PRippley Posted November 20, 2015 Report Share Posted November 20, 2015 Thanks for the details Jon B, me and blue-eyed Dave will be doing our first prime rib on Saphira right about Christmas time and I don't want to screw it up! PJ Quote Link to comment Share on other sites More sharing options...
Jon B. Posted November 20, 2015 Author Report Share Posted November 20, 2015 Congratulations on your first cook! Looks like it was a winner, and I was definitely very interested to hear your comparisons to your other Kamados, thanks for posting! So last night I cooked another hunk of the same rib eye roast on a KJ Jr at my buddy's house. Did the setup and cook exactly the same as my first cook on the KK. The meat was excellent but was just a little different color & texture than the previous night's cook on the KK. (sorry no pictures) In my non-scientific opinion, the difference we originally noticed in the meat was 50% the quality of the meat and the length of the cook. I'm guessing but the only difference (other than the differences in the two cookers) was the time it took to get to 350*. Because I put the meat on the a cold KK and slowly ramped up the temp's up slowly, it took almost a hour to get to 350*. On the KJ Jr. it took about 20 minutes to get to 350*. The total cook time on the KK was close to 3 hours where the KJ Jr was about 2 hours. More like a low & slow cook?????? Better moisture retention and even cooking on the KK??????? Both?????? The conclusion.......................Much more experimenting will be required and both RH Sue & my buddy Spike have volunteered to be the prime rib taste tasters!!!!!! Too much fun . . 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 20, 2015 Report Share Posted November 20, 2015 Last night I just happen to need a 350*, diffuser in place setup. I also had the baking stone on the upper grate. I followed the exact procedure I outlined at the beginning of this thread to see if my instructions were correct. The only thing I did differently was I removed the controller plug on the ramp up to 300*. When it hit 300* I reinstalled the plug and set the top vent to 2 turns and continued following the instructions. It took 1 hour to get to 350* and I reset both vents per the instructions with the bottom vent set at about 1/3 opened. I gave it another 20 minutes before the cookies went on the baking stone. Temperature at that time was 365* and the KK was fairly well heat soaked. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Jon B. Posted November 20, 2015 Author Report Share Posted November 20, 2015 Last night I just happen to need a 350*, diffuser in place setup. I also had the baking stone on the upper grate. I followed the exact procedure I outlined at the beginning of this thread to see if my instructions were correct. The only thing I did differently was I removed the controller plug on the ramp up to 300*. When it hit 300* I reinstalled the plug and set the top vent to 2 turns and continued following the instructions. It took 1 hour to get to 350* and I reset both vents per the instructions with the bottom vent set at about 1/3 opened. I gave it another 20 minutes before the cookies went on the baking stone. Temperature at that time was 365* and the KK was fairly well heat soaked. Charles - Prometheus 16.5", Cassiopeia 19" TT Thanks......never thought about taking out the controller plug. Dang.........you can teach an old dog new tricks!!!!!! Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 20, 2015 Report Share Posted November 20, 2015 Thanks......never thought about taking out the controller plug. Dang.........you can teach an old dog new tricks!!!!!!On Prometheus (that doesn't have a controller plug) I would remove the entire bottom vent but it has a heat shield built into the ash basket. Cassiopeia has a different heat shield arrangement so removing the entire bottom vent doesn't really work. That's how I came about with the idea to remove the controller plug to just get a bit more flow in the bottom. There are a few few other people who have done the same. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
tony b Posted November 20, 2015 Report Share Posted November 20, 2015 I call it the "turbo" setting! Like when I want to fast ramp up the temps to sear a steak; pull that Guru port plug out and zoooomm! Quote Link to comment Share on other sites More sharing options...
Rak Posted November 20, 2015 Report Share Posted November 20, 2015 So last night I cooked another hunk of the same rib eye roast on a KJ Jr at my buddy's house. Did the setup and cook exactly the same as my first cook on the KK. The meat was excellent but was just a little different color & texture than the previous night's cook on the KK. (sorry no pictures) In my non-scientific opinion, the difference we originally noticed in the meat was 50% the quality of the meat and the length of the cook. I'm guessing but the only difference (other than the differences in the two cookers) was the time it took to get to 350*. Because I put the meat on the a cold KK and slowly ramped up the temp's up slowly, it took almost a hour to get to 350*. On the KJ Jr. it took about 20 minutes to get to 350*. The total cook time on the KK was close to 3 hours where the KJ Jr was about 2 hours. More like a low & slow cook?????? Better moisture retention and even cooking on the KK??????? Both?????? The conclusion.......................Much more experimenting will be required and both RH Sue & my buddy Spike have volunteered to be the prime rib taste tasters!!!!!! Too much fun . . If you ever need more volunteers, I'm happy to step forward...for the sake of science Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted November 21, 2015 Report Share Posted November 21, 2015 Great looking first cook! If I want to bring the grill up as quick as possible, I light the lump in the center of the basket and slide the lower vent door open a couple of inches. I open the top hat several full turns and don't put the deflector in until I get close to my target temp. You can also skip the deflector and still cook indirect by putting some heavy duty aluminum foil on the lower grate. I leave about an inch gap around the sides and haven't noticed any issues with airflow. Benton Quote Link to comment Share on other sites More sharing options...
