T Yelta

Welcome to the Guru

I like to use a cast iron dutch oven to "wrap" my wood chunks. I particularly like this mini dutch oven from Bed Bath and Beyond: https://www.bedbathandbeyond.com/store/product/artisanal-kitchen-supply-reg-pre-seasoned-cast-iron-4-inch-mini-dutch-oven-in-black/1061633827?keyword=cast-iron-dutch-oven It's big enough for one or two chunks of wood depending on how big you cut them. I take the non-cast iron shiny metal handle out of the top which leaves a small hole for the smoke to exit the dutch oven. One or two of those and you are set for life. It's only 4 inches in diameter so it is small enough not to affect how you like to build your fire. You can place it anywhere in your firebox, top, bottom, wherever and it just makes clean smoke. The smoke profile is amazing and it really makes a difference. If you are burning your wood chunks then you aren't getting as clean smoke as with this method. You could add wood chips, pellets, chunks or whatever kind of smoking wood you want. As a bonus, it'll make beautiful charcoal out of wood chunks and you can re-use that to cook with. I personally don't have a problem with the aluminum but some do... either way this method works and saves you money on the foil in the long run.

I had never heard of this before. I'll have to pick up a gallon for various projects. Thanks

It looks like it could be a winner.

I remember a discussion on that topic here in the forums. https://www.kamadoguru.com/topic/40831-partyq-ac-mod/ I don't believe there was a resolution but the generation of the unit did matter.

That's a great looking cook. I'm sure it was fantastic. Maybe it's just me but when looking at the pictures the first time I thought it was peanut butter instead of the chipotle mayo which I am sure is great but something about the thought of peanut butter with all of that seems like something I need to try I wouldn't worry too much about oil it the dutch oven. If it did catch on fire you could either close the vents on the kamado or else close the lid on the dutch oven to snuff out the fire. It's safer in a kamado than in a gas grill or something not air tight. I would be however extra careful about opening the lid on the kamado with the oil in there because any flash over would be potentially more dangerous but of course we should always be careful opening kamados. Happy cooking and thanks for sharing

I'd prefer to spend money on this setup than a grill extender.

They definitely changed the back side of the unit. There is a door or flap where there used to be just a fan. I wonder if they switched over to a blower instead of a fan. Can anyone link to a list of changes?

Great cook. Thanks for sharing and welcome to the forums

The curvature on that Big Joe vent seems almost perfect. Nice Again, great project. Sometimes it's not about how much it costs you or whether you could buy something for less. Sometimes it's the satisfaction of doing it yourself that matters.

Big Green egg vs Kamado Joe, Akorn, Primo Pork Butt Throwdown | Use Briquettes Vs. Lump? Experiment Baby Back Maniac just posted a video where he used these briquettes in kamado grills to see how they performed. Enjoy

CTBBQ, drop the mic already will you That's the cook of the year so far Congrats

Costco. A local dealer at the time was charging full price for the older model. I wanted the newer model. We have a new local dealer now and I have bought accessories through them and will continue to do so.

Oh, was that your lady? I didn't even know.

That's a great graph, especially for a first cook.