Doesn’t happen very often, but occasionally I leave my Kamado unattended and the temperature gets away from me. That is what happened tonight. So, here is how I lowered the temperature. I was shooting for 225 but it will shot up over 500. So I close the dampers down almost completely shut. I lifted the lid to let excessive heat out. Then I filled a pan with ice cubes, placed it on the grill and closed the lid. It is not perfect, but it does speed things up.
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I normally overshoot mine in purpose just a little. Because when I add the wood, heat deflectors, and cold meat, it cools it down to my target temp. 500 is a little too high for me (I know yours was on accident). If I target 250, I definitely let it go to 300. Good idea to add the ice!
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scottranda I usually shoot for 300, too, before putting everything in. This one was way out of control with flames reaching around the platesetter.
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Founding Member
- Aug 2014
- 885
- Bay City, Michigan
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Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
Weber 22 w/SnS
Brinkmann Pellet Grill W/ Ortech TR-100
Vermont Castings, gas
Masterbuilt smoker, gas
Future build, 80 gallon tank hybrid, pellet/stick burner
iGrill black, dual probe thermometer
Thermapen instant read
Polder,Speed Read instant thermometer
Favorite Beer, Yeungling Black&Tan
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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