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fotomatt1

Close vents and save charcoal, or let it burn out?

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I'm a new KJ Classic II owner coming from a Weber Performer charcoal grill.  When I was done using my Weber, I'd just let the charcoal burn out, as I found starting with a brand new batch of charcoal seemed to work much better for me.  It never lit quite right with leftover charcoal.  I used my KJ two nights ago, and then closed all the vents. It actually used surprisingly little coal for a 500ºF cook for over an hour.  I used the remainder of the coal tonight to cook flatiron steaks and decided to let it burn completely out so I can start with an empty firebox tomorrow night.  Problem is, it's been over 4 hours, my grill is still 400ºF and it appears there's a decent amount of coal left.  Just curious if most of you prefer to start with an empty firebox, or if you reused the remaining coal from the previous cook?  Are there drawbacks to either method?  Thanks in advance.

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No doubt about it , when your finished with your cook snuff it out , as for the next cook stir out the ash add more lump and start cooking again , no need to use more fuel then you have to. Saves on the dollars

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Fill up your fire bowl, light the lump, set your vents for the tep you want, cook, shut your vents.  Repeat.

 

There is absolutely nothing wrong with lump being reused.  The problem you ran into with Kingsford Blue Bag (KBB) briquettes is that the binders used to form the briquettes makes reusing problematic.  You'll not encounter that with hardwood lump charcoal. There are no binders. 

 

A Weber Kettle is nothing like a kamado.  Learn how to use your kamado as a kamado.  Forget what you've done on your Weber.  Your KJ is an entirely different cooker and the techniques for a Weber are inappropriate with a Kamado.  If you have any questions, just ask.  We're more than happy to point you in the right direction.

 

Welcome aboard Kamado Guru and welcome to The Addiction!

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Fill up your fire bowl, light the lump, set your vents for the tep you want, cook, shut your vents.  Repeat.
 
There is absolutely nothing wrong with lump being reused.  The problem you ran into with Kingsford Blue Bag (KBB) briquettes is that the binders used to form the briquettes makes reusing problematic.  You'll not encounter that with hardwood lump charcoal. There are no binders. 
 
A Weber Kettle is nothing like a kamado.  Learn how to use your kamado as a kamado.  Forget what you've done on your Weber.  Your KJ is an entirely different cooker and the techniques for a Weber are inappropriate with a Kamado.  If you have any questions, just ask.  We're more than happy to point you in the right direction.
 
Welcome aboard Kamado Guru and welcome to The Addiction!


Oh...forgot to mention I was using Royal Oak lump with the Weber....same as I'm using with my KJ. It burns 1000% different...and better than I did on the Weber. I never used Kingsford Blue Bag. Well aware of all the chemicals and stuff in there.


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Fottomatt1, everything they said! I will say though, I use Kingsford Competition Briquettes on my Performer and it is like using lump on the Kamado! I keep re lighting it until it is ashes, so far 5 or 6 cooks.

Ceramic Chef, I learned to cook on the Classic, never had used a Weber. Bought a Weber Performer three weeks ago. From the get go, perfect cooks using the Kamado Joe techniques! Can steady at 250 with no issues at all. Weber techniques may not be good for Kamado's, but Kamado techniques on a Weber are fabulous!

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If there is just a very small amount of lump remaining I'll usually just let it burn up. Otherwise I'll snuff the fire out to save what remains.

 

Using leftover Kingsford works fine. Just don't try to directly relight the used ones. Just leave them on the grate (knock the grate a few times to shake off any ash remaining on the old bricks) and dump a chimney full of ready coals on/around them. The old/used stuff will then light and burn just fine.

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I always use the keft over charcoal but almost always remove it allowing the fines (small used pieces) to be dicarded. After that I throw in 3 new pieces of the Big Block charcoal & throw the rest of the used pieces ontop & around the rest of the pile and get a grillin. One thing that we swear by is the Kamado Joe Blow Glow stater. Man does it work!!!! We have 3 KJ's & use the blow joe every time. [emoji16]

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2 hours ago, eunie1958 said:

I always use the keft over charcoal but almost always remove it allowing the fines (small used pieces) to be dicarded. After that I throw in 3 new pieces of the Big Block charcoal & throw the rest of the used pieces ontop & around the rest of the pile and get a grillin. One thing that we swear by is the Kamado Joe Blow Glow stater. Man does it work!!!! We have 3 KJ's & use the blow joe every time. emoji16.png

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Welcome, please stop by and introduce yourself. 

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Exactly what CeramicChef said.  Snuff it out.  And he's right, cooking on a Kamado is a whole different animal.  So much more efficient and better.  Learn to control your temps and you can cook/bake/smoke/grill/ sear anything.

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