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  1. Thank you for your response. On this occasion, I wasn't actually using the heat deflectors. Was cooking direct with the stainless steel cooking grates. The grease dripped on the coals and caused the heat to rise significantly. It rose to 500 degrees and stayed there. As you said, it appears like it will just take some getting used too. Just wanted to make sure there was nothing glaringly obvious that I was doing wrong or not doing at all. Will take a look into the book. Thanks for the heads up.
  2. Hi Guys, After toying with the idea of upgrading my BBQ to a Kamado Joe Classic II, I finally took the plunge a few weeks back. Have done lots of research online and watched a tonne of videos, but wanted to start 'basic'. Therefore I put together some homemade burgers using the recipe in the KJ Owner's Manual. In general the cook went well and they tasted great. However, at one stage when I went to flip the burgers, some fat dripped off and caused the temperature to rise from 400 to just over 500 degrees. I've obviously read that using a drip tray is a good option when using the heat deflectors, but how can I avoid this scenario happening in the future? Thanks in advance from a KJ newbie. Daniel
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