cstew32 Posted May 13, 2020 Report Share Posted May 13, 2020 New owner of a used Ultimate 23. How do I reach high temps? I have filled the basket with lump charcoal, but still only get 200 to 300 degrees. Thanks! 1 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted May 13, 2020 Report Share Posted May 13, 2020 (edited) Fully open the bottom left vent, and fully open the top vent. Light the charcoal in three places and hold on. Edit: make sure you don’t have a bunch of smalls and dust blocking airflow. Edited May 13, 2020 by Wingman505 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 13, 2020 Report Share Posted May 13, 2020 As mentioned above stew, unwind the top flue 3 full rotations. Watch it doesn’t get away from you. 20c short of your target temp wind it back to about 1 full turn to hold around 250c. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
cstew32 Posted May 13, 2020 Author Report Share Posted May 13, 2020 Thanks for the tips. One goal is to get it hot for cleaning, but is it similar to a metal grill where I can burn off most everything in there? Is it normal that the ceramic is shiny black from previous cooking or is there another method I should consider for cleaning? Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 13, 2020 Report Share Posted May 13, 2020 1 hour ago, cstew32 said: Thanks for the tips. One goal is to get it hot for cleaning, but is it similar to a metal grill where I can burn off most everything in there? Is it normal that the ceramic is shiny black from previous cooking or is there another method I should consider for cleaning? I don't know about "shiny" black, but a matte black inside is normal with use. Maybe post a pic of what you mean by "shiny" black? For cleaning your grates -- a grill floss and/or steel ball style scrubbers work well for day-to-day use. Maybe soak in PBW once or twice a year. I know others are more fastidious than I am, but this works for me. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted May 13, 2020 Report Share Posted May 13, 2020 Stew if it’s shiny black, maybe check your thermometer in boiling water and see that it sits on 100cSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Tyrus Posted May 13, 2020 Report Share Posted May 13, 2020 (edited) Make sure it's lump charcoal to start. Use the bigger medium to large pieces to get feel. Pull out the door about an inch at the bottom and monitor but never walk away from the KK in this position for long. Check it down as it responds and Say 3 Our Fathers and one Hail Mary...that should do it. Edited May 13, 2020 by Tyrus 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 13, 2020 Report Share Posted May 13, 2020 @cstew32 - Dennis doesn't recommend doing super high heat "cleanings" on the KK. As he puts it, this thing is not a kiln. As part of my shutdown process after each cook, after I make sure that the fire is out by closing the top & bottom vents (dome temps dropped at least 50 - 100F), I open it back up and clean the grate with my grill floss (a 3/8" open-ended box wrench works, too), then bump the top vent open a tad (you don't want the KK to cool down with the top vent tightly closed or it will seize up on you and be a major PITA to open for your next cook), and then close the lid to the 1st position only (don't store the KK with the gasket fully compressed - it shortens it life), and finally put the cover on it. 4 Quote Link to comment Share on other sites More sharing options...
