Some questions about the KJ Classic. I've had mine for about three years now, and I am and have been been happy with it. I'm completely OEM, or stock.
But I've got some questions about airflow. It seems that it takes a long time for the grill to settle in to a cooking temperature with a cool, not heavy, smoke. Perhaps I was spoiled with the Weber system (Gold or WSM) where I never really gave a thought to it and it never seemed to be a problem; I just lit the charcoal, threw on the wood chunks, and started cooking. How long should a KJ take to settle into a low and slow (like 275)