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  1. Hi! As anyone ever try this? The ash tray area on my KJ3 is about 2.25" in height and about 9" in depth... I'm looking to get the A-Maze-N oval expandable tube smoker 7in-12in. I already have a pellet maze smoker (5"x8") that goes in the fire box and it produces smoke for about 8-9 hours. So the idea would be to keep the smoking going with the tube smoker in the ash tray when the maze smoker is done without disassembling my cold smoke setup to add more pellets in the maze smoker... Already spoke with CS at Pit-Boss and they told me that the oval diameters are 2.5"x2" on one side and 2.25"x1.75" on the other side... So, I think it would fit perfectly but would like to know if anyone had any experience with these in the ash tray? Thanks!
  2. 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?
  3. Waiting, waiting, waiting for the Kamado Big Joe to arrive. Nothing. Welp, expecting friends from out of town this weekend and can wait no longer. So, I picked up a Weber Summit Charcoal grill (kamado style) along with a Pit Viper fan. Once the Big Joe arrives I'll have two Kamados! Anyhow, I tried the new Fireboard 2 Drive on this grill along with a Pit Viper fan for a hot smoked pork belly session. I was in a bit of a rush to get things going so I used the fan to stoke the coals up to temperature with a target of 225F. With the Weber bottom vent fully closed and the top vent 1/4 open, the temperature initially overshot about 15 degrees. I brought the temperature down by opening the lid briefly when adding the belly and to make other adjustments (the dips in the graph). Once things were settled in, though, the temperature was regulated on the order of tenths of a degree around the 225F target . That's pretty awesome. Sitting at the computer typing emails and monitoring the temperatures on a browser. With the Fireboard 2 Drive and the kamado, this set-up has better performance and regulation than our kitchen oven.
  4. Brand new Smoke & Smoke Gateway in SC. $100 for both. The Smoke is red in color. PM if interested. Thanks!
  5. Cooking my first brisket on the KJ Classic 2 and had a lot of trouble with thick white smoke. My process below, if anybody can help me find the mistake it would be much appreciated! - Loaded KJ with Jealous Devil lump charcoal and mix ~5-7 oak log chunks of medium (?) size. Logs were highly likely kiln dried but I did get them in firewood-like logs from a meat market vs the mass distro grocery store/home improvement bags - Used Royal Oak starters and got the lump lit for about 15 minutes, then a couple of the oak chunks caught and I got a decent fire. - Closed the top but opened the vent fully to try to let it smoke out and carbonize. Temp jumped pretty quickly to about 350 so I choked it back and got it stable around 260 but the thick white smoke continued for a solid 45+ minutes at which point I had no choice but to start the meat - White smoke continued for another hour+ after this, albeit it didnt billow out quite as aggressively. This went on for a couple of hours at least which seemed like an excessively long time. Thoughts? Advice? Thanks!
  6. I thought I'd care a great cook experience with you all that I just had. I have a Kamado Joe Big Joe III and I reverse seared some USDA Prime Ribeye's that I picked up at CostCo today. I used the flexible cooking system and used one half of the heat deflector plates and left the other half open to flame. I seasoned the steak in the Meat Church Holy Cow seasoning and let them sweat out while I got the grill to temperature. I set big reg to 225 for smoking and it took about an hour (give or take to get the ribeye's to about 120 degrees. After that I opened up the Big Joe and let her rip to about 500-550 degrees and then seared the steaks for about three minutes aside. I also made a compound butter consisting of rosemary, Italian seasoning, fresh garlic, salt and pepper. After searing, I took tented the steaks in foil and let the compound butter melt on top. Lastly, I did some twice baked potatoes in the oven. All that said, the pictures speak volumes compared to this brief description. This is probably the best steak I've ever cooked. Just wanted to share. Thanks to everyone that's continued to help me on my journey in Kamado style cooking!
