Rak Posted September 5, 2016 Report Share Posted September 5, 2016 OK so as I was loading the DO, I did have a question.... Since the idea is for the smoke to eject into the fire and therefore burn out any VOCs, does that make it possible to use fresh fruit wood that hasn't been aged? or is that too far a leap in logic? Quote Link to comment Share on other sites More sharing options...
bosco Posted September 5, 2016 Report Share Posted September 5, 2016 I don't see why not. I have read many posts on the BBQ Brethren with members using green wood exclusively in their smokers due to the moisture content and added flavours. I truly believe that the smoker pot purifies the bad, leaving just the good. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 5, 2016 Report Share Posted September 5, 2016 I've never used green wood, but I think that it would be worth a try. @Shuley - I've had it happen, too, but rarely. Try and set the CI pot near the back wall and straddle the lit coals on the front edge of the pot, so the CI pot doesn't smother the fire as the coals burn and the pot shifts. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted September 7, 2016 Report Share Posted September 7, 2016 How much smoke does the pot create ? Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 7, 2016 Report Share Posted September 7, 2016 I think pot directly on fire. You want the wood to get hot enough that it smolders. Quote Link to comment Share on other sites More sharing options...
bosco Posted September 7, 2016 Report Share Posted September 7, 2016 And the concept is that the smoke escapes the bottom directly into the fire to be some what filtered, burning off the VOCs and producing just clean blue smoke Quote Link to comment Share on other sites More sharing options...
kjs Posted September 7, 2016 Report Share Posted September 7, 2016 Nice idea! I still want to purchase the new cold smoker Dennis engineered as well. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 7, 2016 Report Share Posted September 7, 2016 11 hours ago, churchi said: can the pot be sat on top of the basket on the bracket that sits connecting both sides of the basket? That way as the fire burns down the pot will not smother it. Or is it required for the pot to be sat on top of the burning charcoal and not just right near the heat source? Most of us use small (2 Qt) CI dutch ovens, which are too small to straddle the handle, plus, like others have noted, you want the smoke directed back into the fire to clean it up and I'm not sure if the pot would get hot enough if not in direct contact with the coals, as it take several hundred degrees (F) to ignite the wood to the smoldering point inside the DO - like in the 450F (225C) range, well above the air temperature inside the KK during low and slows. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 8, 2016 Report Share Posted September 8, 2016 (edited) I was sure that I was going to have a pot smoking time today but due to a mess up in the delivery all I had was a regular dinner with no pot. These sausages are large so only grilled two and didn't take any grill shots. Grilled some mild Italian sausages today for dinner and make some pasta to go with it all. Grilled beets and tomatoes from the garden for sides. The package said Mild Italian so I thought they might be quite flat tasting but no they were very good and I'd buy them again. Edited September 8, 2016 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 8, 2016 Report Share Posted September 8, 2016 @MacKenzie-your cooks always look awesome even without pot! 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 8, 2016 Report Share Posted September 8, 2016 There a whole lot of puns to be had there, but not gonna go there today! 1 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 9, 2016 Report Share Posted September 9, 2016 Nice looking cook for being straight (not pot smoking - LOL). What is on top of the sausage? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 9, 2016 Report Share Posted September 9, 2016 Thanks guys. @ck, it is a grainy mustard, that I buy at a specialty shop. I like it a lot and always have it on hand. It is a product from France and here is their web site link. http://www.fallot.com/en/nos-produits/ 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 9, 2016 Report Share Posted September 9, 2016 I knew that I liked you, MacKenzie, and you just keeping reinforcing it. I'm a huge fan of Fallot mustard. My fav is the standard dijon in the tin bucket. A bit pricey compared to Grey Poupon, but very noticeably better. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 9, 2016 Report Share Posted September 9, 2016 , I'll keep trying Tony. I have 2 or 3 other flavours from Fallot but I've never seen the bucket at my shop. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 9, 2016 Report Share Posted September 9, 2016 I've meant to try their green peppercorn and tarragon versions. However, I usually have 4 or 5 different mustards in the fridge at any given time, so there's not much room left - LOL! The bucket is just a cute outer package, there's a 15oz jar inside. But. I've found some good uses for the buckets, though. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 10, 2016 Report Share Posted September 10, 2016 I have the green pepper but have not opened it yetSent from my SM-G930W8 using Tapatalk Quote Link to comment Share on other sites More sharing options...
mguerra Posted September 11, 2016 Report Share Posted September 11, 2016 The stuff in the pail is on amazon... Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 11, 2016 Report Share Posted September 11, 2016 3 hours ago, mguerra said: The stuff in the pail is on amazon... Thanks for the heads up Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 11, 2016 Report Share Posted September 11, 2016 Here is my pot after yesterday's smoke. You can see the flour seal is baked but good too. and inside a little newly formed lump. 2 Quote Link to comment Share on other sites More sharing options...
