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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-21-2015, 09:25 AM | #16 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Best practice is to check any new thermometer when new.
After this cook is done, I'd remove that dome therm and check it. A pot of boiling water......carefully dip the tip in the water and you should be close to 212 (if at sea level). That being said, my experience with low temp kamado cooks (with a heat deflector in place).....I'll have similar dome and grate temps at 225. As it heats up to 250+, I'll get different temps. The temp that matters is the grate temp where your food is. Each of the Thermoworks products I've bought were dead nuts accurate out of the box. Good luck.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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04-21-2015, 09:29 AM | #17 |
Found some matches.
Join Date: 04-19-15
Location: Charlotte, NC
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04-21-2015, 09:38 AM | #18 | |
Found some matches.
Join Date: 04-19-15
Location: Charlotte, NC
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Temps continue to converge at 230/240 and I'm aiming for 225. The smoke had gone clear/blue but as I'm choking the vents it's turning white again. Is it possible that it isn't getting enough oxygen to burn clean? Both the bottom vent and the daisy hole are open about 1/4" |
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04-21-2015, 09:54 AM | #19 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Personally I don't see any reason why to have more than 1 thermometer in such a small cooker. I would calibrate your dome therm. in boiling water and just go with it.. simpler is better in this case! Also try smaller chunks of wood or even a small handful of wood chips in this type of cooker, there is simply just not enough combustion to get bigger chunks of wood to burn cleanly. I've had my bubba keg for about 5 years and these are the things I've learned along the way.
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04-21-2015, 10:04 AM | #20 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Why? 250* -275* are The Best BBQ Temps. You need to learn where your cooker likes to run at and let it run. Trying to force a temp can lead to bad smoke and a frustrating day.......
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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Thanks from:---> |
04-21-2015, 10:23 AM | #21 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Get rid of the water. One thing kamados dont need is water. Always a temp difference between grate and dome. You'll be fine controlling it with the dome temp.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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Thanks from:---> |
04-21-2015, 11:16 AM | #22 | ||
Found some matches.
Join Date: 04-19-15
Location: Charlotte, NC
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Thanks - I'll skip the water next time. |
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