Greetings, all!
I've been smoking on a Visions Kamado-style grill for a few years, but its strength is sort of its weakness. I can load it up with enough hardwood chunks mixed with the smoking wood of my choice, and it will burn for 16 hours easily, maintaining temps for the most part (after 10 hours, temps do tend to go up, but not significantly).
So to keep temps down to 250F, I have to really choke the vents, and in doing so, I lose that thin, blue smoke we're all after, lose air circulation; and get a very dense, opaque white smoke. I think this is imparting way too much smoke to the food. The end product tastes good enough, but it's a not better than the BBQ joints, and that's what I'm after.
I'm thinking of going pellet smoker and keeping the kamado for steaks. When I open the vents fully on that thing, I EASILY maintain nearly 900 degrees or more.
So I think it's going to be a Pitts and Spitts Maverick 850. I would like to hear from anyone who might have one of these.
I've been smoking on a Visions Kamado-style grill for a few years, but its strength is sort of its weakness. I can load it up with enough hardwood chunks mixed with the smoking wood of my choice, and it will burn for 16 hours easily, maintaining temps for the most part (after 10 hours, temps do tend to go up, but not significantly).
So to keep temps down to 250F, I have to really choke the vents, and in doing so, I lose that thin, blue smoke we're all after, lose air circulation; and get a very dense, opaque white smoke. I think this is imparting way too much smoke to the food. The end product tastes good enough, but it's a not better than the BBQ joints, and that's what I'm after.
I'm thinking of going pellet smoker and keeping the kamado for steaks. When I open the vents fully on that thing, I EASILY maintain nearly 900 degrees or more.
So I think it's going to be a Pitts and Spitts Maverick 850. I would like to hear from anyone who might have one of these.
