Greetings from Las Cruces, New Mexico (Las Cruces is only close to El Paso, Texasâ€â€and El Paso isn’t close to anything). I am an entomologist/ecologist by training; I work at NMSU, administering agricultural research throughout the State of New Mexico (aka “the land of enchantmentâ€Â).
I have traveled a lot and am an avid cook of international cuisine; I take a scientific approach to cooking (I’ve subscribed to Cook’s Illustrated since the beginning). Because only my wife and I are at home, my grilling has been mostly confined to gas grills (Weber Genesis Silver), as it seemed wasteful to heat up a charcoal grill for just dinner for two. The gas grill works pretty well and can smoke, too. I have a Brinkman water smoker (with electric element), but it doesn’t work well, so it goes mostly unused. My brother gave me an Akorn Kamado grill for Christmas 2013 (he has a Big Green Egg, which he loves). I’ve experimented with it. In looking for advice, I found this site and it has helped. My main problem with the Akorn Kamado is maintaining a low temperature (I have the Redi Check sensors); it keeps creeping up, even with the bottom vent almost completely closed, so ribs tend to be drier than I wanted (though still tasty). I’ve bought a Flame Boss blower/regulator to maintain the temperature. My first attempt with it was equivocal. I’ll try attaching and using it earlier, before the temperature gets high.
Even so, I’ve been successful with smoked turkey, chicken, Peruvian style grilling, smoked pork shoulder (hard to screw that up), and leg of lamb. If I can master the low temperature settings, I’d like to try rib roast and brisket. I’m looking forward to conversations about achieving those goals.
Steve Loring
I have traveled a lot and am an avid cook of international cuisine; I take a scientific approach to cooking (I’ve subscribed to Cook’s Illustrated since the beginning). Because only my wife and I are at home, my grilling has been mostly confined to gas grills (Weber Genesis Silver), as it seemed wasteful to heat up a charcoal grill for just dinner for two. The gas grill works pretty well and can smoke, too. I have a Brinkman water smoker (with electric element), but it doesn’t work well, so it goes mostly unused. My brother gave me an Akorn Kamado grill for Christmas 2013 (he has a Big Green Egg, which he loves). I’ve experimented with it. In looking for advice, I found this site and it has helped. My main problem with the Akorn Kamado is maintaining a low temperature (I have the Redi Check sensors); it keeps creeping up, even with the bottom vent almost completely closed, so ribs tend to be drier than I wanted (though still tasty). I’ve bought a Flame Boss blower/regulator to maintain the temperature. My first attempt with it was equivocal. I’ll try attaching and using it earlier, before the temperature gets high.
Even so, I’ve been successful with smoked turkey, chicken, Peruvian style grilling, smoked pork shoulder (hard to screw that up), and leg of lamb. If I can master the low temperature settings, I’d like to try rib roast and brisket. I’m looking forward to conversations about achieving those goals.
Steve Loring
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