ribs are resting. did 250 deg with some apple wood chunks for 2.5 hrs, then 1.5 hrs in the foil, then sauced and out of the foil for 30 mins.

8/20/2016 6:45:18 PM

best ribs i've made by far

8/20/2016 7:35:27 PM

Look great. Makes me wanna smoke ribs tomorrow

8/20/2016 7:45:08 PM

Jebus I think I might just jerk off to that first pic

I assume that's a pizza stone wrapped in foil underneath?

[Edited on August 21, 2016 at 11:19 AM. Reason : I guess when you have that fancy pants computer controlling your temp you don't need a water pan huh]

8/21/2016 11:18:42 AM

it's just a cheap pizza pan wrapped in foil. i've never felt i needed a water pan. doesn't really have anything to do with the tight temp control.

[Edited on August 21, 2016 at 11:38 AM. Reason : ds]

8/21/2016 11:38:19 AM

here's the bigger version of the pic. i downloaded the wrong one from google photos or something

https://goo.gl/photos/ZXFLuUnGC4wAZzG6A

8/21/2016 11:41:20 AM

Quote :

"doesn't really have anything to do with the tight temp control."

Seems like the water pan helps there on a kettle...probably less necessary in an Akorn.

8/21/2016 11:43:56 AM

yes, i think some more thermal mass is helpful on uninsulated grills. that's one reason ceramic kamados hold such steady temps. my kettle responds to air flow adjustments much quicker than the Akorn.

i am building a UDS and will probably run a water pan in it.

8/21/2016 11:47:01 AM

here's the microdamper installed on the Akorn: https://goo.gl/photos/LRAk5NfhM5SZSK766

8/21/2016 12:52:20 PM

Any tips for cooking steaks from frozen?

I've got some frozen ~1.5" thick USDA prime ribeyes that I don't wanna fuck up . They were vacuum sealed, and I was planning on doing the standard reverse sear but obviously allowing more time on the off-heat side before searing...probably wait until they're 125 before searing. Sound about right?

Google results of cooking from frozen show plenty of people recommended the sear then bake method, which probably works better on frozen steaks than thawed (less grey band), but I don't see any reason to deviate from the reverse sear.

8/28/2016 8:22:33 PM

Why not thaw them?

8/29/2016 6:57:20 AM

Apparently you get better results cooking from frozen.

https://www.cooksillustrated.com/how_tos/8741-the-science-of-cooking-frozen-steaks

8/29/2016 8:35:14 AM

Perhaps. I've thawed plenty and never thought they needed improvement.

8/29/2016 5:25:11 PM

Akorn down to $139 at Walmart (not sure which one it was spotted at)

8/30/2016 11:22:45 AM

NRR what rib rack do u use?

8/31/2016 1:09:17 PM

I have no Idea what brand it is. I think I picked it up in World Market.

8/31/2016 3:07:53 PM

On the recommendation of NRR on the last page, I picked up a BBQ Vortex and smoked my first brisket with it today. Holy shit, was it awesome. I've been in the market for a small smoker but not anymore. The brisket turned out better than expected and was super easy with the Vortex. Thanks for posting the link NRR

9/12/2016 8:50:44 PM

Good deal. It's a versatile piece of equipment. Post some pics of your meat.

9/13/2016 7:08:49 AM

^^which method did you do?

Will it work with a Akron

[Edited on September 13, 2016 at 8:21 AM. Reason : as]

9/13/2016 8:21:23 AM

It is a super versatile piece of equipment. I am an admitted novice at grilling/smoking and cooking the brisket was super easy. All I did was adjust the vents periodically to maintain the right temperature.

I used the snake method with chunks of wood spread periodically around the coals for the smoke. Seemed to work well and the brisket was done before it got around to the end of the charcoal.

I'll take pics of my next few tries. So far I've done the brisket and chicken wings.

[Edited on September 15, 2016 at 8:26 AM. Reason : This WILL work with the Akorn]

9/15/2016 8:23:44 AM

what size vortex do you need for a 22.5 kettle?

9/15/2016 10:33:12 AM

You can use either the small or medium. I went with the medium

9/15/2016 3:05:47 PM

So this vortex...isn't it just steel sheet made into a funnel? couldn't this be replicated for much less than 40 bucks

imma hang up and listen?

9/15/2016 3:36:56 PM

you could probably make something that would do the job just as good for less. whether or not it's worth $40 depends on how much value you place on your time.

it's stainless and i think the guy is making them himself. i'm sure if he had the money to stamp them out in china, then they could get the price down, but i'm not sure the demand is there.

