Startup - Controlling Temperature FRUSTRATING!

B

blackaudi22

Guest
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. :biggrin1:
Steve
 
Last edited by a moderator:
BlackAudi22

I'm new here and not the most experienced but i'll give it a shot...

You should never have to get you coals raging in a Kamado type cooker unless you want a hot grill for steaks or pizza...I fire up my Kamado in one spot and soon after (5-10 min max) I close the lid and let the cooker walls heat up...when the temp gauge gets to about 175-200 I shut the vents down to 1/8 top vent and 1/8 botton vent and start to work from there...I try to keep the temp as low as possible to allow the Kamado to heat without my coals blazing...you can always add more air to get it hotter...

Remember its easier to heat it up than cool it down..


My questions:
a) What's the best way to raise the temp FAST? Leave both top and bottom vent wide open..
b) What's the best way to raise the temp SLOWLY and CAREFULLY? Open bottom vent slightly-Leave top vent as it was or vice vera...both will work.
c) What's the best way to lower the temp FAST? Not possible with a Kamado--Best way to get rid of unwanted heat is to close down the bottom vent and hold the lid slightly open..Be careful of oxygen getting inside and causing flare ups...But you can coax out unwanted heat..then just shut down both vents and pop a cold beverage of choice and wait it out...
d) What's the best way to lower the temp SLOWLY and CAREFULLY? Close down the botton vent in stages...

I stole this from another web site it may be a useful guide...but only a guide...


image.axd


 
Last edited:
Teamfour said:
What type of fuel and what method do you use to light it?
Click to expand...



Well, for now... I'm using stuff that was on the shelf where I bought the Kettle, (Big Steel Keg/Broil King Keg):
  • COWBOY brand, Hardwood Lump Charcoal
  • REDHOT Fire Starters (wax and dried hardwood sawdust)
  • Hickory Hardwood smoking chunks.
  • Lighting it with a typical 12" gas lighter. :loco:
Thanks,
Steve
 
well first fill it up past the wholes and that little sticker light 3 places for high heat and for slow pile it in the middle.
 
MeatCandy said:
BlackAudi22

I'm new here and not the most experienced but i'll give it a shot...

You should never have to get you coals raging in a Kamado type cooker unless you want a hot grill for steaks or pizza...I fire up my Kamado in one spot and soon after (5-10 min max) I close the lid and let the cooker walls heat up...when the temp gauge gets to about 175-200 I shut the vents down to 1/8 top vent and 1/8 botton vent and start to work from there...I try to keep the temp as low as possible to allow the Kamado to heat without my coals blazing...you can always add more air to get it hotter...

Remember its easier to heat it up than cool it down..


My questions:
a) What's the best way to raise the temp FAST? Leave both top and bottom vent wide open..
b) What's the best way to raise the temp SLOWLY and CAREFULLY? Open bottom vent slightly-Leave top vent as it was or vice vera...both will work.
c) What's the best way to lower the temp FAST? Not possible with a Kamado--Best way to get rid of unwanted heat is to close down the bottom vent and hold the lid slightly open..Be careful of oxygen getting inside and causing flare ups...But you can coax out unwanted heat..then just shut down both vents and pop a cold beverage of choice and wait it out...
d) What's the best way to lower the temp SLOWLY and CAREFULLY? Close down the botton vent in stages...

I stole this from another web site it may be a useful guide...but only a guide...


image.axd
Click to expand...
BIG HELP! Thanks!
 
Your Welcome...I hope it helps...

An important thing to remember is to go slowly...limiting the air in(bottom vent) is your most effective/best control...

Then after cooker is at a nice temp(200F) you can adjust the vents to see how your cooker reacts to the changes...Start on the top(least effect on fire size)

Always keep a reference point...Mine is both vents barely open...then I adjust from there...


Good Luck...
 
MeatCandy said:
Your Welcome...I hope it helps...

An important thing to remember is to go slowly...limiting the air in(bottom vent) is your most effective/best control...

Then after cooker is at a nice temp(200F) you can adjust the vents to see how your cooker reacts to the changes...Start on the top(least effect on fire size)

Always keep a reference point...Mine is both vents barely open...then I adjust from there...


Good Luck...
Click to expand...
But IF you're getting ready to do ribs at say 225. How do YOU start things off? If you light the fuel and let the flames go out before adding the smoking chucks of wood, the meat then close the lid... at what point do you shut things down so the temp stays at 225? My keg hits 300 in a matter of seconds.
 
Start your coals in one spot...if your using starters wait until a small area of coals are lit...then close the lid..the coals wont go out if you open the bottom vent...
I use a torch and just hold it in one spot for a min or 2 then its on...
 
Your cooker sounds very efficient so...you only need a small amount of coals burning to do the job...
 
