Pequod Posted September 3, 2016 Report Posted September 3, 2016 Sorta low n slow. I like to do my briskets at 275. Lots of firsts: first use of coco char, smoke pot, and using the double bottom drip pan as both heat deflector and to attempt to capture some drippings. Coco char: Running up to temp. I've been using my Maverick lately to measure grate temps and compare with the dome therm. Dome therm is usually close enough, so I'll not likely use the Mav for grate temps much anymore Brisket rubbed up with Meat Church Holy Cow. I don't monitor temp on my briskets, so will let it ride for four hours then check the bark. Stay tuned.
Aussie Ora Posted September 3, 2016 Report Posted September 3, 2016 God luck mate looks good the double drip pan works great as a deflector Outback Kamado Bar and Grill 1
Pequod Posted September 3, 2016 Author Report Posted September 3, 2016 Loving the smoke pot. Putting out consistent, thin blue smoke.
5698k Posted September 3, 2016 Report Posted September 3, 2016 The smoke pot is a game changer for me too. BTW, that grill is entirely too clean, but I see. You're doing what you can, keep it up!!Rob
Pequod Posted September 3, 2016 Author Report Posted September 3, 2016 Lol. I was making fun of @Aussie Orafor his grates being too clean, and there mine are all shiny! Brisket today and ribs on monday, so this is the last of the shiny grates. 1
bosco Posted September 3, 2016 Report Posted September 3, 2016 I have considered a pellet grill or an offset for a more true flavour. But I have to say that the smoking pot has been absolutely awesome. It produces thin blue smoke so well that I think I am good. Robert recommended that I add a second pot so that I have two going with my 32". That could be a game changer!!
Pequod Posted September 3, 2016 Author Report Posted September 3, 2016 I got to the point with my insulated cabinet that I felt I was getting close to that Texas offset smoked flavor (frequent work trips to Texas keep my brisket palate calibrated), but would never get all the way there - an 80% solution. Good enough. I keep checking my KK, expecting I have to tweak something, but there it is pegged right on 275 and pumping out thin blue smoke. Don't have to refill the water pan, add more fuel or chunks. It's boring! Lol.
bosco Posted September 3, 2016 Report Posted September 3, 2016 Your last two posts have single handedily talked me out of any other cooker. Thank you 1
Steve M Posted September 3, 2016 Report Posted September 3, 2016 2 hours ago, bosco said: I have considered a pellet grill or an offset for a more true flavour. But I have to say that the smoking pot has been absolutely awesome. It produces thin blue smoke so well that I think I am good. Robert recommended that I add a second pot so that I have two going with my 32". That could be a game changer!! I've had both and neither has the flavor of the kk when I use the coffee char. I found the pellet smoker to be slightly lacking actually. 1
Pequod Posted September 3, 2016 Author Report Posted September 3, 2016 Four hours in. Looking good, but bark not quite set yet. Let it ride a bit more before wrapping.
Pequod Posted September 3, 2016 Author Report Posted September 3, 2016 Probed tender at 7 hours. And ready for slicing.
Pequod Posted September 4, 2016 Author Report Posted September 4, 2016 @churchi- It's in the belly of the beast cooling down at the moment, but it is this one with three 1/8" holes drilled in the bottom: https://www.amazon.com/dp/B00008GKDU
MacKenzie Posted September 4, 2016 Report Posted September 4, 2016 HalfSmoke, I'm ready for the slicing, that cook looks very tasty.:)
tony b Posted September 4, 2016 Report Posted September 4, 2016 Money shot? We're all waiting to see that one. Been a big fan of the smoker pot, ever since I read Syz's original post. Works like a champ folks and that Lodge pot on Amazon is the cheapest that I've seen in a while. Jump on it!
MacKenzie Posted September 4, 2016 Report Posted September 4, 2016 I am going to jump on it but it's not cheap in Canada, $53.49 +155 tax. Yikes! and I'm going to drill holes in it.
Pequod Posted September 4, 2016 Author Report Posted September 4, 2016 D'oh! We got carried away and missed out on the plate pics. I'll make up for it with the ribs I'm doing on Monday.
bosco Posted September 4, 2016 Report Posted September 4, 2016 Mac do you have a bass pro?? if not I'll grab you one and have it shipped to you for less. It's 39.99 plus tax and shipping
Pequod Posted September 4, 2016 Author Report Posted September 4, 2016 (edited) @churchi- I have tube smokers I've used for cold smoking in other grills and they are great for that purpose. I've not tried them in a Kamado with heat, but from what I've read people who have tried them have been disappointed with the results. The low air flow tends to snuff the pellets out. I haven't tried it yet (waiting on the pump), but I imagine the KK cold smoker would be a different story since it draws air externally. You can control the amount of smoke independently of the KK vents. Edited September 4, 2016 by HalfSmoke
Pequod Posted September 4, 2016 Author Report Posted September 4, 2016 @churchi-Fill the pot with any combination of chunks, chips and pellets, lid on tight, and set it on top of the spot you lit in your coals. That's it. The contents will smolder and release their goodness via the three holes on bottom.
