Uneven charcoal burn - new Primo XL owner

[Wrone]

Quick question to you long-term XL owners. I'm now 5 cooks in, with 2 being slow pork butts (225-250 deg). My issue has been with the long cooks. At around the 10-12 hr mark, I start to lose grill temp and have had to wrap and finish the butts in the oven. After taking out the grates and plates, I notice the the charcoal has burned down the middle but not ignited either side. After shaking out the coals, this are plenty left. I lit in one spot on the left at the edge of the basket. Using a Kickash basket sitting on the stock charcoal plate. Am I doing something wrong, and any suggestions?

Thanks in advance!

1st pic is immediately after cooldown and 2nd pic is the amount of coals left after shake down.

[smokin fool]

I know everyone like to go low and slow but sometimes low is to low.
Try upping your temps above 250.
My BKK does the same thing from time to time, I take the meat and racks off stir up the coals/charcoal till it gets re-established, put it back together and let her rip again.
Giant PITA but gets the job down.

[tiewunon]

I suspect you might be new to Kamado cooking. I do not have a KAB for my XL so want that to be known up front.
- I light my lump centered on the bottom sliding damper in the middle of the lump pile each and every time.
- I really never use any of my BGE's, Primo XL, or my Kikuya Hibatchi Pot for any cooking over 400°.

- How much lump did you start with? (This will be the common thread below)
- Have you cleaned the ash out between cooks or at least once in the five cooks?
- Did you remove the cast iron grate at bottom of firebox before installing KAB?

My longest Primo XL cook data logged with a controller (Smobot) is 31 hrs and 8 min on a full firebox of lump (mix of Rockwood and Royal Oak) doing 3 Boston Butts (avg 8.5lbs) on bottom grate with a temp set point of 225°F. I had approx 1/3+ of a firbox of lump left.
Non controller longest cook in my cooking log for the Primo XL is 21 hrs 17 min at 250°. Timed with an el cheapo Timex. It was a Beef Shoulder Clod weighing approx 22lbs. Had a full firebox of Royal Oak lump and at conclusion of cook had beteeen 1/4 and 1/3 of a firebox left of lump.
With my LBGE's with much smaller fireboxes I have had no issues with non controller cooks in the 12-20 hour range with full firebixes cooking in the 225°-275° range.
I sure hope you get this figured out. You have a great cooker and should easily be able to cook through 12 hrs without losing temp.

[Wrone]

KAB filled to the top with lump and the basket was sitting on the stock cast-iron plate in the bottom of the firebox. I'll likely pull the plate for the next cook and see if that makes a difference.
All the ash had been removed before the cook and I am new to kamado cooking.

Thanks for the replies!

[tiewunon]

Wrone Take the cast iron grate out.

[BloomHybrid]

I have a Kamado Joe big Joe, I usually light my fire right in the middle. I usually start my fire off hotter knowing it will drop off some overnight. Also get to know your vent settings. That will cone with time. For me I don't have a problem stoking the fire back up by opening up the vents, you have to be patient with kamado cooking.

[Argoboy]

Meathead suggests running a new cooker with out food to see how it operates, that is what I did with my Akron Kamado when I first bought it and I learned a lot. I have since upgraded to a Primo XL and I have no problems. I do not own a KAB as I feel they are over priced. I also calibrated my dome thermometer in boiling water after I purchased it.