tony b Posted September 4, 2016 Report Share Posted September 4, 2016 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! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 4, 2016 Report Share Posted September 4, 2016 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. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 4, 2016 Report Share Posted September 4, 2016 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 2 Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 4, 2016 Report Share Posted September 4, 2016 Nice modification there Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 4, 2016 Report Share Posted September 4, 2016 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. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 4, 2016 Author Report Share Posted September 4, 2016 @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. 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 5, 2016 Report Share Posted September 5, 2016 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 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 8, 2016 Report Share Posted September 8, 2016 A wrapped brisket is a package full of goodness. Quote Link to comment Share on other sites More sharing options...
