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From what I've seen, those who have used it as intended -- both here and at Amazing Ribs (where it is also quite popular) -- have had good success with it. Those who are panning it have departed from the recipe or not tried it at all. It's like those people at AllRecipes.com that rate a recipe 1-star, and then write in their review that they substituted 6 of the ingredients, cooked at the wrong temp using the wrong technique, and it sucked!

Still wet and windy thought I would do a nice warm desert .made the crumblewe don't have vegetable shorting like the recipe called for so I used the next best thing gheegot it readyon goes the crumbleand on it goesand readyserved with some whipped creamyum this tasted so good Outback Kamado Bar and Grill

Welcome to the new world - where people discard true science for "alternative facts" that support a preconceived conclusion.

Yes, I have a firm rule to not use my smoke pot above 275 F (210 F to 240 F is ideal). To further confuse the thread title, a cast iron smoke pot may be the "Firefly 2" of the barbecue world: Half the people who've tried it love it, the other half can't manage to get smoke out of it. I light my low & slow fires with a weed burner, taking special care to heat the underside of the smoke pot itself, and I've never had a problem.

Guess whats on its way? Oh Yea...my Big Bad 32!!! I just got notice from KK that my Big Bad 32 is officially on the road. I feel like a kid in a candy store waiting for Mom to check out at the register so I can get my goodies The anticipation is killing me! California to Maryland is going to be at least a week...What a Bummer. Pics coming soon. To all, I hope you have a great weekend and Happy smoking.

I was dining out last night and saw these on the menu, just had to order them. Yes, duck fat fries. Had those somewhere between the There was a Caesar salad, bread and a glass of wine in there somewhere too, I think I ate too much.:) But it was fun.:)

They really want to discredit this don't know why. http://www.flavoredbyfire.com/2017/02/09/the-smoker-pot/ we have all used this on low n slow and it works great Outback Kamado Bar and Grill

Adding to my collections. Miyabi 7" rocking santoku. Small Hinoki board. Strip LED's for the soon to be lighted knife bar. These Miyabi knives come in really nice foam formed boxes.

So here is the final pictures turned out pretty good and tasted great, thanks' ckreef great dough recipe can't wait until tomorrow Kamado cook! Garvin Thanks for looking!

So how many different places did he drill the holes? Oh well, we tried. Everyone needs to draw their own conclusions.

Well he's wrong and he didn't put the holes in the right spot, no one told him to put on the bottom side of pot but to put on the bottom of the pot. And where's his science degree because there is science for this!!! Sorry I hate people who will go out their way to discredit something and they didn't properly use the pot in the way it was intended. Garvin

So yesterday at this time made a batch of ckreef's KAF dough recipe and I plan to make a sausage and pep pizza tonight and one tomorrow afternoon. Because when I started this recipe and how long it takes for the dough to be ready I will do a indoor cook tonight and tomorrow I will cook a pizza for the first time on my Akorn Jr Kamado stay tuned for pictures. Garvin More pictures as the pie comes together!!!

Best BBQ song ever on youtube..

Yup! Like @tony b said^^^^. If this was a young engineer on one of my project teams doing such shoddy work, they'd at least be "counseled" (in White House speak), if not drummed out of the corp. That it's John propagating this nonsense on his own site...it just validates my earlier post about forums and terrorist cells being related.

We've all travelled down the path you're on now. Some have had to travel further for their appointed destiny with their KK than you; so take heart. It's a right of passage around here.

Where's the beef!!?

Even more curious is that he says it stopped working once the fire moved from under the pot, but then goes on to say it would work best if you put the pot *under* the fire basket...where there is no fire. Huh?

https://www.kamadoguru.com/topic/33188-smoker-pot-and-good-vs-bad-smoke/#comment-437704 well i have no idea what has prompted him to drill on the side and not the bottom he kind of creates his own facts shall we call the johns alternative fact on a smoker pot lol

I hope it was a routine or scheduled visit. Give your dog a 'get well soon' treat from me.

Taking the stone out to build the pizza? No. I see no reason to do that.

Awesome, any plans for the first cook?

When you finally get your hands on the KK, you are going to be amazed at the quality of the new cooker.

There are some good people at the Guru, and I love the recipes that are shared and the knowledge of Kamado cooking is valuable but stuff like this makes it hard to be a site supporter!! Garvin

Yes, he goes out of his way to say he understands it, but then purposely mis-uses it (holes on side, high heat) and then goes on to discredit. Then he presents his own video with a different solution (surprise surprise). Nowhere does he do an actual test of the concept the way it's intended to be used. I respect John and the *good* info he's captured and made available. I found his forum useful when I first bought a Kamado Joe because of the overwhelming number of KJ'ers there. But I find myself increasingly migrating away from the Guru.

That will look great once your done.

Bam! Done..

They'll make a nice hanging display once I finish my knife bar in the next couple of weeks. Functional art, sort of like KK's.

If I had won the lottery a 42" would be on the water Just one or two at a time until the collection is complete.

Not yet. I can tell you what regulators I have tried that didn't work properly. a 0-40 psi from Bayou and a "red cap" "high pressure" fixed regulator for a Weber or any generic BBQ grill (can't remember who made it).

So far a matched set but I'll have to deviate slightly with my next purchase.

So for me I always preferred indirect as it was thin meat. I like the reaction with the smoke and the meat and the citrus and end up with a funny looking pink color. With the KK, I just cook direct on main grate towards the outer edge of the grate at 375 ish. This gets the reaction as it doesn't cook it too hot too fast.

I use them sometimes in the chimney to get a blazing fire going for grilling. I like these: https://smile.amazon.com/Walden-Sure-Fire-Starters-Light/dp/B01C3KO7X0 Because, they are "Made with pride in the USA by adults with disabilities. We thank you!"

I like Charles, and guess the longer you let sit in fidge the more of a natural sourdough taste you will get? Less is more when it comes to pizza topping! Garvin