Spinaker vandyPequod , you all seem to be well versed with this technique. Please check my understanding of this.... I’ve read this thread, and my plan is to get a one quart pot and place three 1/8 inch holes in the bottom. I will fill it with chunks and pellets of my choice. Get fire going in center of charcoal as per usual smoke /cook, get the ceramics up to near temps, place the pot nestled in the center of the lit coals with the lid on tightly. Then put on deflectors, grates, get up to temp with smoke about 15 minutes. Then lay on the meat, and should have nice smoke for at least 4 hours. Pretty much it? I have a KJ big joe. Thanks in advance. The bottom of the pot should be on coals, not directly on the cast iron coal grate or the kick ash basket?
Announcement
Collapse
No announcement yet.
The Smoking Lamp Is Lit! Smoke 'Em If You've Got 'Em; Part 2
Collapse
This is a sticky topic.
X
X
-
- Likes 2
-
The SM is going to be perfect for the Big Joe. You might even be able to use a bigger DO. And remember, you are making lump in the SM. You can reuse it. I like to use it for small cooks on my Hibachi or KJ Jr. Great flavor! KevinG
-
Club Member
- Oct 2017
- 997
- Lowcountry of South Carolina
-
Pit Barrel Cooker
Blaze 32" Gasser with Sear Station and Rotisserie
Jenn-Air 6 Burner w/ Dual Oven and Stainless Flat Top
Camp Chef Explorer 60EX with Grill Box and Griddle
Thermoworks Thermapen Mk4
Maverick ET-733 2-Probe Wireless Thermometer
Thermopro TP20 2-Probe Wireless Thermometer
Anova 900W Sous Vide Immersion Circulator
Selection of Grandma's Antique Cast Iron Cookware
Bayou Classic Stainless Steel Oyster/Turkey Cooker
Weber Standard Size Chimney Starter
Foodsaver Vac Sealer
I love the possibilities of this technique and glad this thread was revived. Anybody adapted this for use in a PBC? I posted the same query over on the PBC sub forum, so apologize for the duplication, but really intrigued by this method for producing "clean" smoke. TIA.
Comment
-
Pasted from my reply to your post.
CeramicChef Changed my life as a Kamado owner with his smoke pot thread, it is the best accessory for smoking in Kamado’s. Therefore I decided good in the ceramics must be good in my PBC. I tried it on two cooks and to me it made no noticeable difference so I have not used it in a PBC cook since.
However I may not be the best tester for this because Ive also tried wood chunks and determined for my tastes wood is not needed in a PBC. The delicious flavor we get with the meat drippings hitting the charcoal is part of why I love the food cooked in my PBC, and have determined it best to let it do its thing unaltered.Last edited by hogdog6; April 8, 2018, 08:56 PM.
- Likes 1
Comment
-
Club Member
- Jan 2018
- 380
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
Great thread, I just found a 1qt size that I will use in my large BGE. For others here that use BGE.... when I first started using, many years back, I started 4-5 small fires around the center of the pile, this was recommended and how most were doing it. Now after reading Dr Blonders articles, recommending one small hot fire, have been making one fire, right in the center...works great. If I fill up the chamber to full for a long smoke, there just won’t be room under the plate setter for this smoke pot.
What are you other BGE users doing, making one fire in middle digging out enough room for pot or, embedding the pot down in coals, and building small fires around it?
- Likes 1
Comment
-
I've been experimenting with the smoke pot on my large BGE and need some help. Once I get the smoke dialed in, it is indeed the best smoke flavor I've gotten yet. Getting it dialed in has been difficult. I first tried a 2 qt Lodge with a foil gasket. Here it is in the fire bowl.
