All-Wood BBQ Smoking on a Kamado Grill 

Thank you for the kind words!

That's awesome! Right as I figured this out, my buddy bought a 350 gallon offset. I mostly cook with him on that now. What kind of offset do you have?

I saw that in his most recent book, Franklin Smoke. It’s not in the video, but I put my charcoal chimney over the top of my Kamado in lieu of HVAC pipe.

@SouthernsBBQ ohhhh interesting, good idea. So did you find the smoke flavour was different? I tend to burn a pretty small fire in my kamado when I'm doing low and slow and add wood chunks hourly or so. Burns nice and clean instead of smoldering. But I wonder if a stack would make a difference. I'll try my charcoal chimney next time.

@@jlaw3255 The smoke flavor was exactly what I've been hoping for from my Kamado. With the fire in the bottom, the upside down ash can, two layers of ceramics, a water pan, and the chimney on top, the smoke rivals what we get on our offset. But it's a lot of work for very little food by comparison to its 350 gallon companion.

@SouthernsBBQ haha a lot of work indeed. At least I have a Big Joe!

@@jlaw3255 Amen. Mine is a Classic II, so I can't fit more than one or two proteins comfortably.

Good question. It hasn’t shown any signs of cracking yet.

You know, I have a balcony to work on. If I had a yard, I'd just buy an offset smoker. So, while I'm cooking on my balcony, I do this. When I'm at my buddy's place, we cook on his 350 gallon offset.

@@SouthernsBBQ no excuse for a dirty Q!