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Killer Kamado

What do you wish you knew sooner about Kamado Cookery?

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33 minutes ago, Killer Kamado said:

  Mastering the process though... 

 

Is part of the Fun process ..

Make alot of bad food to learn to make Good food .

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The only thing I wish I would have learned earlier was how awesome kamado cooking was.  I feel like I wasted years on my gasser.  Everything else I learned, I feel like I earned?  Maybe that's a weird way to phrase it but I'm ok with the fact that I had to learn specific things.  It made it more memorable. 

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19 hours ago, shuley said:

The only thing I wish I would have learned earlier was how awesome kamado cooking was.  I feel like I wasted years on my gasser.  Everything else I learned, I feel like I earned?  Maybe that's a weird way to phrase it but I'm ok with the fact that I had to learn specific things.  It made it more memorable. 

 

I was a looooong time devoted gasser, too (still am on chili night... :roll:). I wish I learned about kamado cooking earlier. My prior experience with coal-fired barbecue and grilling was limited to cheap-o kettles, disposable grills, and cruddy public park grills. Also, I had no experience with lump, only briquettes, so I had a negative outlook beyond gassers. 

 

A BGE-owning buddy showed me the light...

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to be patient...

 

with my fire

 

with the edibility learning curve...

 

and with myself... in MY eyes, I am a complete (insert adjective of your choice here) stumbling thru the educational process that is kamado cooking... in reality, my family has yet to turn down a meal made with fire in any way, shape, or form... even things i would be reluctant to give to my ex-wife

 

and of course, finding this forum which is a goldmine of info

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1 hour ago, TexasBlues said:

to be patient...

 

with my fire

This. Fires need to mature.

I knew briquettes needed to ash-over before cooking, I learned lump needs the same thing.

- When using a chimney, all the lump needs to ash-over before dumping

- When lighting in-situ, wait for the thick white smoke to clear before adding food (or smoking wood)

 

HAve fun,

Frank

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Temps can be difficult to control precisely. But cooking hotter only means quicker and that doesn't always mean with less wonderful results. Within limits of course. I have learned, "don't sweat it"! 

Also, I want to second the previous thoughts! All Valid! 

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Small adjustments & don't chase the a precision temperature. If the grill settles in the ballpark of the temp you were shooting for, that's good enough.

 

Electric starter is a nice, cheap, mindless way to start charcoal fairly rapidly.

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