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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-27-2013, 12:12 PM   #1
ChetPunisher
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Default Reflection on my last cook (CG Akorn)

I did a butt yesterday on my CharGriller Akorn. I was very impressed with the stable heat and control. I used the slow and low method and it worked perfectly.

The only thing I'm dealing with right now is the lack of smokey flavor that I obtained while using the Smoking Pro.

The meat was moist and done perfectly, but not really smokey which I like.

I had three long splits in the mix making a triangle in the mound of lump. Should I use more chunks? What do people use for their mixture?

Any tips would be awesome.
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Unread 10-27-2013, 12:16 PM   #2
HeSmellsLikeSmoke
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Did you use a strong flavored wood like hickory? How dry was the wood?
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Unread 10-27-2013, 12:18 PM   #3
ChetPunisher
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I used Hickory. I get hickory mini logs from Western Wood. I split it myself. I use this same wood in my Smokin Pro with great results.
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Unread 10-27-2013, 12:25 PM   #4
HeSmellsLikeSmoke
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Quote:
Originally Posted by ChetPunisher View Post
I used Hickory. I get hickory mini logs from Western Wood. I split it myself. I use this same wood in my Smokin Pro with great results.
Well, so much for that idea.

I use enough buried chunks to ensure at least one chunk is engaged in the fire at all times. You might try that, instead of three splits next time.
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Jim - Another transplanted Texan
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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Unread 10-27-2013, 12:27 PM   #5
ChetPunisher
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I was thinking of a 50/50 mix. Not sure it would work. Looking for any ideas.
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