MeatCandy said:
Start your coals in one spot...if your using starters wait until a small area of coals are lit...then close the lid..the coals wont go out if you open the bottom vent...
I use a torch and just hold it in one spot for a min or 2 then its on...
Click to expand...
So you close the lid before the coals are ashed over? Then use a torch through the bottom vent?
Thanks,
Steve
 
As other have said, start with a very small fire. I open my lower about half way, and the top has the daisy wheel open, and I start with one small area of lit coals (I use a Looflighter, but starter cubes work well also) and then I close the cooker with the deflector an everything in place. I use a good amount of unlit lump mixed with 3-4 chunks of wood. Then I watch the temp. I start to shut down the dampers when the cooker is within 100* of my cooking temperature. So for example, if I'm cooking at 225*, I start to shut it down at 125*. I only leave a little of the bottom open and the daisy wheels open. Once I'm within 50*, I close the bottom to just barely open and leave the daisy wheel open. I wait for the smoke to go thin blue, then usually it's at the temp I want. If it is not, then only very small adjustments to the dampers are required to either bring the temp up, or down.

Edit: Yes, I close it before the coals are ashed over. With lump it is okay.
 
MeatCandy said:
Your cooker sounds very efficient so...you only need a small amount of coals burning to do the job...
Click to expand...

Next time I do ribs though I'm planning to go 4 hours... don't want them to burn out... easing up on the amount of coals sounds logical though. Last night I did ribeyes and very large chunks of charcoal. They were difficult to deal with. Does anyone ever try to break the big chunks down?
 
So you close the lid before the coals are ashed over? Then use a torch through the bottom vent? No.

You only need a couple of coals lit... forget the 'ash over'...that is for direct grilling hamburgers and dogs on the weber...

Try a few test burns to practice...

You can use a foil pan with water to act as meat...

Use one hand full of your charcoal...start a cube under 2-3 pieces of charcoal...after a couple of minutes...close the lid with both vents set at 1/2..the cooker will start to draft...then shut down the vents to just a sliver and check the temps..
try to hold it there...
 
MeatCandy said:
So you close the lid before the coals are ashed over? Then use a torch through the bottom vent? No.

You only need a couple of coals lit... forget the 'ash over'...that is for direct grilling hamburgers and dogs on the weber...

Try a few test burns to practice...

You can use a foil pan with water to act as meat...

Use one hand full of your charcoal...start a cube under 2-3 pieces of charcoal...after a couple of minutes...close the lid with both vents set at 1/2..the cooker will start to draft...then shut down the vents to just a sliver and check the temps..
try to hold it there...
Click to expand...
Great idea... dry run practice with the low temperature. I want to simulate a REAL cook though... will one handful of charcoal last for a 4 hour rib cook? Does anyone ever pull the meat and griddle and add more fuel during the cook? I'd rather not disturb those baby's. ;-)
 
Search "Minion Method" this is the way you need to cook for low and slow cooks...4 hours is very light work for you cooker...You will find that you do not need or want all of your coals burning at the same time...

Yes, you should break up the big chunks of lump...

Remember don't be in a hurry to fire up the coals...start small...less is more...
 
MeatCandy said:
Search "Minion Method" this is the way you need to cook for low and slow cooks...4 hours is very light work for you cooker...You will find that you do not need or want all of your coals burning at the same time...

Yes, you should break up the big chunks of lump...

Remember don't be in a hurry to fire up the coals...start small...less is more...
Click to expand...

Alright man... thanks for all your help.
Steve
 
MeatCandy said:
Search "Minion Method" this is the way you need to cook for low and slow cooks...4 hours is very light work for you cooker...You will find that you do not need or want all of your coals burning at the same time...

Yes, you should break up the big chunks of lump...

Remember don't be in a hurry to fire up the coals...start small...less is more...
Click to expand...

Thank you SO much MeatCandy. Minion Method is the only way to go. Doing another couple racks of baby backs right now. It took about 45 min. to an hour to SLOWLY get up to 225... but that's actually less time than I spent WAITING FOR THE TEMP TO COME DOWN last time. I guess I just had this old "briquet ash over" paradigm in my head before. That's not the way to go when starting off a slow cook. I'll get there... be patient, this is a brand new (exciting) adventure that you all are helping me with. Hosting a party on Saturday... and planning to do baby backs on my Keg. Thanks again to everyone.:biggrin1:
 
I'm glad to hear your getting the hang of it...You will enjoy your new cooker a lot more now that you are in the drivers seat...Relax, Have fun, keep it simple...shoot some pron for everyone while your relaxing...
 
My wife bought me an Akron for my birthday July 21 and though I am no expert with it I will have to say it has been the easiest cooker I have learned in my life. IMHO one runs into problems by over thinking or messing with it too much.

When I seasoned the cooker it held 350 degrees like a charm. I loaded the lump and dropped one Weber starter cube on the top. I left all the vents open until the temp hit 300 then I slowly closed them one notch at a time until the controller held steady. It fell into 350 and stayed there. When I wanted to grill steaks I put two Weber cubes in the bottom and dumped the lump on top of them. I lit the cubes and left the vents wide open and the bottom ash latch open. The cooker read over 700 degrees before I had the steaks ready.

I smoked a Boston butt Sunday and again dropped one Weber cube on top of my lump and when my probe read 200 I shut the top vent near closed and the bottom vent to the last notch. The cooker held steady at 250 for the entire cook. I bought a Guru adapter for the thing but I don’t think I will need it.

I know I will have a few issues the more I cook on it – there are always variables to deal with but I cannot believe I have gone this far in my life and not tried Kamado style cooking. Whichever Brethren said Kamado was a Japanese word for awesome was not lying.
 
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