Rak

Happy belated birthday my friend!  That looks like a meal fit for a king

10 hours ago, MacKenzie said:

I'm thinking these Canadian suspenders may be just the ticket.

Hahaha love it!

LOL I'm moving on from belts to pants with elastic waists...good times

6 minutes ago, twharton said:

Well done... Your post is the kicker for me. Going to go get me some pot  and start smoking! 

 

 

its the only way to go! LOL

38 minutes ago, HalfSmoke said:

Used my pot for the first time twice last weekend and I think you're spot on. It's both cleaner and more consistent. When combined with Coco Char, it's just that much more pure. Nothing but the flavor of the meat and the clean wood smoke. I'm sold as well, but want to try the cold smoker for comparison. 

Looking forward to seeing that comparison!  

57 minutes ago, MacKenzie said:

Sure sounds like you are convinced on the use of the smoking pot.  I'm wanting to try it on bacon.:) 

I am.  Its a very different smoke profile to what I am used to.  I can only describe it as much cleaner and more pure, but I am sold on the idea this is going to become my go to!  I can't wait to hear what you think of it....I'm sure you will be much more eloquent in your description! LOL

I think if you are going to convince @HalfSmoke on a 2nd grill, it should really be the 42"!  Everyone wants to see that in action!

9 minutes ago, mguerra said:

I will expound a bit. The moistness and the texture of the meat is perfectly balanced. It's not as lean and dry as the flat on a brisket nor as fatty as the point. You get the rub all over the meat. On a brisket you don't get any rub on the internal surface of the flat nor the point, so when you split them, that surface of those two pieces is rub free. On the other hand it is a thick piece of meat so there is plenty of internal non smoked, non barked meat. I cooked it at 300 for the duration, it came out superb. How would it come out hotter and faster or lower and slower? You would have to experiment. Which I suggest you do...

Thats great information.  I'm going to have to see if I can get it from my butcher.  I'm definitely going to give this a try, thank you for introducing me to a new cut.

10 minutes ago, tinyfish said:

Ribs look great Rak.

You and @bosco were in my neck of the woods you should have called me, I would have met you guys or you could have come by my place...next time.  

Sounds like a plan, its been too long!

Thank you everyone.  It was a fun day with the family that ended in good eats, and I got to try something new, always a bonus.

6 hours ago, churchi said:

@Rak, how much of the wood chips/chunks did you have left over? would there be enough in there to use in the next cook?

I used 3 chunks but it wasnt completely carbonized.  I think it will last another cook, but I might fill it with some pellets just in case.

That looks good.  I'm going to have to look up a chuck roll!

Great way to start any day

LOL thank you everyone!  Who knew that smoking pot would make me a better cook... 

@Shuley that baked ziti just made my mouth water!!!  It looks so good!!

That looks great! I wish I had a banana tree in my yard! LOL

Hi friends,

Last week I hit the local Bass Pro with @bosco and bought a 2Q CI DO.  No better way to void the warranty then by drilling holes right there in the parking lot! LOL

So today I decided to make some beef ribs and put this idea to the test.  

Got my Oak chunks ready!  BTW, if you havent tried KJ wood chunks, this was really impressive stuff.  Loaded the pot with 3 chunks.

Got the KK up to temp and stabilized at 225F

Beef ribs were seasoned and ready to cook.

Throw on the smoking pot, add my drip tray as the deflector and wait for the smoke to come.

Here is where it got tricky....I didn't actually see any smoke!  If you look really closely at this picture you might just see some thin blue smoke, but even close up I could hardly see it.  But I could smell it, so I put the ribs on.  Blind faith!

I let the ribs do their thing, trusting that the smell meant I was smoking.  Interesting tidbit....My wife (who usually isn't a fan of smoke smell) asked me if I did anything differently because it smells really good in the backyard!  She said the smoke had a really nice clean and fragrant smell to it and that she loved it! Anyway, it was obviously doing something...something that smelled wonderful!

Here is a picture of the final product.  As you can see, when I pulled the ribs off the grill, the last bone just fell out...I would say it was tender.

And now cut open...obviously this was a fatty, juicy beef rib, but what caught my attention was the smoke ring.  Very pronounced.  And the flavour was different to the smoke flavour I usually get.  It was much cleaner, more pure.  Not as intense but it was still noticeable and very pleasant. 

And finally, left in my dutch oven was.....Charcoal!

This wood was still smouldering and not completely carbonized when I opened the dutch oven, so I'm sure I could still have got 4 more good hours of smoke out of them, maybe more.

It was a good day

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?  

1 hour ago, MacKenzie said:

It's a wonder it didn't make the news, 2 guys drilling holes in a new CI pot.  

Great post, I really should start keeping a binder...I'm more likely to write it down old school (pen and paper) than use an app.

44 minutes ago, bosco said:

I did Rak's in a parking lot of Bass Pro Shop lol.  I met up with him and brought my drill and 1/8 bit.  He was sick to his stomach it looked like while I drilled through his brand new pot

LOL its true...I had to look away!  Can't believe I bought a great CI Lodge pot to drill holes in.  Most people wouldn't understand, but luckily this support group helps! hahah

Great job on those steaks!  Looks like you are figuring out the KK nicely! 

2 hours ago, MacKenzie said:

Hi Rak, my pot is coming from Amazon this week. Guess you'll be trying yours before I get mine. Let us know how you managed.:) 

Hiya MacK   I'll let you know how I get along.  I think my big concern is how long to leave it on before it starts smoking and how long the smoke will run for (too much wood, too little wood).  I'll let you know!  I'm really looking forward to seeing you cook with yours!

2 hours ago, churchi said:

Welcome back @Rak, good to have you back posting here mate.

I too am interested in this smoking pot idea. I have to give it a try. When you make yours, would you mind posting up a few pics as well. I cant wait to give this thing a try.

I will definitely post a few pics and let you know my thoughts...I'm not really sure what to make of it all but it seems like a great way to void the warranty off a new CI pot! 

Heya friends!  Sorry I've been absent, I have been busy with my new job and of course quality family time   Its been busy and I've still been cooking lots, but just not posting.  I'm now finally trying to catch up on the forums...I forgot how much great information there is on these forums and also how much time it takes to catch up! LOL  I know I'll miss a few things, but I wanted to make sure I posted on here as I was curious about the smoking pot and after speaking with @bosco I have been convinced that buying a new CI pot and drilling holes into is the best thing for me!  I have beef ribs going on tomorrow and I'm pretty excited to see it in action.