9/15/2016 7:44:19 PM

the skylight inn's slaw includes mustard, and was that butter? and "salad dressing"

http://www.smokingmeatforums.com/t/107966/simple-carolina-slaw-a-10-000-recipe-and-worth-every-cent

9/30/2016 9:53:26 AM

looks pretty typical for slaw in eastern nc to me. my granny makes it the same way.

9/30/2016 1:12:55 PM

I've got a Weber Performer and thinking about getting an Akorn. Would the Akorn be an upgrade?

Is $236 a good price for the Akorn? I was going to ask for it for Christmas.

11/3/2016 10:25:53 AM

I have both and I wouldn't want to be without either one. If I could only have one, I would keep the Akorn.

That is a pretty good price.

11/3/2016 4:53:08 PM

I've got a Weber gas grill too for everyday use. The Akorn would be more for weekend fun.

11/3/2016 5:26:48 PM

That is ideal. I have a propane grill for weekday or low maintenance quick grilling and an akorn for the weekends and smoking.

If I had to consolidate, I would keep the akorn.

That is a good price. Get a cover for it and take care of it.

11/4/2016 12:05:27 AM

Thinking about trying a 6ish pound shoulder on my kettle this weekend. Is the snake method pretty easy?

Also, has anybody done a shoulder on a gas grill? It has a smoke box built in. Can't I just do low and slow over indirect heat?

11/6/2016 3:38:05 PM

^ I'd stick to the Kettle, using lump if you have it. Either way the flavor will be better on the kettle vs propane

I usually just push all the coals/limp into one side of the kettle (using those Weber charcoal holders if ya got em) and meat on the other side. I'd try that snake method. Looks cool.

11/6/2016 4:40:59 PM

Snake method works, but you can just pile it up like synapse said and then only light a small amount of it. Propane is ok. The majority of whole hog BBQ in eastern NC is getting cooked on propane these days. Not the best, but it's ok

You know, if you're worried about getting some ash on your skirt or something

11/6/2016 6:29:33 PM

Well it's going to have to be for a group of people so I wanted the more foolproof option for my first time.

11/6/2016 7:15:20 PM

it's kinda hard to fuck up a boston butt

11/6/2016 7:23:31 PM

Ive cooked them before with a fire barrel and pig cooker, I just always have trouble with my coals burning out too early on the performer

11/6/2016 8:04:16 PM

http://www.tvwbb.com
whttp://www.bbqbrethren.com

[Edited on November 6, 2016 at 8:27 PM. Reason : xacxv]

11/6/2016 8:26:48 PM

^thanks

11/7/2016 7:12:13 AM

Grilled pizzas on the Akorn last night, that's always fun


[Edited on November 7, 2016 at 7:19 AM. Reason : a]

11/7/2016 7:17:34 AM

Smoked some turkey wings on Saturday, should've taken some pics.

11/7/2016 10:41:44 AM

8lb shoulder on the Akorn today. Decided to chop instead of pull. Any vinegar sauce recommendations? Ive been sticking with vinegar, Crystal hot sauce, and chili flakes but I feel its lacking something.

11/7/2016 11:22:26 PM

I use apple cider vinegar, Texas Pete, red pepper flakes, and then I mix in a little bit of ketchup with it.

11/8/2016 7:04:13 AM

Depending on the type of vinegar I'm using I'll always throw in some apple juice or light brown sugar. The sweetness might be that extra layer of flavor you feel you're missing.

11/8/2016 8:31:13 AM

^^^ salt and sugar

try one of these:

http://www.meatwave.com/blog/barbecue-sauce-recipe-north-carolina-vinegar-sauce
http://allrecipes.com/recipe/58486/eastern-north-carolina-bbq-sauce/
http://www.saveur.com/article/Recipes/Eastern-North-Carolina-Sauce

11/8/2016 8:46:42 AM

i like this one

http://amazingribs.com/recipes/BBQ_sauces/east_carolina_BBQ_sauce.html

11/8/2016 9:07:57 AM

Hmm never thought about sugar. Ill give it a shot.

11/9/2016 9:49:23 AM

I put black pepper, red pepper flake, salt, brown sugar, a smidge of jalapeño powder, and a little Texas Pete in the cider vinegar

11/9/2016 6:29:46 PM

Best store bought rub for shoulders?

11/11/2016 7:24:07 AM

Salt and pepper.

11/11/2016 10:26:49 AM

super lazy is memphis rendezvous rub

11/11/2016 11:57:34 AM