tinyfish

The reason behind this type of smoker pot is that is only produces thin blue smoke right away no waiting for the white smoke to clear. A few forum member use a smoker pot so I thought I would try it. Always looking for ways to spend money. There are a few threads on this forum regarding smoker pots. If I am correct this smoker pot set up would be similar to making charcoal.

First try with the smoker pot was not a success. I could not get to temperature with the smoker pot in place with my fan. My fan is from my bullet smoker and it may be to small only 6.5CFM, the BBQ Guru Pit Viper is a 10 CFM fan. I went to sleep at 2:30am thinking I would get to my set temp of 230f but when I woke up it was only 201f. I removed the smoker pot and the wood chunks inside were barely charred. Oh well iguess I have to do another brisket to practice and buy the bigger fan.

You are in store for a treat when your KK arrives.

Thats sounds like it will be great. I might not look at a duck the same way again.

Wilburpan you are a brisket genius for sure. That turned out excellent to say the least. Do you use any smoking wood when you cook your briskets? I just put on a brined brisket Montreal smoked meat style and If it turns out half as good as yours it will be a success.

No worries Ken. I forgot to mention I added just a little coffee wood chunks courtesy of Ken the Ceramic Chef THANK YOU SIR!! I only used three small chunks but it did give it a nice flavor. I am reserving the coffee wood for steaks, prime rib and brisket.

You are right those sausages deserve nothing but the best buns.

Those look 10 times better then the ones I bought today, not to mention they probably taste 100 times better for sure.

That looks great. I have never made chili but I think thats going to change.

But she likes it when we do...

It wasn't that long ago you were following your KK across the ocean. The ship is do in Vancouver Sept 22nd and I have a Toronto ETA of Oct 3rd.

I say two for sure but they were big. I formed the patties with 8oz's of ground beef plus the stuffing.

I haven't bbq'd in a while so I have some catching up to do. After seeing those delicious MacKenzie hamburger buns I thought why not some stuffed burgers. I have my KK set up for a Montreal smoked meat brisket going on later tonight and I just sold my XL BGE and my new KK is still at least three weeks away so I had to use my KJ Jr and cook in three batches...life is tough. Here is where my ship is Now on to the burgers stuffed with a combination of cheese, mushrooms, bacon, onion and red pepper. How I wish I had some of MacKenzie's buns

I have a lid and this is regular cast iron.

I finally got around to making my smoker pot. I bought an enamelled cast iron pot to replace the smoker pot (thanks Bosco got it from Canadian Tire). I remembered Dennis said you don't need that many holes so I put 6 then I remembered he said 3...oops. So I filled it up with some sugar maple for my Montreal smoked meat going on tonight. So is that it? Do I have the wood in correctly or are the pieces too big or small?

Poochie you are right, Komodo is in a class of its own by far.

Thats always good to know.

Thank you MacKenzie.

Thank you...eh!

To answer for CC the Beast tips the scale at just under 1000 pounds of pure heaven.

Standard with the grill is the heat deflector the baking stone is a add on.

Congratulations it will be a great combo.

Those look great MacKenzie.

Dynamite cook...those look fantastic.

Lol!! Your got all your bases covered.