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Found 14 results

  1. I’m a bit annoyed by vague recipes. Instructions like “Add some oregano” or “Add your preferred amount of garlic” are meaningless the first time I follow a given recipe. Moreover, charcoal cooking temperatures, like medium-high, are especially worthless to me. I know, I know, some of you will say, “Just cook it to the proper internal temperature irrespective of the heat.” I do, but grill heat plays an important role in meat texture and Maillard reaction production. So, since a medium temperature on my Kamado Joe is significantly different from the medium temperature attainabl
  2. There seem to be many opinions / styles of controlling the temp in a kamado: Adjust BOTH top and bottom in tandem; set the BOTTOM FIXED open and do all adjustments for airflow with the top only and visa versa. Is there any consensus on the "proper" way to do airflow adjustment. Any science or is it all personal preference and randomness. New to kamado and trying to get a sense for temp control. Also, trying for neutral smoke at this point. Early cooks have been too smoke intense. Thoughts / guidance would be appreciated.
  3. 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
  4. Anyone have any general rules about times and temperatures for kamado cooking and smoking? I know there are infinite variables but generally how long? Important variables would be meat thickness, water pan or not, temperature, time. I have done a lot of smoking in a Brinkmann R2D2 smoker and am trying to adjust the variables for my Akorn kamado. My last cook with the kamado turned out worse than I would like. I eliminated the water pan and ended up with slightly dried out, under cooked food. I finished cooking the turkey breast in my pressure oven and it came out OK. The sausage and ribs wer
  5. Honestly I'm not overly concerned about them being a bit different since I'm in the "foods done when it is done" phylosiphy....but have read some wild variances reported. Did my first several cooks on big joe just by dome temp and timing vs my other cookers looked darn close to me. Decided to measure anyway to satisfy my analytical curiosity. Here we are about 2 hours after initial lighting....doing a little butt. Threw it on around 225 and gonna roll it up slowly to 275 then go golfing and hope to come home to some food! It may change as cook goes on so I will take another pic in about
  6. Hey everyone! Brand new member (first post!), very novice smoker using an AKORN. My wife got me the Griller as a wedding present last year, and I've had mixed results with my cooks. My biggest issue has been temperature control. No matter what I do, I can't keep the temperature between 200 and 250. It's almost always around 350 or 400. Here's what's going on in my backyard. Maybe I'm making some fundamental errors here, and if that's the case, hopefully some of you can steer me in the right direction or point me to a thread that will answer my prayers: I'm using Kingsford charcoal b
  7. This baby cooked for 16 1/2 hours. It came out really good, but would have been better if I didn't have swings in the temp. I've got the temp swings down to an air flow issue, so I'm doing a deep clean today. I'll be using the shop/vac to thoroughly clear & clean, before doing another cook in a day or two.
  8. When I got my Akorn and joined this site in May I thought yall were crazy for having dual probe thermometers. My, how we evolve so quickly. I just bought a Maverick et-732 and am planning on smoking a pork butt tomorrow, care-free. Plan on letting the IT get just over 200, then wrapping in foil and a towel for an hour (if there's a better method, please share.) My question is, before I do this, should I test the Maverick? Is there a calibration that needs to be done? When I do it, should I stick the meat probe through the top, through the length side, or through the width of it? Ho
  9. Hey everyone. I purchased a Vision Kamado Pro S last week and so far it's absolutely blowing me away. I come from a chargriller and side fire box with about 15 modifications to it and I'm just amazed at this thing's ability to hold a temperature. I got a BBQ Guru CyberQ Wifi for it and I'm also very impressed by it. The issue is that on my first cook I destroyed the pit probe that comes with the CyberQ. I contacted their support and they are sending me a new one but it turns out that it's technically my fault. The gap between the bowl and the outer shell can get way above the recommended
  10. Did a low slow pork shoulder yesterday and kept temps at 215~260 till I was near 180 on meat temp. Then I got impatient. I sent temp to around 350 wasn't trying for but 275~300. I pulled the meat cause I didn't want to dry it out. I shut down the akorn and 4hours later it was still 100° is this normal? Any thoughts advice or opinions welcome! Thanks Ps. I do have a coal basket 12.5diam & 6in high!
  11. Good morning all! I'm a new kamado owner/cooker and I'm having issues maintaining the temperature in my grill. To give you a little background I have a Vision Pro S cooker and am using Royal Oak lump hardwood charcoal. I've cooked on it a few times with pretty good results. Cooked steaks for my maiden voyage then a nice pork loin. I noticed a few things that I chalked up to being unfamiliar with the grill. First I had a hard time getting the grill above 600 degrees to sear the steaks. I also noticed that when you got a nice temp going you would loose 50 to 70 degrees as soon as you l
  12. @Timtogrill raised an interesting question about temp difference between direct and indirect zone in the oval XL. http://www.kamadoguru.com/topic/14167-question-for-primo-owners/ I was curious about this as well, so I did an experiment. Different setups may give different results, but here's what I did. Short version : coal on one side of firebox divider, empty on the other side, no diffuser, 75 minutes after closing dome -> 90 degrees difference between sides. Dome temp 135 to 140 degrees less than grate level. Detailed version : I used half of the firebox with the cast iron divider.
  13. Okay, so I have cooked a few chickens now, whole and in pieces, and it's been hit and miss, the only way I can get it to my liking is to over cook it to 180-185, to me its still moist. Does anyone have a "fool proof" setup" that I can use as a starting point, especially for whole chickens? I have a rotisserie toaster oven that makes amazing chicken and I'm getting a bit discouraged I can't get it right on the kamado :(
  14. 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
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