ThreeDJ16

Moved topic since it is not a recipe. To here "Techniques Tell us your way... Or ask for help learning a technique!" -=Jasen=-

Or just use mustard. It will be neutral in flavor and hold the rub. -=Jasen=- I agree, I'm really not sure about pellicles I use PC's method for smoking fish - it is a must for good texture. Except I do it in the fridge. -=Jasen=-

Or just use mustard. It will be neutral in flavor and hold the rub. -=Jasen=-

Re: Already in production.. Cool beans, now thats fast! Yeah, I tried several ways of attaching them - this was the most secure for the time investment. -=Jasen=-

It is DIY information dude! -=Jasen=-

Yeah right. Ain't into it! Unless you pay me about $50 - each! Takes wayyyyy to much of my time working with metal. -=Jasen=-

That was the original plan (light and let smolder), but have been revisiting the small element purchased to attach to the bottom. I was worried that maybe it would go out over a long smoke. With the Guru providing combustion air only once in a while, I thought it might be an issue. I need to grab some sawdust and give it a try soon (keep forgetting as it was tucked away in the shed). It also need so modification to fit the KK as this was more of a prototype/experiment to begin with. So approximately 1 cup for 1 hour of smoke? When cold smoking hams, do you use smoke through the entire process or just part? Ok, I am gonna give this it's own thread in a bit and quit trampling the smoke pot thread, but it will live for now. -=Jasen==

That is also reason for a smoke pot too. It reduces the chemicals in the smoke that cause the bitter smoke by burning it through the fire (hence the holes are on the bottom). The other advantage is you are making charcoal too. But hey, I toss on a chunk here or there whatever I feel and have always been pleased; so basically whatever floats your boat is what I recommend to people. Though I am very curious, what is your smoke box volume and approximately how many hours at what temp are you getting with that? Reason I ask is I have a smoke box addition I made up to fit the Guru port. I figured the KK is a perfect cold smoker too, with the right equipment. I am trying to decided if I have enough volume and what type of element I should use to smolder the chips. -=Jasen=-

The guy who delivered mine worked for UPS freight and he did the same thing. He parked the semi a ways up from my house (our subdivision is very tight, heavily wooded and impossible for him to turn around had he gotten any closer). He unloaded it with a pallet jack, rolled it down the street and then down the road that runs behind my house, sat it in my driveway right next to my sidewalk. Then I unrated it, pushed it straight off the crate onto the sidewalk and up to it's resting spot! -=Jasen=-

OK, took me a while to finally get around to putting something together. But it is based on PaulR's suggestion of adding a spring to the mix. So I drilled and tapped one end and bolted a spring to it, then placed a SS washer about 1/2 way down to give something to grab hold of while compressing the spring. Works like a champ! -=Jasen=-

That case it could get wet! hehe BTW, I bought a 15" cast iron lid (16" overall) which I am now trying out as my heat deflector. I needed something thin when using the rotis as it hit with the 8" basket. -=Jasen=-

That case it could get wet! hehe -=Jasen=-

Man, we need some pics of that??? -=Jasen=-

Hello! Alright, glad you got something to put those polder port plugs in now - hehehe! Sounds like a fantastic experience. But you know the rules, we gotta have some pics too! -=Jasen=-

You may be new to this forum, but I seriously doubt you are a newb - hehe! I seem to remember you from years back. See if this rings a bell. If you were stranded on a desert island and could only bring one beer, what would it be??? Dogfishhead 120min IPA!! Cheers! And welcome to the forum if I had not already mentioned it! BTW, Dogfishhead just started distributing to my state this year - SSSHHHHWING! -=Jasen=-

Love that Dizzy Pig Swamp Venom!!! Hey U2plt, have you ever seen these wing racks? They work fantastic and cook the wings very even with no turning, no fuzz and no burnt tips (direct or indirect)! They sell them at Lowes and Target for under $5 or this one for a little more ( http://www.amazon.com/Bayou-Classic-077 ... B0009KF3QC ). -=Jasen=-

Yeah, this was 30 second grab off the internet post as someone requested it. I agree that is a good point about carry over temp, but the chart does indicate doneness temps (finish temps); so I hope nobody got the wrong idea from it. If anyone has a pic of a later and greater chart, I would be happy to replace this one? -=Jasen=-

Re: So THIS is where y'all have been hiding! Welcome to the forum! And we couldn't agree more! -=Jasen=-

HEY, WHAT IS WRONG WITH THAT! I can't believe you are attacking people who use paper plates! My wife just commented on how we use the same china pattern - hahahahahaha! -=Jasen=-

You will get less smoke (due to less time). But it is not enough of a difference in my opinion. To me the meat is also better at the higher temp as it does not turn to mush on you. I like to pull at 190 verses 195 or higher for that same reason. I think the que should hold together and not turn to mush or fall to pieces. 240-250 and pulling at 190 achieves that in my book. -=Jasen=-

Don't be scared to go to 240 - 250 either. Shortens the time, just as good, just less smoky. The lower the temp, the longer the time it will take. I think anything less than 30 degrees above your desired end temp, is almost impossible to achieve. Meaning if you desire 190 end temp, you must have the pit at 220 to ever reach that end temp (or at least within a reasonable amount of time). So I go with 240-250 and no complaints. -=Jasen=-