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SmallBBQr

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SmallBBQr last won the day on March 27 2019

SmallBBQr had the most liked content!

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  • Gender
    Male
  • Location:
    Alberta
  • Interests
    Camping, BBQ, Metal Detecting, Solar Power
  • Grill
    Big Steel Keg

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  1. Hey John. Certainly post your results. Though I've had it for years....I've never really used it - your post/ideas have given me some motivation to dig out my Keg cast iron charcoal basket and try that for a while. If you recall in other posts, I've always had low temperature management issues with the Keg, so maybe this will help! Crossing fingers....
  2. If you want more subtle flavor, as mentioned, leave out the wood chunks/chips all together. Alternatively, place them UNDERNEATH the charcoal. Light your lump as normal and let it come to temperature and settle in. The fire will burn DOWN towards the oxygen source (the bottom) and slowly consume the lump with a cleaner burn.
  3. Yup, I've been thinking about what my next grill would be and then Weber Summit is certainly a top contender. I've also been heavily drawn to the PK as well... No where near as efficient, but seems like a grill I would really enjoy using.
  4. I've tried my Pitmaster IQ120 on mine many times....works great at higher temps, but I find the same problem at lower temps.... I mentioned this in my previous note... Even my PitMaster IQ temperature controller cannot deal with it. Set up the Keg with the controller so it is always a little lacking in air (as recommended - any higher and it will never come down anyways). As soon as the PID controller senses it is time to increase temperature and ups the airflow, the temperature shoots up, and when the PID controller tries to drag it back down....the fire goes out very often. Again...this is at lower temps (under 275 let's say). It works as expected at temperature closer to 300 and above...but at those temps...it is easy to control by the vents manually anyways....
  5. My Keg (at least) is incredibly air tight. It is one of the older models with the slider vent, not the larger insert like the new one. But what I have seen in practice (this only applies to low/slow temps) is this.... 1) Bring up the Keg to temp (let's say 225) very slowly and carefully adjusting vents etc. Once at temp, it will happily sit there for a long, long time....as long as nothing changes. I typically have one or two ceramic pizza stones inside as well during this time. Quite a bit of mass. 2) Open lid and drop on food to smoke (temperature will fluctuate depending on food temp etc) but usually come back pretty close to original temp...maybe 10 degrees cooler. I believe the cooler food mass is the cause here. 3) Over period of time, if you open lid to add sauce, flip meat etc, I find it will often be accompanied by another immediate temperature DROP (as cold air rushes in) initally, but then it creeps back up PAST your set temp and settles in again. 4) If I try to set the vents any lower to try DROP the temperature, the fire will often snuff out. It's like the vents only have three settings at lower temps.... a) increase temp b) hold temp c) put out fire My feeling is that it is so efficient, the fire JUST needs to be on the verge of going out to maintain temps. If you add any air, it INCREASES the temp, and if you reduce any air, it goes out. At higher temps, it is much less sensitive to this effect. Even my PitMaster IQ temperature controller cannot deal with it. Set up the Keg with the controller so it is always a little lacking in air (as recommended - any higher and it will never come down anyways). As soon as the PID controller senses it is time to increase temperature and ups the airflow, the temperature shoots up, and when the PID controller tries to drag it back down....the fire goes out very often. Again...this is at lower temps (under 275 let's say). It works as expected at temperature closer to 300 and above...but at those temps...it is easy to control by the vents manually anyways.... Overall...I think there needs to be enough "inefficiency" in the system so enough burning needs to be maintained to produce smoke/heat and equilibrium. The "equilibrium" point of my Keg is just too low/picky.
  6. Having been a long term Steel Keg user I can comment on this I think. I would summarize my hundreds of cooks with the following points: Having a lightweight, easy to move (can even throw it on the trailer hitch!) Kamado is highly preferable over 350+ pounds of ceramic in many situations. I move mine to different locations depending on weather, wind direction etc. Having a highly insulated and very thermally efficient kamado is preferable in some situations (high temp cooks etc). Very fuel efficient (can run at 500 degrees for hours and hours over multiple cooks on a single load of charcoal for example). Cool exterior at high interior temps. Having a highly insulated and very thermally efficient kamado is NOT preferable for smoking at lower temps. Can be difficult to maintain "low and slow" temperature without putting out the fire. Very short lid opening times spikes temperatures quickly. Poor smoke quality as charcoal "smolders" (white smoke) instead of clean burning (blue smoke). I basically do brisket, pulled pork etc at closer to 275-300 degrees temps to maintain a consistent smoke/temp environment. Having a non-ceramic kamado that can rust is best suited for dry/arid regions. Heard numerous reports of rusting etc, but mine (nothing but a good quality cover) is exposed from -30 to +30 (celcius) for about 10 years and still in great condition with little corrosion to speak of. We are in low humidity area overall winter and summer. Probably more to speak of, of course....
  7. SmallBBQr

