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) and be ready to cook without heavy smoke? 45 minutes or an hour? Is that the same for a BGE? What difference would it make if it was set for a reverse sear at 275, with the grate in the left low and the diffuser on the right, high? Would it help to remove the ash pan/drawer to promote airflow? Would a KAB speed up the time between ignition and cook ready? Finally, would it hurt the grill if I cooked without the ash pan/drawer?
A BBQ dealer suggested it was an airflow issue, but the dealer wasn't a KJ dealer. I'd appreciate any thoughts or suggestions.