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First cook on the KK was a 5 rib roast on Christmas day. Roast had been deboned and tied back to the ribs. Browned the roast on the stovetop and then transferred to the KK. I was using the BBQ Guru and set the target temp to 240F as was afraid to overshoot. Took about 2 hours to get to 240F, and then I put in the deflector plate, drip pan on top of that with veggies, main rack and then the roast. I then set the BBQ Guru to target of 250F but ended up overshooting as the KK ended up at 270-275F for duration of the cook. The lower vent open slightly and the chimney was open 1/2 to 1 turn. 2.5 hours later the roast was ready and perfectly cooked despite overshooting the cook temp. Internal target temp of the roast was 118F and it rested, covered on cutting board for 30mins before carving. Next time I will add the deflector plate and drip pan once the charcoal is lit and hopefully that will prevent overshooting the target cooking temp. BTW the KK was at 250F the next morning, 12 hours after I removed the BBQ Guru, reinserted the plug, closed the lower vent and closed off the chimney. Maybe I didn’t properly close everything so air was still coming in and feeding the fire. Thanks everyone for sharing your techniques as it definitely helped.

When using the guru, the bottom vent should be closed, and the top less than 1/4 turn open. The fan should do all the work, and cycle pretty constantly. Make sure your fan dampener is wide open also. For your grill to still be at 250° the next day, something was open. Did you close the lower vent? Make sure both lower doors are pushed closed also. Beautiful roast! If this is your first kk cook, I can't wait to see what's next!! Sent from my iPad using Tapatalk