Yes, I got a "kit" that had 2 half circle grates with 2 half circle ceramic heat shields and that cross brace. $116 on Amazon. the lower heat shields and the cooking grates are both half circles so that you can do direct and indirect at the same time (1/2 & 1/2) . The cooking grates can also fit up a level (where the pizza stone is) for either a 2nd layer or different hight away from the fire. All this info is what it said on Amazon, I have not used them yet. I do not have a f/b divider, I saw them for the (primo) oval cookers but didn't know it was something you did with the round kamados. Of course I'll defer to your suggestions as a highly experienced outside cook master. When do you use it and got a pic?
Haha! I’m back. I haven’t been doing much smokin' or grilling other than the gas grill (which I consider cheating) lately. The weather has been crappy with all the rain, so I kind of backed off. I did get a Wok and one of those 200k btu burners to use it outside. It’s a lot of fun and the food tastes great as long as you have everything ready to go and cook hot and fast. I did do the Char Siu on the gas grill and it came out like the Chinese restaurant makes it. It’s always good to see what’s on the menu at your place. I’ve still got a couple tri-tip in the freezer along with pork shoulder and a pork belly that need to get done. Keep posting the good stuff to give me some inspiration.
Here's the divider I welded a 5/16 nut bottom center,it fits in the center hole in the grate in the bottom .....imo it's a must have for 2 zone cooking.the heat deflectors are nice but less indirect than 2 zone.....is that clear as mud??
Smoked some cheese had a bunch of pellets left in the tube so I fired up the smoker and threw on a fattie...looks kinda lonely in there all by itself.
Saw a thread from bogydave and some Sockeye Salmon that he caught. Costco had some, got me thinking. Well I took the plunge... first time doing a salmon. Hopefully it’ll turn out good...
Done and look good... actually came off the grill easily... surprised. Costco had some prawns, and these things were huge. So I decided to BBQ them instead of boiling them...
I've been getting into salmon smoking a lot lately...been tweaking things every time. Last time the store had some Keta salmon...had never heard of it so I tried it out, it was considerabley stronger than Atlantic...turns out its chum salmon the store just doesn't use that name cuz it's not the most appealing. Is that sockeye?...what's a good price for you?...do you brine?...dry or wet?...what smoke?
Yes Sockeye... Good price I don't know... That package was like $38. Been wanting to try Salmon, just hadn't been comfortable with it. So I figured I'd try it... I used a Traeger recipe (off the app), a wet brine. It was basically Brown sugar, salt, and pepper with 1 cup of vodka (But me being me I had some Jim Beam from beer making leftover, that I used). I've been using the pecan pellets, been happy on how its been performing so I've stuck with it. The one with the lemons and lime was definitely was better than the one with rub. But both were good, just the flavor profile was better.
What temps do you smoke fish to? I noticed Chvymn99 had temp probes in each filet. I smoke swordfish (just did some Friday) when on sale and always wonder what temp to cook to. Usually I cook to around 135 and start checking for doneness with a fork but always wonder what it should be at. I would love to try some salmon-thanks DaveGunter for the real definition of Keta=chum. Will keep an eye out for sockeye. My other half has cooked salmon from Market Basket a few times for her son's b'day at his request but she cooks it in oven or pressure cooker as its in Feb.
