While I have done a bunch of reverse sears with my new Primo XL I have only done two longer cooks. With my first few reverse sear cooks (using a 2 zone technique)k I started the coals near the air intake and I did that with my first long cook. My rationale was that as the fire burned down the charcoal air would flow into the cook chamber keeping good air flow. Then I watched a few videos and folks were starting their fires in the middle of the fireboxes. I have done that for subsequent reverse sear cooks and found that it is helpful for having a larger cook area of hot coals. However, I recently did a longer cook for 2 racks of ribs starting the fire in the middle. I seemed to have a harder time keeping the temp at 250 and found myself do more frequent vent adjustments to keep the temps more stable.
Wondering what others do. Thanking you all in advance.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
If I am doing a slow cook in my XL, I break one firestarter in half and place each piece halfway from the midline to the edge of the firebox. This seems to be my perfect method for low and slow.
I’ve had no trouble holding temps in my XL w middle starts but I like to get things going faster w about a half a chimney of the little pebble size leftover charcoal from previous cooks. Not just a cube of fire starter. Once you get the hang of it you won’t over shoot. I’ll get the whole thing heat soaked in about 45 mins. Thinking about this, I might start just to the right of center. The left side bc of the vent seems to burn faster than the right.
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