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Starting classic b for long smoke?


luvysbbq
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Kamado Master,

I too find that my Maverick does vary with the grill.  I also noticed that it does seem to vary depending on where the probe is placed within the grill.  I have seen differences as much as 75 degrees!  There is definitely a variation.  So, my question is, is there an ideal location for the probe, especially when using the diffuser?  Top rack, bottom rack, middle... Can the probe be touching the rack?

 

Probe shouldn't touch the rack.

 

To me, the probe should be at the most important place there is --> where you're putting the food!  :-D

 

Seriously, I just put the probe down at grate level. I tend to try to put it away from the edge of the grate (i.e. where the hot air is flowing up around the heat deflector), but not so close to the meat that I'm getting inaccurate temps. Usually about 1.5" away from the meat.

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I cooked ribs a few days ago and just received my maverick that morning from Amazon so I was able to try it out. The dome thermometer was reading 250-275, and my maverick was showing 290-325 throughout the cook. I had it clipped on the top rack a couple inches from the ribs. I took the 2nd probe and dropped it in from the top to try and get it where the dome thermometer was and found the temp was lower up there by about 50 degrees. The ribs turned out amazing so I wasn't too concerned, but I want to do pulled pork on Sunday. Rather than the electric starter I'm going to try the alcohol soaked cotton balls method and see how it affects my temps. If anyone has a favorite pulled pork recipe please let me know. 

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Remix - airflow through your kamado, i.e. bent settings, NOT how you start your lump, is the critical piece in determining temperatures.you can light your fire with cotton balls, an oil soaked paper towel, or a MAPP torch, and for a specific vent setting, you'll get the same tep, ceterus paribus.

For a low-n-slow, light a single spot in your lump. For cooks in the neighborhood of 300-450°, light 2-3 spots. For high heat sears, light 4 or more spots in the lump pile.

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Funny, I find I have more luck by lighting the fire the same way (3-4 spots with torch) each time and then controlling it via the vents.

 

If I want a low fire (225-250F), once I get it lit, I let it burn for 10 minutes and have a good fire in three places, I close the vents similar to the photos above and let it settle. If I want the 225F, I close the vent a touch more (about 3/4 holes showing in the bottom slide). I try to creep up to the desired temp as opposed to try to fight my way down. If the fire it too hot early, I close both vents and smother it for 8-10 minutes (using a timer). I can drop 50 degrees but that's it without putting out the fire. If I over shoot by 50+ degrees, I adjust my cooking style to a hotter temp and change my time line (or meat if its really over temp)

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Remax  You can use the electric liter ,the secret to it ,is 8-10 min only ,yes you will have a decent fire ,I spread it out with the liter, then put in my wood chunks ,then diff-user water pan ,then food close lid, and immediately adjust vents to landscapers   picture above ,and let temp come up on its own . 

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I tried alcohol soaked cotton balls yesterday and it worked great. I plan on lighting one spot when I do a porn butt in the next week and hopefully holding 225 all night. 

I have yet to be able to hold mine that low (225). I've only had two long smokes and the last one was great. The temp held at 250-265 for most of the 13 hours smoking. I had .25 to .50 on top vent and only one air hole on bottom. I also only light one piece of charcoal and use the volcano method, light one piece and add lump on top. Let me know what you have showing open to keep at 225 :-)

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I'm doing two pork shoulders right now. My grill has been holding 217 for the last two hours even during very heavy rain. I tapped the vents open a little more and it went to 221 but came back to 219 a few minutes later. One probe is in the shoulder and the other is clipped to the cooking grate so it should be accurate temps. I'm hoping it holds all night! This is my first low and slow. 

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Did my first low and slow last night to today. The grill held 225 from 7:30pm to 12:30am. I was up at 6:30am and the temp went up to 275 which is fine in my book. By about hour 14-15 the temp was dropping so I opened the vents and got it back up to 225 for a little while longer but it went back down again. One of the pork shoulders was done, but the 2nd one was at 175. I wrapped it in foil and put more lump on. I had to leave the house for a couple hours, but set up my wireless security camera to point at my Maverick so I could monitor temps while away lol. On my way home I checked the camera and the grill was at 300, and the shoulder was at 210 so I got it off. It's in the cooler now and will be ready for dinner tonight. The first shoulder came out great. Good flavor, but some parts were a little dry (removed it at 196) I added finishing sauce to it and it really took it to the next level. I will be curious to try the 2nd shoulder and see how the foil and higher temp affected it.

 

I'm very happy with my Vision grill. My lump was above the side vent holes, but not to the bottom grate. I had more room for lump, so I will do that next time. 

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Did my first low and slow last night to today. The grill held 225 from 7:30pm to 12:30am. I was up at 6:30am and the temp went up to 275 which is fine in my book. By about hour 14-15 the temp was dropping so I opened the vents and got it back up to 225 for a little while longer but it went back down again. One of the pork shoulders was done, but the 2nd one was at 175. I wrapped it in foil and put more lump on. I had to leave the house for a couple hours, but set up my wireless security camera to point at my Maverick so I could monitor temps while away lol. On my way home I checked the camera and the grill was at 300, and the shoulder was at 210 so I got it off. It's in the cooler now and will be ready for dinner tonight. The first shoulder came out great. Good flavor, but some parts were a little dry (removed it at 196) I added finishing sauce to it and it really took it to the next level. I will be curious to try the 2nd shoulder and see how the foil and higher temp affected it.

 

I'm very happy with my Vision grill. My lump was above the side vent holes, but not to the bottom grate. I had more room for lump, so I will do that next time. 

That sounds awesome! I take it was yummy? I'm trying ribs this weekend on mine!

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Did my first low and slow last night to today. The grill held 225 from 7:30pm to 12:30am. I was up at 6:30am and the temp went up to 275 which is fine in my book. By about hour 14-15 the temp was dropping so I opened the vents and got it back up to 225 for a little while longer but it went back down again. One of the pork shoulders was done, but the 2nd one was at 175. I wrapped it in foil and put more lump on. I had to leave the house for a couple hours, but set up my wireless security camera to point at my Maverick so I could monitor temps while away lol. On my way home I checked the camera and the grill was at 300, and the shoulder was at 210 so I got it off. It's in the cooler now and will be ready for dinner tonight. The first shoulder came out great. Good flavor, but some parts were a little dry (removed it at 196) I added finishing sauce to it and it really took it to the next level. I will be curious to try the 2nd shoulder and see how the foil and higher temp affected it.

 

I'm very happy with my Vision grill. My lump was above the side vent holes, but not to the bottom grate. I had more room for lump, so I will do that next time. 

That sounds awesome! I take it was yummy? I'm trying ribs this weekend on mine!

 

Yes. The first shoulder was at 195, and the 2nd one came off at 210. The one at 210 was juicier. 

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  • 2 weeks later...

Hey Mike,

I have the Vision accessory pack and like using the electric start. I have a chimney as well but prefer the electric starter. I load up a good amount of lump under and over the heat probe of the electric starter and plug it in.

Good luck to you.

Crashman

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