Originally Posted by BBQDaddio
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.