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Killer Kamado

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  1. According to this video: The top of the DoJoe says "DO NOT EXCEED 700°F" which is a little disappointing, my first though on seeing this setup was "I wonder if I can dump a chimney full of charcoal on top of this thing to get it blazing hot up there a well."
  2. For low and slow, they don't need to be open very much. Take a look at this setup for example: At around the 3:15 mark. In my experience I've gone to about 1/8th of an inch on the bottom vent. But your environment and ambient temperature also matter. I forget where I heard, but as a general rule of thumb, aim for about 25 degrees or precision. Any less is harder (to a higher degree) to dial in. Additionally, next time, plan to let your fire come up to temperature more slowly. By starting with a smaller initial fire and letting it come up more gradually you'll have more opportunity to dial it in.
  3. My brain works the same way. That does make sense... like if you have a hose with two knobs at either end, water can only flow through based on the more restrictive setting. Where did I get this idea that the fire would act greedy and would cause an increase on the intake side? (this is more a question to myself). Thanks for the explanation.
  4. This seems counterintuitive, almost like steering with your rear tires. I've always thought of the fire as pulling air in through the intake and then the exhaust as just something that will wander anyway out. But I honestly have no idea about the actual science or mechanics at play. Having the intake damper open wide seems like you are giving the fire more opportunity to burn hotter, why doesn't the fire take it? Do you know why this approach (wide intake, tighter exhaust) works? Is it the draft effect?
  5. A charcoal chimney can get up to 1,000 degrees fahrenheit. But it doesn't have much to do with the chimney itself, it is more about the charcoal and the airflow that allow it to reach such high temperatures. I haven't used a Joe Jr, but there shouldn't be any reasons why you can't get it up to inferno temperatures in there. What is your desired temp? How did you light the charcoal? How many fire starters did you use? What was your intake damper set at? What was your exhaust damper set at? Next time, take some pictures of your before and after.
  6. I thought smoking meats was a mysterious, complicated process, so I avoided it for far too long. By happenstance it slowly became less mysterious so I started to actually look into it. The process is dead simple. Mastering the process though...
  7. I don't have any experience having something of this size shipped to me, but I did consider going this route to save some money. What swayed me away from ordering direct is consider what you will do if something goes wrong or you need to make a warranty claim. Are you going to pay shipping on a replacement firebox? Are you going to just buy a new grill and wait the month or so that it takes to get over seas?
  8. Added these. Except I don't know the prices for the BGE MiniMax, do you? I did, it has been added (though I believe these are the same as Louisiana Grills as I think Pit Boss is owned by Louisiana Grills). Added, thanks! Thanks!
  9. For comparison, here is a <5lb butt I did, no wrap. That dip toward the end around 2:00-2:30pm was using the probe to test for texture and putting the probe in a new spot. Low and slow cooking is slow.
  10. Thanks for the feedback. I think the Primo Oval Jr. is too small, but how would you know if you couldn't compare it? I've added a row for the Jr. Interestingly, the advertised cooking area for the Jr. is accurate. Using the same method of calculation (circle+rectangle) for the XL, the XL comes up 10 sq in short. I originally had one row for the Komodo Kamado because the site was too difficult to decipher and I wasn't ready for the sticker shock. The new design is excellent and it really made gathering their specifications easy. Cost per square inch of cooking area is not really an import specification, but it is interesting to compare and even more interesting is how competitive Komodo Kamado is when looking from that overly myopic perspective.
  11. I've been researching and learning about as many Kamados on the market as I possibly can. Personally, I like information dense summaries so I've compiled my findings into a spreadsheet for easier comparison. I thought my compilation might be helpful to others: https://docs.google.com/spreadsheets/d/1qXXbCRo5Prs_lgy-9NqIHIi6vdWxlkAK_ASYze8DC-4/edit?usp=sharing This is still a work in progress, especially the "Type" tab. I'm debating with myself how to rate each type of grill relative to the others. If you think anything is overtly wrong or if you have feedback please let me know and I will continue to update. Also, a lot of the cells have notes in them. Hover over cells with the tag/triangle in the top right corner to see more details.
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