tony b Posted January 3, 2017 Report Share Posted January 3, 2017 The other key to the CI smoker is placement on the lit charcoal. Don't bury the smoker in the middle of the charcoal. As the charcoal burns away, the pot will stop smoking. Set it on top of the lit charcoal. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 4, 2017 Report Share Posted January 4, 2017 Any good recipes for the flour paste I usually use just foil and it has worked great but the last time I used it it had a leak .lakes are bad lolOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
tony b Posted January 4, 2017 Report Share Posted January 4, 2017 I have to admit that I don't precisely measure it. Usually about a 1/3 cup AP flour in a sandwich bag, then drizzle in water and squish it around until I get the consistency I want - think Playdoh. Mix thoroughly, as it will fake you out sometimes and have a dry flour pocket in the middle. Twist up the top of the bag, snip off a bottom corner and pipe the paste onto the lip of the lid. Do this over the sink or outside, as it can get messy. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 4, 2017 Report Share Posted January 4, 2017 I like your pastry bag trick Tony! Quote Link to comment Share on other sites More sharing options...
tony b Posted January 4, 2017 Report Share Posted January 4, 2017 You got it - homemade pastry bag. But I have to admit that I stole this idea from the smoker pot master, himself, Syzygies! 2 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted January 8, 2017 Report Share Posted January 8, 2017 Beef- Red Oak, Pecan Pork- Peach, Apple, Sugar Maple Poultry- none just the fuel itself 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 10, 2017 Report Share Posted January 10, 2017 A good source of smoke wood is someone selling firewood. You'll get much more for your buck than those bags of dried out smoke wood in the box stores. The guys around here will sell you a few logs/splits so you don't have to buy a whole rick. I can get red oak, pecan, hickory and cherry locally. Cherry being harder to find. But give your spouse/buddy/room mate/squeeze, a sample of your bbq and ask them what smoke wood they think you used. I'll bet they can't tell. Pecan is my go to wood because it compliments just about anything. 2 Quote Link to comment Share on other sites More sharing options...
Paul Posted January 10, 2017 Report Share Posted January 10, 2017 On 1/4/2017 at 0:33 PM, tony b said: Twist up the top of the bag, snip off a bottom corner and pipe This works great for deviled eggs also. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 16, 2017 Report Share Posted January 16, 2017 I have to say pecan will top my list but if you can get hold of some pear it's a bit milder than apple but we'll worth it on the white meatsOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
