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Howdy KKers! Here are pics of my smoke pot that I use while smoking in TheBeast. As you'll see, this little 2 qt Lodge Dutch Oven really won't fit well in Beauty!, my 19" Hi-Cap; she is too petite. When it comes to smoking meats, that is strictly within the purview of TheBeast, my KK BB 32". However, when you see the Lodge Dutch Oven smoke pot in the belly of TheBeast, you can see that it fits quite nicely even with a heat deflector in place. So, let's cut to the chase. Here is a bottom view of the drilled bottom. These are 1/8" holes drilled about every 1.25 inches around the perimeter of the DO. Here is the pot flipped over looking down inside the DO. Here is, hopefully, a better view of the hole pattern in the drilled DO. Now here is the DO smoke pot sitting on top of a full fire box in Beauty! As you can see there really isn't any room in Beauty! for the DO smoke pot and a heat deflector. Here is that same DO smoke pot sitting in the belly of TheBeast. Here is a look at the coffee wood i'll be using later today in a cook. This stuff is tremendous in conjunction with a coffee/cardamom rub. Finally, here is the DO smoke pot ready for action later in the day. Here is what you get at the end of every smoke. I just dump the charcoal back into the firebox for the next cook. There are not very many volatiles left so it makes good fuel. Waste not, want not. All I do before I put a cook on to smoke is move half of the heat deflector to one side, put the DO smoke pot directly over the lit charcoal and wiggle it to seat it well in the burning charcoal, move the heat deflector back into place, put the cooking grate back in place, put the cook on the grate and shut the lid. No waiting to thin blue smoke. It happens from the first instant you get smoke as the smoke generated by the DO smoke pot is injected directly down into the charcoal fire thus burning off all the foul tasting volatiles that you see in the initial gray smoke that is produced by laying the smoke wood directly on the coals. Now, what you may need to do is make certain that the cooks you smoke with this DO smoke pot is make certain that your cook, i.e. butt, brisket, ribs, etc., is really cold when you put it on the grate. Because this technique gives you a milder version of smoke at all times, your cook may not have the deep smoke taste many people want. You can combat that by cooling the meat your smoking thus doing a couple of things. First colder meat will condense more smoke on its surface for a longer period of time. Second, you may want to use woods that are not as sublime as alder, fruit woods, etc. Rather, look to hickory or mesquite. The originator of this little DO Smoke Pot runs a bead of flour paste around the rim of the DO and then puts the lid on. It seals the DO and forces all the smoke out the holes drilled in the bottom. I have not found the need to do that with this DO. I'd say about 95%+ of the smoke generated by this incarnation goes straight out through the holes in the bottom. I wasn't worth a damn with paste in the first grade and I haven't gotten any better with age! Finally, a disclaimer here. This IS NOT an idea that is original with me. Rather, I got this from a thread here at the KK Forum. And God help me, I can't find the original post where this smoke pot is described!. It originated with , I believe, @Syzygies, a KK owner and member of our Forum I'm certain most of you don't know that you know. Remember the movie "A Beautiful Mind"? I've been told by a reliable source that all the mathematical notion that you saw on chalk boards, windows, etc. is the work of our very own mathematician, i.e. @Syzygies, who came up with this technique. Who says mathematicians are out of touch and don't live in the real world!? This is about as real world as it gets! Syzygies, I give it up to you for this technique! It's aces. I owe you more than a couple of beers.

I needed something with some spice this evening so TPR on a hot dog bun with some jalapeño, onion slices, cheese, mayo and sriracha sauce hit the mark. I think Taylor Pork Roll is a local thing from Maine. It is cooked in a Sous Vide bath and looks much like bologna but sure doesn't taste like it.

I’m quite happy to be confused with ckreef. That tells me that my cook must have been really excellent.

Well put, Rob! Very well put!

Oh nooooooooooo, I gave credit to the wrong person, sooooo sorry wilburpan but I still stick to my statement "another meal that I would thoroughly enjoy except it's not mine it's yours :"

My two cents here is to just put a few, 3-4 holes dead center.. When the wood gassifies, the pressure thru the fewer holes would be greater and the gas travel deeper into the burning charcoal where is can be burned off.. I even started a project to build one of these with actual tubes to get the gas below the burning charcoal to ensure more of it will burn off..

I have used one of these for years. Yeah, there's some slight rust on it, but who cares? It never comes in contact with the food. It will take many years to rust through. I followed Syz's directions (mine only has 3 small holes in it). One of the best DIYs I've ever run across! Works a lot better than the Bobby Flay box I bought first. It worked, but didn't hold a lot of wood chips, so it petered out on long cooks. The DO allows for using bigger chunks, which is why I went with it. Went on a search and found Syz's original post - http://komodokamado.com/forum/topic/4570-where-is-the-smoke/?p=43238.