FotonDrv

That is quite a lot of work and I admire you for your persistence. And apparently you made a pulse jet in the process when it was really cranking; I bet the temps went way high! Thanks for the Link

"redheads"??? I know redheads as bolts for concrete attachment systems.

Get a good inversion layer and the smoke would hang for a long time I bet!! Once we lived in a place where the neighbors were growing pot. They thought they would be clever and burn the stems and junk in their woodstove to get rid of the evidence; HA! There was an immense cloud of smoke in the valley resulting from their trash fire that I am sure alerted anyone who cared. People were asking them what they were burning, knowing full well what it was, and for months they were fending off questions A Link to the charcoal maker is great, thank you!

Now, are you guys using these nice woods, like Pecan, Cherry, Oak with a generic briquette or just using it in a smoke pot or cold smoker? I know Manzanita burns very hot, as does Madrone and I would think a person should be careful about using that stuff so the firebox did not get to hot but I could be way off base in my thinking.

Yes, the CoffeeChar is good but it imparts a flavor, nice flavor but flavor none the less. Now, do you use CoffeeChar with other woods for smoke flavors?? In the past I have been using Alder for fowl and fish and Mesquite for other meats and been pretty happy with it since the charcoal is providing the smoke I have not found it advantageous to add other woods. If I lived in the eastern part of the USA I probably would go for hickory since it is abundant. When I lived in central and southern California I used Live Oak bark added to briquets (when I did not know better). Now IF I HAD THE $$$ for the CoffeeChar the other problem is where to put a pallet of it, so splitting pallets sure makes sense, provided the price is right. I currently use Lazzari Mesquite Lump in the 40# bags and our local BevMo sells it at a reasonable price. Once the Coffee and CoCo runs out I am afraid I will be using it, along with some Alder if I can get it locally from a wood cutting buddy. Does anyone make their own Charcoal?

I saw the recommendations but since I did not know which product I would like I settled for a few of each. If I had been really thinking I would have gone with the CoCoChar exclusively and a lot of it since other "Flavoring" woods are easy to find and some in the woods around me.

I have asked in several Threads and not so much as a nibble! It feels pretty lonely in the Pacific Northwest. If I had known it would be so tough to get a product I would have purchased at the time of purchase of the BB32.

More or less window shopping. Now I know what it costs at my door but the other part of the equation is if we are adding smoking wood for flavor to the cooked items them we would want charcoal that has zero flavor imparted to the cooked item, isn't that correct? In other words we need to use CoCoChar. I have found that stuff to be excellent in leaving little or no ash (very clean burning) but it is impossible to get without buying a grill. It seems a bit excessive to be buying a grill every time you need charcoal

I wouldn't hold your breath, it might be painful to pass a Small Split Smoking Chunk BTW, I put the Cold Smoker into the "Cart" and THEN it would spit out the shipping fees; $18!! Very reasonable.

Thanks Bruce, it gives me an idea that it might cost $30 to get it all the way up here. Now I can talk with my budget consultant (my better 1/2).

Apparently, and it has nothing to do with shipping costs.

Had a buddy who was a cop in San Leandro for many years so I know that it is about 400 miles from Carson, but that is only about 1/3 the way. I was just hoping to get a rough idea of shipping. There is no weight listed for the unit w/air pump on the web site so I cannot calculate the freight charges on my own. I know it is possible to get smoke out of the cast iron pot but the control and the added hassle is not something I desire, so the Cold Smoker seems to be the ticket!

I can see the price of the Cold Smoker in the web site but the Shipping Calculator does not seem to work. So, has anyone about 1K miles from Carson Ca. purchased one and could tell me the shipping costs? I am in the Seattle area and to my home from Carson it is 1170 miles.

True, the temp here is hovering around 32f for a high and in the 20's for a low,,, Brrrrr. That is pretty nippy for a beach house!

Yeah, smoked cheeses and nuts is high on my list, not to mention meats/fish.

Thanks Tony, I thought as much about the chemicals on the vegetation, and then there is the thought the dig might want to like the mess off the grass or wherever it gets dumped.

This has been a very good Thread to read in regards to the Cold Smoker and the Smoke Pot concept. Must order Cold Smoker!!

How much PBW are you using per cleaning? Does it kill plants in which it comes into contact with? A rubber/plastic tub that the entire thing can sit in is in my future...

Thanks Dennis and all the KK'ers who have helped round out this year for us.

Welcome to the madness! The 16TT is a good place to start with your Kamado cooking, but as you can see the big ones have an allure all their own. I hope to have 2 someday so you are not alone on the thoughts of a BB32 or even a 42 someday

It is clear that the PBW does a decent job at dissolving the gunk. Thanks for the photos!

What a nice looking meal, and with a cold to boot!! Kudos!!!!!

Charles, that was a great opportunity to be able to taste them side by side, it really tells which is best.

Horseshoe Crab is the one that freaks me out! I doubt I could get one past my lips

I wonder how they would compare to the Eastern USA Maine type of lobster which I too find to be sweeter than the crayfish type in the Pacific and apparently CKREEF thinks they are sweeter too. Now you have me all interested in finding a Slippery Lobster (Morton Bay Lobster) to try!! There are many Asian markets in Seattle so that will be the starting point of this quest