Need some tips from the pros.

Have had a kamodo xl for a lot time. Mainly grill on it. Have used it on holidays for roasting turkeys.

Did a small brisket today at the request of the kids. Main issue was keeping the temperature down. When I finally managed to get it down to the 275 range it basically stopped producing smoke. When I opened it up to get it to smoke some the temp would shoot up to 350 to 400.

Brisket turned out okay taste wise, but was definitely not pull apart tender. Figure that was due to the high Temps and shorter cook time.

Tips for a novice? For keeping the Temps down and consistent but still producing good smoke?

Other tips I don't even know to ask for?

Mix wood chips or chunks in with the lump charcoal before you light. Get a decent amount and mix it thruout.

Open the top and bottom dampers fully before lighting. I actually pull my top damper off completely on my big green egg. Then light the lump and leave the lid open.

Once you have a decent fire, spread it out a bit, close the lid, and watch your temp gauge rise. If you're going to use your plate setter/convector plate to smoke, you want to overshoot your temp about 80-100 degrees. So for 275, let the temp ride to about 350-375 then place your plate setter inside. It will act as a heat sink and will probably drop the temp about 100-125 degrees. Once you're at your desired temp, throw the top damper back on and adjust to about 1/4-1/2" open. Bottom damper about an inch.

I rarely, if ever have to make an adjustment from these settings. With a good starting fire and settings you should get a clean consistent smoke thru the cook.

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275 range it basically stopped producing smoke. When I opened it up to get it to smoke

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You don't want thick, billowing white smoke. That is from the result of incomplete combustion in your fire and will add an acrid taste to whatever you are smoking if you get enough of it. Good smoke should be light, blue and sometimes hard to see so it sounds like you had a good setup.

Start with a small fire and ramp up, it's hard to get temp back down and the vents don't have to be open very much to maintain something like 225-250 where most smoking is done.

If brisket was tough that means undercooked and needed more time to finish rendering to the right doneness. Get an internal meat probe to test it and pull briskets when it reads around 200 degrees in all parts of the brisket and the probe slides in with no resistance. Never cook to time or temp when bbqing.

Okay. See some mistakes in my version of the process.

Did use wood chunks and charcoal chunks. Got a flame going. Actually thought it was too much flame. Had the lid open. Had the wood Chunks around the outer edge not mixed. Did not mix the coals up before putting in the deflector. Did not really get the Temps stabilized before putting on the meat (thought I was running behind on timing and was hurrying.).

Ok. So my Internet guide said that. Was not a big piece of meat. Had a wireless thermometer in the meat and in the grill. When this said 195/200 I started using the instant probe thermeter. Never got to the insert like butter point, but it was consistently over 200 so I pulled it and put it in a cooler to rest.

Are you saying not to worry about the temperature point and rely more on the feel?

I was pretty much assuming that the fact that my temperature averaged above 300 meant that it cooked too fast and didn't have time to render the Dat.

I did notice the stall point that my online guide mentioned. But overall everything happened faster than I expected.

Felt like the egg wanted to be around 350 (where I have had good success holding it for turkeys in the past.). But I just could not get it to hold around 275. I am pretty sure I basically put it out trying.

Using this method you should be at your smoking temp and blowing clean smoke within 15 minutes max. Takes a few trial runs to get comfortable but it's simple once you get the timing down.

Pretty much, feel is always the best gauge once you learn what you're looking for. I use the 200 area as a guide but start testing for feel around 195 and after. I've had some done in the mid 190s and some take into the mid 200s.

A rest probably would've helped you make it more tender as well. A rest helps all circumstances but especially a hot and fast cook where the fibers need some time to relax and untighten a bit.

Okay, good to know. Very different from a steak.

Did rest it in a cooler for well over an hour, since it was done earlier than expected.

Went through same frustrations. Check out ring of fire method. Had decent results from it.

Eventually bought a good offset for BBQ and won't go back.

Still use the kamodo more, just not for smoking.

Not to upset our smoking masters, but I don't think I'm into it enough to invest in another unit just for smoking.

Will try to improve my mastery of the kamodo for my occasional smoke.

Another variable, since it was a little last minute, only got a choice flat from Central market. Might try ordering something online or finding something better local next time. Suggestions on type of meat?

Corned beef. Homemade much better than store bought. If you feel adventurous smoke that and make pastrami.

Been a BGE man for 15 years, these types of devices ARE NOT SMOKERS! It took me a very long time to acknowledge that fact, was in denial for years listening to the folks on OB tell me and everyone else they ARE NOT SMOKERS. They cook, GREAT and love mine. It will impart some smoke to meats and as stated the Blue Smoke is what you want, but they are not stick type smokers and you will not achieve that kind of cook unless you use one.

Yep