So far I've cooked baby backs and beer can chicken on my new Kamado. Great results, very tasty... but I'm having a little trouble with the startup.
I seem to
quickly overshoot the cooking temp and then it takes FOREVER to the Temp back down to desired cooking temp. Please tell me if I have this straight in my head:
To begin:
1) Stack the fuel.
2) Open the bottom and top vents COMPLETELY.
3) Light the fuel and DO NOT close the lid until the fire goes out.
Comment: First time I did this, I closed it too soon as it would
NOT rise above 300 F. Decided the coals need to ash over first?
4) Close the lid.
5) Close the bottom vent COMPLETELY when the temp is within 100
degrees of target?
6) Be patient until temp rises the next 100 degrees and then
add hardwood lumps and meat?
I'm still not sure with the relationship between the top and bottom vent for raising or lowering the temp to dial it in. Everything I've read just states, "
adjust the vents to your desired temperature".
My questions:
a) What's the best way to
raise the temp
FAST?
b) What's the best way to
raise the temp
SLOWLY and
CAREFULLY?
c) What's the best way to
lower the temp
FAST?
d) What's the best way to
lower the temp
SLOWLY and
CAREFULLY?
Thanks for your time and patience... I truly do appreciate it.
Steve
