There seem to be many opinions / styles of controlling the temp in a kamado: Adjust BOTH top and bottom in tandem; set the BOTTOM FIXED open and do all adjustments for airflow with the top only and visa versa.
Is there any consensus on the "proper" way to do airflow adjustment. Any science or is it all personal preference and randomness.
New to kamado and trying to get a sense for temp control. Also, trying for neutral smoke at this point. Early cooks have been too smoke intense.
Thoughts / guidance would be appreciated.
I've had a feeling that my Pit Boss temp probe was a bit out so I tested it tonight in boiling water and it taps out at around 180f (my Thermopen read 211.6f). It doesn't look like you can calibrate it - I had a look at the end and although there's a ridge that a screwdriver can go in it doesn't move.
I've seen a few people replace their gauge and Tell Tru brand pops up a lot, is there a particular model everyone recommends and where would I get it online? I'm in Australia so online is likely the only option.
By John Setzler
*** SEE UPDATE AT BOTTOM OF THIS POST ***
My inner geek is tweaking once again. I ordered one of these Fireboard thermometer systems from All Things BBQ yesterday...
I have been reading a lot of good things about this unit in the Yoder groups. It has six probe ports where you can run any combination of ambient or meat temp probes. Its all wifi cloud controlled and you can name each probe descriptively, graph, and save any of the collected data from a cooking session.
I have not seen a lot of stir about this product in the kamado community, probably because it is not a pit controller. When I spoke to the guys at ATBBQ about it, they told me that this was their top seller to ceramic owners. I asked them about the Flame Boss since i see a lot of great feedback on that device. They told me that they have a hard time selling that one.
I am looking forward to testing and reviewing this unit. My reviews will mostly be on the Yoder YS640 where i am more likely to cook multiple large cuts of meat at the same time but I will review it on the Kamado as well...
UPDATE ********** 10/20/2017
The Fireboard 'drive' cable is now available. You can use the Fireboard to control a fan and control your pit temperature. They want $89 for the proprietary cable that will let you attach a fan, which is an additional cost of $50 if you get it from Fireboard.
In my opinion, not worth the money to anyone who knows how to control their pit. If you need electronic help controlling your pit/fire then, by all means, give this one a go.
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.