Leaderboard

Chicago style pizza pot pie with fresh ground sausage fresh mozzarella and fire roasted tomatoes Sent from my SAMSUNG-SM-G935A using Tapatalk

You can simply put chunks into you coals before adding food, but what often happens is that the fire burns in a different direction than the wood. You'll find when cooking on a kk that very little coal is used, which means there really isn't much fire at all, so your food gets less smoke flavor than a stick burner will give you. The cast iron pot is what I have gone to. A two quart cast iron Dutch oven with three 1/16" holes drilled in the bottom, put your chunks in the pot, the pot directly into the fire. This gives a good, clean smoke profile. Sent from my iPad using Tapatalk

WOWZERS! That's what just KABOOOM in my stomach! Now I'm a starving Okie. And to think I had a smoked chicken breast salad for dinner. I coulda nada Pizza Pot Pie! That's a killer cook. Kudos and congrats to,you @erik6bd. Very nicely done.

I use the smoke pot a lot- but not all the time. My last big BBQ I had to set my heat deflector on top of the charcoal basket so the smoke pot wouldn't fit. I used chunks and had good results as well

The smoke pot is what I went to quite some time back. It's simply a superior solution to the problem of making certain you get smoke on a cook. Also, I use only chunks in the pot and I fill in the interstitial spaces with pellets. That gives a really nice long smoke. As for chips, that's what I use in Las Vegas to place bets. And absolutely yes, a kamado is every bit as good as a dedicated smoker and much more versatile. My KKs roast, braise, bake, smoke, grill, and cook pizzas and desserts. No dedicated smoker can do that.

Let me point you to this thread:

I use the smoke pot also

The cast iron smoke pot seems to be pretty popular here and that is the route I took. I use it for the low and slow cooks and it provides plenty of smoke for my taste. Dennis also sells a cold smoker that can be added to the built in port if you wanted more smoke. You could also use chunks or chips with holes punched in some foil. Lots of ways to approach it. I have used many grills over the years from dedicated smokers (gas and electric), offset smokers, pellet grills, and Weber gas grills. The kk serves all my needs and gives me the control that I want so I don't have to stay up all night babysitting the grill.

Yum yum that looks tasty nice cook

Looks delicious. That's a great idea. Will give this a try one day.

That looks great .would fill you up for sure Outback Kamado Bar and Grill

How many pairs of boots could you get out of that behemoth? How old is a Croc that size?

Sure did now I feel like a fat beached whale sitting in the recliner 🤦‍♂️ Sent from my iPad using Tapatalk

I've been down under several times and I'm always amazed at the size of the saltwater crocs, "salties" as they're called. They get to be HUGE ... and they're agile, mobile, and hostile. Really impressive, especially compared to our American Crocs. When all is said and done, that's one very big lizard! Wonder if he likes BBQ?

Sounds like my Ex.

Looks like that bad boy had some weight to it.

That title sure got my attention and so did the pixs.

That's some gooey goodness right there. Yum

Looks pretty darn tasty to me and those potatoes look great too!

Like MacKenzie said, WOW! That's a lot of kiwi's (outside of New Zealand, that is!) Sorry, had to toss that one in there!

We give them away to friends and to the local senior citizen center. We make jam with some of them but since sugar is my downfall I try not to eat sweets, but fail miserably. We tried freezing them but it does something chemically to them and they turn out bitter! Can't figure that one.

Nicely done!

Great looking snack! Perfect!!

Yeahhhhhh. I don't really like it either 1. Most chicken meat doesn't have enough connective tissue to break down to make low and slow really make the difference that it does with other cuts. I imagine you could do this with thigh meat with some of that collagen break down, but thigh meat in my KK is so moist anyway I'm not sure it'd be worth it although it could be interesting- if you aren't going to end up eating the skin. Low and slow poultry skin is pretty gross.

I agree with @PequodI'm definitely not a fan of low-n-slow chooks with rubbery skin. I like 400*. If the skin doesn't come out crispy I consider it a fail.

