See this for my helpful Dennis interaction.
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I don’t have a Komodo, let alone a Kamado. So, I can’t comment on Kamado issues. My brief comment, after following this very interesting thread, is that I have learned that charcoal makes a significant difference in both direct grilling and low and slow smoking. I cooked on a kettle for 30+ years with KBB and never gave much thought to fuel. Then after acquiring a few more cookers and trying out other lump and briquets, I realized that fuel makes a significant difference in temps and length of the burn. Now I am working on finding the right fuel for my desired temp and cook time in each cooker. If there where not so many different charcoals out there, each with its own burn qualities, this would be an easier task. But alas, the challenge to get it right is the reason why we cook!Comment
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MsTwiggy I would be careful piling charcoal above the level of that bottom ceramic insert, but I think you could heap it up in the middle somewhat, in the area where the handles on that basket are. I.e. mound it up - don't just go level on the basket. And you can spill over some onto the ceramic fire box the basket drops into, but I wouldn't let it go beyond the fire box and pile it against the outer walls. Just my 2 cents.Comment
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The other consideration is that the lip on the firebox will catch charcoal and it won’t smoothly feed the fire. I think i need to mod the basket or sort my charcoal well enough that i can use large pieces for this so they can rest on the basket handles. I have been measuring temp at the top grate. Maybe if i tried to use the lower grate i could get longer burn times. The question is will a brisket fit down there? 🔥🔥🐿️ -
The design is lacking in my opinion. If I had to recommend a model I would say get the 32 otherwise you dont have basket capacity to support long cook times even at low temperatures. Their marketing is misleading because they say the 32 is only necessary if you need the space for grilling. And they recommend the 23 for smoking. I think this belies a poor understanding of the requirements. Ya here me Spinaker dont get the 23 ya have to get the 32. . . 🙁🔥🔥🐿️
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MsTwiggy I was looking through charcoal reviews over at the Naked Wiz, and they reviewed a number of generations of Komodo Kamado extruded coconut shell charcoal. It looks much like the B&B Char Logs. And while the Char Logs are rated poorly for use in a kamado for excessive ash production, I don't see any of the extruded coconut shell charcoal rated well, for the same reason. Like "worst ash production ever". And they say the burn times are shorter than traditional lump. So the question is whether they've improved that process in the years since the review, in order to increase burn time and decrease ash production...
I see where the B&B lump I use is rated "average" on burn time, and that Blues Hog you have is higher than average. I may try some Jelous Devil or other brand that is highly rated at some point, but for me, the price advantage goes to the fact I get the B&B lump for $14.99 per 20 pound bag.Comment
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Imma find out!! I re ordered it. They say it has a flavor closer to traditional binchotan for yakitori grilling. And i have two bags of B&B char logs. I am going to start recording the weight of charcoal and burn time. Measuring the ash will be a pain - not sure if I will go there but we will see. I need to develop a workflow. 🔥🔥🐿️ -
I do like the char logs but I consider them more briquette-like than lump given they work best for low and slow, cannot do high temps, and ash production is similar to briquettes. I think the bag calls them lump but they are really an outstanding briquettes IMO. -
MsTwiggy - I was the one who recommended weighing your ash (for science).
After seeing the pictures. I can see how this would be difficult.
After all, Nekkid Whiz has already done the work.
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The other idea I had if we cannot get resolution on overfilling this basket safely and it looks like KK upgrade options are sadly lacking, would be that we drop a note to the Burn Shop which does some outstanding custom baskets. I believe they sell some very nice PK300 and PK360 ones. I bet they will have a solution.
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Histrix I agree with you. Dennis seems to have confirmed we can overfill it for low & slow cooks in a post a bit further up, but said high heat temps risk damaging KK jacket. I am skeptical but I recognize we may want to be cautious with a very expensive cooker.
Maybe it is just easier to buy a better basket and the problem goes away? -
He did respond to me and said that I can overload the basket for low and slow only. At high temps the firebox protects the acrylic jacket. If I think I need to get a different basket so that I can achieve the advertised burn time I am definitely going to give Dennis the first right of refusal on that. I haven’t exhausted my troubleshooting yet. The KK forum has some pro owners and they are beginning to notice my post. That forum is not as organized as AR!! 🔥🔥🐿️
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Can you link us to the KK forum post? Might be useful!Comment
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So what I see trending in the answers is that folks are getting their longest burn times using fan controllers. Livhting methods vary, one person got almost 36 hours out of a 19 inch table top model using a fan controller and some enchanted charcoal. So there is hope for me, it going to take skill. I don’t want to resort to a fan just yet. 🔥🔥🐿️
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I put three lighting squares in a triangle. Those will burn for about 5 minutes or so, and get some coal started. I leave the lid open another 5 minutes or so, until the coals show flame, then shut it and start the “damper dance”.
This is the amount I use for a rib cook. I’ll use double that for an overnight on a brisket. I don’t bother with sorting sizes, I just dump the coal in. I’m not saying what I do is better, just that this has always worked and I see no reason to change.Comment
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MsTwiggy I think if you lit from the bottom, a lot more charcoal will get involved fast, and you will end up with a bigger fire than you want for low and slow. The airflow in the kamado basically makes it a chimney. I light from the top - 1 starter for low and slow, 3 spread like above for 350 or for grilling. -
I think you can light from either top or bottom. My thought is that I want less coal flaming and more coal smoldering, so the quicker I get to “the dance” the longer the load will last. Coal that is burning is getting used faster.
I think you need to ship that unit over here so that I can try some things out. I promise I will send it back!
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I don't have one of this fancy charcoal baskets. I tend to load my kamado up like I'm filling a gas tank. When my cook is done I shut the vents and for the next cook I'll add charcoal if it seems necessary or I won't if it seems like there's plenty in there. I remove the ash once every 2 or 3 months. I use Rockwood charcoal from ace because it's affordable and good quality.
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