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Generating a good smoke in the kamado

post #1 of 9
Thread Starter 

So I have been using wood chunks but after 1h or so the smoke stops and is completely clear. Also, when I use my electric smoker with wood chips, added every hour, the food does taste more "smoky".

 

So I bought this cast iron smokebox. Works like a charm.

 

Does anyone else have that problem?

post #2 of 9

i found this ... mini logs split into 1-2 inch laid in a triangle pattern then lump added over this i get smoke through -out the cook.. plus a couple  chunks on top  works really well!

post #3 of 9
Thread Starter 

Could you post a pic please?

post #4 of 9

If it's the one I'm thinking of I had one i used on my grill worked like a champ

 

Gary

post #5 of 9
Thread Starter 

71V5PEYnWTL._SL1325_.jpg

post #6 of 9

That's it   worked great in my grill

 

Gary

post #7 of 9
Thread Starter 

I'm using it today for the first time.

post #8 of 9
Thread Starter 
Oh yea, it worked very well.
post #9 of 9

try this method for more .. the beef rib recipe  aint bad either       http://www.nibblemethis.com/2015/01/how-i-smoke-beef-short-ribs-on-kamado.html 

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