First KK Low n Slow

[Pequod]

@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

[churchi]

Thanks @HalfSmoke for the explanation. I was going to try the tube in my next long smoke, but i get what you mean about the snuffing out of the pellets with the low air flow. Makes sense.

So how does the smoking pot work then? Fill it with wood chips and sit it directly on the fire? Im interested in getting a bit more smoke flavour in my long smokes. I will order the cold smoker eventually, but this may work for me in the mean time.

[Pequod]

@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. 

[churchi]

Cool thanks @HalfSmoke. Im going to have to try this. So any cast iron pot should work and i just drill some holes in the bottom? Amazon doesnt ship to where i am, so maybe I can do a DIY on a local bought cast iron pot.

[tony b]

Get a small (2 qt) cast iron dutch oven. You only need 3 small holes (1/8" dia) in the bottom. If the lid is a bit loose, after you put in your wood (chunks are best, but chips work, too), seal up the lid with a bit of flour and water paste. I mix it up in a plastic sandwich bag, then cut off a corner and pipe it onto the lid. The key here is that it needs to be airtight. Set it right on top of the lit coals. Once it gets up to temp, it will produce a nice clean smoke for hours. And the coolest part is, when the cook is over and cooled down, you open the lid to find several pieces of charcoal - Magic!

[MacKenzie]

Thanks, Bosco, we do have a Bass Pro and I did look there but no luck. I see an error in my post it should say 53.49+ 15% tax, shipping is included. Thanks for the generous offer to ship me one but I'll save that offer for another time if I may. When the savings will be even bigger.

[Aussie Ora]

Looks great Half Smoke. Must have been good with no plated shots. I will have to get myself a 2qrt pot over on guru a bloke made this he did say a wing nut on top will be better but a great way of sealing the lid shut

Outback Kamado Bar and Grill

[Steve M]

Nice modification there

[ckreef]

Great looking brisket. 

Thinking out loud here ...... For low-n-slow once at temp close your bottom vent entirely and use the KK cold smoker as you're only incoming air source. No air pump just regulate the air flow going into the cold smoker with a valve.  Anyway one day I'll order one and run some experiments. 

[Pequod]

@ckreef-That's good out loud thinking and along the lines of my thoughts as well. The "cold" smoker is really an external smoke generator with controllable flow and smoke intensity. If you dial that in first, then anything else you do with the lower vents would be to dial in temp on top of the base temp from the cold smoker. I'm really looking forward to playing around with the cold smoker. Just waiting on the pump. 

[Stile88]

What a cook halfsmoke that looks killer i bet it was so delicious 

I have to get me a smoke pot as well never thought of putting one right on coals

[tinyfish]

A wrapped brisket is a package full of goodness.