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Found 5 results

  1. Hi all, I just recently delved into the world of BBQ with a Primo All - Around and I absolutely love it. However, I have a question. It seems that I cannot go below 250F on my kamado. I am not sure what I am doing wrong. I am planning on cooking my first brisket next week and I would like to be able to hold 175F (or around there). This is how I fire up the grill: I place some lump charcoal in the basket and light them up with an electric BBQ lighter At 5 minutes, when the initial load is hot I place some more charcoal in the basket (to fill it up) I wait for about another 5-10 minutes for all the coals to heat up and then use a blow dryer to really get them going I close the lid of the kamado and start closing the bottom vent However, my kamado is already heated up way above 175F (which was fine so far because I wanted it around 300F+). From what I have observed the top vent is not doing anything at all for regulating the temperature, which is odd since everything I read so far on controlling the temp says to use the top vent (for micro adjustments). Even when I have the bottom vent fully closed the temp does not drop below 220F. I believe is because the ceramic walls have already absorbed too much heat. If anyone has the Primo all-around and is able to use it at 175F I would appreciate the advice on how to do it. Thank you all for your assistance, Demetris
  2. Hi, My Vision S in white came in from Home Depot on Thursday, I put it together , and finally got to play with it this afternoon. After reading extensivly on these forums, I decided to do a temperature test first then finish with something easy for a first cook. I started out shooting for 225°. I loaded the fire box with some US Kingsford hardwood lump a couple of inches above the air holes and used half a Weber starter cube in the middle. After about 10 minutes I threw in the grates and attached my maverick and closed the lid with all vents open. It quickly got up to 175° So I followed the manual and closed the right bottom vent, cracked the left to 1/2, and set the top to 1. It gradually slowed but shot up to 273 and held that for 10 minutes then started a climb to 304°. I was patient but closed the top vent down to almost 0, about 1/32" showing in each hole. The temp dropped to 278° then steadily rose to 288° and stayed there for 30 minutes. At this point it was 1hr 15 mins since I had closed the lid so I decided to shoot for 350°. I followed the manual again and set the bottom vents to 5 and 7 and the top to 2. The temp started the march again slowing down and settling at 388° for 5 mins then started a slow march to 410° before I dialed the top vent back to almost 0 again and then it started to fall to 329° over the course of 40 mins. I cranked the top vent back to just before 1. ( about 1/8" showing in each hole of the top vent. It slow marched to 419° before I went back to my previous setting watching the temp slow to about 338° after 30 minutes before dumping some old oak chips on the coals and shutting down checking for leaks. I saw a few whisps of smoke leak from the closed top vent at the air holes and a few slight whisps from the lighter door. A few thoughts on my tests. I bought the electric starter but decided not to use it for fear it would start too big a fire. Glad I didn't use it and may return it. I'm happy with getting the lower temperature to settle at 288° as I need to smoke a pork butt and a picnic for the fourth to make NC BBQ ( see my introduction ). The test for 350° showed me that I need to tweak the bottom vent knobs some more. I don't feel that the grill has any major air leaks and feel lucky in that respect. Three hours after shutting down the dome temp was at 150° when I returned to start the grill for supper. I cooked 2 pieces of 2" thick choice top sirloin ( love ribeye but can't do fatty meat anymore). I banked the coals and found 1 small piece of ember. I split a Webber cube in 3 and restarted everything eventually reaching 600° to sear the meat. Did 3 minutes to a side then put the steaks to a cooler place on the grill for 4 minutes, closing all vents. The steak was medium rare, delicious, and a welcome return to that charcoal taste. I really love this grill. At first I was second guessing myself after seeing the classic with the ash drawer at Sam's Club and reading about the leaking issues on a few S' but feel I got a good one. Because of this site I had a checklist when setting up the grill but everything checked out. The dome was aligned and passed the dollar bill test. An observation on the front shock. When I close the lid, the shock catches but then I give it a push and the lid stays down so I won't remove the shock. One question. Looking at the loaded firebox picture( my interpretation of the grill instructions), will that be enough lump for my pork butt cook or should I go higher? I bought a 8 lb butt and 8 lb picnic and will cook at around 300°.Looking forward to my next cook!
  3. OK folks, I need some help. My temperature control ability has come a long way along with the ability to bring the grill up to temp quickly without over shooting desired temps, mostly based on the advice here along with trial and error. However, I think I'm struggling with the last part which is getting the temp back to desired temp AFTER the meat hits the grill. The dilemna is bone-in chicken. My wife loves, loves, loves crispy chicken skin and she's not alone For the life of me, I cannot get the skin crispy except for dumb luck every now and then. I just did a cook last night and tried to target 425. I got the grill locked in to 425 and put the meat on and then it took about 12 minutes to get the grill to 425 on a 25 minute cook. I had to scrap the previous vent adjustments to get it there before the cook was over. I think this may be the issue with the skin is that it's not hot enough long enough but that's just my guess. Now, the other kicker that may be contributing that I would like your thoughts on is the marinade. I'm marinading the chicken in Italian which we love and honestly was my moisture crutch with the gas grill. At this point since Kamados rock our marinade time has been cut down to a 1-2 days vs. 4-5 days. I did a cook with the italian in the past where the skin came out great which makes me think its the rub I added and the salt content of the rub. Too many variables for me to compute with my limited Kamado experience but it may be as simple as 450 vs. 425. Thanks for the help!
  4. I had previously made a temperature controller for my full size Akorn. http://www.kamadoguru.com/topic/3779-homemade-temp-controller/?hl=%2Brelay+%2Bcontroller Now that I sold the large Akorn and just use a JR., I decided to convert the controller for it. I reworked the flange so that it slides in the smaller grove of the JR. The original sliding door fits in the groove and holds the flange in place. I will see how it works on my next long, slow cook. Last Sunday I started a pork butt at 1 am on R2D2. I got a lot less sleep than when I used the temperature control unit on my large Akorn for overnight cooks. Hopefully this will work better.
  5. Any Primo XL owners out there using an Auber PID? I just ordered the Auber adaptor plate to fit the Primo XL as I had previously purchased the Auber model for the Akorn which did not come with an adaptor plate. The Auber adaptor plate that fits the Primo XL is the adaptor plate that fits the Large Big Green Egg (not the adaptor plate that fits the XL Big Green Egg), based on the Primo XL bottom vent being about 3 inches in height. Auber sent me the adaptor plate for the cost of shipping only, so that was cool on their part (although the adaptor plate only costs $3.50 before shipping). Their customer service is very prompt. Anyway, if you have used the Auber PID with your Primo XL, did you change any of the Auber settings, and if so, what setting worked best for you? I am going to experiment over the next week or two so I have the unit purring by Thanksgiving, but I wanted to benefit from any of your insight before I start experimenting. I understand that the Primo XL is easy to control (I have not yet had a chance to use my Primo XL), but since I already have the Auber PID, I might as well use the Auber for those long cooks. Thanks.
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