I’m posting this for anyone trying to maintain very low temps on a Kamado smoker. There is not much information out there when it comes to running these below 170 so I thought this may help. All Kamado are a little different but I would think this could work for most of them. I have a BGE and a Acorn that I have added some mods too. I decided to use the acorn for the test as it’s a little bit easier to get temperatures down if they rise .

This is what I used to to this.

1. Hard lump …I used the smallest pieces I could find and I made a snake design on the outer part of the basket
2. Deflector plate.
3. PID with a fan
4. Wood chips.
5. 5lb snack sticks( I didn’t want to do to much for the test)

I started just a few coals on the left side closest to the air inlet that the fan is on. Put my deflector on and grate. opened up the top vent about half. I set controller to 130. Once temps got to around 100 degrees Fahrenheit I closed the top vent with only a slight opening about 1/4 inch.

It maintained 130 degrees for one hour then set controller to 145. I opened up the top damper to half again. Once temps started rising I closed it back 1/4 inch open. I ran it another hour. After one hour I added my wood chips . After I brought the temp to 155 for 2/12 hours. I probably could have brought the temp to 175 and finished the cook but I decided to finish off in water.

The Kamado and PID controller did well maintaining the temps. The ambient temp was about 40 degrees so that maybe helped as well. I also kept the lid closed as much as possible. I had two probes I used for meat temp and one for pit temp. The stocks turned out amazing.

Things I would do different

I could have probably added more smoke. Next time I’m may add my smoke tube. I also may add a pan of water with sponges on the diffuser at my 155 cook. I also will try doing this now with the BGE as it can hold more meat.

I hope this helps anyone that has the same kind of set up I have.

Hello all, I live in Rockford Il. First let me say this forum has been very helpful and everyone has been great answering questions. I got my first smoker(offset smoker) about 10 years ago . After that I’ve been hooked on BBQ, grilling and smoking.I started getting into sausage making about a year ago and wanted to know everything I could. This place has been a great resource with a lot of knowledge. I love all the products Walton offers. I do most of my smoking on a BGE. I’m looking to going with a vertical smoker now that I’m getting into more snack sticks and smoked sausage. I’m eager to learn from everyone here and to enjoy a great hobby.

Smoking some rib tips I’ve have had so it made me hungry so I Did a flat iron in skillet with some eggs this morning. I tenderized using salt method. And I used Walton’s steak n roast seasoning and whisky rub . Was good flavor tender for a cheaper cut of meat.

Did a fillet for the dearest and I did a ribeye cap. With some zucchini. Marinated steaks and did a garlic butter. Not bad for a really cold Monday

ratrod36 welcome. !

Amazing! Just read all this!What an awesome journey! I lost 45 lbs last year. Nothing like what you did. I really was worried I would have to stop doing the one thing I love besides eating, bbq and smoking some great meat. But honestly bbq and smoking meat can be healthy. This is great you are doing this.and doing the thing you love. Congrats!

chippewa time wise it really prefers on your preference of smoke taste and the cheese. The A-Maze-n tube really puts out a lot of smoke especially in my komado. I keep my dampers all the way open. I stay between 1.5 hours to three hours. I prefer to smoke for one hour then turn the cheese to get a good uniform of smoke then smoke another hour . More then three can put to much smoke making the Taste like an ash trey. I stay with milder pellets(wood) Apple, cherry, but hickory Does great I think with cheddar. After I smoke I set them on paper towels and pat out any oil. I then vac seal put the date I smoked and put in fridge. 4 weeks for me seems good . But some people eat right away or even go longer .It’s fun experiment with different cheeses and taste. I love using the smoked mozzarella for doing pizzas . I usually always smoke my cheese in the colder months but if u keep it far enough away from the cheese and the temp doesn’t go over 85-90 you are good. Good luck

Tex_77 yes. Its. Controller with a fan operates off of your WiFi if you desire .you control it from your phone .It’s a company called Auber instruments . Has a lot of good features. Ones you get it down it really is set it and forget it . I highly recommend this controller. It’s great for long cooks. Still difficult to get anything lower then 170 on it. Looks like I may go with a pellet or save for the pk100.

Awesome set up. I am a definite believer in this method.

Parksider very nice

So like everyone stores have meat flying off the shelves. I have a lot of friends and family asking me to make snack sticks, beef jerky and Summer Sausage. I have some pork shoulder but not enough. I was able to get a good amount of pork loin which in the back says 18 percent total fat. I also have some ground beef in fridge which is 75 percent fat. I do have pork fat that I always freeze. I’ve only ever used pork shoulder by it’s self for summer sausage and sticks. Any advice on how the pork loin will do and if I need to add fat or the ground beef?

So like everyone stores have meat flying off the shelves. I have a lot of friends and family asking me to make snack sticks, beef jerky and Summer Sausage. I have some pork shoulder but not enough. I was able to get a good amount of pork loin which in the back says 18 percent total fat. I also have some ground beef in fridge which is 75 percent fat. I do have pork fat that I always freeze. I’ve only ever used pork shoulder by it’s self for summer sausage and sticks. Any advice on how the pork loin will do and if I need to add fat or the ground beef?

tmeiners82 awesome thanks for the update! Let me know how it works for a long smoke. I’m pretty new to the idea of pellet grills. When I do pork shoulder or brisket I only add smoke for the first three or four hours. Doesn’t sound like you can manage the smoke for long cooks. Would think it would be to much for a 12 hour cook.

tmeiners82 how is the campchef doing for you? Mainly smoking at low temps for sausages? I still havent pulled the trigger yet on something new but i really like all the features on the xxl. Also how does the low smoke work? Or do u just run or at the temps? Does it put smoke out?thanks

glen I got these on amazon they are called The Sausage Maker - DrySteak Wraps for Dry Aging Meat at Home

Tex_77 I used dry age wraps. Well maybe it’s good I screwed up and went 30 lol. I was going to get the Umai bags but read a lot about that there hard to seal with a food saver. The wraps came with a netting I put over the wrap.

Stats77

I just did a small rib roast for the first time. But stupid me didn’t write the date I started and only when to take it out in my outlook calendar . So read it wrong so only dry aged for 30 days instead of 60. Ha ha oh well. Will see how it is.

Did a fillet for the dearest and I did a ribeye cap. With some zucchini. Marinated steaks and did a garlic butter. Not bad for a really cold Monday

Looks really good. I have never had it. How was it?