a grease keg More to follow and happy grillin'!
  6. I Need An Analyst! Hello. New member, and I have told a lot about myself in the new member intro section. I'm a well weathered smoker with specialty in pork shoulder, brisket, chicken, and turkey (20++ years). Until a year or so ago I developed my skills in Memphis first with a metal trashcan mod and then with a rinky dinky Brinkman horizontal smoker with chimney and firebox. I did extremely well with those pieces of crap over the years.The beautiful wife bought me an Akorn for our anniversary, and this is my second season trying to master it for low and slow. I LOVE it, but can't CONTROL it very well (wife says the same think about me ). Until last weekend, I was never able to keep a steady temp between 200F and 300F for longer than 4 hours. Sometimes I would then relight the fire once or twice and/or finish it in the oven. ARGH! Then I read through key discussions here at the Guru, especially the excellent Can't Control Temps On Akorn discussion from 2013. Following that discussion, I was able to pull 9 hours of 200F to 300F before it started to peter out. Fortunately, this was a test run - no meat. I took a PHOTO LOG of my entire experience and condensed it down to the attached PDF with enough text to explain things. Who will look at that for me and provide insights as to how I can do better? I'm supposed to serve up some pulled pork and brisket for company June 26. I would GREATLY appreciate it! SmokyButt Smoker Picture Timeline.pdf
  7. Hi All, Just saw this ad on CL for 2 WSM's...sounds like the guy is into cooking/smoking like we are! I've never owned one, but everything I hear about them, especially for those starting out, is outstanding! Here's the link: https://miami.craigslist.org/brw/for/5340157001.html I hope someone can take advantage!​ ​
  8. Hey guys, New Akorn owner here from Springfield Mo. I am assembling the grill tonight and want to do everything possible to ensure great cooks and the longest life possible. I have heard that I may need to seal up the ash pan to avoid air leaks with some kind of silicon. I have also read to season the grates to avoid rusting. I am reaching out to you Akorn masters for set up tips. Any knowledge would be appreciated. Thanks in advance. JKapp
  9. Hi - nice work on the site. Great cooking tips. (Kudos to John Setzler... amazing work there )... Site has a good culture. Well done! I've a couple ideas to pass along over time. So ya, we ride sport touring motorcycling (maybe a bit too fast? ), work and live in Alberta and BC, bone in prime rib / prime rib steak are specialties as are smoked pastrami (but I sold the Bradley last week so I'm both feet in to get it right on this unit.) We travel a fair bit when we can. Here's a shot from last year, When not working, cooking, with family, we travel / motorcycle, or spend time reeling in Salmon, or taking in NHL, LFC (for those who know), 'Hawks, and open wheel racing (RIP Justin). After a long quest, I'm convinced that nothing beats a Stiegl now.
  10. 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.
  11. A long time ago, in a galaxy far far away, the tires were kicked on a new Big Joe. I'm sure this one doesn't have a bad motivator. But little did those Jawas know what, or who, would be BBQ'd later that day...
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