I used to do chooks that way, but you end up with flabby skin no matter what you do. I've been all over the temperature map with chooks and find 375 is the minimum temp for my tastes.

When I bought my Kamado Joe I had a word with my insulated cabinet smoker and reassured it that it was still the champ. With my KK’s arrival, no such reassurances were made. This time, the title of "Champ" must be earned. The competitors. On the left is the reigning champ, my 270 Smokers Standard. Boxy but good. On the right, the challenger who needs no introduction. 270 started as a regional brand based in Lexington, VA that made inroads on the competition circuit and is now sold throughout the US and Canada. I was an early adopter, posted a review at BBQ Brethren, and still field IM’s, emails and even occasional phone calls from owners and prospective buyers. It's an insulated cabinet with a unique design known as heated draft. I'll spare you the details, but the bottom line is that it is a convection smoker whose design amps up the flow, promoting very even temps and smoke distribution. Water pans are optional but recommended. Couldn't be more different from a KK in terms of airflow and the means by which it manages temps and moisture. To sustain that air movement, the 270 burns a lot of briquettes. After running my KK for 10 hours at 275 the other day I only needed to add two coco char sticks to reload the basket for today’s cook. The 270 excels at cooking the big four proteins popular on the KCBS circuit, so this is stiff competition for a KK. I’ll be using each cooker with my best practices for each. Here's a view of the 270’s firebox loaded to the brim. I’ll burn a fair amount of that today. Lighting procedure is ½ chimney of lit coals laid on top, burning down Minion style. The ever familiar KK lighting procedure for low and slow. One spot lit. Fifteen minutes before the ribs go on I put the smoke wood in each. One chunk of hickory and one of cherry go in the 270. You can see significant fuel consumption already. We'll add more chunks as the cook goes on. Just how you roll with this thing. And the smoke pot with one chunk hickory, two chunks cherry, and the gaps filled with cherry chips. That's it for this cook. No refills. The ribs: four racks of Costco St. Louis cut spares. Four racks seasoned with Meat Church Honey Hog, with two of those seasoned with a second layer of Honey Hog Hot. One of each will go on each cooker. After two hours, both are looking good: Both cookers are struttin' their stuff, smoking their little hearts out: Maintained a steady 275 on both cookers throughout. For the KK this was effortless. For the 270, I had to actively manage the vent because as the coals burned down, the ash was starting to affect the burn of the remaining coals. Whenever I opened for spritzing, the KK recovered immediately to the same temp. The 270 required 5-10 minutes to recover. After 3-1/2 hours the ribs in both cookers were passing both the bend test and the toothpick test. Here's the fire box of the 270 at the end, full of ash and burned down quite a bit. The final product. The KK ribs are on the right. The 270 ribs are on the left. Don't tell my blind taste testers. The Test: I had four blind taste testers. Three are my wife and two daughters who have eaten plenty of 270 ribs. The fourth is Mr. Qua, my eldest daughter's friend, who helped me move my KK to the back yard and is now pleased as can be to be eating ribs. The Results: Wife and daughter the youngest decided both were equally good, although my wife did pick up on a "smokier" note in the 270 ribs. As we discussed it, we concluded that note was the flavor of the briquettes underlying the wood smoke. Not unpleasant, but distinct. The KK ribs cooked with CoCo Char lacked this note. Daughter the eldest and Mr. Qua both picked the KK ribs without hesitation. When asked why, they both stated immediately that they were more moist. I'm the fifth vote and noted that as we continued to eat ribs (Wife and daughter the youngest finished early, so didn't notice this), the KK ribs retained their moisture as they cooled, while the 270 ribs seemed to dry up a bit. The Verdict: With 3 votes for the KK ribs and 2 votes neutral, the new champ is my KK. The KK was both easier to use by far, and also produced more moist ribs. Look for my 270 on Craigslist soon.