- Dec 12, 2019
- 3
- 4
Hey friends, I have a question. I own a vision grill (kamado style) smoker. It does its job well. I also have a bunch of post oak chunks that are dry.
I've seen on offset smokers that you light some charcoal in a chimney, lay it down, throw a bunch of wood chunks on top, and then let it get to " blue smoke" before adding food.
I was wondering, could I do something similar on a kamado style grill? Ignite a bunch of charcoal in a chimney, lay down a bed of hot coals, add a bunch of smoking wood, wait for blue smoke, and then add food?
Traditionally I ignite some lump charcoal and then add a few chunks of smoking wood. This works well enough, but i've always been disappointed that I can only get my smoker to last for 12 hours before the fuel gives out. I use royal oak as my lump of choice.
Thoughts?
I've seen on offset smokers that you light some charcoal in a chimney, lay it down, throw a bunch of wood chunks on top, and then let it get to " blue smoke" before adding food.
I was wondering, could I do something similar on a kamado style grill? Ignite a bunch of charcoal in a chimney, lay down a bed of hot coals, add a bunch of smoking wood, wait for blue smoke, and then add food?
Traditionally I ignite some lump charcoal and then add a few chunks of smoking wood. This works well enough, but i've always been disappointed that I can only get my smoker to last for 12 hours before the fuel gives out. I use royal oak as my lump of choice.
Thoughts?