Hey Y'all,
I got to Lowes early this morning - left the house before Deb changed her mind about the Kooker.
So I asked the guy if they kept these things in the back and he said, "why not take that one?" I looked it over real good and asked him if there was a discount on the "floor model". He said, "Nope - but we won't charge you for puttin' it together, either..."
DEAL!!!
Got it home and seasoned the cast iron grates per "the book". Just after I started, I got a call from L A. He gave me some VERY helpful tips and told me how to set up a smokin' Iron.
I had taken out a pack of BB ribs and had them rubbed down good with BBQ Savor (good stuff). Got steady at 275* with hickory smoke and put the ribs on.
I can't tell you how many times I went out to check the temps. Each time it was still sittin' at 275*. L A has told me it was too easy - as in...ya don't have to diddle with it. It's true.
About 4:00 I added a couple of small pans of mac & cheese to the mix and cooked it for almost an hour. I was really surprised that it all fit into the Akorn. That raised shelf really makes a difference...AND it swivels out of the way so I could get to the ribs.
This was our first cook ever on a kamado style cooker. It was very encouraging at supper when Deb told me how good it was.
What I learned today:
1. Use more charcoal than you think you'll need - I ran a bit low towards the end
2. 275 on the dome thermometer probably is cooler than actual temp inside - the ribs cooked much faster than I expected
I'll use the Maverick to check REAL temp inside.
3. L A really DOES know what he's talkin' about
Here are some pics: Thanks for lookin'...
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