EggheadRalph Posted 15 hours ago Report Posted 15 hours ago After 6 years of wanting a KK, I finally pulled the trigger. Sold the Yoder ys640 pellet grill and my Louisiana Grill kamado for this upgrade. Just did my first cook tonight: baby back ribs. Overshot 225⁰ and was chasing temps afterwards...gotta better learn the top vent positioning, but am excited to learn. Cheers! 4 Quote
5698k Posted 8 hours ago Report Posted 8 hours ago Congrats on your new grill! You’ve certainly made a great decision. Temp control is a little bit of a learning curve but easily mastered with a little practice. My first question is how much coal are you lighting?Sent from my iPad using Tapatalk Quote
C6Bill Posted 6 hours ago Report Posted 6 hours ago Congrats !!!! 225 is only about a 1/4 turn of the top vent with the bottom vent only being open enough to get your little finger in there. Dennis has some good videos on that, i'll see if i can find the links This will get you a good temp for ribs And this one is everything you need to know about the 32 1 Quote
Cheesehead_Griller Posted 5 hours ago Report Posted 5 hours ago 38 minutes ago, C6Bill said: Congrats !!!! 225 is only about a 1/4 turn of the top vent with the bottom vent only being open enough to get your little finger in there. Dennis has some good videos on that, i'll see if i can find the links T This! The top vent open 1/4 on my Big Bad is also about 225-250 and 1/2 is about 300 with the bottom vent open enough to fit a finger in it. 1 Quote
tony b Posted 4 hours ago Report Posted 4 hours ago Welcome to The Obsession! Best way to learn temp control. Fill up the basket with coals, Light a small spot, Open the top vent 1/4 turn and bottom vent just barely open (pinkie). Sit back with a cooler of your favorite adult beverage and watch the temp. Once stabalized, make a note of it, bump the top vent another 1/4 turn and have another beverage. Again, once stabalized, take notes, bump the top vent again and maybe open the bottom a bit more. Keep doing this until the dome reaches maybe 450F, as almost all your cooks will be below that temperature (except the burn-in and doing pizzas). The vent position/temperature correlation is very repeatable, assuming you have enough charcoal in the basket. Secondly, DON"T CHASE THE TEMPERATURE! If the KK is heat soaked, you're not going to be able to lower the temperature easily if you overshoot your target. Also, it's BBQ, not rocket science. Plus/Minus 50F off your target is nothing. Just roll with it. You won't notice any difference in the results, only the cooking time might be slightly affected. Good Luck, Post Pictures of that all-important virgin cook! 2 Quote
