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Found 12 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 attainable on my two-burner hibachi, I set about trying to determine if there’s an actual temperature consensus among professional cooks. The first (and only) cookbook I reviewed is a collection of other authors’ recipes, Weber’s Greatest Hits, by Jamie Purviance. He doesn’t differentiate between grate temperature and dome temperature, but his definitions appear to be– High............ 450° to 550° Med-High.... 400° to 500° Med............. 350° to 450° Low............. 250° to 350° So, what temperature do you use when you read Low, Medium or High? And do you measure at the grate or dome? BTW, I prefer grate temperature since I consider dome thermometers to be unreliable, and even if accurate, don’t tell me much about the heat surrounding the meat.
  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 before the target temp. Any ideas on what I can do to get it under control? Cheers in advance.
  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 were good but a little dried out. I am planning on cooking a meatloaf today.
  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 4-5 hours of where temps are to post. How bout the rest of you? What are your observations?
  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 briquettes. I usually have a good layer of unlit coals on the bottom, then I top them off with lit coals. Vents are wide open to get me to 200, then I close them down almost completely to try to slow down the rise in temperature and get it where I want it. To date, after about 10 cooks over the last year, this has worked exactly one time - the first cook I ever did. 10lb pork shoulder that stayed around 230 for almost the entire cook. Every other cook has seen a spike in the temperature right out of the gate. In some cases, I've closed both of the vents just to reduce the temperature, but that's not getting the job done either. It also looks like there's a leak at the top anyway because even when fully closed, I can see it escaping at the seal. Might have to take it off and get a closer look at it. I've also had my wood chunks catch fire, which you can imagine raises the temperature as well. Obviously temp control is a killer for me on a longer cook because I'm paranoid that I need to be watching the probe constantly or going outside to try and waft the temp down. Gearing up for a cook this Friday into Saturday and it would be nice to not have to be outside all hours of the evening/morning. Otherwise I might sleep through our BBQ. I've never had any complaints about the food from anyone. I just know I'm doing something wrong, and I want to get this right. Because if done correctly, this food goes from pretty good to great. And that's my goal. I'm going to wander around the forum and see what I can learn, but if anyone can provide some insight, I'd greatly appreciate.
  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? How far from the bone should I be? Just want to make sure I get this done right. Couldn't find quite the answers I was looking for using the search function. Thanks in advance!
  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 temperature and destroys the internals of the wire leading to the probe. They suggested as a temporary stopgap to just wad up some aluminum foil and stab the probe through it, which will work for a cook or two but I like things to look nice. I'm trying to find a way that I can bridge that gap and save my probes from inevitable heat death. I was thinking about wrapping the wire a few times with some high temperature tape but all I'm finding is 500 degree tape. Any ideas/tips for getting a removable bridge constructed between the inner bowl and outer shell?
  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 lifted the lid to put the meat on. Then I decided to try smoking something. Got a nice 10 lb boston butt for the Florida State game today. Got my grill fired up around midnight last night and had a heck of a time getting the temp to regulate around 225-250. First I couldn't get it below 400 then when I finally got the temp to drop I couldn't get it to stop dropping! Finally got the meat on the grill around 1:30 and felt pretty good about it and went to bed at 2:30. Now I get a good nights sleep and let the cooker work it's magic! Or at least that's what I've heard from other people with Kamado cookers but not so much..... Woke up this morning at 7:30 and checked on the grill. Stone cold out! Still had charcoal in it but was cold to the touch. I had the top vent open to 2 and had the bottom two vents cracked at 2 and 6 but it went out like I had closed it up tight. Got the coals going again and added some more for good measure. Now I have all the vents wide open but couldn't get the temp any higher then 240 and I'm watching it drop (now down to 217) with the vents still wide open! I made sure to empty the ashes last night before I started but it seems like I'm not getting good air flow (or at least that's what I'm assuming). Do I need more charcoal? If so I'll never get the temperature regulated if I have to keep opening the lid to add more fuel.... I'm sure I'm making some rookie mistake but I just can't figure out what it is! Any advise from a seasoned pro would be great!! Oh, and BTW. How do I add wood chips for that nice smoked flavour without loosing all the heat by lifting the lid??
  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. That half firebox was full of leftover lump from the previous cook. Big chunks of lump carefully stacked at the bottom, with smaller pieces on top to allow good airflow. Lump up to about the top of the firebox divider. No diffuser on the indirect side. I lit it in three areas with my electric lighter, making sure to light the lump over as wide an area as I could, so the heat would be somewhat even. I did my test with a Maverick ET-733 with both hybrid probes. I positionned each probe so it was in the center of each grate. I trust these probes to be accurate enough, maybe within 5 degrees. My dome therm reads 210 when I test it in boiling water, which is good enough for me. After closing the dome, here are the temp readings. (Temps are hard to see in the pictures so I wrote them up. I had to shield the dome therm from sunlight with my hand or else the glare made it unreadable from my angle.) Direct: 257 Indirect: 212 Dome: 175 A while later Direct: 399 Indirect: 291 Dome: 240 After 75 minutes, with temps stable for about 30 minutes. Direct: 412 Indirect: 322 Dome: 275 It is possible that the same test done at, say, 500 degrees would have given other results in terms of temp difference. Putting a diffuser plate under the indirect side may have raised the temp in the indirect side by absorbing and radiating back some heat. My biggest surprise was the temp difference between both grates and dome. I'll take that into account in my future cooks with split firebox. I will probably repeat the experiment with a full firebox and a diffuser on one side. It is not lab conditions, but it's as close to science as I'll go for this
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