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CeramicChef

Syzygies Smoking Pot

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I have tried the smoke pot a few times now and have liked the flavor result but two of the times I have had my fire go out. Does anyone do anything differently with airflow when using a smoke pot?

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OK so as I was loading the DO, I did have a question....

Since the idea is for the smoke to eject into the fire and therefore burn out any VOCs, does that make it possible to use fresh fruit wood that hasn't been aged?  or is that too far a leap in logic?  

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I don't see why not.  I have read many posts on the BBQ Brethren with members using green wood exclusively in their smokers due to the moisture content and added flavours.  

I truly believe that the smoker pot purifies the bad, leaving just the good.

 

 

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I've never used green wood, but I think that it would be worth a try.

@Shuley - I've had it happen, too, but rarely. Try and set the CI pot near the back wall and straddle the lit coals on the front edge of the pot, so the CI pot doesn't smother the fire as the coals burn and the pot shifts. 

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can the pot be sat on top of the basket on the bracket that sits connecting both sides of the basket? That way as the fire burns down the pot will not smother it.

Or is it required for the pot to be sat on top of the burning charcoal and not just right near the heat source?

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And the concept is that the smoke escapes the bottom directly into the fire to be some what filtered, burning off the VOCs and producing just clean blue smoke 

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11 hours ago, churchi said:

can the pot be sat on top of the basket on the bracket that sits connecting both sides of the basket? That way as the fire burns down the pot will not smother it.

Or is it required for the pot to be sat on top of the burning charcoal and not just right near the heat source?

Most of us use small (2 Qt) CI dutch ovens, which are too small to straddle the handle, plus, like others have noted, you want the smoke directed back into the fire to clean it up and I'm not sure if the pot would get hot enough if not in direct contact with the coals, as it take several hundred degrees (F) to ignite the wood to the smoldering point inside the DO - like in the 450F (225C) range, well above the air temperature inside the KK during low and slows. 

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I was sure that I was going to have a pot smoking time today but due to a mess up in the delivery all I had was a regular dinner with no pot. These sausages are large  so only grilled two and didn't take any grill shots.

Grilled some mild Italian sausages today for dinner and make some pasta to go with it all. Grilled beets and tomatoes from the garden for sides.

Mild Italian Dinner.jpg

Mild Italian Sausage Dinner.jpg

Cut Sausage.jpg

The package said Mild Italian so I thought they might be quite flat tasting but no they were very good and I'd buy them again. :)

 

Edited by MacKenzie
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On 9/8/2016 at 2:49 AM, tony b said:

Most of us use small (2 Qt) CI dutch ovens, which are too small to straddle the handle, plus, like others have noted, you want the smoke directed back into the fire to clean it up and I'm not sure if the pot would get hot enough if not in direct contact with the coals, as it take several hundred degrees (F) to ignite the wood to the smoldering point inside the DO - like in the 450F (225C) range, well above the air temperature inside the KK during low and slows. 

Cool thanks @tony b for the explanation. I can see why it needs to sit directly on the coals. 

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I knew that I liked you, MacKenzie, and you just keeping reinforcing it. I'm a huge fan of Fallot mustard. My fav is the standard dijon in the tin bucket. A bit pricey compared to Grey Poupon, but very noticeably better. 

 

Edmond Fallot Dijon Mustard 15.8Oz Jar Inside Tin Pail

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