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PorkyBoy

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  • Grill
    Kamado Joe

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  1. Thanks for the responses all, really clarifies some things. And I like the idea of the tinkly test, definitely makes sense and I have noticed that sound from my lump so I guess it's definitely on the more carbonized side of the scale.
  2. @philpom Yes that's a good point, I suppose that technique would mimic what I'm talking about closer than anything else. Haven't actually tried it yet, but I will next cook. Generally I use a chunk or two in the middle of the coals from the start, but I find that by the time the smoke has stopped billowing out in thick nasty clouds and I put the meat on, it must be nearly burnt up because in another 30 or so minutes the smoke has completely disappeared. So then I'm left with lifting up a plate and sprinkling on chips every so often. @John SetzlerThat's interesting, I did not realise that, haven't used the Joe brand since I finished the bag that came with it but maybe I will switch back and see if it's smokier than what I'm using now. Still, if that is the case and it's intentional for the flavour profile, makes me wonder if there isn't a market for even less carbonized lump that largely removes the need for wood if all you are going for is a subtle but unmistakeable smokiness.
  3. Hey all. First time posting! So I got my first Kamado, a standard size classic Kamado Joe about six months ago. Loving it, but still working on getting my smoke technique right. Seems to be the main challenge with a Kamado as opposed to other types of smoker, as its hard to get the wood to burn hot enough to produce nice quality smoke without it burning out too quick or spiking the temperature. It's definitely possible and I have achieved it from time to time but consistency definitely seems to be something everyone struggles with, judging from the amount of posts on the topic and the huge variation in techniques. Anyway, I had a thought. Would it be possible to produce charcoal that wasn't quite finished combusting, so that a certain percentage of the tasty non-carbon wood compounds remained? Just enough that you could simply use this instead of regular lump + regular wood, and you'd be pumping out a small but consistent amount of wood smoke throughout the burn? No more fretting about chunks vs chips, where to place and whether & how to add partway through. Plus no worries about either sudden belching of thick smoke or its total disappearance! Or am I misunderstanding the process, and any such 'incomplete' charcoal, while producing some smoke, wouldn't necessarily be producing the right type to make those butts delicious?
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