My little Lodge L5SK3 is my favorite and most-used piece of CI. You can't cook a meal on it but it's insanely versatile.
I tossed in some mystery smoke wood chunks (partially used up) on one side and alder chips in the other basket and let 'er rip.
OK so not done yet but my basic setup used here is 1/2 of a chimney of used charcoal split into divided charcoal baskets. Intake is open to maybe 1/4 and top vent is open to about the same. This is being done on yer Standard Weber Cooking Apparatus (SWCA) in the widely-available 22.5" size.
Didn't set up for heating at the low, smoking target temp; I would have had to add charcoal later and well, I wasn't in the mood. So instead I let it start high and will just let it die. 325 at grate initially and now showing 250, so in the next hour it'll die to less than 200 being choked down (I think) and then we'll eat!
Incidentally, when the oven thermo showed 325 on the grate the lid thermo was 340 ... at low temps (200 -ish) the readings would be closer because of course the temp differential between "room temp" and "machine temp" becomes closer. Something to keep in mind (and take advantage of?) when smoking (for real) on these things.
juicy juicy
Topic: Smoked sliced ham (Read 1900 times)
