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.
So last night i attempted My first Big smoking. i picked up a nice Pork butt to smoke. All went well until about four or five hours in. not sure if i made the fire to small, played with vents too much to try to control temps or what. I could never get them temp to stay at 225 as recommended. Temp went to high around 230/235 degrees or went to low to 205/210 degrees. stayed up most of the night trying to control it. finally about 5 hours in the temp went lower and lower until i realized the fire went out, or so it seemed. i had to take the pork off, pull out the diffuser to find all that was left was embers in the center and some lump and wood chunks on the outside(did not soak as recommended by others on this sight). So i rebuilt the fire and put everything back and basicaly start over. now the temp went up to 244 degrees. went outside about 20 mins ago and closed the lower vent to 1 and the top vent to just a crack. temp now reads 239/237 and hopefully dropping. At this point if i get it in the low 230's to high 220's I'll be happy. i hope the roast did not rest too much. meat temp seems to be holding at 144. not sure whats going on there.(using maverick ET-732) may use the old fashion meat therm later when cooking time is up. Been up most if not al night with this thing.(I'm tired.LOL) Please tell me it gets better. LOL. Not ready to throw in the towel yet, Just looking for tips and ideas. what did I do wrong? Any and all input would be greatly appreciated.
New to this forum and wanted to give a big THANKS to previous post on temp control problems with the Akorn brand Kamado. I lost the thread and could not reply but one individual decided to return his Akorn to Home Depot due to frustration. I had exact same problems and was glad to see that it was ignorance with the air flow and lack of patience. So a big thanks to all that posted. My Akorn's fire died this morning after putting on a butt and following the user guide that said to shut top vent completely. After reading the forum, re-starting and being patient, it is has been holding at ~300 for the past hour and a half and I am slowly letting it get down to around 225 (hopefully).
Now to the questions. One cook book I have states to let grill stabilize to grilling temp, then place the ceramic heat diffuser into the unit, then place the grate on and then add the meat. My fear is that if I did this the Akorn brand ceramic heat diffuser would crack due to the temp shock.
So first question: Is their recommendation to let the grill reach desired temp PRIOR to adding the diffuser BS?
Second Question: If I do that will it crack the diffuser?