Toggle sidebar

Search results

  • 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.
  1. Trimmed and rubbed.JPG

    Trimmed and rubbed.JPG

    • newarcher
    • Media item
    • Comments: 0
    • Album: Father's Day Brisket (Qview)
  2. Brisket 3.JPG

    Brisket 3.JPG

    • newarcher
    • Media item
    • Comments: 0
    • Album: First brisket can someone tell me what I have here?
  3. newarcher

    First brisket can someone tell me what I have here?

    Why sure.....
  4. First brisket can someone tell me what I have here?

    First brisket can someone tell me what I have here?

  5. newarcher

    First brisket can someone tell me what I have here?

    These two briskets came from 1/2 a cow--I've never done brisket before so I failed to tell them that I wanted the full bisket.  I can't tell if I have two flats or what. I'm going to smoke this for my Dad for Father's Day so I don't want to screw it up.  I will trim all but 1/4" of fat off the...
  6. Brisket 2.JPG

    Brisket 2.JPG

    • newarcher
    • Media item
    • Comments: 0
    • Album: First brisket can someone tell me what I have here?
  7. newarcher

    Took a step up over the weekend

    I got into smoking last year about this time and bought a Akorn Kamado.  I really liked it and it made food just as good as the BGE and others out there, but I could tell that the materials were not quite as good as the BGE or Vision. I was in Sams the other day and ran across a Vision Classic...
  8. newarcher

    Okay this beats all I have ever seen

    Ding ding ding, I think we have a winner....we have to. I too sealed my lower grate and ash pan up with the high temp RTV silicone.  I never take the ash pan off or even move it so I couldn't think that would be it.  I tightened it up none the less. During the time I couldn't stop it, I taped...
  9. newarcher

    Okay this beats all I have ever seen

    I still can't figure it out.  Maybe it could be that I normally yank the thermometer when I pull the food off and just didn't notice how long it took to cool down.  Nah, it's never gone into autopilot mode. I did notice that the O ring on the upper chimney was out of place a little.  But I...
  10. newarcher

    Okay this beats all I have ever seen

    For the money, despite my issues, I think it's one of the best values for the money.  The new model has one of those built in carts that will make it harder to tip over.  The wheels on my model do not roll well on grass and it wants to be top heavy.  I still love mine but something has changed.
  11. newarcher

    Okay this beats all I have ever seen

    I've been cooking on my Akorn Kamado (cheap knock off of an egg smoker) for about a year.  I had it dialed in nicely--I could manage the temps at 230 degrees all night and day.  Food was great, no issues.  I've replaced the gaskets and sealed it up with some RVT silicone.  I had it really tight...
  12. newarcher

    i have a magic smoker....what in the world? Please help

    Thanks guys I appreciate the help and the replies. I did, in fact, reach the stall zone and at some point during the night my smoker settled down a little bit.  The Maverick was set for high and low temps for the grill and max temperature for the meat.  It only woke me up 3-4 times last night...
  13. newarcher

    i have a magic smoker....what in the world? Please help

    I'm smoking a boston butt for Christmas lunch tomorrow and it's a standard 10 pound butt. I put it on at 6 PM EST and four hours later it has jumped from 36 degrees internal temp to 140 degrees.  My smoker temperature is yoyo'ing due to some unknown issue but I am doing my best to keep it...
  14. newarcher

    Weird changing temps

    Merry Christmas all. I'm smoking a 10 lb Boston Butt for tomorrow's lunch, started it at 6 PM EST.  At 160 I will take it off and wrap it in foil with some apple juice and get it up to 180 and then finish it up to 195 without the foil on the grill. I'm wondering what it is that makes a smoker...
  15. newarcher

    Safe Turkey resting time?

    I have a dinner party tonight that begins at 5:30 which means I will likely cut the bird at 5:45 PM EST. The stupid recipe I used called for said my 20 pound turkey would take 3.5 hours to cook.  It only took 2.5 hours at 325 degrees and that was pushing the limits of overcooking the bird.  I...
  16. newarcher

    Question about turkey

    Thanks GA boy! I plan on injecting it with some butter tonight and then put some aromatics in the cavity. I'll use the rub and see how she does.
  17. newarcher

    Question about turkey

    I smoked a turkey on thanksgiving and it turned out really well, I think.  However, I was not a fan of the traditional parsley, sage, rosemary and thyme that the recipe called on me to put between the skin and breast (mixed with olive oil to bring out the oil soluble parts of the herbs). I will...
  18. newarcher

    My bark is soggy

    Thanks all! I will try the methods mentioned here.
  19. newarcher

    My bark is soggy

    I just smoked two butts last night and kept the avg temp right at 230 all night. I used a light coating of mustard as my base and a homemade rub.  But when taking the butts off the grill, the barks is like soggy white bread instead of charred skin/flesh that's crunchy like I really like it...
  20. newarcher

    How best to load the smoker and wood chips/chunks

    Okay I have a Chargriller Akorn smoker and love it.  I'm trying to figure out how best to load it.  I use the smoker stone. Typically, I would load up the fire box with lump, put 3 of the Weber parafin fire starters where the smoker stone legs do not cover (that way I can drop my chips/chunks...
Top Bottom
Back
Clicky