  7. Hey all. So I just got my Kamado Joe Big Joe III and this Saturday I’m going to try my first smoking experience and follow this St Louis guide video from @John Setzler. My question is pretty simple. Will the cook times shift significantly if I only do 1 rack of ribs. I understand the times won’t be exact with every rack, but in general, I was looking for thoughts and guidance. Thanks in advance.
  8. My wife has this banana bread recipe that she got from a friend years ago. She's tweaked it a little each time she's made it until we felt like it was perfect. And then we cooked it on the Akorn over hardwood lump and a couple of chunks of pecan wood. Now it's perfect!
  9. Morning Everyone. First, this forum has been great for getting tips and learning how to cook on my Kamado Joe. So far I’ve successfully made pizza, beef ribs, and chicken which have all been amazing. I want to smoke a brisket for mother’s day and have learned the how’s and what to dos but what I don’t know is how much charcoal do I use? I haven’t bought the brisket yet but I’m assuming this will be a 8-10 hour smoke. I just want to make sure I have enough coal to keep the fire going. Also, do you wrap your brisket half way through or no? Thanks in advance!!!
  10. In my drum smoker, I would just allow the rendered chicken or turkey fat to drip onto the charcoal coals and make smoke. It was, by far, better than those done on my Cookshack Fast Eddy PG500 pellet pit. Yet, every kamado discussion I read advises deflector plate or catch pan use. Has anyone just let the birds drip? How good was the result?
  11. Hello everyone, new to the group and just seeing what tips, tricks, and insight I can find. I love trying out of the box techniques and experimenting to find the best flavors possible.
  12. Aw man, it looks like I missed out on Brisket Camp for 2018. I slept on this... Well, here's to next year http://foodwaystexas.com/events/barbecue-camps/camp-brisket/ http://bbq.tamu.edu/camp-brisket/ http://bbq.tamu.edu/2017/01/14/camp-brisket-2017-edition/
  13. Question, fairly new to the Pit Boss - finding it tough to control the temperature on longer smokes. First off, we are instructed to wait until the charcoal is covered is ash color before cooking...so what happens when you add black charcoal to an existing fire? My concern is I see black smoke coming out of my grill? Another question is how do i get the pit boss to stay at 225 for long periods of time - like 4-8 hours? It jumps up to 350 and slowly drops and lands about 150. This is with the Bottom vent open an inch and the top vent closed.
  14. Smoking a Bone-in Pork Butt today. Using some peach and Apple to add some amazingness. This guy is a little over 4lbs, I usually do my butts small (haha, do butts). I typically go small so I do not have to wrap and can maximize the amazing crust that can form with a nice rub. Went with Meatheads Memphis Dust, very good base rub for those who like it on the sweet side (I do!). I am working on my own rub, but this one is always a good go to. Using the Akorn Senior, my buddy @Likes Big Butts, coined that, as he owns a Jr as well. Here we have a very, very, very liberal coating of Memphis Dust. With as much as will fall off when I move it to grill, I do not hold anything back here with the application. Left a nice mess here, the wife always love this. But it will be worth the eventual payoff! On to the grill, gonna roll smoke at 275 till done. Many say white smoke is a bad thing, but for me, with apple or peach I have yet to add too much smoke flavor. I love these two types of wood and the flavor they add to meats. Locked in, the Akorn Senior is doing its thing, all for the low price of $260 when I picked it up. Will post an update once off the grill. Should be a butt full of moisticity.....(that is not even a word, but love to say it).
