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Unread 11-25-2013, 09:52 PM   #23
ssv3
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Quote:
Originally Posted by BBQDaddio View Post
Ssv3 pics please of the mod.

Sorry OP don't mean to hijack your thread. You've got a capable cooker in your hands it's just a matter of time before you do a whole lot from pizza to smoking bacon and everything in between.



Here you go Daddio. I made some cured sausage, ham and bacon. I needed more clearance to hang the cured meats and the grate sits way to high so I couldn't put the diffuser on the grate. I had this old elevating V rack laying around outside, it went into the firebox and my KJ diffusor on top of it. I did the cured sausages a few days ago and the bacon and ham yesterday. I hate the grill marks when hot smoking bacon etc so that's why hung it in the PBC.









The Ham cruising at about 200*. It smoked for 7 hrs to 150* it. I will smoke the ham in the kamado again next time since it takes about 4 hours max on the kamado.

The bacon and sausage though are a breeze at 2-3 hours at 200* max. No pics of the bacon smoke but you get the idea.





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