Jump to content

Kamado Smoker Pot


 Share

Recommended Posts

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!

 

 

 

 

 

Link to comment
Share on other sites

12 minutes ago, HalfSmoke said:

Yes to placing the pot directly on top of the lit lump. Key there is *lit*. If only a small spot is lit for a low n slow, you place it there. 

Others on other forums have reported good results with a 1 qt pot in smaller Kamados. If chunks won't fit, use chips or pellets. 

That's great news.  I had read about using pellets and I started thinking about the AmazeN tube smoker, but I don't think that will accomplish what we're trying to do here.

Not to be a newb, but any recommendations on pellets?

Link to comment
Share on other sites

23 minutes ago, enormous13 said:

That's great news.  I had read about using pellets and I started thinking about the AmazeN tube smoker, but I don't think that will accomplish what we're trying to do here.

Not to be a newb, but any recommendations on pellets?

I'm not a big pellet user, so can't be of much help. I know some brands are much better than others, but don't know what they are. Someone else will weigh in shortly. 

Link to comment
Share on other sites

1 hour ago, HalfSmoke said:

I'm not a big pellet user, so can't be of much help. I know some brands are much better than others, but don't know what they are. Someone else will weigh in shortly. 

No worries HalfSmoke, thank you for the help so far.

Link to comment
Share on other sites

I haven't gone down the track of a smoker pot but back when I use to smoke in my gas BBQ (seems like so long ago) (thank goodness) I use to enjoy smoking with macadamia nut pellets. Not sure how easy they are to come bye in the US but definitely worth a crack if you can get some.


Sent from my iPhone using Tapatalk

Link to comment
Share on other sites

6 hours ago, HalfSmoke said:

Here's a thread that discusses different sources of pellets:

 

Thanks for digging that up for me.  I threw an order of some pellets in with the 1 qt. dutch oven, and they're on the way.  Can't wait to experiment with the setup.

 

4 hours ago, pesto3 said:

In fact, I may look into this smoker pot thing myself and try a mixture of pellets and chunks to see how it goes. I'm a few weeks away from delivery of my Big Joe.


Sent from my iPhone using Tapatalk

Congrats on the new Big Joe Pesto!

Link to comment
Share on other sites

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: 
[/url] 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!
 
 
 
 
 

Not sure if this helps you. I have a KJ classic & use a cast iron prawn cooker.



Sent from my iPhone using Tapatalk
Link to comment
Share on other sites

I was in position and on the hunt for a pellet smoker this year.  I have heard so many people on other BBQ forums say that a kamado doesn't hit the smoke profile of an offset.  I agree that a kamado will never be like that, but then I thought the pellet would be the perfect mix.  Long story short, I decided to try the smoking pot method one day.

I was blown away, I mean honestly blown away by the smoke profile.  The smell in the air was different and the food taste was outstanding.  I had the best smoke ring to date on my beef and it was a clean taste.  I have done it a few times since and have been met with equal results.

In cooks past, sticking wood on the charcoal you still get the white smoke.  I find now my kamado produces blue smoke just like those expensive offset cookers.  I am going to grab a second one for larger cooks on my 32kk.  I will have two going at once for the extra wood smoke.

Someone on the kk forum has used the dutch with a combo of wood chunk and pellet with great success.

 

Link to comment
Share on other sites

8 minutes ago, bosco said:

I was in position and on the hunt for a pellet smoker this year.  I have heard so many people on other BBQ forums say that a kamado doesn't hit the smoke profile of an offset.  I agree that a kamado will never be like that, but then I thought the pellet would be the perfect mix.  Long story short, I decided to try the smoking pot method one day.

I was blown away, I mean honestly blown away by the smoke profile.  The smell in the air was different and the food taste was outstanding.  I had the best smoke ring to date on my beef and it was a clean taste.  I have done it a few times since and have been met with equal results.

In cooks past, sticking wood on the charcoal you still get the white smoke.  I find now my kamado produces blue smoke just like those expensive offset cookers.  I am going to grab a second one for larger cooks on my 32kk.  I will have two going at once for the extra wood smoke.

Someone on the kk forum has used the dutch with a combo of wood chunk and pellet with great success.

 

Bosco, this is great news.  Thanks for your input here.  I'm starting to get pretty excited about this little project lol

I'll post my results when the DO gets here, gotta love Amazon Prime.  Just so others with Vision B, KJ Classic, BGE Large, etc. can have an idea how/if this will work.  This smoke pot sounds like too good of an idea to pass up, wonder why nobody has taken the idea and commercialized it yet :idea:

Link to comment
Share on other sites

because nobody likes drilling holes in good cast iron pots lol!

Make sure you keep with the 1/8 holes and group them close together in the center of the pot.  I did a triangle pattern maybe a 1/2" apart.  You want the smoke to be concentrated in one spot when it exits into the fire.

 

Link to comment
Share on other sites

Bosco, that's true, but it's for the best haha.

I was going to do maximum 3 holes, but maybe with the 1 qt. size I'll do 1-2 holes centered since there's less material and space in the DO, thus less pressure to build.  Can always add another hole or two, can't take them away though.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share


  • Similar Content

    • By KamadoJim
      Hi,
       
      What are the most popular size of Kamado? Is there any data on whether 18" / 24" / Other are best sellers?
       
      Thanks
    • By COKAMADO
      All,
       
      I am new to the site and messed up the location of my post by initially putting it in the introductions section. Below is the link to that post.
       
      I am looking for ideas on small cracks forming in the firebox of my New Old Kinuura Yaki #5 Kamado.
       
      Photo of kamado for fun
       
       

    • By Casey
      I have an opportunity to buy a Monolith classic (by size, pretty sure it isn't Le Chef) and looking for opinions on both the grill itself and whether it's a good price. About 1 year old, in good condition, with stones/grates, a CyberQ Cloud controller, and a table built by the owner. Unsure how well the control fan works (I couldn't get it to start with the CyberQ just fiddling around without lighting coals, and the owner said they never really figured it out). I've worked the seller down from $1575 to $1100 for everything, no tax, I pick it up myself. 
       
      1. What do you think about this brand and model? An established German company but only in the US market a few years without much penetration yet. Made in China, maybe at the KJ factory? 
      2. Is this a fair price, or should I try to work lower? I had planned to go with either the Ceramic Akorn or Grilla Kong at lower prices (without table), but is this worth spending a little extra?
       
        Thanks.
      caseymcmillan@hotmail.com

    • By loki
      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.
       
       
    • By Jeirinlo
      Kamado Joe Classic I for sale, 4 years old, used condition, has crack on firebox (as probably all used Kamados) but that doesn’t affect the cooking. NEVER used lighter fluid always used high quality chips / charcoal

      UPDATES:
      Wheels replaced last week
      Gasket replaced last week
      Back springs replaced 2 weeks ago (now the lid won’t fall by accident!)

      INCLUDES:
      Cast iron cart
      Finished Folding HDPE Side Shelves
      Cover
      3 deflector plates
      2 half-moon stainless steel grate
      1 grate/grill lifter
      1 ash poker
      1 accessory rack
      1 flexible cooking rack
      1 pizza stone
      1 soapstone
      1 grilling glove

      Asking for $550 OBO.
      Pick up at North Miami Beach (33162), can deliver to Miami-Dade/Broward for a fee

×
×
  • Create New...