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  1. newarcher

    Help with overnight smoke

    Thanks folks. I have a Chargriller Akorn smoker which does a pretty good job of holding its temperature.  I can usually--if I can contain myself from constant adjustments--keep it at 230 for 3-4 hours before it will move a little one way or another but that could be due to the lump...
  2. newarcher

    Help with overnight smoke

    Hello everyone. I have a dinner party tomorrow evening at 5:30 PM EST and I am planning to smoke two boston butts (both around 8 pounds).  I had planned to put them on around 5 AM and take them off at 5 PM (or when they reach 195 degrees).  But that doesn't give any time to rest. So the...
  3. newarcher

    Akorn smoker, grate is rusting

    Hi everyone. I've had my Akorn smoker for this first season.  When I bought it, I put crisco all over the cast iron grate and did a nice small seasoning burn, it looked great. Over the weekend I did some steaks at about 800 degrees which flaked all of the grease in the dome (so I cleaned it...
  4. newarcher

    Help!!!!!

    Thanks Eric. I ended up pulling the Round Eye at 155 degrees.  I pulled the chuck roast at 175.  Both were overdone but I had some unanticipated events come up that required me to leave.  I had my wife take care of it and judge the pulling.  But both were good. I rested them in a cooler for 2-3...
  5. newarcher

    Help!!!!!

    Okay fellas and ladies. I have had my smoker for about 3 months now and I am satisfied with my ribs, chicken, corn and boston butt.  Now I move on to beef.  I bought into a cow and ended up with three roasts:  eye round, chuck eye and shoulder clod.  I'm planning to smoke the eye round and the...
  6. newarcher

    Quick help with some chicken breasts

    It is a redi check with dual probes, one for the bbq and one for the meat.  It's never failed me. The temp did spike up to about 250 for a few minutes, I guess the bones in a whole chicken cause it to take more time. Thanks, I will yank them off the grill.  
  7. newarcher

    Quick help with some chicken breasts

    Hey everyone, Having an odd problem with my chicken breasts (bone in)....currently smoking two in a Chargriller Akorn. I usually smoke a whole chicken cut in half and it takes 2.5 to 3 hours to get two of them to the magic 169 degrees at 230 degrees on the smoker. This time I am only smoking...
  8. newarcher

    A good dry rub for a steak

    I'll try it thanks. The guy who owns the cows pulls out a couple of the best for his buddies and then takes extra special care of them before slaughter.  No hormones, etc. All grain and grass fed. These steaks are just awesome.  They smell different when cooking, almost like corn instead of...
  9. newarcher

    Cleaning question

    I dunno......I'm good with leaving them with a good brushing to get the crud off. I figure it's kind of like seasoning a cast iron pan. I just wanted to make sure.?
  10. newarcher

    A good dry rub for a steak

    Hi all, Went in with a friend on a cow death and I now have some wonderful steaks to smoke (Chargriller akorn smoker).  I have two rib eyes and two t-bone steaks (they are each 1 1/2 inches thick) that I am going to smoke tomorrow. I generally use a garlic butter sauce with a little salt and...
  11. newarcher

    Cleaning question

    Hi, Just a quick question about cleaning my smoker.  I have the Lowe's Chargriller Akorn smoker from Lowes. My question is about the racks (cast iron and metal).  How should I clean them? I brush them after each cook to knock off the heavy stuff but there is a pretty good build up of grease. ...
  12. newarcher

    BBQ salad recipe ideas?

    Hi all, Going on vacation soon and I'd like to have something simple that we can eat along the road and at lunch (going to the beach and want something simple to eat on sandwiches). I was thinking of just smoking a butt and making BBQ sandwiches but have no way to heat them on the road. Then...
  13. newarcher

    It's on..... Mother's Day feast or fiasco !

    Nice! I'm extra glad I bought the Akorn sized cooker because 3 racks of ribs, 1 full chicken and five corn was all she could hold.  But man it was great and the weather here in GA was MAGNIFICENT......windy and cool but still sunny. Considering that there were three things to make, it went...
  14. newarcher

    It's on..... Mother's Day feast or fiasco !

    Well I am done...... after action report. Gaskets:  Worked like a charm, I could shut it down mid-smoke and couldn't hardly find any smoke escaping.  I found that I could finally leave it at 230 and once it stabilized it stayed there for hours. New thermometer:  Maverick ET732 was the bomb.  I...
  15. newarcher

    Could use some help....sauce problems

    Thanks!  I appreciate the ideas.  
  16. newarcher

    It's on..... Mother's Day feast or fiasco !

    Got the new gaskets on the Chargriller Akorn and it's ready to go. I have the following menu planned for Dinner tomorrow: Four racks of baby back ribs (currently resting and marinating with a rub base of veggie oil and dry rub).  I took the membrane off the back of the ribs.  I was planning to...
  17. newarcher

    Could use some help....sauce problems

    I made this BBQ sauce to go with my Ribs and Chicken.  I'm going to be brushing it on the ribs right before I take them off the smoker tomorrow and planned to use it as a sauce to add on the side. 1 cup apple cider vinegar   I cut this down to 1/2 cup of apple cider vinegar.1 cup ketchup1/2 cup...
  18. newarcher

    Hey I need a good Rib rub

    Thank you very much!  
  19. newarcher

    Hey I need a good Rib rub

    I'm going to do some ribs for the first time for my wife on Mother's day. I need a good Rib rub....we lean towards the sweet memphis style ribs and sauces with molasses and brown sugar.  I like the real caramelized type rib finishes. Can someone give me an idea of something great? Thx
  20. newarcher

    Making the most of a burn

    I'm trying to coordinate recipes and meals that I can prepare to take advantage of my smoker's burn.  I hate to heat that beast up only to cook a single meal. Lately I have been making salmon once a week and while it was cooling down with the lid open, I have been grilling/lightly smoking some...
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