Trying out the smoke pot

[churchi]

@Aussie Ora, are you able to use the smoking wood for another cook? or you think its no good after one cook?

Also do you think you needed to have the chips in there too or just the chunks would have been enough?

[Aussie Ora]

@Aussie Ora, are you able to use the smoking wood for another cook? or you think its no good after one cook?

Also do you think you needed to have the chips in there too or just the chunks would have been enough?

Looking at the wood I don't think so churchi think it's been sucked dry but can use it as lump. The chips we're sitting next to my pot so I thought why not either way it works awesome

Outback Kamado Bar and Grill

[Jon B.]

I ordered my 1 qt. CI dutch oven today..............one more fun toy to play with!!!!!! 

[MacKenzie]

Jon, you know whoever dies with the most toys wins.  I think you will be very happy with the 1 qt. pot.

[Jon B.]

The two qt. pot looked a tad too big for the 19" charcoal basket...................(precise eye ball measurement )  

[churchi]

21 hours ago, Aussie Ora said:

Looking at the wood I don't think so churchi think it's been sucked dry but can use it as lump. The chips we're sitting next to my pot so I thought why not either way it works awesome

Outback Kamado Bar and Grill
 

Awesome thanks mate. Going to go get one of these pots this weekend. Do you find you need to bury the pot in the coal so you can put the drip pan and sit it flat? I am guessing the pot sticks out of the coals a bit.

[parisbrownep]

Interesting that thread. Just a few things missing in my understanding and would be grateful if some contributors could enlighten.
1) why put the wood in a pot
2) how does the pot change the smoke profile
3) any downsides to this technique
4) why seal the pot with foil
Many thanks.


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[ckreef]

1 hour ago, parisbrownep said:

Interesting that thread. Just a few things missing in my understanding and would be grateful if some contributors could enlighten.
1) why put the wood in a pot
2) how does the pot change the smoke profile
3) any downsides to this technique
4) why seal the pot with foil
Many thanks.


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1) as the wood Smokes the smoke is forced out the bottom holes and into hot coals. The bad volitoles get burned off so what you get is nice thin blue smoke. 

2) no volitoles left in the smoke means no chance of an acrid smoke taste going on your meat. 

3) not really. Just have to setup your lump so the pot can sit down in the coals. 

4) ensures all smoke from the wood gets forced down and out the bottom holes. Use foil or a flour  paste. 

 

Edited September 20, 2016 by ckreef

[ckreef]

17 hours ago, Jon B. said:

I ordered my 1 qt. CI dutch oven today..............one more fun toy to play with!!!!!! 

 

15 hours ago, Jon B. said:

The two qt. pot looked a tad too big for the 19" charcoal basket...................(precise eye ball measurement )  

I have a 1 quart smoke pot for the 19". After drilling the holes I removed the top knob.  It fits but a tight fit height wise. Also if you split your smoking wood up into smaller pieces you can fit more in the pot. 

[Aussie Ora]

Awesome thanks mate. Going to go get one of these pots this weekend. Do you find you need to bury the pot in the coal so you can put the drip pan and sit it flat? I am guessing the pot sticks out of the coals a bit.

On the 23 I have heaps of clearance no issue at all just place the pot on your Coles. Put the low grate in and sit your drip pan on that it's super easy

Outback Kamado Bar and Grill

[Aussie Ora]

Interesting that thread. Just a few things missing in my understanding and would be grateful if some contributors could enlighten.

1) why put the wood in a pot

2) how does the pot change the smoke profile

3) any downsides to this technique

4) why seal the pot with foil

Many thanks.

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Ckreef sumed it up perfectly mate I don't know if the lid can blow off that would be interesting lol but having a good seal will force the smoke out of the holes. Only upsides with this trick mate you start with the best smelling thin smoke ever no waiting for it. Won't fit in a classic but I was thinking a ci prawn cooker might do the trick with chips you just need the clearance . all I can say thank you syzygies for sharing a brilliant idea your a legend mate

Outback Kamado Bar and Grill

[parisbrownep]

1) as the wood Smokes the smoke is forced out the bottom holes and into hot coals. The bad volitoles get burned off so what you get is nice thin blue smoke. 

2) no volitoles left in the smoke means no chance of an acrid smoke taste going on your meat. 

3) not really. Just have to setup your lump so the pot can sit down in the coals. 

4) ensures all smoke from the wood gets forced down and out the bottom holes. Use foil or a flour  paste. 

 

Many thanks ckreef. I'll give it a go


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[tony b]

just an add-on thought about the flour paste/foil. The lids on most of these pots are not very air tight. The idea is to starve the smoking wood of oxygen, so it smolders and not burn like your charcoal is doing outside the pot. (Check out the "after" pics - you basically made some hardwood lump charcoal.) I forget, but someone modified theirs with a bolt through the middle to secure the lid that way. While that should work fine, I'm OK with the flour/water paste method. A tad messy, but simple and works great. 

[Jon B.]

Thanks for the bolt idea...............I already decided that the flour/paste method was not for me.  I can't keep the lump dust off my body.....can you imagine what I would look like trying to put paste around the lid of a dutch oven 

[MacKenzie]

Jon, just make the paste on the thick side. It only takes a little on the edge and after you set the lid on wipe off the excess.

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[tony b]

Think Playdoh consistency. Just like bread dough, if it's too wet, add more flour, if it's too dry/dusty add a splash more water. The keys that I've found are to make sure you've mix them thoroughly (no lumps) and to give the flour time to absorb the water before piping it out onto the lid. Just a couple of minutes seems to do the trick. Just another one of those things that comes with a bit of practice.

[Aussie Ora]

I posted that pic about the bolt from guru.looked cool. I was looking up flour paste recipes and found a distillers site. Unbelievable it was like what's the best oil to put in your motor bike lol I think every type of flour was used. That's when I remembered CC mention his mate used foil. I tested the lid on my new duchie and found it had little movement plus had a lip so the foil was a good choice I put 2 or 3 layers on I think probably 3 and cut around and molded it in over the seem

Outback Kamado Bar and Grill

[ckreef]

For this use any flour you have plus a little water. I made it a really thick paste. My lid was loose enough foil just didn't do the trick. 

[MacKenzie]

I don' the see how foil will keep it air tight. The seal keeps it tight enough that I have to pry the lid loose after the cook.

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[Aussie Ora]

My lid has a lip so when I pressed down on the foil it made a great seal. Seemed to work for me

Outback Kamado Bar and Grill