Smoker season

[berettafan]

gonna try baby backs and some black pepper smoked salmon on the kamado tomorrow. this will be my first low temp run on it. have done plenty on my pellet grill and even some on the weber smokey mountain. it sounds like the water pan is a must?

[billybek]

I use a water pan on the BGE for ribs..

[berettafan]

i'll try it that way then.

[billybek]

Doubles up as a drip pan too. Win win.

[berettafan]

that will be helpful. my deflectors are getting pretty gnarly!

[wswartzwel]

Thanks for the tips. Came out tender and tasty. Juicy

[red-beard]

Originally Posted by berettafan

that will be helpful. my deflectors are getting pretty gnarly!

I use the cheap foil pans from the grocery store. SAMs Club sells a stack of around 20 for cheap. The size is around 10x14, which fits my Kamado. I used to use a 9x9 pans, but cleaning it was a mess. I might get 2 or three uses out of a foil pan.

[billybek]

A friend of mine found some foil pizza tins at the dollar store that fit perfectly inside the platesetter or conveggtor. Buck a piece.... you can clean them but not heart breaking if they are too far gone to save. He also found a round pizza tin somewhere that was pretty cheap too. He grabbed one of those for me too but haven't used it. Again, fits perfectly inside the bge platesetter.

[berettafan]

ribs came out good. salmon didn't go a planned but will still be ok. I'm guessing very low temp ---say 180----isn't the kamado's forte.

[billybek]

Originally Posted by berettafan

ribs came out good. salmon didn't go a planned but will still be ok. I'm guessing very low temp ---say 180----isn't the kamado's forte.

For low temps, take an old coffee can and place it on the fire grate, load it with lump and light off the top. It will burn down in a very controlled low temp burn.

Edit: Coffee can is open on both ends...