Excellent thread Jim. I far to lazy to make a post like this.
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SNSK First Cook - A Play by Play
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
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FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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jfmorris , “
8:00pm
Pit 262, butt 172. Tempted to go open all vents wide and crank it, as I want to go to bed in 2 hours!
9:00pm
Pit at 263, meat at 178. Opened bottom vent to full. Left top vent at 2.†......
Keep the faith, brother!!!! Stay the corse!!!!
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
Great post, thanks! As for the bark comment: I agree, this is a thing with kamados. I never use a water pan in a kamado for this reason, and I cook at 10-20 deg higher temps compared to a ‘regular’ grill.
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Club Member
- Mar 2020
- 4344
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Hey Jim, are you finding certain vent settings match up with certain temps or are you essentially gradually closing the vents to near closed when it reaches your given temp to hold it?
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Club Member
- Nov 2017
- 7147
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Originally posted by zero_credit View PostHey Jim, are you finding certain vent settings match up with certain temps or are you essentially gradually closing the vents to near closed when it reaches your given temp to hold it?
I find that the vent settings for kamado mode vary from the vent settings for SNS "turbo slow" mode, but aside from that, I start with the vents wide open, then cut to about halfway on both about 100 degrees below my planned cooking temp, then about 25 to 50 below, go to the final setting. I’ve found that it is fairly predictable to get the vent settings for 225, 275, 350, etc. You just gotta be patient though and not try to chase it too quickly. Tiny changes can result in gradual climbs or drops over a period of hours, but it really is pretty stable.
the printed manual included covers some pretty good vent settings for different temp ranges, now if I could just find where I put the thing…. They don’t put it as a download on their website unfortunately.
if you have not read it go check out this reference:
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Club Member
- Mar 2020
- 4344
- Near Chicago, IL
-
Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Originally posted by jfmorris View Post
Hmmm. Good question.
I find that the vent settings for kamado mode vary from the vent settings for SNS "turbo slow" mode, but aside from that, I start with the vents wide open, then cut to about halfway on both about 100 degrees below my planned cooking temp, then about 25 to 50 below, go to the final setting. I’ve found that it is fairly predictable to get the vent settings for 225, 275, 350, etc. You just gotta be patient though and not try to chase it too quickly. Tiny changes can result in gradual climbs or drops over a period of hours, but it really is pretty stable.
the printed manual included covers some pretty good vent settings for different temp ranges, now if I could just find where I put the thing…. They don’t put it as a download on their website unfortunately.
if you have not read it go check out this reference:
https://www.kamadoguru.com/applicati...t.php?id=80777
https://amazingribs.com/more-techniq...-or-smoker-dry
1 starter square seems like too much so far so I need to try for a smaller fire and work the bottom vent only the next time. Setting bottom to 1 and adjusting via top vent puts the fire at 310 or so with no control.
Akorn’s manual suggestions are a little strange but suggests bottom vent control too so that’s my plan for next time.
https://cdn.shopify.com/s/files/1/19...84373312002118Last edited by STEbbq; September 13, 2021, 06:37 AM.
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Club Member
- Nov 2017
- 7147
- Huntsville, Alabama
-
Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Originally posted by zero_credit View Post
Yeah, I was curious because it recommends adjustments by top vent only pg 15 while Meathead says leave top vent wide open and adjust bottom vent only.
https://amazingribs.com/more-techniq...-or-smoker-dry
1 starter square seems like too much so far so I need to try for a smaller fire and work the bottom vent only the next time. Setting bottom to 1 and adjusting via top vent puts the fire at 310 or so with no control.
Akron’s manual suggestions are a little strange but suggests bottom vent control too so that’s my plan for next time.
https://cdn.shopify.com/s/files/1/19...84373312002118
The general guideline I've found to be true is that you if closing the top vent down to an extent can cause temps to rise, at least briefly, as you are letting less heat out the top of the kamado. And opening the bottom vent up more can also increase the temperature of the fire. Obviously BOTH wide open leads to the hottest fire, but it takes a while to get there. I am talking about little tweaks if you are trying to get locked in at 225 for example.
I would try and follow the Akorn guide at least initially. Myself, I will probably on the next cook try the suggestions in the Kamado Guru guide next cook, where they leave the bottom vent about halfway open once the fire is going, and adjust with the top.Last edited by jfmorris; September 13, 2021, 08:14 AM.
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Club Member
- Mar 2020
- 4344
- Near Chicago, IL
-
Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Does the SNS have a spring-loaded hinge or air hinge? I didn’t see any mention of one on the website or review.
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If you look at a couple of the images on this page that show it with the lid open, you can see the springs back in the hinge area:
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jfmorris you know me buddy. I love to research them to death. I am really enjoying the Akorn and am very happy with the food coming off it, so it matches up great with the MB560. I just find it fun to see what my next potential kamado upgrade could be down the road.
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