I tried smoking on the Kamado yesterday.
It turned into one of the more stressful cooks that I've had in awhile.
I had a hard time dialing it in, dealt with a faulty pit probe, and battled the rain the whole cook.
The food still turned out good, so I guess that's all that really matters.
I got the Kamado for a steal, but found out after the fact that it doesn't come with a heat diffuser for smoking.
Looking online, I could get what I needed for anywhere from $50 - $80.
Adding that cost doesn't make the deal as good, so before I spent the coin, I tried to see if there was something else I could do.
I had a cast iron pizza pan I bought for use with the pizza oven.
I went and laid it on the bottom rack, with a foil pan to catch the grease.
This worked quite well for the shoulder I did.
Not sure if I would need a better diffuser if doing brisket or ribs.
Here's the start of the cook
About to foil.
Pulled
As usual, since the grill was lit, I threw on a fatty.
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