Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).
Sign in to follow this  
Jason Serpent

The Monolith has finally arrived!

Recommended Posts

Greetings from North London,

 

My Monolith Classic (Standalone) arrived last Friday.

 

So far only a few items has been cooked but with great result.

Chickenwings

Salmon side 

Smoked Mackerel

 

 

 

Perhaps a bit to impatient for the first run where the Monolith was a bit too warm when smoking.

Used a bit too much of the Apple pellets.

Regarding the pellets they seemed to burn too much again might have loaded a bit too much (only a hand full at the time)

 

Invested in the Hot Coals book as i'm new to this style of cooking.

 

Using the looflighter ignite and a Marverik ET-733 dual probe.

 

Side question does anybody know of a good temp logger (min 2 probes)?

I have my house full of wireless temp tags so my geeky side would want to plot how stable the Monolith is for future over night cooks.

 

Next cook is gearing up to look like more fish and some short ribs.

 

 

Cheers until Next time.

 

Jason   

 

 

Share this post


Link to post
Share on other sites

Do you have an option other than pellets? Wood chunks really work best for these types of cookers. If no, wrap the pellets in a foil pouch, and poke a couple of holes in it, put the pouch directly on the fire. 

 

Cook temp is strictly a matter of airflow. I noticed you used a looftlighter? That's a good tool, and it shows that the proper amount of coals were lit at the start. For your next cook, try closing the vents further, it's surprising how little airflow is needed for proper temperature. 

 

As as far as controllers, it sounds like a cyberq, of a flame boss 300 would suit your needs. 

Share this post


Link to post
Share on other sites

Thanks for your reply.

I do have access to other spices of wood the pellets came with (thrown in by the grill place)

Chunks seems to be the weapon of choice for most Kamado owners.

 

Ran the Monolith for a few hours today (still going) and I seem to struggle to get it below 110c at that point the hatch is open max 3mm and the top has 1-2 mil sliver open.

 

I'm not really after a controller but a thermometer probe that loggs temperature over time so that I can plot it later.

 

Share this post


Link to post
Share on other sites

Close the top more, like I said, you'll be very surprised at how little airflow is necessary. I find that the top vent has more to do with very fine adjustments, so even if the bottom is more open, close the top more. 

Share this post


Link to post
Share on other sites

Welcome to the forum. Nice looking grill. For the low temp cooking, do not use your looftlighter. It gets too much charcoal burning. Try alcohol soaked cotton balls. This link is for an Akorn, but the same principles work for your grill. 

 

 

Share this post


Link to post
Share on other sites

Welcome from a fellow Monolith (Classic also) owner in the UK !

 

A couple of things based on my experience.....

 

I assume the Apple pellets you refer to are the Monolith ones ?  If so I've tried these and found they added a very strong flavour (I tried them with pork belly if I remember correctly). I don't like a strong smoke which is why I got the Apple pellets but I've stopped using them. I've had good success with Olive chips (my favourite) and Oak (nice but stronger). I havn't tried any other pellets as its put me off them and I'll stick to chips.

 

As for temp control - for a low temp cook like 110 I'll use just one or two fibre lighters in the centre of the lump. I'll light and leave the lid open (for around 10 mins) then close the lid let and the temp rise to around 100 (vents fully open). At this point I'll put in the heat deflector grates etc, close the lid and let the temp start to get to around 100. Then close the bottom vent to just a cm or two and also close the top vent but leave the daisy wheel rotated to fully open. Stabilise the grill around 110 for at least 15 mins and then put the meat in. The temp will drop off - this is normal but should soon start to creep up again. Monitor the temp and adjust accordingly - but always leave a good while between adjustments and in particular try not to overshoot the temp.  As you have probably found once you are over-temp it takes a good while to get the temp back down. Once you get the feel of it you'll be surprised how quickly you can dial the temp in and how stable it is.

 

Then you just need a beer and keep an eye on the temp every while !

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  

×