Recent content by americanflannel

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  1. americanflannel

    xl green egg at sams and on sale

    Try not to overshoot temps . They are a bugger to get back down due to it's excellent heat retention.  The best way to get to 250ish with a smoke ware cap is to crack it 1/8" and the bottom vent at 1/4", light the charcoal in two places and close the lid. wait 30 minutes for the temp to come up...
  2. americanflannel

    Getting Fed Up with my Smoker - Just a Rant

    Get  a kamado (I recommend the BGE) , smoking is as easy as putting in a place setter or pizza stone as a heat deflector , empty aluminum foil pan to catch drippings (so they don't) burn, using a BGE full of lump with chunked wood for smoke mixed in - then wait 10-20 hours and meat comes out...
  3. americanflannel

    Sold the MES 30 & Bought a Weber Kettle

    It's that time of season to find Akorns dirt cheap... people have found them under $100 if you are patient.  I agree - go Kamado if possible. It's basically cheating how easy it is to smoke on them.
  4. americanflannel

    Looked at the Green Mountain Grills today.

    My cousin has a Green Mountain Grill and loves it to the point that my other cousin who has tregars (yea he has one to cook and one for spare parts and experiments) is going to steal it from him one day when he isn't looking. Heard nothing but good about GMG
  5. americanflannel

    Akorn Boston butt

    In a properly sealed Akorn , you should easily be able to do that on one load of lump. (I've gone 20 hours on a BGE Large which is the same size, the secret to the Akorn is just making sure you are sealed up correctly)  Below 250 you are looking at 2 hours per pound, remember to set up for...
  6. americanflannel

    Thanksgiving Smoking....in over my head!

    To reheat pork (I assume you are pulling it?) -  Pull off the smoker - let rest as normal then pull. Get a vacuum sealer, seal the bags up and either fridge or freeze. If you like sauce you can add a little bit in there as you seal it up. The next day - like the poster above said - go ahead...
  7. americanflannel

    New Akorn Owner

    Third (or fourth) the lump charcoal. Secret to good use is : lump charcoal, don't over shoot your temp when first starting it, don't soak your wood chunks (and use chunks not chips) for smoking. Quick way to light, soak a paper towel in veg. oil and put just underneath the surface of your...
  8. americanflannel

    Why dry rub? Why not just season the pulled pork after it's cooked?

    Have you tasted the bark? I mean it's ok if you don't like it and don't understand it but if you haven't tried it then that's why you don't get it.
  9. americanflannel

    Looking to replace the Treager

    I am doing my first cook with the smoke ware cap tonight ... i didn't use the gasket that came with it because my egg was bought assembled with the gasket on the top already. Will let you know.
  10. americanflannel

    Looking to replace the Treager

    Get some sort of place setter (usually a woo and spider combo with a quality pizza stone) and a chimney vent (instead of using the included top) and that's all you need. There is a good user community on Facebook of all places if you search Big Green Egg BBQers
  11. americanflannel

    Trouble keeping the smoker up to temperature

    are you sure your thermometer is calibrated? Most cookers it's impossible to hold under 200 for any length of time, let alone hours. (sorry misread, thought your temp was 157 not IT... still worth a check to see if your smoker's thermometer is calibrated)
  12. americanflannel

    Jumping in feet first

    My name is James, I live to the west of DC in Va. I only know how to make three things in life (breakfast burritos, beef vindaloo, fish in foil) so somehow I have decided I want to be a great bbq'r since my wife and I love ribs and pulled pork. I own a Charbroil infrared gas grill but she uses...
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