Not that I have seen, but this pretty much translates over…
shoe465
Those to vent settings seem off. I don’t vent it open like that to get my temps
Top-Cupcake4775
i’m sorry, but i think this is nearly worthless without some mention of the type and amount of charcoal. i can hold 325 in my KJ Classic II with the top and bottom vents wide open if i’m using about 20 briqs of B&B.
cash8888
Bottom, gas top brake
Rhythm_Killer
This is rubbish. They’re not a thermostat. There are other factors
pyroscott
This might be a good starting point, but a Kamado needs adjustment to so many factors. Wind, ambient temp, charcoal (amount and type), humidity, etc.
Lost-Link6216
How do you smoke food with no airflow? Does the wood ever ignite?
squid_monk
This doesn’t take into consideration type and amount of charcoal, ambient temp, wind, the mass and initial temp of whatever your cooking. Just get a digital temp probe and use it.
Kupke
I find the temps depend most on the amount of places i light the charcoal
OtherIllustrator27
There are things floating around but, Kamados aren’t an exact science. It’s not a set and forget, ultimately you have to learn how your grill responds to the elements you throw at it: charcoal used, environmental conditions, how charcoal is arranged etc. if you you watch it closely in the beginning and don’t rush it. The rest of the cook is usually consistent.
Blunttack
Use the grill 5 times. After that you’ll know what you’re looking for. Start closing up the vents before it’s get to within 30-40 degrees F of your target. Otherwise you’ll yo-yo. If it’s not getting to say 375 and you’re stuck at 300, make of a note of where that is, and open the bottom barely a scootch more and open the top to show the “full triangle” opening in the tower. That’s gonna get you to 375. Open the top vent to the next line to get 425, leaving the bottom where it was. Open both all the way to sear or clean. Feel free to print this comment.
13 Comments
Not that I have seen, but this pretty much translates over…
Those to vent settings seem off. I don’t vent it open like that to get my temps
i’m sorry, but i think this is nearly worthless without some mention of the type and amount of charcoal. i can hold 325 in my KJ Classic II with the top and bottom vents wide open if i’m using about 20 briqs of B&B.
Bottom, gas top brake
This is rubbish. They’re not a thermostat.
There are other factors
This might be a good starting point, but a Kamado needs adjustment to so many factors. Wind, ambient temp, charcoal (amount and type), humidity, etc.
How do you smoke food with no airflow? Does the wood ever ignite?
This doesn’t take into consideration type and amount of charcoal, ambient temp, wind, the mass and initial temp of whatever your cooking. Just get a digital temp probe and use it.
I find the temps depend most on the amount of places i light the charcoal
There are things floating around but, Kamados aren’t an exact science. It’s not a set and forget, ultimately you have to learn how your grill responds to the elements you throw at it: charcoal used, environmental conditions, how charcoal is arranged etc. if you you watch it closely in the beginning and don’t rush it. The rest of the cook is usually consistent.
Use the grill 5 times. After that you’ll know what you’re looking for. Start closing up the vents before it’s get to within 30-40 degrees F of your target. Otherwise you’ll yo-yo. If it’s not getting to say 375 and you’re stuck at 300, make of a note of where that is, and open the bottom barely a scootch more and open the top to show the “full triangle” opening in the tower. That’s gonna get you to 375. Open the top vent to the next line to get 425, leaving the bottom where it was. Open both all the way to sear or clean. Feel free to print this comment.
https://preview.redd.it/wu27cvhq409g1.jpeg?width=1029&format=pjpg&auto=webp&s=2ce34e79ec44538dcd0f6a76ff2629572f50add7
I’ve got this one from a pdf, dm me and I can probably find a way to share it
No way this is even close. Too many variables.
Learn your tools and they will perform for you without cheating sheets. Nothing beats experience.