  15. Tried my hand a couple times now at pulled pork after all the recommendations of it being a good intro to low and slow. I read the "definitive guide to starting a low and slow fire," and have used and keep a few of the isopropyl-soaked cotton balls readily available, but I've gotten pretty good with my electric starter. After filling up the firebox with new charcoal, I just shove the electric starter in the mass and leave it for no more than 5 minutes. After putting the smoking stone in and closing the lid, watching it pretty close, (closing the vents in "halfway" increments the closer I got to 225, settling around 0.75 bottom, 0.90 on top (yes, I'm an engineer)) since my last few tries at temperature control were all over the board. Having a remove temperature sensor also really helped me here. It was only after people's advice here to get a temp probe (and using it) that I've been able to get more consistent low temperatures. As far as pre-work goes, I followed Chris Groves' instructions as closely as possible, except instead of mixing up his BBQ rub I just bought a bottle of Stubb's BBQ and gave it a good coating. I don't think this butt was even 7 pounds, but it still took nearly the full 12 hours. After it came off, I did the foil-towel-cooler trick for a few hours, then shredded it, mixed some slaw, and headed to my friends house for lunch! He'd been in the hospital for the last two days, so I had a great excuse to go "full kamado" for him and his family. Anyway, enough text. Here's some pics! I think this is two or three hours in. 3:30 a.m. wake-up call from my faulty receiver (no, I'm not over it yet ) The finished product! Shredded it with bear claws and took it over to a friends house for lunch. He'd just come out of surgery as well, and hadn't had much real food in a while, so he was quite grateful. I made a vinegar-based BBQ sauce to go with it, the recipe for which is in Chris Groves' kamado cookbook (so obviously won't disclose here). I would highly recommend it. Per his instructions, I use the sauce as a coleslaw salad dressing, which I really like, especially since I've never liked mayonnaise-based slaws (ick). Last photo here is of my second pork butt: I think this guy was over 12 pounds before it went on the grill, but ironically it finished sooner than the 7-pounder. I had been baking some bread on it before this making this one, so I was trying hard as I could to get the temp down from 500F without actually snuffing out the fire entirely. Surprisingly, I mostly succeeded. But at my vent settings used in my last overnight cook the temp sensor was reading about 40 degrees under what I expected. I got to 225, but when I'd close it down a little more the temp kept dropping. Concerned about killing it, I opened the bottom vent almost twice what I normally do and went to sleep, thinking I'd have to let it finish up closer to lunch the next day. When I got up, my remove receiver was still showing 225, but my dome thermometer was reading 250, which really is 300. However the probe was reading so low, internal temp was over 200 so I pulled it off. Made for another tasty lunch! This time, friends came my direction, impressing even my Texas brisket friend. Enjoy!
  16. @Likes Big Butts This was all his work, but I did stand around while he did stuff. I also helped to apply the rub (picture the movie ghost, he was Demi, I was Swayze). Came out great on the Akorn Jr. Really may have to get one off these things. Quick to get up to temps, hold temps, and is great for going from low and slow to searing. Love my Akorn Senior, just takes a bit longer to get up to temps from low and slow to sear for certain applications. Overall, a great group of grills, highly recommenced for those in the market at this price point.
  17. Good Morning Everyone, I'm looking for some insight to a very intriguing idea that was posted on this board by CeramicChef (he has praised the originator of the idea thoroughly on other posts). The "Smoker Pot" idea revolves around getting a small cast iron dutch oven (CC's post used a 2qt. Lodge DO) and drilling a couple or few holes in the bottom. You place the DO on top of your hot lump as a cook begins, and BAM, instant (or nearly instant) thin blue smoke. Here's the old thread for more in depth review: Now, my issue is that I have a Vision Classic B grill (18.5" cooktop), while most of these other grillers are using Big Joes or other XL grills. It was mentioned in the thread that the 2qt DO may or may not fit in the Vision, due to not clearing under the heat diffuser. Another idea was to go down to a 1qt DO, but some posters were hesitant on the idea. I'm looking for some insight from anyone whether going smaller could work, or if they got this smoker pot idea to work on their Vision. The smallest 1qt DO I could find is here: https://www.amazon.com/gp/product/B004JEBCKA/ref=ask_ql_qh_dp_hza?th=1&psc=1 (Measures just over 5" OD and 3.25" tall with lid). For comparison, the 2 qt Lodge with lid is almost 5" tall and 8" across according to amazon. Another wrench to throw into this, I'm looking to snag a Kick Ash Basket to replace the bottom grate in my Vision. Not sure if the KAB will elevate the lump and this pot even closer to the diffuser. Also, a pipe dream for now, is to purchase a Ceramic Grill Store Adjustable Rig. The Rig for the Vision has the spider welded on to the frame. So, between the KAB and the spider dropping down into the fire bowl, I have no idea how much vertical clearance I'll have between the two. I'm really shooting in the dark here for someone with these accessories or experience. Thanks in advance for any help you guys can offer!
