Cookie Posted August 12, 2017 Report Share Posted August 12, 2017 When I do low and slow, I generally use cocochar and add in 1-2 large chunks of smoking wood for flavor. Let's just say 'oak' for the sake of this discussion... I usually heat soak the KK, then add the oak chunks about 45 minutes before I want to put the meat on...to give it time for the smoke to mellow out. Do you too hate waiting for the oak to get through that initial acrid / big white billowy smoke phase? Well, I've recently started 'pre-charring' the chunks with a MAAP torch, very quickly, just blackening all sides... Guess what...smoke is clean and blue from that point forward... I can't believe I didn't think to try this before. I've done it 3 times now with great results. And no, if it fully ignites, it won't instantly burn up, just take the torch off of it and flip it with a pair of tongs...when you close the lid it will settle. There are always remnants of these large chunks in the basket the next day if I've remembered to shut everything down -- so this doesn't accelerate the burn rate of the chunks enough to matter to your cook. 9 1 Quote Link to comment Share on other sites More sharing options...
Tucker Posted August 12, 2017 Report Share Posted August 12, 2017 I am going to give this a try on the next cook. thanks for the tip. Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 12, 2017 Report Share Posted August 12, 2017 That's worth giving a go. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 12, 2017 Report Share Posted August 12, 2017 Neat idea Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 12, 2017 Report Share Posted August 12, 2017 Wile I'm a Ducth Oven smoke pot guy, I'm going to try this. It never hurts to have another arrow in the quiver. This is a good idea that I've never seen done. Thanks for the idea! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 12, 2017 Report Share Posted August 12, 2017 If nothing else, I'll do it on my short cooks when I don't use the DO smoker pot. Thanks for the tip!! Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 12, 2017 Report Share Posted August 12, 2017 I like the idea. Just yesterday I put a rack of ribs on and placed some cherry in with it. Not having a 2 quart dutch oven yet I thought I'd give it a go. The ribs were on, the temperature was good but white smoke was prevalent for some time, I thought it would never go away. I like easy and will try this method but will also try the D=oven too. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 12, 2017 Report Share Posted August 12, 2017 Cookie, sure sounds like something worth trying. Quote Link to comment Share on other sites More sharing options...
Paul Posted August 15, 2017 Report Share Posted August 15, 2017 Nice tip. Thanks. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 23, 2017 Report Share Posted August 23, 2017 Great idea Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
