I’m new to kamados and I have a couple questions about temperature control after my first cook. I read most of the sticky manifestos in this channel which helped. I’ve decided to figure out how to use my Kamado as a true Kamado before I move on to using the SnS.
I was shooting for 350 so I started with two fire starters in a full bowl of lump. After 15 minutes I closed the lid with top and bottom vents wide open. 80 degrees below target I shut it down to half on top and 1†on the bottom per the manual and it crashed hard. I finally opened the vents enough that the temperature increase continued slowly, but then overshot to 380 and let it dwell for 30 minutes to heat up the cooker and get the fire clean.
Finally here’s the question: when I put the chicken on I lost 50 degrees instantly followed bytemps slowly dropping. I had to reopen everything and slowly close it down again to creep up on 350. Is this typical with kamados or did I rush the cooker up to temp initially and that’s why I lost that heat?
I’m happy that I lost that 50 degrees because I got a second chance to approach my target but I want to know if I should overshoot before I put the meat on or bring it up to temp more gradually and expect less loss in temperature.
Very satisfactory first cook with this cooker. I was able to get fairly stable temps and the tandoori style chicken turned out great!
I was shooting for 350 so I started with two fire starters in a full bowl of lump. After 15 minutes I closed the lid with top and bottom vents wide open. 80 degrees below target I shut it down to half on top and 1†on the bottom per the manual and it crashed hard. I finally opened the vents enough that the temperature increase continued slowly, but then overshot to 380 and let it dwell for 30 minutes to heat up the cooker and get the fire clean.
Finally here’s the question: when I put the chicken on I lost 50 degrees instantly followed bytemps slowly dropping. I had to reopen everything and slowly close it down again to creep up on 350. Is this typical with kamados or did I rush the cooker up to temp initially and that’s why I lost that heat?
I’m happy that I lost that 50 degrees because I got a second chance to approach my target but I want to know if I should overshoot before I put the meat on or bring it up to temp more gradually and expect less loss in temperature.
Very satisfactory first cook with this cooker. I was able to get fairly stable temps and the tandoori style chicken turned out great!
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