I posted some of these in a response to another thread but thought this might be a good thread starter.
The kamado will allow you to control temperatures better but there's a learning curve that I'm still on. Things I've learned so far:
1. It takes longer to come up to temperatures. Start with the top open and bottom vent open until the coals are fairly well lit. You can accelerate this with step 2.
2. You might want to light coals on a separate grill then dump in lit coals onto unlit coals. This allows you to use a BBQ Dragon fan and Chimney of Insanity, for example, to accelerate the coals. Using them on the kamado directly could damage the handle with the high heat off the chimney.
3. You have to start adjusting vents 100-200 degrees below the target temperature.
4. Having a pit thermometer is essential, you can't use lid temperatures (they are at least 50 degrees higher compared to the cooking surface). I use a Maverick XR50 or a Thermoworks Smoke.
5. To achieve really high temps, such as for pizza, briquettes won't do the job.
6. The Kick Ash Basket and Ash Can really make it easier to save coals and clean up. I recommend buying them to get shipped with the Kamado.
7. You need at least 2 fairly strong people to lift the kamado into the cradle.
8. The instruction manual could use some minor improvements. I've made suggestions to SNS Grills about some changes. They may have already incorporated them into future revisions.
9. Doing a burn-in for at least 1/2 hour using traditional kamado mode (coals on the bottom) at 350 is essential and should not be skipped. Some others have advocated several trial cooks, keeping a log such as the one provided here on AR. I think keeping a log is very helpful to learn this cooker.
The kamado will allow you to control temperatures better but there's a learning curve that I'm still on. Things I've learned so far:
1. It takes longer to come up to temperatures. Start with the top open and bottom vent open until the coals are fairly well lit. You can accelerate this with step 2.
2. You might want to light coals on a separate grill then dump in lit coals onto unlit coals. This allows you to use a BBQ Dragon fan and Chimney of Insanity, for example, to accelerate the coals. Using them on the kamado directly could damage the handle with the high heat off the chimney.
3. You have to start adjusting vents 100-200 degrees below the target temperature.
4. Having a pit thermometer is essential, you can't use lid temperatures (they are at least 50 degrees higher compared to the cooking surface). I use a Maverick XR50 or a Thermoworks Smoke.
5. To achieve really high temps, such as for pizza, briquettes won't do the job.
6. The Kick Ash Basket and Ash Can really make it easier to save coals and clean up. I recommend buying them to get shipped with the Kamado.
7. You need at least 2 fairly strong people to lift the kamado into the cradle.
8. The instruction manual could use some minor improvements. I've made suggestions to SNS Grills about some changes. They may have already incorporated them into future revisions.
9. Doing a burn-in for at least 1/2 hour using traditional kamado mode (coals on the bottom) at 350 is essential and should not be skipped. Some others have advocated several trial cooks, keeping a log such as the one provided here on AR. I think keeping a log is very helpful to learn this cooker.
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