New to Kamado cookers and of course have questions!

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Hotch
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Re: New to Kamado cookers and of course have questions!

Postby Hotch » Thu Apr 20, 2017 1:24 pm

You can place your choice of chunks of smoking wood around the in the lump. More if you like.
Me, for L/S like butts and briskets, I get the temp dialed in and then put 2-3 chunks around the lump that is lit.
Then load the protein.
And that's another thing, for L/S, just light the center of the lump only.
Watch your temp and start to restrict the air flow on the bottom vent and catch the temp as it is coming up to what you want.
I'm a 230-250 guy for L/S and some at 275. :mrgreen:
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Re: New to Kamado cookers and of course have questions!

Postby Chasdev » Thu Apr 20, 2017 3:07 pm

I found some 14 inch galv dog water bowl that worked in my stickburner, maybe they fit the Kam.
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Re: New to Kamado cookers and of course have questions!

Postby Hotch » Thu Apr 20, 2017 4:34 pm

No no, nothing galvanized!
If I use a drip pan it is typically a disposable aluminum.
But that said Tom over at the Ceramic Grill Store, in Denton TX, has Stainless Steel.
Check the web site or go see him. :mrgreen:
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Re: RE: Re: New to Kamado cookers and of course have questions!

Postby woodenvisions » Thu Apr 20, 2017 5:19 pm

Chasdev wrote:I found some 14 inch galv dog water bowl that worked in my stickburner, maybe they fit the Kam.

I could be wrong, but I don't think cooking/smoking with any galvanized materials is recommended..
I believe it gives off an unwanted chemical reaction..

Hopefully someone on here can confirm that ??
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Re: New to Kamado cookers and of course have questions!

Postby Kiwiruss » Thu Apr 20, 2017 7:02 pm

I'm guessing the zinc comes out, that metally taste you get in some stuff. I wouldn't go near it.

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Re: New to Kamado cookers and of course have questions!

Postby Chasdev » Thu Apr 20, 2017 9:56 pm

I know you are not supposed to weld it or at least not breath the smoke produced from welding or torching it, but a pan full of water that never reaches a boil is probably less problematic.
Anyway food for thought for sure, I'll unleash my google-fu on it and see what I find..
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Re: New to Kamado cookers and of course have questions!

Postby Hotch » Fri Apr 21, 2017 8:43 am

From the AGA web page:
In long-term, continuous exposure, the recommended maximum temperature is 392 F (200 C). Continuous exposure to temperatures above this can cause the outer free zinc layer to peel from the underlying zinc-iron alloy layer.

And then there is this about "In Contact with Food" (Not Cooking)

In Contact with Food

The Food and Drug Association (FDA) has approved the use of galvanized steel for food preparation and conveyance for all applications with the exception of foods that have a high acid content, such as tomatoes, oranges, limes, and other fruits. The acid content in these foods will attack the zinc coating and cause accelerated corrosion. Many food products are stored on galvanized racks or in coolers with galvanized shelving.

The galvanized coating protects the steel from interacting with food products and protects the steel from corrosion from the environment. This double protection lasts for many years and needs no maintenance. Some of the applications for galvanized steel are food storage racks, bar countertops, coolers and meat storage hooks as well as many products at the site of food production, the farms. At the farm you can find many galvanized products such as dairy stalls, milk cans, chicken coops and many others.

For me, no, not for me. I'd rather so Stainless Steel if possible.
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Re: New to Kamado cookers and of course have questions!

Postby Chasdev » Fri Apr 21, 2017 12:29 pm

I'm sure my cook chamber temps never got anywhere that hot so I guess I've not poisoned myself or family...yet...
It's in the trash now anyway and my stickburner got sold and delivered to a friend this morning so it's stainless steel in the Kamado, when I get it running..

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