  18. Started the Big Joe @ 11:00pm in slight rain. Used Kamado Joe Lump and pecan chunks. Temp settled in at about 245°. Started the Brisket 13# brisket at 12:10am. Adjusted the vents to @ about 2:10am to get the down to about 215° so I could grab some sleep. Woke up @ 7:10am, Big Joe temp was @ 200°- kicked it back up to 245°. Brisket was in the stall. At 8:20am. I started to worry about getting it off in time to start the turkey so, I set the temp to 285° and wrapped in butcher paper. Pulled it at about 9:35am with temp at 200° and probing tender in the flat- set aside to rest. Seasoned turkey with dry rub and butterflied it on Tuesday. Left sitting on tray in fridge. Kicked the temp up to about 305° and put the 23# turkey on- butterflied for an easy peasy even cook. sacrificed the presentation- we're eating at 1pm- won't be a whole lot of looking.
  19. Because of the reviews on the cast iron pot _ I now have a 2QT ready to drill holes in the bottom. The reviews have been quite compelling. Well I just stumbled across this home manufactured unit called the Karubecue. It works exactly the same and there is a very good description of the smoke process. Sometimes I think there are as many kinds of cooking contraptions as there are BBQ sauces and rubs. This one sounds like fun. http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/karubecue-c-60-pit https://www.amazon.com/gp/product/B00JVCXY7O/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00JVCXY7O&linkCode=as2&tag=amazi0a8-20&linkId=IIXGH3I3FP56WKLS
  20. Good morning all. I didn't take any pictures but I'll post a short summary anyway. I went to the store in search of wild-caught salmon but they had none in stock. They had a decent price on fresh, whole, cleaned trout (rainbow). Here's all I did to them: quick rinse, pat dry with paper towel, garlic salt sprinkled inside the gut cavity and outside. I prepped my Akorn for low-temp cook with apple chips, lit the coals in one center spot and put the deflector in place (I light with a cotton ball soaked in EverClear - it lights well and is very clean). Once my grill level temp hit 170°F I closed the vents down nearly all the way (temperature monitored via Maverick Redi-Chek model ET-733 with only one probe in place mounted to the cooking grate). I put the trout on the grate when grill temp hit 185°F. It stayed on the grill for 90 minutes during which time the temp slowly climbed to around 215°F. It finished up way too late last night for dinner so I wrapped it up and put it in the fridge after tasting a few small pieces. The flavor is very nice - just enough salt, noted smoke without it overpowering the delicate flavor of the trout. My wife expressed her delight and amazement that such a simple process can produce such excellent flavor. For tonight's dinner I'll start the Akorn similar to how I did last night and put the fish on for around 30 minutes to re-heat it and deepen the smoke a little. I'll post a picture or two of that process later tonight. Cheers!
