Anyone here use a Kamado Joe smoker??

[Silverback]

You'll never get a good smoke ring from chips, they just don't create enough smoke.

You'll need chunks or mini logs at the very least. Start the fire with lump charcoal then add 1-2 mini logs once a nice ash starts to form on the charcoal. Adjust your temps from there. Hell you can build your fire from strictly wood if you wanted in the egg, and it smokes just fine.

[centexchick]

soak the wood chips first. We have had excellent results with about 5 cups of wood chips soaked for 30 minutes. then we add them to the top of the lump in the spiral pattern that was recommended on the dvd with the egg. After that, we have to almost shut the "vents" completely down to keep it below 225*.

I will see if I can dig up a picture of the brisket and pork roast we did.....the smoke ring was so pretty....lol. We have been staying away from the mesquite though....it is just wayyyyyyy to strong a flavor to me lately....however, the pecan and apple mix is wonderful.

[68RR]

We used the Kamado chunks and mixed big chunks of apple wood in. Real good smoke!! Neighbor thought we had a fire in the backyard! Didn't soak the apple chunks, but I can see where that would help out. Next test is the beer can up the chickens ass..

[SSMAN]

Chunks of wood are fine for the smoke, just don't want to use briquete type of charcoal since it tends to have chemicals in it that can get into the ceramic. At least that is my understanding, I use the lump with a chunk of mesquite or apple wood usually if I want a smoke flavor.

I would agree with this. Ceramic will soak up chemicals.

[SSMAN]

We used the Kamado chunks and mixed big chunks of apple wood in. Real good smoke!! Neighbor thought we had a fire in the backyard! Didn't soak the apple chunks, but I can see where that would help out. Next test is the beer can up the chickens ass..

Throw some burgers on there to help season it in. Once you get that thing seasoned, you will love everything that comes off of it.

Someone above asked why these were better than you standard charcoal grills. These last a really long time with a great limited lifetime warranty. But most of all, everything turns out juicy on these things. It's like it has a steaming affect when smoking.