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Meat-Up in Memphis 2021

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Just Finished putting together my Brand-New Broil King Keg 5000. I'm really excited, and I've got questions.

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  • hummelj
    Former Member
    • Apr 2018
    • 8
    • Houston

    Just Finished putting together my Brand-New Broil King Keg 5000. I'm really excited, and I've got questions.

    First, here's a photo (because why not.)
    Click image for larger version

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    Now, both questions come from the kamado info page on the main site. Link -->


    There's a paragraph that reads, "Because they are so efficient, you don't need a lot of coals, and in order to keep the heat down, you often have to restrict airflow. That allows the coals to smolder and belch white smoke. It is pretty well established that the best smoke is blue and that comes from small hot fires, hard to achieve on kamados. Perhaps that is why they are rarely among the money winners in competition."

    I know how clever the folks are on this forum, so does anyone have any hints to share about overcoming the difficulty of keeping the smoke blue on long cooks? My next question is about a photo on the same article.-->
    Click image for larger version

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    WHAT are those mushroom things?! I want to make them!

    Finally, (for now) I'm considering getting a grill grate, and I want to make sure that either they're {A.} ok to put right on top of the factory cast iron or, {B.} can work with the tri-lobe support system of the BKK5000.
    Thanks for any help or advice in advance, and look forward to cook photos in the near future!
  • Attjack
    Club Member
    • Aug 2017
    • 4220
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    Well, I don't know, when I'm cooking low and slow on my kettle I restrict airflow, and when I've used my new Kamado I restrict airflow. My guess is you shouldn't worry about it too much. Just work on dialing in your temp control, and you'll produce some tasty stuff.

    I've done a lot of different stuffed mushrooms. You could get creative or do a google search for ideas.


    • EdF
      Club Member
      • Jul 2016
      • 3229
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
        TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
        Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      Here's the answer to your question about good smoke: https://pitmaster.amazingribs.com/fo...-got-em-part-2

      There's also a good book that will surprise you with the number of ways you can use a kamado: https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1



    • MeatMonster
      Former Member
      • Mar 2017
      • 606
      • Ellon, Aberdeenshire

      What they said! Great looking bit of kit, be sure and report back!


      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 5523
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        Have fun!


        • W.A.
          Charter Member
          • Sep 2014
          • 756
          • Kingwood, TX
          • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

          I wait until it clears out and smole is barely visible


          • customtrim
            Former Member
            • Dec 2016
            • 1119
            • stow ohio

            Go with a small Dutch oven for smoking you will love it. The tubes do not work as well on low cooks due to the lack of air flow.


            • dajoker
              Former Member
              • Dec 2015
              • 37
              • Edmonton

              I have had a Keg 5000 for a few years now. Best piece of advice I can give is read ceramic chefs stickies at the top of the kamado forum. It will save you years of learning.

              Second piece of advice is check how your Ash container fits against the bbq bbq it's all the way in and latched. Mine wasn't seating properly and I ended up putting stainless steel washers on the bottom of the bbq to rest the ash drawer on to get it lined up. That slight leak made it impossible to maintain 225F. Once I got that figured out, I ran ceramic chefs calibration run to figure out my settings. I rarely go above #2 on the bottom vent for any temperatures.

              For 225F, I fill the bowl with lump, open bottom and top vents full. I then light 1 Weber wax starter cube and leave the lid open until the cube is fully gone. Once it's gone I close the lid and let it run until it hits 175F. I then set top and bottom vents to #1 and let it run at 225F for up to 30 hours.

              Depending on what I feel like, I either use ceramic chefs smoke pot for a light pellet grill flavour smoke or use wood chunks for a full flavour smoke with bite.

              Happy grilling!


              • hummelj
                hummelj commented
                Editing a comment
                Perfect, Man. This is a great reply. gonna check out the kamado forum now.
            • Butchman
              Club Member
              • Mar 2017
              • 510
              • Estero, FL

              You’re going to love that beautiful cooker!




              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
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              Meat-Up in Memphis


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