Jump to content

  1. TKOBBQ

    TKOBBQ

  2. O C

    O C

  3. LargeRedJoe

    LargeRedJoe

  • Similar Content

    • By pittmab
      1kg back ribs from my local butcher, cooked using a modified 3-2-1 method over charcoal and cherry wood. And finished with a Bulleit bourbon glaze.
       
      Really pleased with how these came out, not fall of the bone but tender and juicy just how I like them!
       
       





    • By pittmab
      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.






    • By Bomb Dog Barbecue
      I have a question for the community about fire construction and how much charcoal I should be using when I set up a cook. I have a KJ Classic III and have been using the SloRoller for all of my low and slow cooks.
       
      On some of my larger cooks (one pork butt, a full brisket, and then two boneless pork shoulders) I have burned through all of my fuel before the cook was done. I filled the standard KJ ash basket with charcoal and then light it up with one KJ firestarter. I was smoking everything at around 250F and followed the heating method described by SmokingDad BBQ on his YouTube channel (it worked well!).
       
      Does anyone have an image of what their charcoal looks like when setting up for a 10lb brisket or pork butt?
    • By Tom_V
      First cook on Joetissorie on the Akorn, and yes it fits perfect! I used a combination rub of KC's and Dinasour BBQ Cajun Foreplay. (Dinasour BBQ is the BEST BBQ restaurant in NY State) I also made a paste with same ingredients and rubbed under breast skin and inside cavity. Akorn running at 400-425 deg. Amazing flavor!



       
       
    • By Cranky1
      Hi all,
      Just got an Akorn 16820 and mother nature decided to go all cool and wet on me. Looking forward to trying this thing out.
×
×
  • Create New...