Hi Steve from Brisbane
New Kamado owner, just got an Acorn Jr last weekend.
I've done a split chook and a small roast pork with great crackling, a steak and some wings just for practice this week and I've just started it up for another split chook for dinner after reading the vent settings post, thanks.
I brined the chicken over night then dried it off and rubbed it with nandos lemon and herb rub.
Temperature is holding at 100°c, which I'm surprised at seeing it has a full chimney of coals in it.
I'm using heatbeads coconut briquettes, i know I'll ge lump wood next ti