I did a run of 3 racks of baby back ribs for my sister's birthday tonight. These turned out fantastic. I smoked them @ 225 -240 for 5hrs over B&B Oak lump and Best of the West 100% Mesquite lump and cherry wood chunks. Rack 1, see the toothpicks, was rubbed with Bad Byron's Butt rub and Weber Spicy Cocoa rub. Rack 2 was again rubbed with Bad Byron's and Fire & Smoke Society Pork Perfect. Rack 3 was different, it was rubbed with Fresh Jax Ghost Pepper Sea Salt, Frank's Red Hot Buffalo Ranch, and Fire & Smoke Society Wicked Wynona. Far and away rack 3 was the favorite. Those are gone, the other 2 also turned out awesome, I really can't pick a winner between those 2. I finished them with a 50/50 Duke's Hickory Moonshine sauce and Cranberry Grape juice. I definitely recommend using some juice to cut your sauce when basting. I might do a cut shot later everyone was hungry and tired of waiting for me to finish cutting. Smoke ring was on point.
So I have myself an Akorn for about 4 years. Through a couple moves while building a new house, it was pretty neglected... sat outside, uncovered through winter, rain, etc. Needless to say due to the metal build, it rusted something bad. I ended up getting rid of it and decided I'd see what the Weber Kettle hype was all about. I picked myself up Kettle Master Touch.......... wow...
I freaking hated it. Was horrible to keep temps. Took forever to get up to temp. Was terrible to use with lump (as it fell through the grates)... just a bad overall experience. Cooked on it about 4 times then sold it. Now... I live in a VERY windy area. Like 10-15 mph winds almost constantly.... so I'm sure that played a part... but it was no enjoyable.
I decided to pick myself up a new Kamado Joe Classic from Lowes for $650..... I'm in love.
Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects!
Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher.
Anyway here is the pizza and the good looking grill haha.
Dumped in the last of my Cowboy lump for a Saturday night pork butt. If you've seen any of the negative comments on Cowboy I didn't have any problems with the bag I had. It was definitely a lot smokier start than my old KJ Big Block, but produced good food. See you smoke Cowboy! Up next is a bag of RO XL cut should be fun. For now I've got a pork butt to cook.