jmagaram Posted April 1, 2014 Report Share Posted April 1, 2014 I've only been cooking on the KK for a couple weeks now and am still getting the hang of achieving my desired temperature. For the first few cooks it got too hot. Recently what I've done is lit a single paraffin started cube, closed the lid, and immediately set the dampers to where I think I'll get the desired temp. So if it is 250 degrees, for example, I'll close the dampers almost all the way. Then I just wait and wait. It can take a very long time - like over an hour - to get the grill up to my desired temperature. I watched a video for a different kamado where the cook used a different approach. He progressively closed down the dampers as it was heating up. For example, maybe the dampers were completely open for 10 minutes before he closed them down a bit. And when the temp got to 150 he closed them more. And when the temp got to 200 he closed them more. And so on. I'm wondering what people do to quickly get the grill up to say 225, 300, and 400. Does the progressive approach work? Or do you just need to be very patient and initially set the dampers where you want them in the end? Quote Link to comment Share on other sites More sharing options...
MadMedik Posted April 1, 2014 Report Share Posted April 1, 2014 For the low temps, I rarely will set the Air Flow settings to the "final" opening. That will take a long time. I will open the bottom about 1/3 open, and spin the top control 1 to 1 1/2 times open...may be 2 times. I have used the small lighter cubes, but now will use a torch and light just in the middle of coals...not all over. I tend to get it going but will keep an eye on it, and start dialing it down as i get closer to desired temps. I rarely go over desired temps at start up. My experience has been as long as you are watching temp go up and back it down very close to your desired temp...you will not get an out of control fire. If you want 350, I will pretty much get to that temp, with wider than desired air flow settings, and then turn the settings down to where "i know they should be", and everything settles down. If i want 350, but come back and the fire is 500 or more, then there could be problems. As you learn, you won't get out of control fires. Now when cooking at high temps, for steaks and pizza, you can get very hot very fast....once at 500 or 550, you open up the settings too much and it will take off fast. Be careful at high temps and watch temp closely so you don't get super hot fires... If i am really in a hurry for the higher temps, I will spin the top several full rotations and open the bottom dial wide....BUT, you must be handy and alert and watch closely....i don't do this very often. You go get a beer and talk to wife for a second and you could lose control.... It seems there is a point where it goes slow and you think it is under control....then it takes off fast. Watch out for that... my 2 cents... Quote Link to comment Share on other sites More sharing options...
Tucker Posted April 1, 2014 Report Share Posted April 1, 2014 I do much the same as the Madmedik.. light with torch and run it open then close it as it approaches target. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 2, 2014 Report Share Posted April 2, 2014 How much charcoal do you all use ? I seem to have a hard time getting the temp up. I open the bottom vent all the way and the top vent a couple of times and it takes a while to get the temp up. I even open up the vent in the back as well to get it going. What am I doing wrong ? I seem to be in a Funk lately with my KK. Quote Link to comment Share on other sites More sharing options...
Tucker Posted April 2, 2014 Report Share Posted April 2, 2014 Make sure your ash is cleared out. If the ash is built up under the basket, this will restrict airflow. Charcoal - be sure you do not fill the basket with small pieces, these small pieces pack together and restrict airflow. Airflow is king. I always ensure I use larger pieces in the bottom of the basket and for starting it, I pile smalls on top. It is really that simple; ensure airflow under and through the charcoal. Vents: Upper vent - I open it 2-3 full turns. Lower vent - I open it all the way. I do not pull out the unit, just open the vent. I monitor the temp and as I get within 25 degrees, I close the vents down ~50%-60%. (usually 2-3 beers) Continue to monitor and when at temp target adjust vents to suit target temp. For example - 250 degrees = top vent @ 1/8 turn, bottom vent @ 1/8" open. Quote Link to comment Share on other sites More sharing options...
Tucker Posted April 2, 2014 Report Share Posted April 2, 2014 one note: Once you are at the target temp vent set stage, you will need to let the cooker settle in and you may have small adjustments (open or close vents) to stabilize the temp. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted April 2, 2014 Report Share Posted April 2, 2014 I'm wondering what people do to quickly get the grill up to say 225, 300, and 400. Does the progressive approach work? Or do you just need to be very patient and initially set the dampers where you want them in the end? I mostly cook on the sear grill on the low handles close to the charcoal at about 425 dome or on the main grill or close to the dome on the sear grill on the tall handles at 350 to 475 dome.There is no way I have the patience to wait an hour or more for the KK to come up to temp and heat soak so I pull the door out all the way and spin the top wide open and light with a torch in 4 places for a full basket and 2 places with the splitter basket. For a fast cook, close to the coals, I close the door and most of the top when the Tru Tel gets to 400 or so. For a longer cook on the main grill or high in the dome, I start shutting down more gradually about 100 deg from my target temp. It takes much longer for the grill to go from 0 to 300 than 300 to off the scale high so you need to anticipate this and be right there with the KK once the Tel Tru begins to climb. It also helps if you do not get distressed at a temp 25 deg or so higher or lower than you originally anticipated. On the occasion that I do a low and slow cook, I shut down the vents and turn on the Stoker once the Tel Tru is at about 200 deg. It's harder to control a low and slow cook manually if you're trying to get the KK to temp quickly. The great thing about the KK is that it works for everybody - those who want to lounge around the patio waiting on the grill and those who want to get in and out as soon as practicable. You will get better at bringing the KK to temp the more you do it. Susan Quote Link to comment Share on other sites More sharing options...
dstr8 Posted April 2, 2014 Report Share Posted April 2, 2014 The great thing about the KK is that it works for everybody - those who want to lounge around the patio waiting on the grill and those who want to get in and out as soon as practicable. You will get better at bringing the KK to temp the more you do it. Susan ^ This! Coupled with the 1/2 basket set-up you can get up to a variety of temps quickly; no time penalty compared to my former LPG SS grill system. It will just take a new KK owner, much like any cooking device, some time to get cozy with the processes for the variety of cooking/grilling goals...as it did for me (with the generous help and input from forum members in here and Dennis) But for my pizza baking sessions I do like to build an initial heat soaking fire...about an hour or more if time permits...before loading the basket (full basket for pizzas) for a longer and higher temp bake-off ala Neapolitan style dough requires (or at least the results are better at a higher temp ) Quote Link to comment Share on other sites More sharing options...
Loquitur Posted April 3, 2014 Report Share Posted April 3, 2014 Dan: My hat is off to you and also Tony, Hector, Peter, Firemonkey and all our other members who post those fantastic, mouth watering pizzas cooked on the KK. I wouldn't mind waiting for the KK to preheat for an hour or more for that knowing that the radiant hot heat off the dome is so important to the cooking process for Neapolitan style pizza. That is a specialty indeed and a unique feature of the KK. I just want prospective owners as well as our new owners to know that you can do a wonderful every day type cook on the KK from start to finish in well less than an hour. And, I'm not missing out on my adult beverages cooking fast either!! Susan Quote Link to comment Share on other sites More sharing options...
tony b Posted April 3, 2014 Report Share Posted April 3, 2014 "And, I'm not missing out on my adult beverages cooking fast either!!" - you go, girl! Thanks for the propers! Quote Link to comment Share on other sites More sharing options...
