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  1. Introductions

    1. Introductions

      New Users: Please Introduce Yourself!

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  2. Kamado Cooking Challenges

    1. Kamado Challenges

      Kamado Cooking Challenges open to the public!

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  3. Announcements and Information

    1. Announcements / Site Suggestion

      This forum will contain announcements from the site and is also a place for you to make comments and suggestions on the site.

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  4. General Discussion

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    2. Accessories & Product Reviews

      This forum is for the purpose of posting product reviews and discussions of gadgets/accessories for outdoor cooking.

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    3. The Cooler

      Non-Cooking Related Discussions

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    4. Sales, Bargains, and Giveaways

      Post information about Sales, Bargains, and Giveaways here...

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    5. Guru Classifieds

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    6. Charcuterie

      The art of curing and smoking meats and sausages

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    7. Kamado Pizza and Baking

      The art of pizza, bread, and baking on the Kamado grill!

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    8. Sous Vide Cooking

      Sous Vide cooking goes well with grilling!

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    10. Do-It-Yourself

      Building / fabricating something? Discuss it here!

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    11. Healthy Lifestyles

      A place to discuss health, fitness, and healthy lifestyle options, including food!

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  5. Talk About Your Cooker

    1. Char-Griller AKORN Kamado / King Griller

      Only for discussions about the Akorn Grill and Specific Features

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    2. Kamado Joe

      Only for discussions about the Kamado Joe Grill and Specific Features

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    3. Komodo Kamado

      Only for discussions about theKomodo Kamado and Specific Features

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    4. Vision Kamado

      Only for discussions about the Vision Grill and Specific Features

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    5. Primo Grills

      Only for discussions about the Primo Grill and Specific Features

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    6. Pit Boss Kamados

      Only for discussions about the Pit Boss Kamado and Specific Features

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    7. Big Green Egg

      Only for discussions about the Big Green Egg and Specific Features

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    8. Grill Dome

      Only for discussions about the Grill Dome Grill and Specific Features

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    9. Blaze Kamado

      Only for discussions about the Blaze Kamado and Specific Features

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    11. Big Steel Keg / Bubba Keg

      Only for discussions about the Big Steel Keg and Specific Features

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    12. Saffire Grills

      For discussion of the Saffire Grills line

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    13. Bayou Classic Cypress Grill

      Only for discussions about the Bayou Classic Grill and Specific Features

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    14. 2.7k
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    15. Non Kamado Cookers

      Discuss your non-Kamado cookers here...

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  6. Recipes

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  • Posts

    • Owens BBQ also has a good selection of collagen, fibrous, sheep and hog casings, meat bags, carrot fiber, encapsulated citric acid for your processing needs! www.owensbbq.com/sausage-seasonings-jerky-mixes.html
    • Large selection of over 300 flavors of rubs from the following manufacturers! www.owensbbq.com/seasonings--rubs.html - 2 Gringos Chupacabra - All Q’ued Up’ - Arnold's Misfit Acres - B Xtreme BBQ - BEER:30 - Beer’s Blackdog BBQ - Bexten’s Best - Big K'z Glaze - Big Frig - Big Smoak BBQ - Big Swede BBQ - Blues Hog - Boars Night Out - Brine Some Turkey - Burnt Finger BBQ - Butcher BBQ - Chili Dawg's - Cimarron Doc’s Bar-B-Q & Chili Co. - CJ’s All Terrain - Clark Crew BBQ - Crawford Barbecue - Daigle's - Dead Bird BBQ-DB180 - Demon Pig - Devil Daves - Double Barrel BBQ - Elk Creek Bar-B-Q Co. - Fat Bottom Girl BBQ - Fergolicious BBQ - Fire Dancer BBQ - Go Big or Go BBQ - Heavy Smoke BBQ - Heath Riles BBQ - Hillside Smoke ‘N Que - Historic BBQ - Hotty Totty BBQ Crew - Jack Daniel’s - Johnny Joseph Steak Rub - JonesyQ BBQ - Jumbo - Killer Hogs Barbecue - Kosmo’s Q - LC BBQ - Loot N' Booty BBQ - Lotta Bull BBQ - Lumberjack wood pellets - Malcolm’s How to BBQ Right! - Meat Church BBQ - Meat Revival - MOJO RUB - Montana Outlaw BBQ - Owens BBQ - Pancho & Lefty Steaks - Pellet Envy EAT Barbecue - Plowboys BBQ - Pork Pachanga/After Party - Queshine/Brantley Creek BBQ & Company - Richie Z’s - Slap’s BBQ - Smoke This BBQ - SmokinGhost BBQ - Smokin’ Hoggz BBQ - Smoky Okie's - SuckleBusters - Swamp Boys BBQ - Sweet Swine O’ Mine - Swine Life - Texas Oil Dust - Texas Pepper Jelly - Thunderbird Ranch - Trigger Happy BBQ - Triple 9 Swine - University of Que - Wicked Pig - World Championship SCA – Steak Cookoff Association - Wright Barbecue Company
    • Yes! But in an Akorn, with a loose lower vent. Bayou Classic looks like a very nice Kamado. I upgraded to a Big Joe, and found I could kill the fire by closing only the lower vent - no leaks there! Can you kill the fire without closing the top vent? If so, you just need to be more aggressive with vent settings. If not, I'd talk to Bayou Classic.    I've found I can maintain 225F at the grate, 250F at the top vent using only the lower vent. The problem is that it doesn't let in enough air to get a smoke ring. I now leave a few millimeters of gap at the bottom and fine tune with the top vent.    One enabler is to use larger chunks of charcoal. It burns a long time, and a little cooler due to the lower surface area of large pieces. I break down brands like KJ Big Block to fist-size pieces because BB is too big!   HAve fun, Frank   PS smoke roasting at 300F is a great technique, too. 
    • I entertained thoughts - but it would really mess with the feng-shui - ... hmmm... but wait... all the others are on the outside.... my wife would kill me because I lobbied for the inner setup -
    • How about remove the slats across the inside edge on the 4 x 4's on the back. Remount them on the outside edge of the 4 by's (assuming that gives you enough room?  Or is the problem where the back of the kamado comes down on the countertop / deck?
    • Yes.  Air is flowing out your lower vent drawing some smoke with it.  It won't "hurt" anything.  But I find it harder to control this way.   I deal with it this way. Restrict the airflow on your lower vent to maybe 1/4".  The upper vent should be open enough to allow all the lower vent source air, plus thermal expansion through air heating, to escape.  That will help to lower the temperature, and the available heat and smoke should then flow up and out the upper vent.  Note you also want to not allow the upper vent to become a second source of oxygen, particularly when your fire is too hot.  So don't open the top vent too much.   The underlying issue here is that, at 500 degrees, most of your charcoal is now lit at one time.  Typically, you'll light 1 or 2 locations, and if you monitor the temperature rise (keep the fire growth manageable), you'll limit the growth of the fire across your charcoal.  But, this time, it got away, and ended up at 500 degrees.  So most, if not all, of your charcoal is now lit.  Therefore you need to restrict the flow of inbound oxygen.  That will damper the fire and thus lower the temperature.  But because most of the charcoal is now lit, it's a larger surface area fire that you now need to manage.  It can definitely be done, but the changes you make to your vents should be done carefully and in small increments.  Like 1/32 each adjustment.
    • Have always had trouble trying to keep grill temp at 225 or 250. Usually cooks at 300 to 350. Not a bad thing I suppose. But the “low and slow” cook has never happened.  anyone else have this issue? If you have not, what’s the solution? also, the grill is a Bayou Classic Ceramic Cypress Grill. 
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