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Nice idea! Long term, I have concerns about which metals see the inside of my KK. I've heard that anything chrome-plated off-gases substances one doesn't want on one's food. My simplistic theory of bolts is that they're either "stainless steel" or "don't ask". There are variations in quality for either, but I stick to pure metals (cast iron, stainless steel) inside my KK. Bolts I have around, I simply don't know. Years ago, another solution to avoiding flour paste for the lid was to make a "smoke bomb", what would be a pipe bomb if there weren't three little holes along the bottom (don't forget!). Fill with smoking wood, screw on the cap. These were made from stainless steel for the above reasons, and thus very expensive. I like flour paste. It reminds me of how Moroccans would use pots that didn't fit, steaming couscous. And whenever I flinch at a few steps in cooking, I remind myself that the entirety of my manual dexterity tasks for a day is no match for ten minutes of practice by a concert pianist. Humbled, I just get it done.

Look what showed up yesterday.......just in time for a low & slow roast cook. Decided to try using a bolt to hold the lid on this 1 qt pot instead of flour paste or foil. Chopped off the handle on the top. Drilled the holes for smoke and the bolt. The only bolt I had was too long but put some spacers on for the maiden voyage. Washed the excess oil off the pot and got it ready for the cook. Here is a picture of it sitting in the 19" TT. Was interested in seeing if the bolt would hold the lid on tight enough to keep the wood from turning to ash. The bolt method appears to have worked. I lit the lump and let it get a decent head of steam before placing the pot directly on top of the fire. Got smoke right away. At first the color of the smoke didn't look much different from smoking wood directly on the coals but it did start to become "blueish" after about 30 minutes. I really can't comment on the flavor of the smoke on the meat. I didn't realize the 5 pound rib eye roast was still frozen until I pushed in the temp probe. 28*F internal......Crapola!!!! By then it was too late, so I proceeded to try and cook it. Kept the dome temp at 250* and the roast took 2 hours for the internal temp to start to rise. After three hours, I pulled it with an internal temp of 120*. Hate to think what temp the outer layer of meat was (too sacred to check it). Needless to say it wasn't the most uniformly cooked hunk of beef that ever came from a KK!!!!!! Will judge the smoke quality on the next cook. Fun little test run. I'm thinking the bolt concept will work just fine.

Lamb chops Outback Kamado Bar and Grill[emoji621]

That's awesome paris glad to hear it fits and is working good. Robot turds and pure smoking wood is the best combo lol Outback Kamado Bar and Grill[emoji621]

Great effort Jon that should do the trick nicley bugger about the meat but you get that. I'm sure it will work out great on your next cook. Outback Kamado Bar and Grill[emoji621]

Took up Aussie ora's suggestion to use a cast iron prawn cooker for my KK classic. Easy drilling holes and getting it to smoke. I knew I was on a winner last night when my wife (who dislikes smoked food) said how much she liked the pork. Many thanks for your suggestion Chris. Sent from my iPhone using Tapatalk

These are looking too good. Might not be a good night for sharing