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A little extra smoke to the meat / custom flow plates
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Slippy
Posts: 214
I smoke a lot of meat on my offset smoker, and I would love to move some of those smokes to the egg, but I can seem to get it smokey enough (I'm in Texas!). I suspect it is because the smoke goes around the platesetter and follows the lid up to the chimney, without really contacting the meat very much.... So I searched around for clever ways to redirect the smoke to flow across the meat on BGE, but did not have much luck. Perhaps simply raising the meat on a elevated grate would do the trick. But I started thinking about how the offset works, and thought maybe I could get all of the smoke over to one side, the redirect it across the meat, then up on out, perhaps that would be better? The bottom plate take the place of the platesetter. My friend has a steel shop with a CNC plasma, so I may have him cut this option out and give it a go.... By looking at this drawing, is there something inherently wrong here that I am not thinking of? I have not decided how to elevate the grill and top plate yet. Probably just firebrick to start out to make sure it works. I appreciate any insight from the Pros...
Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak...
Comments
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What about a platesetter that goes from edge to edge but has a lot of rather small holes?
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I don't think you will ever get the same result with a Kamado type as it is more of a smoldering fire vs a Stick Burner- I'm sure someone will chime in with the science behind thatVisalia, Ca @lkapigian
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Welcome aboard and enjoy the journey. Above all, have fun.I get what you are looking to achieve although I'm not sure the current smoke path is the reason for the lower level of smoke on the BGE protein. Your proposed set-up may have an impact on cooking chamber temperature control but about the only way to know is to give it a shot. FWIW-I'm sure others will be along.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Is there a difference in the fuel you are using in your offset and your egg?
try closing your daisy wheel more and adjusting to the slide vent at the bottom to control temp.
Once I had my offset hot and rolling, there was minimal smoke exiting the cooker. I'd get a little at first when adding logs, but that died almost completely once the logs turned to coals.
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
canuckland
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BGE's are kind of wonky smokers but you can make great bbq on them once you get the hang of it. I think you have several things to think about before building flow plates. You can get plenty of smoke cooking on a bge. I do get the occasional "pot roast" brisket with little smoke which is frustrating but for the most part, the egg is a smoke machine if you have the wood in the right place and the fire at the right temp. In most cases it's too smoky for me because you are working with smoldering wood instead of clean-burning wood like in a stick burner. Smoldering wood has a much stronger flavor than a clean burning wood fire.
Here is what I would think about first:
1) At what temp are you cooking? If you cook at 200-225 on a bge, the fire is so tiny (especially in the summer) that if your wood is not on the exact spot of the glowing lump, it won't burn. I like cooking a little hotter in a bge so there is a little more lump going to keep it hot. I find 260-275 is about the right spot.
2) How much wood are you using and chips or chunks? I go back and forth on chips and chunks but I think chips mixed in is likely the best opportunity for contact with lit lump throughout the cook. That said, if I use chunks (which is most of the time because I cut them myself from my stick burner oak pile) I push the biggest one right down in the to glowing lump in the center of my egg. It seems to smolder for all, if not most of the cook.
I found if I build a little smaller fire and make it work harder to warm the egg, I've had better results with smoke. You could also use a water pan as a heat sink to make the fire work harder as well.
Keep at it- you'll find plenty of smoke once you get the hang of it.
Keepin' It Weird in The ATX FBTX -
and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.
Keepin' It Weird in The ATX FBTX -
If you have a CGS setup, what about a couple of those ceramic half plates on opposite sides at different levels first? They aren't tight around the edges, but might get more turbulence going than not. Just a thought.
Bob
New Cumberland, PA
XL with the usual accessories -
Why don't you try two metal plates separated by about half and inch or so with offset cut-outs so there is no direct heat, but distributed smoke (effluent) from the fire below.
______________________________________________I love lamp.. -
Actually could design that so the two plates rotate relative to one another and you could dial in a little direct heat also. I should patent this. MANShield(tm)
______________________________________________I love lamp.. -
nolaegghead said:Actually could design that so the two plates rotate relative to one another and you could dial in a little direct heat also. I should patent this. MANShield(tm)Keepin' It Weird in The ATX FBTX
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Got an email from BGE a few seconds ago announcing a new product to be out before Christmas. Here’s an illustration of it.
