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Sammy

Do I need a stone to "smoke"?

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Quick questions if you don't mind?

1) Do I need a stone to smoke food?

2) Recommended web sites for recipes?

3) From everything  I read,  lump charcoal is the way to go?

4) Wood chunks don't have to be soaked, just lay on top of lump when it's established?

 

Thanks, coming from my Weber Genesis, so this smoking thing seems totally different.  THANKS!

 

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1) you don't need a stone but you should have some type of heat diffuser down below the grate so the meat is getting indirect heat. 

2) This is  the only website you need to find recipes and techniques for any kamado cook you can dream up. I'm sure someone on here has done it already. 

3) lump charcoal is definitely the way to go. It's fairly clean burning and produces little ash. Briquettes can be used in a pinch but they produce a lot of ash which can cause airflow issues as the cook progresses. 

4) don't soak the chunks it's  not necessarily. Most people bury the chunks down in the lump. Also a few chunks goes a long way so go easy with the number of chunks you use until get an idea of their impact on your food. 

 

 

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25 minutes ago, Sammy said:

Thanks so much for the replies.  Also, it's my understanding that this can be used a "regular" BBQ(charcoal) also?  Once again, thanks.

 

Low-n-slow, high heat grilling, baking like an oven, pizza oven, griddle cooking,  etc... 

 

Throw a Dutch Oven in there and you have a crock pot. Some people have a wok for their kamado. 

 

I've done all of the above (except wok)  many, many times. If you can dream up a cook we'll guide you through it. 

 

 

 

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Thanks for the reply,  So picked up my Kamado a few hours ago and can't wait to start using it.  Still trying to read up on things, but have another question.

1) If you have the stone on top of the grate, does the brisket go on the stone or something else?  How do I judge the time?  Thanks!

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What brand did you get? An Akorn? The diffuser/stone should be below the main grate. A typical low-n-slow setup would be a diffuser then drip pan (to catch the rendered fat) then the main grate with the meat above all that. 

 

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If you buy the Akorn  smoking stone (I recommend it) it will sit on the three tabs down in the firebox. You can then put a disposable foil pan on the stone to catch the drippings. All that will fit under the main grate. 

 

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So, having trouble getting it above 300: trying to season it at 400.  Made a volcanoe type mind, lit the lump, closed lid and it just won't do.  Thoughts? Thanks. 

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I light my starter and leave the lid open for about 10 - 15 minutes because I close it to get the fire started.  Also did you have your vents open?  I leave mine open and close as I get closer to my desired temp (learned from the fine people on this board).

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philpoms post on low and slow in the Akorn forum is what helped me.....also using the Akorn deflector coincided  with this method and i've never looked back.

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On 06/08/2017 at 8:09 PM, Sammy said:

Sorry about that, yes got the Akorn which was on clearance form Wallymart.

I have had my Akorn for five years and love it. If you don't want/can't find the proper smoking stone buy yourself the Weber round rack that fits onto the three tabs below.  In my case I couldnt find one locally here in Ontario, and didn't like all the taxes/fees for importing one through the mail. I started off using $12 pizza stones but after shattering two decided to look in the Stateswhile travelling and buy the proper smokin' stone. In the interim, I found a large pie pan and put an inch of clean sand in it to absorb the direct heat. It worked fine for six months.

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