Jump to content

My "tuned" PID controller.

Recommended Posts

My first overnight cook on the new KK.


  • Grill: KK32
    • Top Vent: 1/8th turn, (just after the gasket lets go of its grip)
    • Bottom Vents: Closed
  • Controller: HeaterMeter
    • PID_Settings.png.8f1ab50c327090a3fc125b6116d7126a.png
    • Note: I'm not using the Damper/Servo
  • Probes
  • Fan: BBQ Guru Pit Bull
  • Fuel:
    • Royal Oak Lump Charcoal
    • Diamond Strike-a-Fire (fire starter)
    • KK CoffeeChar

I started with a clean KK (ash removed), I had about a quarter basked of leftover / semi-burned lump which I spread evenly across the bottom of the basket. I then laid a Strike-a-Fire on top of the used coal, positioning it on the right side of the grill (opposite the fan intake).  I then laid 3 large pieces of CoffeeChar on top of the fire starter. After that I filled the basked up with medium & large Royal Oak lump (smalls sifted out).  I lit the fire starter and let it burn wide open for about 10 minutes, then I connected the HeaterMeter & fan, placed the top grate, drip pan (as heat deflector), and raised grate, connecting the pit probe to the raised grate. At 10:08pm I set the HeaterMeter setpoint to 225°F, closed the lid and let it work its magic. By 10:36pm the pit probe was reading 226°F (~1°F overshoot), and by 10:39pm it had stabilized to 225°F (±2°F) where it stayed for roughly 15 hours.  When I pulled the food I still had about 2/3 of a basket of coal left.  I used the 3 pieces of CoffeeChar because they were larger and denser than the Royal Oak. I wanted something that would burn long and slow through the night so I wouldn't have to worry about getting up and relighting the grill. Considering how slow the rest of the lump burned, I don't think the CoffeeChar was necessary, then again, the fire didn't go out, so worth it even if just for piece of mind.



Orange:  Pit temperature

Grey: Ambient temperature

Blue Shading: Fan percentage

Yellow Shading:  Lid open


Edited by LedHed
Add labels for graph.
Link to comment
Share on other sites

I cooked Deep Pit Beef (adapted to the Kamado). You can read more about it here.

There isn't much to look at, it's basically a beef roast sealed in foil and cooked low-n-slow for 12+ hours. It's popular (or was) at California fairs and rodeos. Rather than dig a 4 ft deep hole in my backyard, I used the KK.

It's kind of like beef pot roast meets pulled pork. It's great by itself or on a bun. Would make for good tacos and enchiladas also.

Seasoning is basically 50/50 prime rib rub and black pepper.

It turned out well so I'll be doing it again soon. I'll make sure to take some pics and post in KK Cooking.

  • Like 4
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.

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...