I feel that when I first got the SNS Deluxe Kamado - January 2021 - I was doing a good job of learning the vent settings, and cooked tons on it. At some point, I started reaching for my PartyQ - an old fan controller from BBQ Guru - and relying on it to stoke the fire and maintain the temp when cooking in indirect mode. So I kinda forgot how to manage things properly with just the vents. And it got worse when I had some gaskets shrink and go bad, opening up air leaks that caused even shutting down the grill to become a many hours process.
So, in recent cooks, after replacing the gasket on the top and bottom vents, I've been doing my best to AVOID automated control, and learn this cooker all over again. In light of that, thought I would start a discussion for other owners of this specific grill to chime in on what vent settings you find work for reaching and maintaining different cooking temps.
I'll start by chiming in with what I have *relearned* so far.
Note that this is all with a 1st gen SNS KAmado, with the stainless upper and lower vents. Things are probably different with the Gen2.
LIGHTING METHOD - KAMADO MODE
If using in kamado mode (indirect), I rake any coals in there from a prior cook around until the ash falls down through the bottom, then pour in more lump from the bag until I basically fill the entire fire bowl level with lump. If using smoking wood, I'll have first nestled several chunks down in there, but the goal is to cover with lump. For smoking at 225-275, I then light ONE fire starter nestled down in the middle of the fire bowl. If shooting for 325-375, or higher, I light 3 fire starters, spread around the lump, about halfway out from the middle to the edge, closer to the middle though.
I then let things burn with the lid open and bottom vent WIDE open (no screen) for about 15 minutes. I then install the upper charcoal grate and the diffuser and the cooking grates, clip a probe to the grate (above the diffuser or one of its 3 "legs"), close the lid, and run with the upper and lower vents wide open until the grate probe is about 75 degrees above the target temp.
LIGHTING METHOD - SNS MODE
If using in the SNS insert for low and slow, I fill the insert with lump or briquettes, light a starter nestled down in one end of the insert, and let it burn for about 15 minutes. I then close the lid, and with all vents open, wait for it to approach my target temp, then start closing down vents. If going hot and fast with the SNS, I light my coals in a chimney and pour carefully into the SNS, trying to avoid dumping any on the felt gasket.
Either way, I run with all vents open until about 25 degrees below my target temp with a grate probe, THEN start adjusting vents.
SNEAKING UP ON 225 IN KAMADO MODE
Once I am up to 150 or so, I close the wind screen on the lower vent, so that I can use its "numbers" as a guide, and set the upper and lower vents both to about the mid point. Let's say 2 for the top, and 4 for the bottom. I then slowly close things down, checking every few minutes. What I have been finding is that while I may END UP at "1" and "1" for the upper and lower vent settings, I tend to be at 1.25 on the top and 2 on the bottom more often than not, until well into the cook.
This is where I could use guidance, as the SNS grill manual - sonmething printed only that REALLY ought to be a PDF on their website - says "1" for both vents for low and slow", "2" for both vents for 350-400, and "3" for both for 450+. I find that if I just go to 1/1 on the vent settings before I reach 200 or so, the fire temp will often start going DOWN, as I have choked the fire too much.
SNEAKING UP ON 350 IN KAMADO MODE
Here I just let things roll at 2/2 for the vent settings, and once I reach it, I tweak the top vent to control temp.
PIZZA (HIGH TEMP INDIRECT)
Here you want to just run with ALL VENTS wide open until about 50 below your target temp, THEN use the BOTTOM VENT to control temp. I usually end up around 3 down there, but sometimes wider open, to reach the 600-650F I like to use for pizza.
CONCLUSION (FOR NOW)
Anyway, I would LIKE to eventually develop better guidance for this grill. If anyone wants to chime in, maybe I can consolidate our various experiences into a sticky or something for this entire channel.
THANKS!
Jim
So, in recent cooks, after replacing the gasket on the top and bottom vents, I've been doing my best to AVOID automated control, and learn this cooker all over again. In light of that, thought I would start a discussion for other owners of this specific grill to chime in on what vent settings you find work for reaching and maintaining different cooking temps.
I'll start by chiming in with what I have *relearned* so far.
Note that this is all with a 1st gen SNS KAmado, with the stainless upper and lower vents. Things are probably different with the Gen2.
LIGHTING METHOD - KAMADO MODE
If using in kamado mode (indirect), I rake any coals in there from a prior cook around until the ash falls down through the bottom, then pour in more lump from the bag until I basically fill the entire fire bowl level with lump. If using smoking wood, I'll have first nestled several chunks down in there, but the goal is to cover with lump. For smoking at 225-275, I then light ONE fire starter nestled down in the middle of the fire bowl. If shooting for 325-375, or higher, I light 3 fire starters, spread around the lump, about halfway out from the middle to the edge, closer to the middle though.
I then let things burn with the lid open and bottom vent WIDE open (no screen) for about 15 minutes. I then install the upper charcoal grate and the diffuser and the cooking grates, clip a probe to the grate (above the diffuser or one of its 3 "legs"), close the lid, and run with the upper and lower vents wide open until the grate probe is about 75 degrees above the target temp.
LIGHTING METHOD - SNS MODE
If using in the SNS insert for low and slow, I fill the insert with lump or briquettes, light a starter nestled down in one end of the insert, and let it burn for about 15 minutes. I then close the lid, and with all vents open, wait for it to approach my target temp, then start closing down vents. If going hot and fast with the SNS, I light my coals in a chimney and pour carefully into the SNS, trying to avoid dumping any on the felt gasket.
Either way, I run with all vents open until about 25 degrees below my target temp with a grate probe, THEN start adjusting vents.
SNEAKING UP ON 225 IN KAMADO MODE
Once I am up to 150 or so, I close the wind screen on the lower vent, so that I can use its "numbers" as a guide, and set the upper and lower vents both to about the mid point. Let's say 2 for the top, and 4 for the bottom. I then slowly close things down, checking every few minutes. What I have been finding is that while I may END UP at "1" and "1" for the upper and lower vent settings, I tend to be at 1.25 on the top and 2 on the bottom more often than not, until well into the cook.
This is where I could use guidance, as the SNS grill manual - sonmething printed only that REALLY ought to be a PDF on their website - says "1" for both vents for low and slow", "2" for both vents for 350-400, and "3" for both for 450+. I find that if I just go to 1/1 on the vent settings before I reach 200 or so, the fire temp will often start going DOWN, as I have choked the fire too much.
SNEAKING UP ON 350 IN KAMADO MODE
Here I just let things roll at 2/2 for the vent settings, and once I reach it, I tweak the top vent to control temp.
PIZZA (HIGH TEMP INDIRECT)
Here you want to just run with ALL VENTS wide open until about 50 below your target temp, THEN use the BOTTOM VENT to control temp. I usually end up around 3 down there, but sometimes wider open, to reach the 600-650F I like to use for pizza.
CONCLUSION (FOR NOW)
Anyway, I would LIKE to eventually develop better guidance for this grill. If anyone wants to chime in, maybe I can consolidate our various experiences into a sticky or something for this entire channel.
THANKS!
Jim
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