I needed to find a way to use my Joetisserie without letting too much fat/juice drip onto the coals (my wife likes rotisserie but without the strong BBQ smoke from cooking). I found a cheap stainless steel terrine mould which is exactly the right length to fit across the cast iron fire base in my Classic II. Then I got some 25mm thick vermiculite fire board to fit either side of the terrine mould. It’s easy to cut & shape but strong enough to withstand regular use in the Kamado Joe. This left just enough area on the fire base with free holes to let air through from below on both sides. It was finished off with a little single use aluminium foil to widen the catchment area for dripping cooking juices and protect the top of the vermiculite board. It’s a bit over engineered, but works perfectly. There’s plenty space for charcoal and I had no problem maintaining roasting temperature for a good-sized chicken. For turkey I expect the charcoal will need occasional topping up. See pictures.
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?
I will be smoking/grilling a turkey on my vision kamado for thanksgiving. This will probably be my 4th Turkey i have done on a kamado overall but its been about 2 years since i did one last. i did a trial run of my Turkey cook with 7 large bone in chicken thighs last night utilizing the same temp as i would use when i do the turkey - 325 with my smoking stone/diffuser in place. I did not use a drip pan above the diffuser but i plan too when i do the turkey. it was very windy last night and 40F in Chicagoland which gave me some sporadic temps but i was able to manage 330F with some close monitoring. I cooked the thighs to 180F internal and took them off. Theyhad a sever acrid aroma . they still tasted ok but that acrid aroma will not do . I attribute this major mistake do to the fact that i had no drip pan and the huge amount of grease sizzling away on my smoke stone penetrated the meat. Or was the wind a major contributing factor? also do you think its possible the olive oil i brushed the skin of my chicken with absorbed this acrid flavor?
My vision was clean and the so was the grate and i always make sure i do a burn off after my low temp smokes. i waited until my temp settled into 325 before i put on all the poultry so their wasnt a huge amount of smoke billowing out of the top. i used lump charcoal with two medium sized chunks of pecan. Looking for all your opinions on this so we can all avoid any thanksgiving mishaps.
i did notice John did not use a drip pan when he smoked his turkey on the Kamado Joe in this video. if his turkey was fine i am concerned there was some other major factor in my cook that caused my problem.
I used gas for years then found pellet smokers. I've been smoking with pellets for 6 years and love it. My daughter grew up, moved to Ohio and got married. Now she misses my smoked food. Since pellet smokers cost so much to run I knew that that wouldn't be a good choice for them. I did my research and found the Acorn at Lowes. After I had all the options pros and cons I got with my new son and said I'll splurge for a smoker for you'll in this range. I told him pros and cons of gas(with smoke box), indirect charcoal, stick, electric, and the Acorn. He asked if he could have some time to decide. Although I wanted to get it then and try it out (I figured he'd decide on the Acorn or the electric Masterbuilt ) I knew I would do the same thing so I said take time to research and decide. Alas I had to fly home before he decided. As you can guess, as soon as I arrived home I got word he had done the research and has decided on the Acorn. Since they will be moving soon I told them lets wait till they actually move so the unit doesn't have to go through a move needlessly.
I'm glad I found this site and will be telling him. If it weren't for the fact that I cook a case of butts at a time a couple times a year for church socials I'd be tempted to swap my pellet in. Don't fret though cause I may get one later anyway for the high searing ability for steaks and pizza I hear this thing is great for. I can't wait to hear what they say after they get it and start smoking. This is the kind of smoke she will like to smell.