Pardon my ramblings, I know the SnS kamado doesn’t have a huge following. I’ve been in problem solving mode over this one for awhile so I thought I’d leave it here in case anybody runs into this issue in the future. I’ll get some pics and results up when my plan is complete.
Kamado cooking in the cold is great with the exception of the initial preheat. When that ceramic and the air around it starts so cold, it can take hours just to get up to 225 with the vents wide open.
I decided to use my FireBoard and pit viper to kickstart the fire. Temp control is a dream without it, but I don’t always have two hours to passively heat the thing up.
In traditional kamado mode the air from the fan flows straight through the fire. It heats up quick and holds steady. My go-to for overnight cooks. The advantages of SnS mode are access to the fire, knowing the path of the fire for wood placement, and the ability to get clean smoke at very low cooking temps.
In SnS mode the air inlet is far away from the fire. Some air goes into the fire and some goes straight up into the cooking chamber. This causes the air around the probe to cool and the PID responds by running the fan harder, causing the air to cool more. The feedback loop causes more and more cold air to enter the cooker as the fire gets extremely hot. Once the fire is hot enough to overcome the influx of cold air the fan shuts down and the overly hot fire shoots the cooker temp past the setpoint. Rinse and repeat. There is a cyclical rise and fall of temp that is proportional to the max fan speed setting.
The BBQ Guru adapter is the exact height of the slider, so it requires removing and reinstalling two bolts to slide into place. This makes removing the adapter mid cook impossible. My options: not use the fan, use the fan and accept the inefficient temp swings, or go traditional kamado mode with fan until summer.
I realized at work today that if the adapter plate was trimmed, I would need the expander clip it came with. The expander clip would allow me to place the fan adapter until the fan got the cooker heated up, and then remove it to use my predetermined vent settings. Voila.
Kamado cooking in the cold is great with the exception of the initial preheat. When that ceramic and the air around it starts so cold, it can take hours just to get up to 225 with the vents wide open.
I decided to use my FireBoard and pit viper to kickstart the fire. Temp control is a dream without it, but I don’t always have two hours to passively heat the thing up.
In traditional kamado mode the air from the fan flows straight through the fire. It heats up quick and holds steady. My go-to for overnight cooks. The advantages of SnS mode are access to the fire, knowing the path of the fire for wood placement, and the ability to get clean smoke at very low cooking temps.
In SnS mode the air inlet is far away from the fire. Some air goes into the fire and some goes straight up into the cooking chamber. This causes the air around the probe to cool and the PID responds by running the fan harder, causing the air to cool more. The feedback loop causes more and more cold air to enter the cooker as the fire gets extremely hot. Once the fire is hot enough to overcome the influx of cold air the fan shuts down and the overly hot fire shoots the cooker temp past the setpoint. Rinse and repeat. There is a cyclical rise and fall of temp that is proportional to the max fan speed setting.
The BBQ Guru adapter is the exact height of the slider, so it requires removing and reinstalling two bolts to slide into place. This makes removing the adapter mid cook impossible. My options: not use the fan, use the fan and accept the inefficient temp swings, or go traditional kamado mode with fan until summer.
I realized at work today that if the adapter plate was trimmed, I would need the expander clip it came with. The expander clip would allow me to place the fan adapter until the fan got the cooker heated up, and then remove it to use my predetermined vent settings. Voila.
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