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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-13-2013, 06:40 PM   #1
angryfish01
is one Smokin' Farker

 
Join Date: 02-20-13
Location: Apopka FL
Default Kamado Brisketeers......

My first on the Kamado.
Would you use the heat deflector stone and a pan of water on top of that, or just the heat deflector, or just a pan of water?.......
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Old 04-13-2013, 07:09 PM   #2
wa5ngp
Found some matches.
 
Join Date: 01-22-13
Location: Georgetown, Texas
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I did not use a water pan but used a steel heat deflector. Got it up to 180deg then wrapped it in foil and let it go to 200. Took about 12 hrs. A small brisket.
my Kamado is an old school clay version. Turned out great.
don
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Old 04-14-2013, 01:13 AM   #3
JS-TX
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Join Date: 02-17-10
Location: San Antonio, TX
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Just a heat deflector, water pan is not needed IMO... not only that you can some steam burns..
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Old 04-14-2013, 01:37 AM   #4
JMSetzler
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Join Date: 04-25-11
Location: Valdese, NC
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Kamados don't need water pans... I'd suggest a drip pan though.
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