Jump to content

Sign in to follow this  
Joe22

Controlling temps

Recommended Posts

@Joe22 you responded with a "HaHa".. but I'm serious. It's how a lot of us light our lump. Fill up the firebowl, and light the center with a plumber's torch. I use my Kamado on average 3x a week, and I'm still on the same bottle of MAPP gas I bought 2+ years ago.

Share this post


Link to post
Share on other sites

So first thing that I got a chance to try was calibrating my temp probe. Well needless to say, it was off by a considerable amount. Laugh if you will but it was close to 70' too high. Gee that'll cook that shoulder much faster. I'm going to a long cook over the weekend and I plan on trying some of the ideas that you'll have given me. I really appreciate you taking the time to help me out. Thanks again.

Share this post


Link to post
Share on other sites

@ Walrus. I wasn't necessarily laughing at you the people who use the method. I was more laughing at myself for not. I have exactly what you described and I'm gonna try that next cook. I have a few boxes of the Weber cubes that I'm trying to use up and I have a mason jar full of ipa soaked cotton balls as well. I like your idea better though. Thanks for the tip.

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  

×