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Hi guys, does anyone have dramas with their temp control while using a Kick Ash Basket in their Pit Boss Kamados? I recently got one and since then i've been struggling to keep the temp below 300f. The picture here is the bottom vent when the Pit Boss is at 300f, I can barely shut it any further. I don't have any leaks through the gasket or top air vent so I don't think much air could be getting in there (I leave the bottom plate in too), and I don't have any dramas closing it all off to starve the charcoal. I light with a single fire lighter in the centre and #### down the vents about 50-100f before the target temp. Any ideas on what I can do to get it under control? Cheers in advance.
Question, fairly new to the Pit Boss - finding it tough to control the temperature on longer smokes. First off, we are instructed to wait until the charcoal is covered is ash color before cooking...so what happens when you add black charcoal to an existing fire? My concern is I see black smoke coming out of my grill? Another question is how do i get the pit boss to stay at 225 for long periods of time - like 4-8 hours? It jumps up to 350 and slowly drops and lands about 150. This is with the Bottom vent open an inch and the top vent closed.
CK's experiment thread raises a poll question. http://www.kamadoguru.com/topic/16867-lump-experiment-no-stir-marathon/ I personally empty my ash pan when it's more or less full. At least 5 cooks and maybe 10 cooks depending on types of cooks. IE short hot cooks never use much fuel so generate very little ash. With the tiny amounts of airflow that these Kamados require there seems to be no restriction from spent ash until the pan is very full. My Akorn is covered on a screened in porch and is used several times a week so concerns about moisture accumulation and therefore rust are mitigated in my mind. Also, it's at least a 40 foot walk to the yard where I can spread the ash it in the grass so I don't bother until it becomes necessary. As far as grease accumulation, I guess I'd prefer there to be a bed of ash to catch/absorb the grease rather than a bare pan that'd require cleaning. This has worked so far and the pan stays pretty clean when I do dump my ash So just curious what works for y'all and why. Cheers and happy grilling