Now I’ve seen plenty of videos on the efficiency of kamados but this was going to be a good opportunity for my own test seeing as I was going to be running this thing for quite some time. At 9pm on Friday I filled the charcoal chamber with Weber briquettes and fired it up. The diffuser sat flat on the ring, just meaning that I didn’t have it mounded but it was full. By 10 the smoke was looking good so on it went. I got it stable at around 240* and I went to bed. According to the weather it got down to about 40 that night.
I don’t have a thermostat or a means of recording the temp history but when I woke up it was at 280*. I got it back down to 240 and kept it running there whether there was food on it or not. Around 5pm I put the food back on to reset the bark and pulled it off at 6, purposely not closing any vents. Food was served and at 7:15pm I went back outside to take it apart and see how much fuel I had left.
This is 22.25 hours after the initial startup, 21.25 hours of actual cooking time. The coals at 6 o’clock were pulled in from the wall on the lower right. The wood piece on the left was added mid cook but the ashed over coals starting at 7 all the way around to 1 are from the initial setup. That’s just the way she burns. No idea how many hours of useful cooking are left in there but I’d imagine it’s quite a few.
Well there you have it. Good, bad or indifferent it was fun personally testing the limits. Cheers.
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