The foil gasket leaked, so I removed it, and it was still belching white smoke around the lid:
So I started using a flour gasket, and it worked very well. However, I had the same problem as Sephon, after about 2 hours the fire died. I decided to try a 1 qt. It fit much better, but I started getting dark, sooty smoke for the first 30 minutes after I placed the smoke pot. First I thought it was maybe the flour gasket burning off, so I did a test burn of some flour paste on foil in the fire bowl:
It did not give me nearly as much smoke as I was getting during a cook. The bad smoke ruined one piece of meat. Today I had to remove the meat until the smoke thinned out again. It could have been some non-carbonized wood, but not likely three times in a row. Here's my best guess... since the dutch oven changes the airflow, I've been chasing the temperature. I've had to open the vents to keep the fire going, then closing them a bit to keep the temp down. After I close the vents is when the dark smoke starts to billow.
Anyone else have trouble with thick, dark smoke? Any guesses about why I do? Thanks in advance for any insights.
Comment
-
With the 1qt smoke pot, how long will the fire last before needing to replenish the charcoal and how long will the smoke last from a full pot of wood chunks? This is in reference to a large green egg.Last edited by hdwwomcbb; April 8, 2020, 01:08 PM.
-
-
Charter Member
- Dec 2014
- 7390
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
Whenever you add anything new like the platesetter or meat to the LBGE the temperature drops. So it is with the smoke pot. One author says he runs the temp up to 300 before adding the plate setter and then sets the vents as he would normally do for his target temperature. That way everything heats up faster as it settles down to the target temperature. That approach seems to shorten the time it takes to heat soak the egg before putting the meat on. I often put the meat on while white smoke is pouring out, and for me the smoke flavor is not offensive. Chuck in Charlotte is this and customtrim post helping?Last edited by LA Pork Butt; April 10, 2018, 11:05 AM.
Comment
-
Yes! Thanks LA Pork Butt, customtrim and Spinaker, this is very helpful. It sounds like I need to be a little more patient. I'll let the egg heat a while longer next time, put on the SP, then let it heat up again before I even think of putting the meat on. I appreciate the replies, and hope I can return the favor some day.
-
Yep, just some patience. Also, like customtrim I use a 3/4 Qt Pot for mine. It gives me plenty of good, clean, smoke.
-
I use a 3/4 pot on mine with a cyberq controller. What I have found is if I put the pot in early and the fan is running to get the temperature up then I end up getting thick white smoke and it will continue thru till it is pretty much done. Now what I do is wait till I'm just about to temp and set the pot in about ten minutes before I add the meat, gives me the nice clean smoke I want. The plates on the kamado Joe are 2 piece so I just stack them together this way everything is heated together at the same time and I get very little drop once the meat is added
- Likes 1
Comment
-
First off I don't really understand why you can't get good smoke with the pot method. I put my 1 qt pot directly on the KAB then load the charcoal around it then I start a fire about 1.5 to 2 inches behind the pot and I get good smoke for as long as I need to give the meat a good smoky flavor, if I need more smoke or less smoke I adjust that with how much I put in the pot. The reason I start the fire that far behind the smoke pot is so by the time the KJ is heat soaked then the smoke starts which has always given me good smoke without being overbearing. Here are some photos of how I load my Big Joe up, I think this was for cooking a pork butt. I have never felt the need for an aluminum foil gasket on the lid and in fact I don't even know what the pot looks like when the smoke is rolling, I just know I get a good blue smoke from the top of the KJ so I never have thought to even look at it.
- Likes 1
Comment
-
Moderator
- Nov 2014
- 13692
- 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
Anyone else use the carbonized wood chunks from the smoke pot to use as lump? I love using the lump I make during this process in my Hibachi. Just one more reason to use the smoke pot!
What a great idea, I wish CeramicChef would chime back in one of these days and lend us some more of his wisdom.
- Likes 1
Comment
-
- Likes 1
Comment
-
Have to admit, I first made the same misperception as customtrim , then realized the truth. So you did 3/16" holes? I have a 3/4 qt DO I am likely to drill out tomorrow.
-
Club Member
- Sep 2015
- 8065
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Comment
-
I have a large green egg with a kick ash basket. From these posts, it looks like I should use a 1 qt Dutch oven. However, it doesn't appear to leave much room for charcoal with the pot. How long of a cook can you get with this arrangement without having to reload charcoal and how long will you get smoke from a full pot of wood chunks? Thanks.
Comment
Announcement
Collapse
No announcement yet.
Comment