Just looking this one over again before my first BGE cook. What a great reference.
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Taming The Savage Kamado!
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- Nov 2014
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- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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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
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R&V Works FF2-R-ST 4-Gallon Fryer
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FOGO Priemium Lump Charcoal
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Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Moderator
- Nov 2014
- 13679
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
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
hogdog6
Here are a few pictures of the Smoke Pot after my cook yesterday.
I started my fire and let the BGE come up too temp. Then I hollowed out a little nook to place the Smoke Pot in. finally I covered it wth more coals and let it do it's thing. I was amazed at how much fuel I had left. I took this picture at about 1300 today. I didn't shut it down last night, I wanted to see how long it would go. It was still at 275 F when I opened the Egg at 1300
Here is the smoke pot, I just took these. I almost feel bad neglecting this piece, almost......
Here is what is left of the wood. I had this SM filled to the brim with pecan chips and oak chunks from some barrel staves. Another reason I love the smoke pot? It makes the perfect small lump pieces for my Hibachi Grill. Win, win in my book.
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@Planner47
Check out this thread. It tells you exactly what to buy and how to make one. Oh yeah, and how to use it.
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Spinaker 's link no longer works, as some cleanup of the forums moved the post it linked to. Here is what I think is the thread he meant, in the new location:
Last edited by jfmorris; April 27, 2022, 08:22 AM.
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Spinaker Looks great. It is amazing how well ceramics hold the fire. I have a pot that was just right for my medium BGE that I gave to my son when I purchased my KJ Classic but it is too small now for the larger cooker. What size is yours and where did you get it. When I started using a smoke pot it was a game changer, completely changed the smoke profile, and you’re right leaves you with some extra charcoal "bonus!"
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This is a fantastic post CeramicChef. Wish I'd found it a year or so ago when I bought my BGE. Can't wait to do this calibration — while staying well-hydrated. Thanks.
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Ceramic Chef, I just saw your instructions on temperature control of a Kamado. I tried to follow the link to Breadhead's version but it's empty, appears to be cleared out, former member. Do you know of any other way to access that info? Thanks Mickey.
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Unfortunately, Ken ( CeramicChef ) hasn't been seen around here (or anywhere else as far as I can find) for a couple of years. I checked the link to Breadhead 's post that he provided and it worked fine for me:
It's post #11 in the thread.
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Founding Member
- Jul 2014
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- Neptune Beach, FL
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Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
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Temp Spike
This is a cross post - does anyone here with a Big Joe have pics of their vent settings at the various temps in this exercise. If so, please share your location for determining elevation above sea-level. Thanks in advance.
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I don’t, my new big joe is setting under the roof on the patio. Because of burn bans I haven’t built a fire in it yet. I used this post to learn my kamado joe classic. I cheat now with a smobot. I ordered a new one to go on the big joe. All the hype aside these really work, no fan, great wifi, simply does what it claims it will do.
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Founding Member
- Jul 2014
- 3120
- Neptune Beach, FL
-
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
I attempted this exercise yesterday but found that I need a more operational definition of "light the coals." I assumed that meant get enough heat to see flames, and when I shut the lid intending to creep up to 225 as instructed, found that it was already at 330. I got it back down and was able to hold her steady at 225 for an hour but it took a while because of all that stored heat in the ceramic.
How do you all understand what constitutes "lit" or "started" for the purpose of this exercise?
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Agree with jfmorris, again I have the BKK, but same premise, you have to sneak up on it so to speak.
I use starter cubes also, let mine sit open for 10-15 mins while it establishes coals, add my diffuser and grates and close. With mine I find the more I open and close it the more apt its going to run away on me then its the temp chasing game all day.
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