Recent content by lisa cruisngrrl

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  1. lisa cruisngrrl

    Grilled chicken breast & potatoess

    Chicken breast was cheaper than pork so we bought a bunch. Basted with treager honey and bourbon BBQ sauce, potatoes were done in a hasselback style.
  2. lisa cruisngrrl

    Pork loin

    I know, the idea is to get a temperature of the grill, have a probe for the meat.
  3. lisa cruisngrrl

    Pork loin

    a little dry,the spiced goose berry helped
  4. lisa cruisngrrl

    Pork loin

    Did a 1.2kg pork loin today. Was done sooner than expected, target was 170f, it hit 190f by the time i noticed about 1.5 hours later, held the temps at about 250 on the lid of the akorn. Not sure where I put our second thermometer so can get grill temps, should probably dig out our laser...
  5. lisa cruisngrrl

    Making gravy while smoking?

    Decided to go simple for my first try. http://www.smokingmeatforums.com/t/244083/smoked-beer-can-chicken-with-gravy#post_1541752
  6. lisa cruisngrrl

    Smoked beer can chicken with GRAVY!

    Oh, used a mix of cowboy charcoal and royal oak, using tapatalk so can't edit.
  7. lisa cruisngrrl

    Smoked beer can chicken with GRAVY!

    Smoked beer can chicken, made smoked gravy from the chicken drippings. First time I've made gravy from smoked meat drippings. Normally would put it on something different than rice but there was a timing issue. The gravy was very tasty and the chicken tender. The chicken was on the smoker longer...
  8. lisa cruisngrrl

    Help Deciding on my Next Smoker

    Since switching to a kamado style I'm loving it. There's supposed to be a mini Akorn coming this summer for $150 but you can probably find the full size ones for $200 on clearance.
  9. lisa cruisngrrl

    Making gravy while smoking?

    One complaint when smoking is that there is no gravy. We have an Akorn kooker and I was wondering if it would be feasible to put a cake pan on the diffuser under the roast or the bird to catch the drippings or would it just make a charred mess? I thought about adding water but wouldn't that...
  10. lisa cruisngrrl

    Cant get smoker hot enough

    Oh cold and or windy days you will have issues getting the temp up as well
  11. lisa cruisngrrl

    Switched from vertical water style to kamado style omg.

    Started smoking 2 years back with a cheap (the cheapest) master chef vertical smoker that used water as ballast to control temps. It was always a lot of work to use. And forget trying to use it when the temp was lower than 10-15c This winter we picked up an Akorn kamado kooker (ok it's cheap...
  12. lisa cruisngrrl

    Cant get smoker hot enough

    I started with a similar smoker, a master chef vertical smoker. The minion method worked the best and if something couldn't be cooked in 5 hours or less you would frustrate yourself. For the minion method I would fill the chimney and shake it to make sure as much charcoal was in it. The charcoal...
  13. lisa cruisngrrl

    Are the Akorn and Performer side tables metal?

    I think my Akorn side table is metal but there were versions with wood (or something that looks like wood). There's also two versions of the cart, I have a 3 wheel type but there was a 4wheel square type.
  14. lisa cruisngrrl

    Royal Oak lump?

    With lump you only have wood. With briquettes you have a binder to keep the charcoal dust together. Someone told me that some other things like coal dust can be added, not sure that is true. When we were using our cheap tin master chef smoker it was a fight to get temps up and keep temps for a...
  15. lisa cruisngrrl

    How Did You Choose The Temperature That You Barbecue At?

    Now that we have an Akorn longer smokes are an option. It is far more economical on charcoal and am not limited to 5-6 hours that the master chef did. Still working on keeping temps low
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