Long time lurker, irst time poster. Came from an Akorn to a KJ Classic 2 about 2 weeks ago.
I’ve been having issues getting to higher temps so I wanted to try a new strategy. Cleaned the ash from the remaining coals and added a base of 4 hickory wood chunks along with larger Jealous Devil charcoal to improve airflow and topped with the smaller Royal Oak charcoal. This seemed to have helped.
I’m surprised on how much more coal the KJ uses compared to the Akorn and how harder it is to get to high temps. However, KJ allows to bring down the temperature a lot quicker when you over shoot. How long do you leave your KJ at your target temp before opening to start your cook?
All in all, I enjoyed using the divide and conquer system. I did the cauliflower and shishito peppers on the upper rack and ribs and marinade reduction in the lower rack.
Also, I wanted to thank you all for sharing so much great knowledge here. I’d definitely made the introduction to Kamado style cooking and transition to Kamado Joe easier.
by DavidZambranoRealtor