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?
By Bomb Dog Barbecue
I have a question for the community about fire construction and how much charcoal I should be using when I set up a cook. I have a KJ Classic III and have been using the SloRoller for all of my low and slow cooks.
On some of my larger cooks (one pork butt, a full brisket, and then two boneless pork shoulders) I have burned through all of my fuel before the cook was done. I filled the standard KJ ash basket with charcoal and then light it up with one KJ firestarter. I was smoking everything at around 250F and followed the heating method described by SmokingDad BBQ on his YouTube channel (it worked well!).
Does anyone have an image of what their charcoal looks like when setting up for a 10lb brisket or pork butt?
By Go Apps
Soon I'm going to smoke a 12lb. brisket on my Big Joe using my new
. I plan on cooking overnight. Would I need to wrap, or just let it go for 12 hours or more?
This isn't a complete product review...yet. I haven't burned any of these but I will soon and will add to this thread. Hopefully other users will also add their thoughts.
I'm sometimes annoyed at lump charcoal because of either the–
small shards that pack too tight or fall unburned into my Masterbuilt 1050's ash bin huge chunks that sometimes reduce the heat produced Briquettes don't usually work out for me because they–
make more ash than I want usually can't be relit after snuffing
Jealous Devil introduced a line of extra large briquettes. Their web site describes them as, "The same incredibly dense hardwood we use to make our lump charcoal – plus a pinch of plant-derived starch (that is it – Yes, really)." They go in to say that the briquettes have, "Extremely low ash production."
They're certainly larger than Kingsford Originals, and much thicker. I didn't weigh them.
My first use will be in my Masterbuilt 1050. I'll report back on that.