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PostPosted: Fri Dec 19, 2014 7:14 pm 
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Joined: Sat Aug 02, 2014 10:46 am
Posts: 17
Hi guys,



Wondering if someone could help me out. I'm struggling to get "blue" smoke out of my Kamado Joe. Currently Iam using charcoal and chunks of either hickory or Apple wood. In the fire box, I'm making a pyramid with 3 or 4 of these chunks and light the top with a loof lighter.

Anyone have any tips/tricks?

Could I one of those pellet tubes to add some smoke?


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PostPosted: Fri Dec 19, 2014 7:46 pm 
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Joined: Sat Mar 23, 2013 12:42 am
Posts: 2381
Location: Melbourne
Using wood chunks in my weber makes a lot of smoke. Maybe it's just the same thing you're seeing?
And yes, you can add all the smoke you want with the pellet tubes.
Must actually fill mine one day and give it a go. Missus/neighbors don't like it though.
[emoji56]


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PostPosted: Fri Dec 19, 2014 8:18 pm 
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Location: Macedon Foothills (Sunbury), Victoria
Don't worry about other people when you wanna bbq with smoke.. They all get used to it! They have no choice

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Hark style offset smoker
1986 57cm Webber Kettle
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lil Brinkman
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Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

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PostPosted: Fri Dec 19, 2014 8:24 pm 
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Yeah, I have been finding I'm getting a bitter taste to some of my meat.


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PostPosted: Fri Dec 19, 2014 8:45 pm 
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Location: Macedon Foothills (Sunbury), Victoria
PaPaGeorGeo wrote:
Yeah, I have been finding I'm getting a bitter taste to some of my meat.

To me that's spot on..


The average consensus would say your using way way waaay too much flavour wood and generating too much smoke to begin with..

One or two chunks smoldering over a couple of hours is plenty...

_________________
Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

Image


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PostPosted: Fri Dec 19, 2014 8:47 pm 
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Joined: Wed Mar 27, 2013 1:19 pm
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Location: Macedon Foothills (Sunbury), Victoria
So yeah try this... Next time once you got your temps and everything set.. Thrown on one chunk... Then after 45 mins, throw one more chunk of flavour wood.. ..

Taste the difference, and come back with your findings..

_________________
Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

Image


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PostPosted: Sat Dec 20, 2014 8:02 am 
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Joined: Sun Oct 26, 2014 11:12 pm
Posts: 95
Location: Gosford NSW
Chromis wrote:
Don't worry about other people when you wanna bbq with smoke.. They all get used to it! They have no choice


Bloody oth.... I have had my neighbor come knocking on my door asking if everything was alright. My reply was, umm yeah why. She says "my clothes that where on the line now smell like smoke and have to be rewashed".

The smell of BBQ is a great smell, I wouldn't wash it again, as my wife just knows to get all washing done before the weekend... Neighbor walks off shacking her head 8-)

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PostPosted: Mon Dec 22, 2014 8:17 am 
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Joined: Wed Dec 03, 2014 1:21 pm
Posts: 5
Kart76 wrote:
Chromis wrote:

The smell of BBQ is a great smell, I wouldn't wash it again, as my wife just knows to get all washing done before the weekend...


:lol: x2


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PostPosted: Mon Dec 22, 2014 10:56 pm 
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Joined: Wed Jun 18, 2014 3:35 pm
Posts: 673
Papa are you using a deflector plate?


Sent from my iPhone using Tapatalk


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PostPosted: Tue Mar 03, 2015 10:41 pm 
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Joined: Fri Mar 07, 2014 7:35 pm
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Location: West Melbourne
This is something that has been keeping me up at night.

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https://www.facebook.com/pages/The-Smoke-Ring/1486377048243697


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