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Old 05-16-2013, 03:51 PM   #6
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio

Originally Posted by benniesdad View Post
Only thing I am doing different is that after doing the high temp seasoning burn, I stepped the temp down to 225-250 and going to see if it will maintain for an hour or so before snuffing the fire out.
I will save you a couple hours of watching a grill not do much. It is an insulated cooker. It is going to take hours to come down from 400 to 225-250. 4 hours to drop from 400 to < 100 per JM's video. If you close the top vent to .3 or .5 and the bottom completely it will stay lit and go down to 225-250 but it will take a couple hours to get there (2-3 hours).
Current Smoker: Char-Griller Kamado
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