Jump to content

Keeping the temp at 225..


Recommended Posts

Hi, new guy here. Got a classic Joe and did first cook but I had the reverse problem, not enough lump. Good to know that you start full for any cook.

Welcome! Be sure to make a post in the introductions thread! 


I don't always start full on every cook, I just stir the ash, use the ash tool as needed, and top off as necessary.


But that's for a quick cook.


For a long weekend cook, I'll pull out the big chunks, sort the smaller chunks, and empty the rest. There's tools that can help with this, as others will attest to, but I view each cook as a learning process. 


If I could advise anything to a new Kamado owner, I would suggest a log of some sort. Notebook, digital notes on your phone or tablet, whatever helps you learn. I started journaling about 3 months in, and it helped. I don't do much any more for standard well known recipes, but if I try a new recipe or technique, I log it.

Link to comment
Share on other sites

  • 5 years later...
On 6/1/2015 at 8:24 PM, bwarbiany said:

Just saw your follow-up, Rob, that'd you posted while I was typing. Yeah, three spots is a problem.

Also, don't overshoot. Let it heat soak AT 225. If you let it heat soak at 275, that's a LOT of thermal mass that doesn't want to cool back down...

I have the same issue .... aiming at 250 and now at 357 .... how do I get it down?  lower and upper vents tightly closed ....

Link to comment
Share on other sites

  • 4 months later...
On 6/1/2015 at 11:40 PM, retfr8flyr said:

If I am doing a 225° cook I fill the firebox and only light the very middle and only a very small spot. I usually use 1/2 of a starter stick for low and slow. After the stick burns out I close the lid, with the vents open and let it get to about 200°. That is when I start shutting down the vents and let it stabilize at 225°. I let it get good and heat soaked while i'm getting everything else ready. I then open the lid, add whatever wood chunks I will be using for that cook, the defuser plates, the grills and close the lid again. I then wait for the temps to come back up and the smoke to turn the correct thin blue color. When the temps are where I want them and the smoke is the correct color, that is when I put the meat on and really start my cook.

I followed these instructions precisely and had 3 hours of steady 225F. Thank you!

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...