View Single Post
Old 11-25-2013, 09:52 PM   #23
Babbling Farker

ssv3's Avatar
Join Date: 07-25-12
Location: Los Angeles

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.

LSG 24x30 Vertical Offset
DCS 36 NG Grill
Vision Kamado PRO
Blackstone Griddle 36
Blackstone Pizza Oven
Santa Maria BBQ Outfitters 30x20 Grill
Past Cookers: ECB,Brinkmann COS,Performer
ssv3 is offline   Reply With Quote

Thanks from:--->