re: For SMOKING meats only

Has nothing to do with this thread, however, on a Kamado Joe group on facebook, a guy posted about cold smoking in the Joe with a pellet basket. One of these



And you crack your vents very slightly so as not to burn too hot. Think i'll give it a try.

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I love harry. Btu is Btu. after the Maillard Reaction all you need is heat.

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That's not what it was about.

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I love harry. Btu is Btu. after the Maillard Reaction all you need is heat.
That's not what it was about.

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you are not in to science are you? because that is literally what the science of BBQ is coming out with. once the bark is formed ie. maillard reaction, no more smoke is taking into the meat. from then on out is it just heat breaking down the fat fibers.

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you are not in to science are you?

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Science is my thing.
once the bark is formed ie. maillard reaction, no more smoke is taking into the meat. from then on out is it just heat breaking down the fat fibers.
Exactly.

You haven't paid attention at all.

If I'm using a WSM and placing chunks of wood on top of the coals but there is no flame, is the wood at the correct temperature?

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Slam away.

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You're exactly right as I can attest to the ceramic flavor and WSM flavor. The WSM develops a different type bark (more crusty) than from a ceramic cooker, and more smokey depth to the food. Both handle temp controls with extreme accuracy. It really depends on what you're looking for and we seem to prefer less smoke flavor these days (because we're getting old and it doesn't agree with us). But nothing beats a smokey pulled pork sandwich cooked on a WSM, with some sweet and tangy coleslaw!

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The WSM develops a different type bark (more crusty) than from a ceramic cooker,

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I have a KJ and this is likely due to a ceramic cooker being incredibly well insulated, so much so that it retains moisture of the meat extremely well. That being said, i've cooked many a brisket, butt, etc... with a nice bark.

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and more smokey depth to the food.

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This depends, but you're partially correct. I hand place my coals and wood chunks in my KJ. I have a classic 18 so i can only fit so much in the firebox of the joe. I will say, though, i used to have a cheap electric smoker before the Joe. I got a lot more smoke in my meats with that thing, than i do the joe because all i had to do was open the door and throw wood chunks in. You can't really do that with a KJ. What i have learned though, is that i prefer the smoke out of the KJ better than that old electric. There is a problem when it becomes too smokey, and the meat is either bitter/acrid, or you can't taste the flavor of the meat itself.

I HIGHLY recommend Ceramic cookers and Kamado Joe's especially. The versatility to be able to cook low and slow for hours, or grill steaks in a few minutes, or cook pizza, wings (with the Joetisserie they are incredible), or really anything you want. It's an outdoor oven.

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Has nothing to do with this thread, however, on a Kamado Joe group on facebook, a guy posted about cold smoking in the Joe with a pellet basket. One of these

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i cold smoke salmon in my BGE with one of those. works great

We aren't at odds. You posted a vid of harry. I like harry and repeated what he says about heat. You said that's not what it is about. IT referring to the video and I took IT as smoking meat.

We all good.