i wonder if this would work for a foil packet of chips. if you point the slashes down toward the fire instead of up, would it produce the same thing? i would think so...
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Originally posted by DeusDingo View Posti wonder if this would work for a foil packet of chips. if you point the slashes down toward the fire instead of up, would it produce the same thing? i would think so...
Good idea!
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Charter Member
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
What about a foil packet full of chunks? I think that might have an advantage in a smaller kamado like BGE, Akorn etc. A 1qt kettle might not hold enough wood, a 2qt kettle isn't shaped well for the smaller fire. But a foil packet could be made long and thin, banana shaped, and nestled down into the coals. Or, you could make three softball sized packets, and place them in the areas where the deflector plate would normally expose the meat to the fire, solving two problems at once.
The only way to find out is to try this. When I find some answers I'll start a new topic.
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Typically I smoked on my large BGE with one fist sized piece of hickory on top of the small fire in the center. It smolderes throughout the cook, is never consumed by the fire and there was always enough smoke. Sometimes when I didn't have a piece that large I would use two or three smaller ones with similar results. That being said it would seem to me that the one quart Dutch oven would hold enough wood. My major concerns about the Dutch oven is whether it might be too tall and whethern4 holes will be enough. On the other hand I wonder if the foil might disintegrate overtime with the intense heat, since I have wrapped defusers in the past with foil and it disintegrates over time. Keep us posted on your discoveries.
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Advantages: First, it costs $25 less than a 1 quart Dutch oven that is going to be repurposed as a a smoke box. Second, I have foil in the kitchen right now and don't have to go searching for the drill and bits. Third, I can vary the size and shape of the pouch if I want more wood chunks.
Disadvantages: foil may disintegrate during the cook. But if the wood continues to smoke thin blue, it wouldn't matter.
I envision making a pouch of double thickness shaped like a boat, poking the holes in the bottom so that it behaves like the Dutch oven, and observing the results. Today was too cold, I'm not prepared to work in this! Next Sunday I'll make a couple racks of ribs, take some photos and report the results.Last edited by Mosca; November 22, 2015, 07:29 PM.
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I thought I had posted something about using aluminum foil pans and covering them with foil, but I couldn't find the post. Anyway for smoke on short cooks I discovered that I could use an old brinkman cast-iron chip smoker box if I covered the top with aluminum foil, set the cast iron cover on and punched about six holes in the foil. A smoke pot it doesn't make, but for adding smoke on short cooks it works pretty well.
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Just read this whole thread and my only question is what type of drill bit is needed for cast iron? and the size of the holes? they look like 1/4 or so in the picture.
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@ mug15 In this previous thread CeramicChef recommends 4 - 1/8 inch holes. https://pitmaster.amazingribs.com/fo...reen-egg-issueLast edited by LA Pork Butt; December 11, 2015, 08:24 AM.
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I thought I had all the cooking gadgets I needed but come to find out that a 1 qt Dutch Oven is what I NEED now. Oh well, no boat, no Harley and I do need to feed the Family. Right? Thank you for the great idea! Great posts everyone!
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I'm going to try this with my UDS. Love the idea! However, I don't have pellets. Any reason I can't just use lumps and chips or do I need to invest in some pellets?
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thedonald78 I don't see why not. On short cooks I sometimes use chips in an old Brinkman cast iron chip smoker box. They have rather large holes on top. Sometimes they smolder and sometimes they burn. I would think they would only smolder in the Dutch oven with holes in the bottom.
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thedonald78 - you don't need pellets at all. Chunks work just fine. Forget the chips, they're a waste of money in this application. ENJOY!
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I think I have figured out the keys to an effective smoke pot. I was gifted a one quart cast iron Dutch oven last Christmas, and it has taken 10 months to get the courage to drill the holes through the bottom. The first lesson is to only drill four 1/8" holes and not 1/4" holes like I did. Mine still works, but it would work better with 1/8" holes. The smoke pot is supposed to work like a Mo's Pouch which has such small holes that the wood can't burst into flames. The second lessson is to completely fill the the pot with wood to keep the wood from bursting into flames. The way I accomplished it was by putting a layer of pellets on the bottom, adding my wood chuncks and then filling in with pellets to the top of the Dutch oven. It creates a steady stream of somewhat light smoke. Here is what it looks like after a cook. I just add it to the charcoal for my next cook.
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I am gonna try this with the Keg. I think I need to get a small dutch though. Probably a one or two quart. Thanks for bringing this back up.
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Originally posted by CeramicChef View PostThis idea is not original with me; it is, like most really good ideas, borrowed (more like stolen, but let's not spilt hairs!).
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Club Member
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LA Pork Butt The maker of the old "Kamado" ceramic smokers was Richard Johnson. Me and at least one other person here has a K7 from him. That company is long gone now.
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Abom thanks for the info. I tried to locate your above mentioned demonstration on the web. Can you provide any help?
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I've been using a smoke pot in my medium BGE since I read ceramic chefs post. It put out fantastically clean smoke, but you are right to top it off full and let it smolder. It always comes out like charcoal after the cook. I just got a small cast iron pot on Amazon, drilled 4 1/8" holes in the bottom and it works perfect. If you haven't yet give it a try I'm confident you'll be pleased. I've been going to try it out in my PBC but haven't yet.
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John "J R"
Instagram: JRBowlsby
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********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I just got my 3/4 Dutch today so I am going to give this a try this weekend. Really looking forward to giving this a try! Stay tuned!
On a side note.....I wonder how Ceramic Chef is doing these days? He has a wealth of knowledge. I miss his posts.
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I was just thinking about CeramicChef earlier this week wondering the samething. Hopefully he is just on a little sabbatical.
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