T_om

Looks like it went just fine. Stabilizing the temperature using only the vents takes a bit of practice. I am glad I learned to do that before getting a HeaterMeter, but for keeping the temps exact, you just can't beat a blower/damper control unit like the HeaterMeter. It really makes fire control as easy as setting the dial on your oven in the house. Here is the support forumk for HeaterMeter, but there are a host of off-the-shelf units out there. https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/ Tom

I just use my PK (the Original) for steaks. It is truly a steak grilling machine. Tom

I use it in my KJ Classic II Tom

I haven't looked since I bought my baskets. I bought two because I didn't know how long they would last and now that seems like overkill. Tom

Your best alternative is, obviously, to simply buy a WSM or stick burner Kamados are not designed to do what you want to do, WSM's and stick burners are. Tom

Kick Ash stuff is, IMHO, over priced and over hyped. Suitable baskets are available on eBay for less than half the price and mine has lasted a year of 2 to 3 times a week cooking with no rust out and no warping. At this rate, I have no idea when it will need replacing but it will be a long while yet. It cost 36 bucks. https://www.ebay.com/itm/273413922024 When it finally goes out, I'll replace it with another 36 buck basket, just like with any fire basket or grill grate. They don 't last forever. Tom PS: I don't do long high temperature cooks, but I do burn the grill out with 600° run ups after each cook to keep it clean.

Sorry to be so late (and the only response so far). But here is how I do Butts. I run a bit hotter than what you "normally" see because I want it started at a reasonable time in the morning and have it done for dinner at a reasonably early hour. Here's an example for my last butt, I did it last week and it came out great. - 9 pound Prime bone-in butt - 275°F pit temperature, temperature controlled by a HeaterMeter and never varied more than about 2 or 3 degrees for the whole cook. Cooked over indirect heat (heat deflector in my KJ Classic II) fat side down. No water or drip pan. Rub was a modified Texas style. Heavy SPG (Kosher Salt, Coarse Ground Pepper, Garlic Powder to taste) and finished with commercial Butt Rub, mostly for color. - Smoke wood was hickory rather than post oak such as a "regular" Texas cook would use. - Cooked to an internal of 165°F, spritzing with apple juice every hour or so. - Placed in a 1/2 size disposable aluminium pan covered with foil, then cooked to an internal temperature of 202°F. Checked the tenderness with a temp probe... does it feel like pushing the probe into a jar of smooth peanut butter? Then you are done. - Placed in cooler and rested for 1.5 hours. Would liked to have left it for 2 hours, but dinner time came around. Butt was left in the pan in which it cooked while being pulled apart by hand so all juices could incorporate back into the meat. - Start to finish was 9 hours. Meat went on at 0900, came off at 1630 and we ate dinner at 1800. Was one of the best butts I have been able to cook. Tom PS: Regarding your question about how much charcoal. I always fill the KJ all the way, no matter what I cook. That is enough to last 24 hours if needed. After a shorter cook, just close all vents, smother the fire, and for the next cook, just take out the fire basket and shake off the ash. The remaining lump, along with fresh to top off, is then used in the next cook. No need to waste money on an expensive, over priced, over hyped, fire basket. I got mine on eBay here: https://www.ebay.com/itm/273413922024 Works perfectly.

I usually go the a simple route. Make sure the skin is really dry. Pat dry and leave in reefer uncovered a few hours, or use paper towels extensively to repeatedly pat dry before applying rub. Otherwise you have no chance at all of getting a crisp skin. A simple rub of lemon pepper, or of your favorite chicken rub. Then cook at over 400°F (I use 425°F) Again, to ensure a crispy skin. Hard to get a crispy skin below 400°F I use indirect heat, no drip pan. A bit of cherry is my favorite smoke wood, but don't go excessive with it. Cook to about 165 or 170°F in the thickest part of the breast, but temp probe the thigh before removing to make sure everything is above 165°F. Done. Tom

I noticed at least one closed thread recently concerning KJ's poor customer service. Because "they don't monitor this forum" is a pretty poor excuse to close a thread concerning customer service IMHO. Prospective BUYERS look here and knowing what to expect from KJ is very important. Are all posts that show KJ in a bad light going to now be closed? Tom

I use this one. Good quality, reasonable price. https://smile.amazon.com/gp/product/B07SYCYVT3/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 Tom

HeaterMeters are also available from Bryan fully assembled for those that do not want to put one together. And the assembled price includes fully testing the unit. Also doesn't cost that much more than the kit version. Altogether a really nice unit. Tom

I personally think the most versatile is the HeaterMeter. You can have the MicroDamper for Kamado grills and the heavier duty Adapt-A-Damper for grills needing more air. Both blowers are VERY inexpensive, they are 3D printed and use regular electronics blowers or fans. If you don't have a 3D printer, the items themselves are available from those that do on the forum I link to below. The control unit is inexpensive and can even be put together as a DIY project if you like. All the info is available here: https://tvwbb.com/forums/heatermeter-diy-bbq-controller.85/ The inventor runs that forum and is there daily if questions are needed to be answered. It is WiFi, great stability, completely configurable for different smokers and I have been a happy camper since I got one as a Christmas present. Tom

+1 on not using the chimney at all for most cooks. Unless you need really high heat quickly for pizzas, etc. I use one paraffin starter block in the center of a full load of lump. I never run with less than a full load by the way, for shorter cooks just shutting down the vents puts out the fire and saves any excess charcoal. I started doing that because I wanted repeatable conditions for every cook before I got my HeaterMeter temperature controller and I was running the grill manually. After lighting the starter, open the top and bottom vents all the way. When the internal hits about 175¯F as the previous poster said, then shut down the vents to about 3/4" on the bottom and one mark on the top and see what happens. Those are the settings that work on my KJ Classic II by the way. Now however, I just load the charcoal, start the fire, and let the HeaterMeater do its thing. But learning to control the cooker manually is something everyone needs to learn IMHO. Tom

I have a large bottom round roast and have never done one on a grill of any kind. Anyone have any suggestions on a low and slow Kamado cook? Anyone with experience doing this? Tom

Please look up the reviews on this POS before spending your money. It is Weber's version of Ford's Edsel. I am usually a big fan of Weber stuff, but they went off the deep end with this. Tom