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nolaegghead said:Actually could design that so the two plates rotate relative to one another and you could dial in a little direct heat also. I should patent this. MANShield(tm)
Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... -
The Cen-Tex Smoker said:and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak...
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Slippy said:The Cen-Tex Smoker said:and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.
some lump is smokier than others but most of it goes clear at some point as it's all carbon once the impurities burn off. You will not be happy trying to cook with lump only on a low and slow. you need some wood in there but finding the balance is what takes a little trial and error.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.
some lump is smokier than others but most of it goes clear at some point as it's all carbon once the impurities burn off. You will not be happy trying to cook with lump only on a low and slow. you need some wood in there but finding the balance is what takes a little trial and error.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.
some lump is smokier than others but most of it goes clear at some point as it's all carbon once the impurities burn off. You will not be happy trying to cook with lump only on a low and slow. you need some wood in there but finding the balance is what takes a little trial and error.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... -
The Cen-Tex Smoker said:The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.
some lump is smokier than others but most of it goes clear at some point as it's all carbon once the impurities burn off. You will not be happy trying to cook with lump only on a low and slow. you need some wood in there but finding the balance is what takes a little trial and error.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... -
Slippy said:The Cen-Tex Smoker said:The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.
some lump is smokier than others but most of it goes clear at some point as it's all carbon once the impurities burn off. You will not be happy trying to cook with lump only on a low and slow. you need some wood in there but finding the balance is what takes a little trial and error.Keepin' It Weird in The ATX FBTX -
Slippy said:The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.
some lump is smokier than others but most of it goes clear at some point as it's all carbon once the impurities burn off. You will not be happy trying to cook with lump only on a low and slow. you need some wood in there but finding the balance is what takes a little trial and error.
You should absolutely try a brisket on your BGE- I've done some kickass briskets on mine. It's just not as consistent as I can get with sticks but I'm tweaky about it. I guarantee you that with a little practice you can cook almost everybody's "best ever" brisket every time on a BGE. Most people are not like usKeepin' It Weird in The ATX FBTX -
@The Cen-Tex Smoker Typically, what kind of burn time do you get with the KBQ before having to reload?
______________________________________________I love lamp.. -
nolaegghead said:@The Cen-Tex Smoker Typically, what kind of burn time do you get with the KBQ before having to reload?Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.
some lump is smokier than others but most of it goes clear at some point as it's all carbon once the impurities burn off. You will not be happy trying to cook with lump only on a low and slow. you need some wood in there but finding the balance is what takes a little trial and error.
You should absolutely try a brisket on your BGE- I've done some kickass briskets on mine. It's just not as consistent as I can get with sticks but I'm tweaky about it. I guarantee you that with a little practice you can cook almost everybody's "best ever" brisket every time on a BGE. Most people are not like usRockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... -
The Cen-Tex Smoker said:nolaegghead said:@The Cen-Tex Smoker Typically, what kind of burn time do you get with the KBQ before having to reload?I've never been able to go more than 30 minutes before having to poke the coal bed and drop a couple more sticks in "the hopper". Especially on cold winter days.I never use the lid on my firebox either so maybe that would help get a little more run time before having to reload. Do you use your lid all the time?
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
The Cen-Tex Smoker said:BGE's are kind of wonky smokers but you can make great bbq on them once you get the hang of it. I think you have several things to think about before building flow plates. You can get plenty of smoke cooking on a bge. I do get the occasional "pot roast" brisket with little smoke which is frustrating but for the most part, the egg is a smoke machine if you have the wood in the right place and the fire at the right temp. In most cases it's too smoky for me because you are working with smoldering wood instead of clean-burning wood like in a stick burner. Smoldering wood has a much stronger flavor than a clean burning wood fire.
Here is what I would think about first:
1) At what temp are you cooking? If you cook at 200-225 on a bge, the fire is so tiny (especially in the summer) that if your wood is not on the exact spot of the glowing lump, it won't burn. I like cooking a little hotter in a bge so there is a little more lump going to keep it hot. I find 260-275 is about the right spot.
2) How much wood are you using and chips or chunks? I go back and forth on chips and chunks but I think chips mixed in is likely the best opportunity for contact with lit lump throughout the cook. That said, if I use chunks (which is most of the time because I cut them myself from my stick burner oak pile) I push the biggest one right down in the to glowing lump in the center of my egg. It seems to smolder for all, if not most of the cook.
