It will stay there for a while, it will be fine but it sounds like you need a cuddle, it will climb soon enough the longer it stays in the sweet zone the better.
i'm an emotional wreck and would love some human contact
It will stay there for a while, it will be fine but it sounds like you need a cuddle, it will climb soon enough the longer it stays in the sweet zone the better.
i'm an emotional wreck and would love some human contact
It's like pregnancy, once the baby arrives, you'll forget about the pain.
i was thinking earlier, is this like having a baby?
you cant leave it at home by itself for long, it's needy and can't look after itself...
at least i could leave the akorn, albeit unlit, in the back of the car and goto the casino for a few hours without police intervention
the meat sitting on 140 still.... i know it's probably "stalling" but i want to see a little improvement
Quick, have a look Col....it's gone up one degree!
This is a great thread for all the new Akorn owners.
Love the test match commentary.
Waiting for closing stumps.
Not long now. Soon with pride you will be able to say "Kamados use stuff all charcoal"
Or "I survived my first 18 hour labour "
Hi
I read this with interest, and think that maybe I need to worry more. I put stuff in my Weber Magnum, let it get up to 200f by 11pm and go to bed. I set the Maverick at 175f pit temp and 150f meat temp and don't get up till it wakes me - usually 5.30am for going below 175 pit temp.
I jump up, put in some more beads, wait till it goes back above 185f pit temp and go back to bed. Usually stalls around 150f by 8.30am, then I am up and paying attention while I make my coffee and sourdough.
I am hoping my Akorn will stay at 180f - 250f for 7 or 8 hours so I can sleep. I will know in a few weeks. Can't cook this weekend unfortunately.
I haven't got sick yet but might one day if I don't become a bit more precise.
I will keep an eye out for the successful brisket over the next few hours.
TA
Grant from Grass Valley
It's gone up 18 degrees! Woo Hoo!
Display MoreHi
I read this with interest, and think that maybe I need to worry more. I put stuff in my Weber Magnum, let it get up to 200f by 11pm and go to bed. I set the Maverick at 175f pit temp and 150f meat temp and don't get up till it wakes me - usually 5.30am for going below 175 pit temp.
I jump up, put in some more beads, wait till it goes back above 185f pit temp and go back to bed. Usually stalls around 150f by 8.30am, then I am up and paying attention while I make my coffee and sourdough.
I am hoping my Akorn will stay at 180f - 250f for 7 or 8 hours so I can sleep. I will know in a few weeks. Can't cook this weekend unfortunately.
I haven't got sick yet but might one day if I don't become a bit more precise.
I will keep an eye out for the successful brisket over the next few hours.
TA
Grant from Grass Valley
it's just worrying about stuff i don't need to.. and with the absence of real people, the forum world have to put up with my stupid questions and worries
It's gone up 18 degrees! Woo Hoo!
don't be mean.. i'm still a delicate flower
it's just worrying about stuff i don't need to.. and with the absence of real people, the forum world have to put up with my stupid questions and worries
I still think I could be a bit more precise - I am working on not being so slack.
TA
Grant from Grass Valley
I still think I could be a bit more precise - I am working on not being so slack.
TAGrant from Grass Valley
we could be each others ying/yang and make a somewhat normal person
we're back on track.. no real pics to mention because i've only lifted the lid a couple times to look, and once to reignite my flame..
Don't be surprised if it stalls again for a while or even drops backa bit. Mine often stall twice. The first at around 71c (160F) and again at 81c (178F).
It will rocket along now after wrapping. Once it gets to target, make sure you allow time to rest it in the foil (double layer) and if possible in a small esky with towels thrown in to take up the extra space. The longer the better once it's in there and I'd recommend at least 30 minutes but preferably an hour. I've had it like that for 4 hours no problems.
It will rocket along now after wrapping. Once it gets to target, make sure you allow time to rest it in the foil (double layer) and if possible in a small esky with towels thrown in to take up the extra space. The longer the better once it's in there and I'd recommend at least 30 minutes but preferably an hour. I've had it like that for 4 hours no problems.
i'm hoping for a couple hours tucked up in the esky... i've got reinforcements coming over at 2000 so it "should be" heaps of time.. if not we'll eat later..
i think i've chilled the funk out now... i was a bit touch and go there for a while, almost had my psychiatrist on the phone
It will rocket along now after wrapping. Once it gets to target, make sure you allow time to rest it in the foil (double layer) and if possible in a small esky with towels thrown in to take up the extra space. The longer the better once it's in there and I'd recommend at least 30 minutes but preferably an hour. I've had it like that for 4 hours no problems.
Is the double layer just for the rest or do you also double wrap on the cook?
Just for the rest is what I do. Others may differ. I use HD foil which is slightly thicker than normal.
Just for the rest is what I do. Others may differ. I use HD foil which is slightly thicker than normal.
i've made HD foil by doubling over the SD foil.. i put a bit of apple juice in the bottom but then had to kinda double-wrap again to keep everything in and seal up the top
That'll be fine. You'll be a proud father in no time.
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