    RV build

    Will be interesting to watch. I just added solar to my 2011 RPod. Really love it....built a solar suitcase using 2 x 100w panels. Handy site here, though there is so much solar info out there it can be tough to decide what to use...this guy is a solar guru though...a ton of youtube videos as well. https://www.mobile-solarpower.com/
  8. I've got an Ooni Pro. I use it like an oven quite often using lump charcoal and roast various things around the 500F temperature range. I find using hardwood simply cranks the temps up too high in "oven" mode. Can't say I've ever done a pan pizza in it though.
  9. Anyone else noticed a dip/shortage in lump charcoal in your area? Cannot find any more Kamado Joe here at any of the regular spots, and many other brands are also showing empty shelves.
  10. I've never tried a water pan....certainly doesn't need it from a moisture point of view, but as a heat/energy sink, perhaps it would help. I use a 3/4" thick Broil King grilling stone as my diffuser (covered in foil). I also have a 1/4" thick grilling steel...but I have not found much difference as a diffuser once they are at temp.... Breaking the bond to go from liquid to gas takes a lot of energy...so who knows....
  11. Not really. The results I had using a controller at low/slow temps pretty well mirrors what you are seeing. One solution - it will be more accurate if you do your "smoking" at higher temperatures...it is what I do often and it works better with the controller. Check out Harry Soo's videos and you'll see how he lays out his smoking wood (at the bottom) with charcoal on top and smoke at higher temps. Results are pretty great! I find the quality of the smoke is better too. Yeah...ceramic kamados don't really have the "keg" issue as they bleed more heat through the shell...they are *balanced" better if that is the correct term.... so I believe they are more controllable.
  12. There is an inherent flaw (benefit?) to the Keg in that it is TOO efficient. I've run into this issue many times over the years I've had mine. There is such a small amount of energy needed to keep it at a set temp that any "forced" introduction of oxygen (lid open, controller fan kicking in etc) immediately stokes the fire and wants to push it up beyond set temperatures, and then because it HOLDS the temps so well once at temp, by the time the system realizes the temperature is dropping and tries to ramp up, the fire has already gone out... This is less noticeable at higher temps where more oxygen is needed and the transfer of energy is more pronounced, but at low/slow temps it is a very fine balance which I always find hard to manage. I keep telling myself I am going to drill out all the rivets and remove the insulation in the lid to make is less efficient to see if it solves this...
  13. That's exactly the way I do it in my keg, and it works very well... Nice, clean smoke. If I place it higher up, I get white, harsh flavour. The fire always burns down in my keg too. I place 3 chunks evenly around the bottom, cover with charcoal, and smoke away....
  14. That looks amazing and a fun way to cook too... ...but I can really see myself walking past a bit too close and getting a nice "sear" mark across my calf from that outside edge!
  15. My brother in-law's mother is dying right now after contracting it. She lived in a retirement home and an employee apparently introduced it to the facility...they figure the one infected person will now result in numerous deaths there...
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