First of all, sorry if this post is in the wrong place. Im not sure where to post topics relating to website help.
I have been trying to upload some pics of my cooks (and a profile pic aswell) but everytime the upload progress bar fills up it says failed.
I have tried it on my phone and pc but both have the same result. File sizes are under the 14.65MB size and are in the .JPG format.
I have also renamed them so they dont have symbols, brackets, underscores etc.
Finally I got around to finish this idea I had for a long time, ever since I made the pizza ring. I picked up a set of Weber Rotisserie and lathed part of the shaft round to fit the Akorn. I cut two little "V" on the pizza ring and the drive motor sits perfectly on top fo the side table - lucked out on that one! The chickens were marinaded with Hawaiian Huli Huli Sauce for two days, with some Hawaiian Salt Seasoning, freshly ground pepper and they turned out amazing. I gotta thank my neighbor who worked at a construction site and got me a tuck load of dried out Kiawe wood. It burns really hot and long lasting. I'm starting to put a kit together and will report back on the progress.
I just ordered a KJ Classic II over the weekend, and I am beyond excited to start learning and cooking on it when it arrives! I have heard that one should do a few "dry runs" where you heat the grill up without any food before cooking on it. When I was looking at different kamado brands in person, one sales rep told me it was necessary to "set" the ceramic or something like that by heating it up to a few hundred degrees for at least 30 minutes before trying to cook anything on it. I'm honestly a bit skeptical of that claim, but I'm also new to this style of grill, and since it's a significant investment, I obviously want to treat it well and take care of it so that I can enjoy cooking with it for years to come. Anyway, sorry for rambling. I'm looking forward to any advice and suggestions on getting my grill set up and cooking once it arrives! Suggestions on what to cook first also welcome! My wife and I were talking about it the other day and were a bit undecided. Thanks in advance!
I just recently delved into the world of BBQ with a Primo All - Around and I absolutely love it.
However, I have a question.
It seems that I cannot go below 250F on my kamado. I am not sure what I am doing wrong. I am planning on cooking my first brisket next week and I would like to be able to hold 175F (or around there).
This is how I fire up the grill:
I place some lump charcoal in the basket and light them up with an electric BBQ lighter
At 5 minutes, when the initial load is hot I place some more charcoal in the basket (to fill it up)
I wait for about another 5-10 minutes for all the coals to heat up and then use a blow dryer to really get them going
I close the lid of the kamado and start closing the bottom vent
However, my kamado is already heated up way above 175F (which was fine so far because I wanted it around 300F+).
From what I have observed the top vent is not doing anything at all for regulating the temperature, which is odd since everything I read so far on controlling the temp says to use the top vent (for micro adjustments). Even when I have the bottom vent fully closed the temp does not drop below 220F. I believe is because the ceramic walls have already absorbed too much heat.
If anyone has the Primo all-around and is able to use it at 175F I would appreciate the advice on how to do it.