  21. Hey guys, I need some advice. I've done a number of low and slow cooks on my Akorn now (mostly ribs). I've gotten pretty much everything down but one thing: consistent and good smoke. Here is my setup for ribs: I use 100% lump piled up below the tabs. I leave a hole in the middle for lighting and mix hickory and apple chunks in with the lump around the hole. I'll also add a couple on top of the fire before I put on the smoking stone and grate. I start the fire and after the flames die down and a few coals are lit, I'll close the lid and let the TTT start regulating airflow. I usually shoot for 250 for ribs. Once the grill temp gets to about 150 or so, I'll close the bottom vent to about an index finger width. The smoke will be pretty solid as the grill heats up, but dies off and eventually goes away when the grill gets up to temp. At this point, the TTT vent is just barely open. After the cook, it looks like the wood chunks have been basically turned into charcoal. I feel like there isn't enough airflow to allow for good smoke. The only two things I can think to try are either nearly shutting the bottom vent so that the TTT is open more, or trying to wrap some wood chips in aluminum foil so that they don't burn as easily. Thoughts?
  22. OK gurus need some help. As a general rule I like a lot of smoke flavor. For butts I'll add about 10 nice size pieces of wood. I bury a layer in the coal and do a layer on top. For a long cook like that there's some lump left over but never smoke wood. Recently I smoked some tuna (@ 175), salmon (@175), and ribs twice (@275 and @225). The salmon and tuna had 2 pieces of wood right around the fire and I had 1 piece leftover in both cooks with barely a hint of smoke. For the ribs, I did the same thing I do with the butt just with less smoke wood. About 1/3 of it was leftover after and the smoke flavor was obviously a bit lighter than anticipated. I'm not sure what I should do to adjust. My overreaction would be to put all the smoke wood on top of the fire but that doesn't seem like the best course of action but I may be wrong. Any thoughts would be appreciated! Thanks in advance!!
  23. We planned to have friends over for tacos tonight. I did a run to the store for a few last minute items and discovered these nice little 4lb'ers on sale. I grabbed one and my neighbour showed up with two more of his friends.
  24. These are for tomorrow's big party (annual tradition at our house). Four corned beef briskets (point cut) - around 5 lbs. each. I unwrap them and then rinse the slimy goop they get packed in. These four are on a low fire (250°F) that includes a good amount of hickory lump for about three or four hours. After that I bring them in the house, put them in my electric roaster pan with Guinness draft and the pickling spice packets to simmer overnight. I usually add more pickling spice and some Creole seasoning as well. By morning they are very tender and flavorful. About two hours prior to party start time we add the potatoes and carrots. The celery goes in one hour prior and the cabbage goes in only 20 minutes before serving. Here's looking forward to the big party day tomorrow. UPDATE: Here are the briskets at the end of the smoke cycle: And here they are after a soak overnight in Guinness and spices: I had just rolled them over in their bath. The root veggies will be added in about five hours. My wife made the bread pudding yesterday. It's gonna be epic! Thanks for following.
  25. Today's turkey cook went exceptionally well in spite of the weather today (24°F with light snow falling here in Norther Colorado). I had put the bird in brine yesterday mid-morning. This morning, after parking the Akorn on the driveway and lighting up the lump (Rockwood) I prepped the bird for the cook. After taking it out of the brine I patted it dry, tucked the wings back, and slipped fresh herbs (sage, rosemary, thyme) between the breast meat and skin. Then I rubbed it all over with soft butter and olive oil, sprinkled with sea-salt and dried herb blend and tied the leg ends. I got it on the grill by 8:45 AM. My dual-probe temp monitor (Maverick ET-733) showed that even during cold weather my kamado maintained decent temperature (320-335 °F) during the two and a half hour cook. I gave myself more time than I needed as this is my first time doing a cold-weather cook. Smoke wood used was peach and pecan. By 11:15 the deep breast temp was 165°F. I brought it in and covered it with foil and a towel so the temps could even and and it would cool a bit so I wouldn't scald my fingers while carving (I gotta get some grilling gloves). The overall quality of the turkey meat was superb. Not too much smoke flavor, very moist and tender. The dark patches on the breast skin are where I had the fresh herbs tucked under. I had always wanted to smoke the turkey for Thanksgiving. Until I got a kamado it was not possible in cold weather. After today's success in less than ideal weather conditions, I think I'll be smoking the Thanksgiving turkey from here on out.
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