Adventureman82

From what I've read, and I don't have one, it looks like larger wood chips give the most trouble. I think pellets work fine in it. I still may add it on...if my ship ever docks.

I have tried pellets, chips, and mini-splits. The pellets stayed lit, but made too much smoke, were hard to control, and left a ton of residue in the tube. The chips worked ok, but burn up really fast and require reloading frequently. The mini-splits work the nest but are hard to keep lit. I have tried to put charcoal chunks in the bottom of the tube with little success due to the inconsistent size of the chunks.

I tried these hooka briquettes last night and they worked great. I probably rushed it a little and should have let the briquettes burn a little longer before putting them in the tube.

All in all, these worked well and the pork turned out pretty good.

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You might try reposting that photo. Not seeing much

This work?

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Got these for the bottom of the smoke tube to keep the wood burning.

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I feel like this was a problem a year ago.

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Any word on when cocochar will be back in stock?

 

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My family and I are relocating from the right to left coast this summer. I have the drawings for the crate that Dennis ships the KKs in and plan on building one for the move. Any other tips for the move?

 

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Not the best. I found how it's packaged leads to a lot of broken pieces. If you can find this stuff it's way better.

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This sounds really awesome.  I am looking to take a step forward from my previous smoked turkey using the Aaron Franklyn Method.  What were your measurements for the brine?  How much sugar, salt and apple cider vinegar with how much water?  How large was your bird?  Thanks in advance.

I have been using traeger pellets in my cold smoker with pretty good success recently. This led me to consider making my own pellets. Has anyone had any experience with any pellet making machines? I want to take the coffee wood splits and make them into pellets or combine them with oak and pecan to make a mix.

 

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Has anyone had issues with the potimeter on the air pump failing? Mine only has two setting now, full blast and off. I was looking at replacing it instead of buying a whole new air pump.

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Do you have a shawarma recipe?

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another cold smoker question:

Would an electric heating element with wood pellets work in the cold smoker attachment and still have the same great blue smoke effect?  I am mulling over how exactly it would work.  Any thoughts or comments are appreciated.

1: is it ok to have a small flame in my cold smoker as I am using it. I have a couple small pieces of lit charcoal in there with mini splits of wood.

2: should I have a smoke ring on meats that have been smoked with the cold smoker? Made brisket and hot smoked bacon and haven't seen a good red smoke ring with the attachment.

 

 

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@DJM thanks for the advice. What do you use for a smoking medium? Pellets or splits? Specific brands to lean towards or away from?

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I am looking at getting the hot/cold smoke accessory but am unsure about the straight or curved version. I have a newer 23" Ultimate with the cold smoker attachment plate. Any help would be appreciated.

 

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How does one recalibrate the thermometer?

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I got mine to 900 the other day on accident. Having three kids, twins under six months and a three year old, led to a series of multitasking that distracted me. I realized that it was too hot when after 30 minutes the thermometer still read 200. I quickly smothered the fire trying to get it under control. After a few minutes (here is where most of you are probably thinking "Hes not going to open the grill. There is no way he is that stupid.") I opened the grill to check the fire. As I was opening it, a brief thought crossed my mind, like a whisper of cloud on a bright summer day. The thought was of something I read in a grill manual once about back drafts. I heard a small "woumpf" and thought oh yes there it is. I quickly realized as I was briefly engulfed in flames that was NOT the full backdraft. After a loud expletive all that was left was the smell of burnt hair. One side burn and eyebrow look like they got a bad perm and my left arm hair is considerably shorter. Needless to say, I am a little wiser now after having gone through that.

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Bad ass man.

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Did you put the parchment paper between the pizza and the stone?

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I use a MAP torch to light the center of the charcoal pile. I usually employ the basket splitter unless I am doing a lot of food. I use extruded coconut charcoal from amazon with pretty consistent success. I open the bottom vent to wide open, and the top vent to 1.5 turns for most cooks. This gets it to 400 degrees in about 20 mins. I am much more conservative (half to quarter open for bottom, and quarter to eighth open for top) for low and slow cooks. Hope this helps.

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I didn't know there was so much hate for a simple Miller Lite.  I will try and find a micro brew that is free range, cruelty free, filtered through a hobo's beard, and funded only through micro transactions for my next post.

Spending the day trying out this "Franklyn" method. 275 all day long.

 

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Ok so far after two cooks I am impressed. I made cilantro lime chicken thighs and now Jujeh Kabobs and it burns really clean and pretty hot. That coconut product smell from new briquettes burns off pretty quick and it holds a solid temp. It lights pretty quick with my MAP torch also.

Any other info you guys want?

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Ok, so each box has four bags of 20 pellets each. I have three pictures depicting what 1, 2, and 3 bags each look like in a 23" Ultimate. I lit them using my MAP torch, and about 30 minutes later they are steady at 400 in the dome. There was a noticable coconut product smell when they were getting started, but now it is minimal. We are having cilantro lime chicken thighs tonight so I'll post later about if there was a flavor profile from the charcoal. Also, once this basket is burned down I'll post about the amount of ash as well.

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Just ordered some, I'll write some thing up in case anyone else wants to try it out.

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