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Old 11-26-2012, 12:02 PM   #2
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Join Date: 09-22-12
Location: Austin, TX

That can happen although if you build your fire right and stir any leftover lump before lighting, you should be OK. Good idea to stay away from ashy lump. I've also found that Kamado cookers like to lock in a little higher (like around 250-260). It's perfectly OK to let them settle in there and your fires will be much more stable. They will go for days at those temps with no worries about drifting down. Also, at those temps, the grid level can be 10-20 degrees lower than the dome temp. IF you are cooking at 225 dome, you may be at 205 grid which adds hours to your cooks and can dry out your meat. If you have a digital thermo, measure it at the grid and compare it to the dome to see where yours is.
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