Jump to content
JDBBQ

KK32 landing in Western PA soon

Recommended Posts

I would not suggest the deflector stone, mine is still in mint condition.  Any type of pan will act as a heat deflector, an old pizza pan, etc. The fire will not be huge so you don't need a big pan. That's my 2 cents. :) Remember too, that in the KK the fire will be quite far from the food so that helps to keep things from spot burning.

  • Like 1
Link to comment
Share on other sites

Good advice from the others, nothing to add here. Haven't used my deflector stone in years; I use either the drip pan or some aluminum foil on the lower grate - easy, peasy! 

One new trick that I used for the first time last night - if you have a MAPP/Propane torch, pre-scorch your wood chunks. You'll get to good smoke faster. 

  • Like 3
Link to comment
Share on other sites

I have been cooking the meat for 1.75 hours.  Top open maybe 1/3 to 1/2 turn up from gasket and bottom is small crack on left opening and second largest "pencil" hole on right.  This is more air than suggested above - but dome temp won't go above around 220 and just off grate (per ThermoWorks Smoky probe is about 260 to 270).  Any suggestions on how and whether I should try and get the temp up?

I did check the dome temp thermometer (compared to a Thermapen in 200 degree water) this morning and it was calibrated ok.

Thanks

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.




×
×
  • Create New...