Eddie mac Posted January 16, 2018 Report Share Posted January 16, 2018 How low have you got your Komodo to run.Reason I am asking is I want to smoke bacon at 180f wondering if anyone tried running at this temp thanks in advance Quote Link to comment Share on other sites More sharing options...
tony b Posted January 16, 2018 Report Share Posted January 16, 2018 I've done 140F cold smoking. Don't see any problem with a 180F smoke. Don't light much charcoal (1 or 2 small pieces), smallest vent hole in the draft door, and almost no opening on the top, just barely off the seat. Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 16, 2018 Author Report Share Posted January 16, 2018 Going to do a dry run Friday and prepare my pork belly for curing doing 2 of them Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 17, 2018 Report Share Posted January 17, 2018 Your vent settings will seem impossibility small. 1/8 turn on the top and the smallest sliver on the bottom. Also be super fast putting the pork belly on or your coals will flair a bit with an overall net gain in temperature. Also plan on up to two hours to get it up to temp and "heat soaked" at 180* Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 17, 2018 Report Share Posted January 17, 2018 That being said, I've used the side polder port as the only exhaust before.. Smoke blowing out of it.. Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 17, 2018 Author Report Share Posted January 17, 2018 1 hour ago, DennisLinkletter said: That being said, I've used the side polder port as the only exhaust before.. Smoke blowing out of it.. What is the polder port Quote Link to comment Share on other sites More sharing options...
5698k Posted January 17, 2018 Report Share Posted January 17, 2018 The polder port is the small port on the upper right side of the body...it has the small rubber plug with the hole in it. It where you run the probe cables for a controller, electronic monitor. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 17, 2018 Author Report Share Posted January 17, 2018 2 minutes ago, 5698k said: The polder port is the small port on the upper right side of the body...it has the small rubber plug with the hole in it. It where you run the probe cables for a controller, electronic monitor. Sent from my iPad using Tapatalk Thanks Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 18, 2018 Report Share Posted January 18, 2018 Hey Ed, Generally they recommend a higher temp for pork belly, a little browning on the flats is what I looked for and I thought it was good. If your looking for a smoke first and heat later then a cold smoke is good. I know a technique for cold smoking you could apply, if your interested. It's a little involved to write but pretty simple to employ. Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 18, 2018 Author Report Share Posted January 18, 2018 I was thinking cold smoke was just thinking of ordering the cold smoker from KK store was just checking it out Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 18, 2018 Report Share Posted January 18, 2018 That works too Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 18, 2018 Author Report Share Posted January 18, 2018 Just now, Tyrus said: That works too Well just picked up my pork belly 2 12 to 13 pounds each tomorrow will be my first brisket on a kamado of any type will be doing it on the KK it is 13.5 after trimming we will see oak and cherry wood probably 260f 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 18, 2018 Report Share Posted January 18, 2018 That's allotta pork belly. 5 or 6 lbs Is the norm. Have you prepared it yet? Good size brisket also. Enjoy the new experience. Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 18, 2018 Author Report Share Posted January 18, 2018 Nope still frozen in freezer Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 18, 2018 Author Report Share Posted January 18, 2018 These are whole pork belly with skin lot cheaper I’ll break it down make some braised some salt pork Quote Link to comment Share on other sites More sharing options...
tony b Posted January 19, 2018 Report Share Posted January 19, 2018 With skin on, treat yourself and do a Porchetta, or at least some Chicharrón with the skin. Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 19, 2018 Author Report Share Posted January 19, 2018 4 minutes ago, tony b said: With skin on, treat yourself and do a Porchetta, or at least some Chicharrón with the skin. Chicharron yep that sounds good to Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 19, 2018 Report Share Posted January 19, 2018 I saw your equipment and in comparison when I buy meat it's generally for 5-6-10 folks at the most. Consider me a light weight, I'm ok with that. My norm and yours are quite different Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted January 20, 2018 Author Report Share Posted January 20, 2018 3 hours ago, Tyrus said: I saw your equipment and in comparison when I buy meat it's generally for 5-6-10 folks at the most. Consider me a light weight, I'm ok with that. My norm and yours are quite different It’s Allbout good food family and friends also having a ball cooking 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 20, 2018 Report Share Posted January 20, 2018 Quote Link to comment Share on other sites More sharing options...
