Fetzervalve Posted October 6, 2006 Report Share Posted October 6, 2006 What's the consensus on temp control? Do you set the draft opening from your experience and then fine tune with the dome? Or do you just twiddle all the dials and act like a BTO? I like that one. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted October 6, 2006 Report Share Posted October 6, 2006 i light the coals with both drafts wide open. after coals are lit, i shut both drafts completely and then adjust according to the temps i want. right now, i've only got my low and slow down. lower draft fine tune dialed 1/2 open, upper draft opened 1/2 turn. adjust from there. so far with my high temp cooks its catch as catch can. once i finally dial it down tho, it stays there! Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted October 6, 2006 Author Report Share Posted October 6, 2006 When you say you close them down completely, do you just close them to get your reference or do you leave them closed for some period of time before reopening? Quote Link to comment Share on other sites More sharing options...
Porkchop Posted October 6, 2006 Report Share Posted October 6, 2006 just to reference Quote Link to comment Share on other sites More sharing options...
DavidS Posted October 7, 2006 Report Share Posted October 7, 2006 The KK is very easy to control the temps. On mine the top is open a little less than 1/4 quarter turn and the low and slow adjustment is open about 1/8 inch, for 225. You can stand out next to the cooker and play with the top adjustment and see the change very quickly, not quite as fast with the lower draft adjustment but still pretty quick. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 7, 2006 Report Share Posted October 7, 2006 Temp Control For low temps, I usually close the top and then turn it with one hand and hold the other hand above the edge of the damper top until I can feel the heat rising. Then I go down below and fine tune.. As long as you feel the heat, your coals/burn won't die. Remember this is all about keeping the heat in and reducing airflow so your food won't dry out. Quote Link to comment Share on other sites More sharing options...
