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O-Town in the house!

post #1 of 4
Thread Starter 
To be exact, 33 miles NE of Orlando....Been grilling forever and finally decided to give Smoking a try...Purchased the Akorn Komodo last week and grilled sirloin tip steaks, bratwurst and home made burgers...was amazed at the evenness of the grilling and how little lump coal was used!!!! I am doing almost the same menu for today to have some good ole American cooking to go with today's game!

Am looking forward to learning more about smoking and have begun reading the articles (meeeoooy's sticky had some good basic starting tips for pork) to get prepared for my first smoke later this week...gonna do the boston butt first :-)

So far from my reading and research i need to get a "smokin stone" and a good meat and que thermometer...

Am curious to know and learn how much "wood" is need for the longer cooks.

Thanks for reading and look forward to learning and sharing more!

Dan
post #2 of 4
Welcome, glad ya joined us !
post #3 of 4

Hey Dan, hello and welcome from East Texas. Amount of smoke depend's on your taste, type of wood and what meat you are smoking. Always use seasoned wood. Fruit woods have a mild flavor while hickory, oak, pecan are a little stronger, here in Texas some people use mesquite, which is a good smoking wood but very strong, a little goes a long way. I have a friend in Dallas who does quite a few competition cooks and uses a little mesquite mixed with oak. I smoke mostly with hickory, pecan and oak because if availability, also use peach and cherry when I can get it.

 

Gary S

post #4 of 4
Thread Starter 
Thanks for the information!!!

I did my first hybrid grill and smoke last week; burgers and brats...kept the temp at 350ish for about an hour...started learning a bit more about how my Akorn works :-)

Everything tasted great!!! I do have a question for those of you who have more experience...Is that a smoke ring on my brats? They were fresh and not not pre cooked.

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