Mcdddy

If Using a smoker pot - is it essential to use the flower water mixture and apply to the lid to seal? If so, I’m guessing you would put the smoking wood in and carry to the cooker uncovered and put on coals then put lid on - otherwise as happened to me the wood shifts around and can easily block the holes? Also, it gets a tad challenging to fit the smoker pot between coals and lower grate. That being said I think the smoker pot is a better way.

I’m not using Home Depot galvanized metal hardware meant for an entirely different use. They are food safe aluminum pans and sheet pans meant to be used at oven temps. I’m cooking low and slow @225-235. In this scenario the KK is basically an oven especially using a heat deflector. Millions use them everyday so if there are toxins I guess we’re all getting gassed. I think the risk of toxins etc should be a non issue. I get the OCD though.

Hi - I have for some reason just seen the light with regard to using pans or sheet pans and a wire rack to elevate meat above the juices. This seems to be an ideal way to keep grill clean and easy transport of meat to and from grill. This has been essential for my cabinet cooker (GF) and preventing grease fires. Are there any downsides? Especially in a KK for low n slow? Cant figure out why you would do low n slow any other way?

When are people starting their ATC’s ? After a desired temp reached with manual vent control or from very early on after coals lit and lid closed? I have had probs with the Lump I light catching lump around it on fire throughout the cook in the past and fire dipping and temps dropping. I thought maybe this was due to using less than a full basket and not using a basket splitter to force the charcoal to stay in contact especially vertically. If I’m using less than a full basket I should definitely use basket splitter?

Hi Everyone- just wondering if people use foil pouch or smoker pot. Here’s a pic of my foil pouch epic fail. It seemed to work in the beginning had nice blue smoke then after 10 min or so a ton of white nasty smoke. I poked several holes on bottom before placing directly on coals (think I’ll stick to 2 holes next time). Also I think I wrapped with single layer of foil - should I be using multiple layers. I have had probs with foil disintegrating wrapping a heat deflector on Kamado Joe years ago. So I’m not sure if foil just does this. Smoker pot I have used before - not much clearance between top of pot on coals and lower grate. Also had probs with wood chunks blocking holes when transporting pot and placing on coals.

C6Bill I hunted all over flameboss app and couldn’t find lid detection settings to change.

Consistent temps during the cook I have always considered tantamount to good BBQ and temp swings the enemy of good Q. Not sure what your referring to +\- 50 deg - are you referring to prior to putting the meat on being totally fine? I’m not so concerned with aiming for 235 and hitting 250-260 or more before I put meat on and staying at that temp but I am concerned about not maintaining that temp throughout the cook.

Sorry everyone I just have so many questions. First off I have both a fireboard and flame boss temp controllers - in this cook I was using the flameboss. I use fogo premium and cocochar. First, For low and slow I need to use some sort of deflector so I can get indirect cooking - is it better to use the Kk drip pan ( I have double insulated) or I have heard some use aluminum foil over lower grate - one layer or how many layers? Doesnt the foil have a tendency to move around or float from the hot air rising? How do you keep it down in place? Also, I think I am using too much charcoal - Dennis had me thinking a full basket of charcoal for a 6 hour cook is perfectly fine. Rum & Cook says he uses basket splitter pretty much always esp for low and slow 1/4 basket rarely 1/2 basket. I haven’t been using my splitter and have been loading up the basket 1/2 to 3/4 full. How open on bottom vent if top is 1/8 turn for 225-235? Wondering if I should just ditch the fan and just monitor grate temp with flameboss or fireboard. Then just learn vent settings? Thanks for everyone’s input.

Hi - I have a hell of a time controlling temps on my KK. When opening the lid temps want to take off. I have been going back and forth using bellows with temp controller and then just using vents sometimes in the same cook. Using drip pan for heat deflector for my low and slow smokes. My GF smoker - so easy fill charcoal in chute ignite close up turn on fan control - watch rock solid temps +\- a 1-2deg F as long as I want. I’m getting so frustrated spending so much effort to get even modest control. Below pretty good control until taking off ribs to wrap.

Are people using lump or briquettes? I have a problem with all the coals eventually catching - I have found after or during the cook when temp starts to dip that certain parts of the charcoal in the basket is caught and other areas are not. I find this is especially true if I reuse leftover charcoal- which I feel I must do to mound up the charcoal enough to try to ensure adjacent coals ignite. I have been using lump exclusively so far and have tried adding in cocochar ( which is very hard to ignite). I have been using a Fireboard but am wondering if not using it is better for long cooks. Is the top vent the most important for temp control? Maybe I’m not mounding up the charcoal enough and leaving it too spread out horizontally? Can someone provide a general top and bottom vent setting for 225F for BB32? I never had much of a problem with my KJ that uses a Round basket instead of elliptical. When I tried using a chimney to light coals in my BB32 to ensure all coals would be lit it seems temps would rocket up way to too fast after closing the lid. I’m still trying to figure out how best to build my fire to last and how best to light it. I have also used the grill blazer which is fantastic and lit some charcoal but did not spread well to other charcoal after closing lid. I usually do low and slow and do not want different heat zones but DO want indirect heat for entirety of cooking surface. Filling the entire basket full uses a ton of charcoal Is there a way to mound up the charcoal in the center of basket - I have thought of buying a second basket splitter just to get the second semicircular steel plate so I can cover the two ends and use the two trapezoidal plates to contain the charcoal in he middle. Any help appreciated Thanks David

Poochie - is there a thread about Dennis instructions on the best way to load up charcoal basket and lighting coals that I can read more about? I have tried several methods and wondering about the best way? Do people use the charcoal basket splitter/reducer if they don’t need a full basket length of cooking time? Or just always go with full basket and reuse unburned charcoal afterwards for another cook?

PBW is the way to go. I use a washing machine pan which is the perfect size for 32 inch grates and shallow enough depth for soaking without having to use a ridiculous amount of PBW for soaking. They even have a drain hole.

Hi - I’m a relatively new user of my 32 BB I bought last year. Not sure if people use the included ceramic heat deflectors? I’m guessing not from posts I have seen. I’m looking to keep my grill cleaner from drips and more importantly have some kind of heat deflection for indirect cooking. Any thoughts?

Hi - Does anyone have recommendations for carnuba natural wax or even better spray on natural wax for easy protection and cleanup of tiles? Thanks D.