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Nash, I'm going to give it a go this weekend. How much charcoal do you normally add to hit your temp? Do you know if all the ingredients are available at sobeys/superstore?

Also, the inner pot that sits in my kamado has an opening on the bottom on one side. Is that supposed to line up with vent at the bottom of the grill?

These are great questions to ask in person tomorrow at my place.

I even have some rub in the freezer if you want to bring some fish over to prep.

mr x wrote:These are great questions to ask in person tomorrow at my place.

I even have some rub in the freezer if you want to bring some fish over to prep.

I'm firing this sun-a-bitch up tonight...not for the salmon though. I was going to pick the ingredients for the rub up tonight to get it started for tomorrow though.

Oh. And I think I will be by tomorrow. No Rye IPA on hand, but I've got an IPA and Brown on tap right now that I can bring.

This is awesome... another reason to finish the temp controller for my smoker. *drool*

Rasp wrote:This is awesome... another reason to finish the temp controller for my smoker. *drool*

It's pretty damn good. He brought some to Hoptoberfest last year, and it was great

Jimmy wrote:http://www.ns4sale.com/gourmet-kitchen/ ... trout.html

smokedsteelhead1024x768.jpg

Nash, I'm going to give it a go this weekend. How much charcoal do you normally add to hit your temp? Do you know if all the ingredients are available at sobeys/superstore?

Also, the inner pot that sits in my kamado has an opening on the bottom on one side. Is that supposed to line up with vent at the bottom of the grill?

Yes that opening lines up with the lower vent, it's the draft-hole

You don't need much charcoal to do the smoke but I usually start small and build it up as I go, I'll explain more tomorrow. I don't use the temp controller for short smokes like this. I buy everything at SS, grab Windsor Kosher salt, dark brown sugar, powdered ginger, white pepper and fresh garlic, you'll need to grind the bay leaves yourself. Also grab some garlic powder and have a pepper mill handy for the final rub

NASH wrote:

Jimmy wrote:http://www.ns4sale.com/gourmet-kitchen/ ... trout.html

smokedsteelhead1024x768.jpg

Nash, I'm going to give it a go this weekend. How much charcoal do you normally add to hit your temp? Do you know if all the ingredients are available at sobeys/superstore?

Also, the inner pot that sits in my kamado has an opening on the bottom on one side. Is that supposed to line up with vent at the bottom of the grill?

Yes that opening lines up with the lower vent, it's the draft-hole

You don't need much charcoal to do the smoke but I usually start small and build it up as I go, I'll explain more tomorrow. I don't use the temp controller for short smokes like this. I buy everything at SS, grab Windsor Kosher salt, dark brown sugar, powdered ginger, white pepper and fresh garlic, you'll need to grind the bay leaves yourself. Also grab some garlic powder and have a pepper mill handy for the final rub

Cool. If you're going to the Rye tasting tomorrow, any chance you can bring that fan with you? And what do I owe you?

I'll be there with a little slab o smoked salmon

You want a fan and a psu correct? They are free but you'll need to buy me out with food when you get me over to show you how to use that beastly cooker!

Steak on that mofo tonight? Smoked chicken?

NASH wrote:I'll be there with a little slab o smoked salmon

You want a fan and a psu correct? They are free but you'll need to buy me out with food when you get me over to show you how to use that beastly cooker!

Fan and psu would be exceeeellleennt And you're welcome to come over and cook me supper whenever you want

NASH wrote:Steak on that mofo tonight? Smoked chicken?

Just picked up a couple steak and heating it up now

Perfect. kamados take steak to the next level

NASH wrote:Perfect. kamados take steak to the next level

Should I get it up around 700 then throw them on for a couple min..Then drop it down to 250 or so and finish them off?

Jimmy wrote:

NASH wrote:Perfect. kamados take steak to the next level

Should I get it up around 700 then throw them on for a couple min..Then drop it down to 250 or so and finish them off?

No.

lol, last time I look something up on the interweb

NASH wrote:

Jimmy wrote:

NASH wrote:Perfect. kamados take steak to the next level

Should I get it up around 700 then throw them on for a couple min..Then drop it down to 250 or so and finish them off?

No.

For a first try i wouldn't do that. First you need to realize those sort of temps will most likely fry the felt gaskets in a hurry. No worries though I have some boiler gasket i could sell you to replace the crappy felt

The other thing is the power of IR heat. I mean, you don't need the cooker to read 700f for the temp at the grate 3" above the coals to be 700F, at that point it'd likely be more like 1200f.

How much charcoal did you load into it?

Also, once you get these things hot it takes hours to get the temp back down so searing at 700 then turning down to 250 just isn't possible

This is what I've got in there now. It's sitting around 225, and it's been going for about 20 min.

bahahahhahahahhaha

Jimmy wrote:This is what I've got in there now. It's sitting around 200, and it's been going for about 20 min.

20120330_211630.jpg

i mean....

Okay, I really wish I were there but I'll give it a shot here....

Load at least 4 or 5 lbs of lump in there, dump quite a load right on top of the coals you have there now, that's not nearly enough to get up to steak searing temps. Fill it up a couple inches or more above the side holes in the firebox.

Nash, somehow educate him as much as possible. I don't want to have to eat his experiments all freaking summer.

NASH wrote:bahahahhahahahhaha

Here. So I'm guessing I'm just regulating the temperature with the vents, and always keep about that much charcoal in it then? This thing didn't come with any instructions, take it easy on a fella.

Becky wrote:Nash, somehow educate him as much as possible. I don't want to have to eat his experiments all freaking summer.

Bahahahha

Crank the vents wide open to get it going after you load more charcoal, don't turn your back on it too long or it could nuclear blast furnace style. The charcoal that's leftover afterward will be snuffed out when you close the vents. The next time you go to grill just open the cooker and hit the leftover charcoal with the torch to re-light it.

Jimmy wrote:

NASH wrote:bahahahhahahahhaha

Here. So I'm guessing I'm just regulating the temperature with the vents, and always keep about that much charcoal in it then? This thing didn't come with any instructions, take it easy on a fella.

That's right. I fill the Primo or Egg to start with the coal about 2" below the cooking grate, the Primo holds 10 lbs of lump. It will last about 10 grilling sessions of an hour or two each or about 45 hrs on low and slow. No need to keep any certain amount in there, i usually try to burn mine out before I reload again, obviously if the fuel is getting low and I want a hi-temp sear then I'll add more. Also, you said you might smoke salmon tomorrow? If that's the case you'll end up picking most of the leftover coals out, that little coal pile in your photo is about right for smoking salmon, perhaps adding a little after a couple hrs to increase the heat a bit and finish it off.

Cool. The steaks are on the go now.

More brain picking to follow tomorrow.