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Gaidheal
08-04-2015, 06:05 PM
Just bought an Akorn Kamado... insulated steel, not ceramic. $394 with free shipping so I'm happy with it :)

Love Malcom Reed's videos & today I ran off a 6-pound batch of ribs following this recipe:

RIBS! (http://howtobbqright.com/babybackribsrecipe.html)

before & after pics:

http://smithfieldaviation.ca/uploads/rsz_ribs1.jpg

http://smithfieldaviation.ca/uploads/rsz_ribs2.jpg

I need to jog more. Or at all. LMAO

kennymo
08-04-2015, 06:08 PM
I was just eyeing this at Wal Mart of all places (diaper run). The grill, not the ribs... You like it? Positives/negatives?

blacksmithden
08-04-2015, 06:12 PM
Just bought an Akorn Kamado... insulated steel, not ceramic. $394 with free shipping so I'm happy with it :)

Love Malcom Reed's videos & today I ran off a 6-pound batch of ribs following this recipe:

RIBS! (http://howtobbqright.com/babybackribsrecipe.html)

before & after pics:

I need to jog more. Or at all. LMAO


I just bought an Akorn Kamado. It's made of insulated steel, not ceramic. It cost $394 with free shipping so I'm happy with it :)

I love Malcom Reed's videos and/so today I cooked a 6-pound batch of ribs following this recipe:

RIBS! (http://howtobbqright.com/babybackribsrecipe.html)

The before & after pictures:

I need to jog more. Or at least I need to start. LMAO

I just fixed that up for you a bit. Grammar nazis...we're everywhere. :p :p :p :p :p :p :p :p :p :p :p :p

Oh...you SOOOOO asked for that !!!!! BAHAAHAHAHHAHAHAHAHAHAHAHA !!!!!! :p :p :p

Rory McCanuck
08-04-2015, 06:30 PM
I'm drooling over here...
How long were they on for?

Gaidheal
08-04-2015, 07:23 PM
I was just eyeing this at Wal Mart of all places (diaper run). The grill, not the ribs... You like it? Positives/negatives?

I got in online at Walmart - lol. FREE SHIPPING. :)

It is great so far: I've had it for a little more than 2 weeks. It is super fuel efficient (lump, NOT briquettes). It won't go quite as hot as the ceramic kamados but so far 700* has been hot enough.

Like all of the breed it will heat up super fast but will take some time to cool down. Reverse-searing steaks (especially thick ones) *is* the way to go. Besides, with a reverse sear you get solid pink from top to bottom rather than varying degrees of cooked from the crust to the middle. Yum!

No downsides so far.

I emptied the ash bin today for the 1st time. It was half-full. That is with nearly daily cooking - at least once a day and often more - for more than two weeks. Same bag of lump, too.

One super-awesome feature with kamados is that when you're done cooking you close the vents and it shuts off. Reuse the lump on the next run.

At 250* mine should run for 20-24 hours on a single load.

Happy? Hell yeah!

Gaidheal
08-04-2015, 07:25 PM
I just fixed that up for you a bit. Grammar nazis...we're everywhere. :p :p :p :p :p :p :p :p :p :p :p :p

Oh...you SOOOOO asked for that !!!!! BAHAAHAHAHHAHAHAHAHAHAHAHA !!!!!! :p :p :p

Yep. I'm bascially a victim though. It was the beer's fault.

ANd yes I did ask for it - and enjoyed it more than many would have. Thanks. :D

Gaidheal
08-04-2015, 07:31 PM
I'm drooling over here...
How long were they on for?

Four hours or maybe a bit more. I wanted them dry so after they came out of the foil I ran them for another 30 minutes.

Basically it was:
remove the membrane
apply mustard binder
apply dry rub (odd name for something that doesn't get rubbed)
On the grill at 225-250 with Tequila chunks for a neat flavour layer for 1 hour
apply mop sauce
another hour
wrap them in foil to limit smoke
another 1 1/2 hours or more
back on for 30 minutes to dry out again

Bring them in and get two thumbs-up from the wife.

Tomorrow's lunch will be the envy of the office.

:D

looch
08-05-2015, 04:47 AM
We bought a Broil King Keg on closeout at Home Depot last year. Close the traps and it will keep 225 F for 5/6 hours on one chimney of charcoal. Open the traps and it will hit 850 in 10 minutes. We are quite happy with it.