I found if I build a little smaller fire and make it work harder to warm the egg, I've had better results with smoke. You could also use a water pan as a heat sink to make the fire work harder as well.
Keep at it- you'll find plenty of smoke once you get the hang of it.The Cen-Tex Smoker said:BGE's are kind of wonky smokers but you can make great bbq on them once you get the hang of it. I think you have several things to think about before building flow plates. You can get plenty of smoke cooking on a bge. I do get the occasional "pot roast" brisket with little smoke which is frustrating but for the most part, the egg is a smoke machine if you have the wood in the right place and the fire at the right temp. In most cases it's too smoky for me because you are working with smoldering wood instead of clean-burning wood like in a stick burner. Smoldering wood has a much stronger flavor than a clean burning wood fire.
Here is what I would think about first:
1) At what temp are you cooking? If you cook at 200-225 on a bge, the fire is so tiny (especially in the summer) that if your wood is not on the exact spot of the glowing lump, it won't burn. I like cooking a little hotter in a bge so there is a little more lump going to keep it hot. I find 260-275 is about the right spot.
2) How much wood are you using and chips or chunks? I go back and forth on chips and chunks but I think chips mixed in is likely the best opportunity for contact with lit lump throughout the cook. That said, if I use chunks (which is most of the time because I cut them myself from my stick burner oak pile) I push the biggest one right down in the to glowing lump in the center of my egg. It seems to smolder for all, if not most of the cook.
I found if I build a little smaller fire and make it work harder to warm the egg, I've had better results with smoke. You could also use a water pan as a heat sink to make the fire work harder as well.
Keep at it- you'll find plenty of smoke once you get the hang of it.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... -
Slippy said:The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.
some lump is smokier than others but most of it goes clear at some point as it's all carbon once the impurities burn off. You will not be happy trying to cook with lump only on a low and slow. you need some wood in there but finding the balance is what takes a little trial and error.
You should absolutely try a brisket on your BGE- I've done some kickass briskets on mine. It's just not as consistent as I can get with sticks but I'm tweaky about it. I guarantee you that with a little practice you can cook almost everybody's "best ever" brisket every time on a BGE. Most people are not like usVisalia, Ca @lkapigian -
HeavyG said:The Cen-Tex Smoker said:nolaegghead said:@The Cen-Tex Smoker Typically, what kind of burn time do you get with the KBQ before having to reload?I've never been able to go more than 30 minutes before having to poke the coal bed and drop a couple more sticks in "the hopper". Especially on cold winter days.I never use the lid on my firebox either so maybe that would help get a little more run time before having to reload. Do you use your lid all the time?Keepin' It Weird in The ATX FBTX
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Slippy said:The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:Slippy said:The Cen-Tex Smoker said:and btw- unlike a stick burner, there is no such thing as "clear blue smoke" coming off a kamado cooker (unless you are using lump only). If you can't see smoke, your wood is not burning. You should see whispy white smoke coming out the top when wood is in contact with burning lump on a low and slow in a kamodo cooker.
some lump is smokier than others but most of it goes clear at some point as it's all carbon once the impurities burn off. You will not be happy trying to cook with lump only on a low and slow. you need some wood in there but finding the balance is what takes a little trial and error.
You should absolutely try a brisket on your BGE- I've done some kickass briskets on mine. It's just not as consistent as I can get with sticks but I'm tweaky about it. I guarantee you that with a little practice you can cook almost everybody's "best ever" brisket every time on a BGE. Most people are not like usKeepin' It Weird in The ATX FBTX -
nolaegghead said:Why don't you try two metal plates separated by about half and inch or so with offset cut-outs so there is no direct heat, but distributed smoke (effluent) from the fire below.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
mEGG_My_Day said:nolaegghead said:Why don't you try two metal plates separated by about half and inch or so with offset cut-outs so there is no direct heat, but distributed smoke (effluent) from the fire below.Come to think of it, this heat shield could be the same diameter as the fire ring - it could sit right on top. No need to have gaps on the sides, the heat could travel up, evenly under the food.hmmm....I might build a prototype. 1/4" steel plate shouldn't be too heavy.______________________________________________I love lamp..
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