mguerra Posted September 11, 2016 Report Share Posted September 11, 2016 The stuff in the pail is on amazon... Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 11, 2016 Report Share Posted September 11, 2016 3 hours ago, mguerra said: The stuff in the pail is on amazon... Thanks for the heads up Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 11, 2016 Report Share Posted September 11, 2016 Here is my pot after yesterday's smoke. You can see the flour seal is baked but good too. and inside a little newly formed lump. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 12, 2016 Report Share Posted September 12, 2016 Nice. To me, that's the cool part - making your own lump charcoal - albeit only a few chunks at a time, but it's still way kewl! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 12, 2016 Report Share Posted September 12, 2016 Nice. To me, that's the cool part - making your own lump charcoal - albeit only a few chunks at a time, but it's still way kewl! I reckon the 42 could almost get you a bag lolOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 12, 2016 Report Share Posted September 12, 2016 It'd probably need one of these. https://www.amazon.com/Bayou-Classic-7475-Griddle-6-Quart/dp/B004EWLCUW 2 Quote Link to comment Share on other sites More sharing options...
bosco Posted September 22, 2016 Report Share Posted September 22, 2016 Well I broke it. My 32 has been lit since 10:30 and holding steady at 250. Pot has been on since 12 and not an ounce of smoke coming from the grill. Not even a hint of smoke smell almost 3 hours later. I removed the pot and repositioned it and nothing. Ideas?? Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 22, 2016 Report Share Posted September 22, 2016 Is the pot actually sitting on red coals. I had it not work once and I found that although the pot was sitting above hot coals there was a few unlit lump pieces keeping the pot from actually sitting down on the coals. If the pot and the wood inside doesn't get to a high enough temperature the off gassing of the wood will not occur. Not sure what that exact temperature is and it's probably a little different depending on the type of wood inside. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 22, 2016 Report Share Posted September 22, 2016 I believe that the temp is too low. There really won't be a lot if hot coals to keep a KK at 250F. This is where the KK smoker will shine.Sent from my SM-G930W8 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Syzygies Posted September 22, 2016 Report Share Posted September 22, 2016 I usually light the charcoal with a weed burner, aiming right under the smoke pot, and generously missing, dousing the pot itself with flames. Addressing this issue, I haven't had any problems with insufficient smoke at 225 F, using a two quart pot. At a friend's house, he was trying to cook four butts on an old K5. I advised a thorough preheat, so to catch up the smoke pot we put in later, we heated it as hot as we could get it in a gas grill, then moved it. This also worked. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 22, 2016 Report Share Posted September 22, 2016 Well that is interesting, Syzgygies, that only time I didn't get much smoke was when I did a low heat cook somewhere in the same range as Bosco's. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 22, 2016 Report Share Posted September 22, 2016 I think you could add the smoke pot just after lighting. That would allow the smoke pot to heat up and get going. I get about 4 hours of smoke out of my 1 quart smoke pot. Meat only sucks up smoke the first couple of hours so if I loose an hour of smoke pot time while everything is heating up no big deal. Will try this next time I use it. Also cooking your low-n-slow at a slightly elevated temperature will help. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 22, 2016 Report Share Posted September 22, 2016 59 minutes ago, MacKenzie said: I believe that the temp is too low. There really won't be a lot if hot coals to keep a KK at 250F. This is where the KK smoker will shine. Sent from my SM-G930W8 using Tapatalk I totally agree. If I had a cold smoker I would have already figured this out. One day I'll order one. Quote Link to comment Share on other sites More sharing options...
xraydoc Posted September 23, 2016 Report Share Posted September 23, 2016 I think 250 is plenty hot. Last weekend I did ribs using syzygies smoking pot. I used the standard 2 quart pot from Lodge that many of us have. I heat soaked my 32 for about an hour and a half and then put the pot on 5 minutes before the ribs. I stuffed the pot full of chunk and chips and had smoke for about 5 hours. Also, there has been significant discussion about what to seal the pot with. I have not sealed mine with anything. the lid sits on pretty well and I have just left it that way. Seems to work pretty well. I may be losing some smoke around the lip, I haven't actually tried to watch it while it is smoking, but it is definitely creating the thin blue tasty smoke we are looking for. Sealing it might get me smoke for a longer period of time, I'm not sure. @bosco I think it probably wasn't sitting on the coals right and just did not get hot enough as @ckreef suggested. Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 23, 2016 Report Share Posted September 23, 2016 15 hours ago, ckreef said: I totally agree. If I had a cold smoker I would have already figured this out. One day I'll order one. Planning to (finally) give my cold smoker a run tomorrow with some beef plate ribs. Stay tuned... 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 23, 2016 Report Share Posted September 23, 2016 HalfSmoke, I will be tuned for the ribs and anxious to hear all about your experience.:) Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 23, 2016 Report Share Posted September 23, 2016 5 minutes ago, MacKenzie said: HalfSmoke, I will be tuned for the ribs and anxious to hear all about your experience.:) I know the drill. I shall be diligent about documenting with pics! Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 23, 2016 Report Share Posted September 23, 2016 (edited) I'm thinking once everything gets going you might be able to close your vents and unhook the air pump. The KK sucking air through the cold smoker keeping the smoker going along with the KK temp. Edited September 23, 2016 by ckreef Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 23, 2016 Report Share Posted September 23, 2016 1 hour ago, ckreef said: I'm thinking once everything gets going you might be able to close your vents and unhook the air pump. The KK sucking air through the cold smoker keeping the smoker going along with the KK temp. Interesting idea. I could definitely see that. Beef ribs are a long cook, so should have some time to play around with it if all goes well. Quote Link to comment Share on other sites More sharing options...
aiden Posted September 27, 2016 Report Share Posted September 27, 2016 Ok, so all this pot smoking conversation got me really worried about the direction KK was headed, until I read what was REALLY going on. If I'm about to take the plunge for the cold smoker kit, is there still an advantage to adding a smoke pot like this? I understand the cold smoker would be for low cooks, below 275 or so. But how do I impart the smoke from my wood using that method versus the cast iron pot? (I'm new to the cold smoking world). Quote Link to comment Share on other sites More sharing options...