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Spaggy

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  • Gender
    Male
  • Location:
    Alberta
  • Interests
    BBQ, Motorcycles, BBQ
  • Grill
    Other Kamado

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  1. https://www.youtube.com/watch?v=u7VkUCz_UvI
  2. I think I would drill new holes and seal up the old ones.
  3. Mine leaks air really bad around the ash drawer. I'll be talking to Broil King today, but I'm on the verge of giving them a 1 star review.
  4. Thanks for all the great advice. I think I've found my biggest problem. The new version of the Keg 5000 has an ash drawer and bottom vent as one unit. it leaks air terribly around the whole setup. I sealed it up with electrical tape as a test and found it much more manageable. Shame on Broil King for putting out this poor design.
  5. I figured out my problem. In the Broil King Keg 5000, there is an ash tray that makes the clean out a breeze. The bottom daisy wheel is incorporated in the tray set up. It leaked air terribly around the two thumb locks as well as the entire tray. When it is closed, you can actually pull the whole thing out 1/8". As a test, I cleaned it out, reinstalled it and put electrical tape over all the offending leaks. Fired it today and had no problem maintaining 250. I'll be contacting Broil King, it's a poor design.
  6. Thanks Rip, I closed my bottom vent completely and my top vent is on the lowest setting. That was almost 3.5 hours ago and it's still at 347. Did I just put in too much charcoal?
  7. I bought a BKK 5000 because I wanted something somewhat portable with no electricity needed. This looked like the perfect answer. I cooked a small spatchcocked turkey yesterday to try it out with ok results. I noticed smoke leaks when I closed the top wheel down. I decided to do a test burn today prior to cooking a pork butt tomorrow. I'm shooting for 250 give or take 25, here's how that's going. Set up with a large mound of charcoal that I lit in 1 spot on top. Put the heat diffuser in and main grill on low position after fire was going. Put the swing rack in with a temp probe attached to it. This puts the probe a little bit above where the main rack would be on the high position. 9:05, Lit fire and opened both vents to full open. Once temp hit 50, closed bottom to 3. 9:30, temp went to 150 and closed the top to 2 9:35, temp went to 180 and closed both to 1 9:40, temp dropped so I opened bottom to 2 9:50, temp hung around 200 so opened top to 2. Thought I was getting this figured out. 10:05, temp went to 275 so closed the bottom to 1.5 10:12, temp went to 300 so closed top to 1 10:30, temp went to 330 so closed bottom to 1 10:50, temp went to 343 so closed bottom to 0.5 11:30, temp went to 360 so closed bottom to zero 12:00, temp went to 375 ???? 12:15, temp at 378 Top is at 1 and bottom is closed and I'm a long way from 225 - 275. Any advice is appreciated.
  8. I decided to do a test burn today prior to cooking a pork butt tomorrow. I'm shooting for 250 give or take 25, here's how that's going. Set up with a large mound of charcoal that I lit in 1 spot on top. Put the heat diffuser in and main grill on low position after fire was going. Put the swing rack in with a temp probe attached to it. 9:05, Lit fire and opened both vents to full open. Once temp hit 50, closed bottom to 3. 9:30, temp went to 150 and closed the top to 2 9:35, temp went to 180 and closed both to 1 9:40, temp dropped so I opened bottom to 2 9:50, temp hung around 200 so opened top to 2 10:05, temp went to 275 so closed the bottom to 1.5 10:12, temp went to 300 so closed top to 1 10:30, temp went to 330 so closed bottom to 1 10:50, temp went to 343 so closed bottom to 0.5 11:30, temp went to 360 so closed bottom to zero 12:00, temp went to 375 ???? 12:15, temp at 378 Top is at 1 and bottom is closed.
  9. So far, I've only done 1 cook on the keg, my first kamado. A small spatchcock turkey that was ok but not great. I'm more interested in low and slow for butts and briskets. I noticed a fair amount of leaks around the ash drawer and gasket. My lump charcoal was still smouldering quite a while after I closed both vents. 1 - Has anyone found a way to seal it up better? 2 - How long can it go on a full load of lump? 3 - Any advice on fire / temperature management would be appreciated.
  10. What do you guys use as a fire starter? I bought some zip cubes but they have kerosene in them. I think I'll keep them for camp fires but not for the keg.
  11. Hi everybody. I just bought a Broil King Keg 5000. It's my first kamado and I'm sure I'll have lots of questions. Spaggy
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