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New to kamado cooking


BBQ Brian
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Hello all, I stumbled onto what I think is a k7. I traded a little work for one that a customer of mine had collecting dust. It seems to be in great shape compared to some I have seen people take on.  Did I get lucky or are these cursed?

 

I read the almost 30 page restoration by adder last weekend and have read everyday about kamado style grills, lump charcoal, lighter cubes and the rest. I love to learn new stuff. I have an offset smoker and several  webers and am really liking this new "Taj MahGrill" as my wife has dubbed the K7. I replaced the gaskets, the thermometer and got the top damper moving after 5 days

 of soaking and grunting. I took the springs out and added a 3/4" piece of metal conduit to give it a little help and greased the springs to quiet things down. It really won"t stay perfectly open or perfectly closed - at least not with ease or reliablity. It has no cracks, all original tiles, firebowl and the approx 1 3/4" thick disk with holes that sits in the firebowl.

 

Is this a K7? Is it from Sacramento? Any tips on keeping her low and slow for 8 hours? Anyone use a kick ash basket?  I have done two cooks and it seems to run a little warmer than I prefer (280). Fine for pork butt but not a brisket.

maybe it's too much fuel, I am new to lump. Messed with the dampers every 30 mins or so and it slowly goes up too high or down too low and goes out. Yes I have a maveric remote thermometer to accurately monitor temps. I used a pizza stone as a deflector.

 

Thanks everyone, I love the forum. I am looking forward to seeing any comments. I know I have asked a lot and will be more specific in future posts. 

Brian

 

 

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That's a Richard Johnson kamado and looks to be in exceptionally good condition. You need to work on the spring assist more. It definitely needs to be where it closes right every time even if it won't stay open correctly. 

 

Definitely not too much fuel/lump. My guess is you lit too much and were a bit impatient bringing it up to temp. It overshot then you started playing with the vents to much. If it got stable at 280* I would have gone with that. Nothing wrong with 280* for low-n-slow. Just go with what the kamado wants as long as it's in the 225*-300* range. 

 

You did good getting that one back up and running. 

 

 

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1 hour ago, ckreef said:

That's a Richard Johnson kamado and looks to be in exceptionally good condition. You need to work on the spring assist more. It definitely needs to be where it closes right every time even if it won't stay open correctly. 

 

Definitely not too much fuel/lump. My guess is you lit too much and were a bit impatient bringing it up to temp. It overshot then you started playing with the vents to much. If it got stable at 280* I would have gone with that. Nothing wrong with 280* for low-n-slow. Just go with what the kamado wants as long as it's in the 225*-300* range. 

 

You did good getting that one back up and running. 

 

 

Thank you. I will monkey with the bands and springs until its right. It will smoke nice at 280* all day long, so i might just go with that, especially for a pork butt. I look forward to more cooks and refining my technique.

 I wonder if galaxy or someone has a daisy wheel style lower vent to replace the original pull out lower vent? Like the new KK that has a wheel bottom vent.

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