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GoFrogs91

Favorite setup for low and slow

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The set up is pretty much the same for all cooks. Start with a full basket of coal, light an area tennis ball sized of less, close the lid. Open the bottom vent about 1/4" ish, the top a full turn ish. The temp comes up slowly, so be patient, it's kinda like steering a large ship. You don't want to overshoot, it's much harder to bring temps down. Every cook is easier as far as temp control, you'll get the hang of it quickly. <br />

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Keep in mind, every time you put something in a heat soaked grill, your deflector, protien, cold grate, and so on, it takes time for the temp to respond, so again, be patient. <br />

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Robert

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This may tie into MadMedik's topic of more smoke.  If one wants more smoke then wouldn't the lower vent be opened more than 1/4" and the Top Vent opened less ?   I read that the issue with the Ceramic Kamado is the difficulty of getting more smoke with less oxygen because of the vent openings.  

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