I bought an Akorn

[Beer-lord]

That's sounds absolutely delicious!



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[John Sand]

Thanks Dave!

[alb1]

I have 2 Big Green Eggs: a medium named Bruce (short for the Italian “bruciare,” to burn) and a mini named Olivia, because she looks like an olive. I use Cowboy brand lump for grilling because I’ve found it to burn fast and hot. For smoking and barbecue, I use Royal Oak and I recommend it. It burns long with very little ash residue. I’ve had pork butts in there for 18 hours at 250 degrees on one load and still had some left in the bottom. YMMV.

[John Sand]

Thanks Alb. I grilled a couple of steaks on Cowboy last night. Today I hope to try ribs. Smoking is probably less common on Long Island than many other places, it's not our tradition. You're more likely to find a clam rake at a yard sale than a smoker. So most charcoal is Kingsford Original. I scouted hardware and big box stores on Tuesday, finding Cowboy, Royal Oak, Stubbs Natural Briquettes, and varieties of Kingsford, excluding Competition. I have <18lbs of Cowboy to burn up, so that goes first.

[FedoraDave]

Don't let a lack of the best choice of charcoal dissuade you from smoking, John. Briquettes can and do work just fine, and if that's all that's available, you just have to work with it. Eventually you'll find the techniques that work best for you.

[D_Rabbit]

I'm hungry now.

[John Sand]

Thanks Dave, I'm not fussy about the charcoal, but I'll try to find a balance between quality and economy.
Rabbit, come and visit, now there will be homebrew and barbecue! Or at least I can always whip up a pizza.

[Kealia]

*bump*

Just brought home a Traeger wood pellet smoker!

I have a tri-tip on there now that has been smoking for an hour and just got switched over to grillin' to finish off. I would have smoked it longer but I don't have time tonight and I'm HUNGRY. Tomorrow I'm doing ribs with the 3-2-1 method and will be washing them down with homebrew, of course. These last few bottles of Kama Citra Pale Ale should pair nice with ribs!

It's not helping me fill my pipeline, but it is helping me fill my belly!

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[John Sand]

Very cool. Well, 240 anyway.
I've used my Akorn for ribs, chicken, pizza, pizza, pizza and just this week, pulled pork. Good food and good fun.

[FedoraDave]

I'm on vacation next week, so I really should make the effort to smoke something so I can freeze portions for the winter. Maybe a pork shoulder, so I can have pulled pork....