Forrest

Congrats it is stunning! Have you managed to get it off the feet holds? If so, how? Sent from my iPhone using Tapatalk

Adam ag 98 +1 for Yuengling Sent from my iPhone using Tapatalk

Do you have a photo of what the pellets look like once the cook is over? Do they turn into little charcoal pellets? Also, what has your experience been with run times while using pellets in a smoke pot? Sent from my iPhone using Tapatalk

When I first landed on this forum I read a lot about the joys of “pot smokin” and a guy named Syzygies who had changed the way people looked at Kamado smoking, I was intrigued. The “Smoke Pot” was something I’d never heard of. I began by testing this method out with a simple foil wrap with holes, I was impressed with the thin fragrant smoke and extended smoking times with this in contrast to simply throwing wood chunks on top of the coals. I decided I wanted to make my own smoke pot. Because of my laziness I didn’t like the drawbacks of cast iron (rusts and requires a flour paste). I also don’t like the idea of a large item in the firebox, for the same reasons that many users here don’t use the KK heat deflectors (they trap heat in the firebox making the grill less efficient). This is why I ended up with the small 475 ML stainless MSR self-locking pot. I drilled two 1/8” holes in the bottom of my MSR pot and I also picked up a stainless sink strainer from Home Depot to allow me to use pellet wood without potentially clogging the holes. I figure quality 100% wood pellets will give me way more wood volume in the small pot and increase run times, I can fit over 2 cups of pellets in the MSR pot with this method. I also can fit several smaller wood chunks without the strainer which I’m assuming will still give me 3+ hours of smoke. I don’t know how the pellets will work as I’ve never seen anyone use them in a smoke pot but I already have them stocked up for when I get my new KK and Dennis’s hot/cold smoker. [emoji482] Sent from my iPhone using Tapatalk

I’m probably going to drill the holes in the center area of the smoke pot then cut an empty can to fit inside the center of the smoke pot around the holes then just fill all the pellets along the outside edge of the can preventing them from blocking the smoke pot holes. Sent from my iPhone using Tapatalk

Got my 475 ML stainless MSR smoker pot. I think I am going to try pellets as I think they will produce a long run time and I should be able to put a lot of volume into this small pot. I love the size as I think it will provide plenty of smoke for most cooks (I like a light smoke profile) without trying to put the fire out our trap heat in the firebox. Sent from my iPhone using Tapatalk

Coal fired Jalapeño & Anaheim verde enchilada’s with grilled chicken breast done on the Kamado. Sent from my iPhone using Tapatalk

Another direct grill inside out burger Steven Raichlen style. This method is so good! Sent from my iPhone using Tapatalk

This is all of your fault. But damn best rice I’ve ever cooked. Sent from my iPhone using Tapatalk

Well you know what your first cook is now! [emoji23] Sent from my iPhone using Tapatalk

Buzilo I bet the anticipation is killing you! We better get pictures tomorrow. Sent from my iPhone using Tapatalk

I believe the new KK’s the smoke enters in from above the firebox so it isn’t stoking your fire much. Sent from my iPhone using Tapatalk

I was just referring to the style of the IPA. Some early additions of hops with piney, resinous, dank flavors and higher IBU’s. Sent from my iPhone using Tapatalk

On TV I like Project Smoke/Project Fire w/ Steven Raichlen (you can watch this on a smart TV if you have Amazon Prime Video). On YouTube I enjoy Smoking Dad BBQ, All Things BBQ, Mad Scientist BBQ, Harry Soo, and Malcom Reed. Sent from my iPhone using Tapatalk

I bought the very smallest of the four MSR pots (.475 Liter), I don't like the idea of a super large item in the firebox. When I get it I will make a post showing how much wood I can fit in it and what my results are.

Doesn't the hot/cold KK smoker operate in a completely different fashion? Doesn't Dennis's smoker have forced airflow as compared the restricted airflow in the Sygy smoke pot? I would assume they would produce different smoke profiles?

What kind of cooks would you be hanging and catching the drippings? Asking for inspiration, thanks Syzy. Sent from my iPhone using Tapatalk

I’d add one to my order if they were available. Sent from my iPhone using Tapatalk

My favorite local grocery store started their 5 for $25 meat sale today and I picked up a ton of great meat. Their meat dept. is top notch! First cook was Steven Raichlen’s inside out cheeseburger, I’m sold on this method! Also a Maharaja Imperial IPA for you West Coast IPA fiends like me. [emoji482] Sent from my iPhone using Tapatalk

Olive and gold pebbles are the best. And as you’ve heard they cook better too. [emoji6] Sent from my iPhone using Tapatalk

I would get the 2nd option sooner, don't wait, just my 2c. Also KK's are so beautiful even your 2nd and 3rd choices are going to be lights out in the aesthetics department.

Post Oak smoked (Syzygies foil method) burgers then reverse seared over a soapstone. Delicious! Sent from my iPhone using Tapatalk

Does the KK Hot/Cold smoker pass this test if you blow the smoke in your face? Sent from my iPhone using Tapatalk

Your grill looks awesome! Keep us updated on the curing process and how it goes. Sent from my iPhone using Tapatalk

I'm definitely a peach paper guy as well for brisket. Out of curiosity why do you wrap after the stall? I know some wrap at 160 and others at 170-185.