Lowest Sustainable Temp? in Vision Kamado Posted November 29, 2019 On 11/27/2019 at 1:46 PM, fafrd said: Trying to smoke my first duck on a Kamado and the recipe calls for ‘drying for 1 hour at 140F (without smoke) and then 5 hours with smoke with temps lowered as low as possible’ (followed by roasting in the oven at 375F). So I’m thinking of trying this ‘fuel-limited ring-of-overlapping-briquettes method’ and my question for anyone who has tried it is, should a heat deflector be used when the only source of direct heat is a few lit briquettes at the edge of the fire bowl? The recipe calls for hanging the duck vertically so that some smoke passes through the empty cavity, but I’m worried that all of the smoke will be diverted away from the cavity if I use a deflector. Any advice from anyone who has tried these fuel-limited low-temperature smoking techniques, especially with duck or other fowl, appreciated... In case anyone else follows the path of this old thread, I thought I’d report back. The fuel-limited technique did not work out that well for me but I had pretty good success with a hybrid/airflow-limited technique. I lit 5 Kingsford Professional Briquettes covered with one large chunk of Pecan and 5 small chips of Applewood for smoke, all piled in the center of the firebowl. By having the input and output vents reduced to pin-width openings, I was able to smoke for 3 hours at temps around 135F. As long as smoke continued to be visible coming out of the outvent, I left it alone, and the 2 times I saw no smoke, I opened everything up for 2-3 minutes until I saw smoke again before closing is back down to bare-minimum openings. I was glancing at the smokestack about every 20-30 minutes and had no difficulty maintaining burning embers and smoke with that minimum level of oversight. Recipe called for increasing temps to 150F for the final 3 hours and I lit another 5 briquettes in a chimney for that. Opened everything up to reinforce the nearly-spent embers with those 5 new briquettes, another chunk of Pecan and 5 chips of Apple and went another 3 hours at 150F without issue. So I’m pretty confident I can maintain temps of ~135F with 5 briquettes for 3 hours using airflow control. Below 135F I believe the fire would have gone out, so trying to smoke at lower temps I’d try using only 4 or even 3 briquettes which out to stay lit at lower overall temps but might require recharging more often than every 3 hours. Still, I’m very impressed with how fuel-efficient these Kamado’s are and how easy they are to control through air vents alone. And resulting smoked duck was fantastic and the best duck/fowl I’ve ever cooked: In in case anyone is interested, here is the recipe I followed: https://honest-food.net/how-to-make-smoked-duck/ (Duck was finished to 165F in the oven covered with foil and then skin was crisped under the broiler without foil for 5 minutes).