New from Michigan

matt76cmich

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May 2, 2017

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27

• May 5, 2017

• #1

Fairly new to smoking food. I bought an Akorn Kamado last year and have some some good success with ribs, chicken, and an ok brisket. Hoping to add a stick burner to the stable of grills, looking at the Old Country Pecos. Getting ready to go light the Akorn here for my first pork butt (11.5#). Hoping it gets done with enough time to let it rest in the cooler for a couple hours and be eating by 7pm.

 

SmokinAl

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• May 5, 2017

• #2

Welcome to SMF!

Good luck with that butt!

Al

 

matt76cmich

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May 2, 2017

5

27

• May 5, 2017

• #3

So far so good. This was from when I checked it at the stall at 8am, 165*. Right now at 10am it's up to 181* IT.

20170505_075044.jpg

• matt76cmich
• May 5, 2017

 

HalfSmoked

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• May 5, 2017

• #4

Glad to have you on board.

Warren

 

andreasalberz

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May 5, 2017

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• May 23, 2017

• #5

 

 to the forum 

 

tryingitout

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Jun 5, 2017

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10

North of Grand Rapids Mi.

• Jun 5, 2017

• #6

Matt, there is a big learning curve with the off-set stick burners, but they taste great. BBQ with Franklin has some good YouTube videos, and he uses the Old Country Pecos. Where are you buying yours?