Recent content by DTParker
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
D
1st Tri-Tip
First time I can recall ever having Tri-Tip - what a nice cut of beef - had the butcher remove all external fat, 2.1 lbs. of meat remaining. Rubbed with my wife's "secret rub" - she won't even tell me what is in it until she's satisfied. She's getting close :). Smoked over Oak on our Camp Chef... -
D
New here, now with a Camp Chef Woodwind.
Well, we've now done ribs, pork belly, port tenderloin, 2 cuts of steak, burgers, chicken breasts, a brisket flat, leg of lamb, and tonight, a Tri-Tip. I'm guess you probably can't tell, but we are loving our Camp Chef Woodwind. First time I can recall ever having Tri-Tip - what a nice cut of... -
D
New here, now with a Camp Chef Woodwind.
Pork belly tonight. Learned that Low Smoke produces more smoke than High Smoke. :) gotta work on the rub, but the smoke was decent. -
D
New here, now with a Camp Chef Woodwind.
Thanks for the welcome! We used Hickory pellets from Camp Chef. And their method - Olive oil for glue, and a generous amount of rub, set aside for an hour, 30 min 275 2 hours High Smoke Sauce with a Vinegar based sauce 15 mins high smoke Sauce again and wrap tightly in foil; meat side down 2... -
D
New here, now with a Camp Chef Woodwind.
Howdy, all, New to this venue, I've tried smoking on a Kamado with little success, and finally just got a Camp Chef Woodwind. Did our first ribs tonight. I'm sold! I want to learn how to tweak for smokieness, but my first ribs were falling off the bone delicious. Wish I hadn't waited until... -
D
Love Smoked Meat, New to doing it myself
Great! So how do I get one of those beautiful smoke rings around the brisket? More wood chunks than lump or charcoal? I had thought that was one of the main reasons to try and stick at 225? Thanks all for the comments! And yes, the Char-Griller Akorn is a Big Green Egg knock-off.- DTParker
- Post #6
- Forum: For New Members
-
D
Love Smoked Meat, New to doing it myself
So, in order to try this hobby, we purchased an Akorn Kamado a year ago. After putting it through about 4 bags of lump, and a few dozen or so cooks, I find I am fussing with it all the time! Keeping it going for a low and slow brisket at 250 is beyond my skill level, I can do 275, but that is...- DTParker
- Thread
- Replies: 6
- Forum: For New Members
