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Showing results for tags 'dome temperature'.
So I am smoking my first brisket on my Kamado Joe Classic II and pretty well following Johns Brisket 101 video from the Kamado Joe YouTube channel. It has been on about 4 hours at 225 degrees and my dome temp was steady until it started to rise about 30 min ago. It stopped about 250 degrees and seems to be holding steady there now. Any advice on why this happened and if it’s okay? Should I try to lower it? If so, what is the best method. Getting good blueish smoke and have been for most of the cook. Any help would be appreciated.
In a recent discussion with a friend of mine he stated that most recipes for Kamado Cooking are based upon Dome Temperature. For the last three years I've been putting my sensor at the grid level for all my low and slow cooking with very good results. Does it really make a difference in our cooking using one over the other?