Thanks, DVP, will give it a try. I have the longish square burners, and the ones I used most, the flame is far from blue already. Still worth a try.

Even if they're beyond repair, replacement burners are pretty cheap.

(Or wait for hard rubbish/kerbside collection day )

You can get stainless ones too BTW

Edited July 23, 20169 yr by Dirty_vinylpusher

Becoming a slight obsession of mine having recently completed a BBQ school training course so in my quest for the perfect "low and slow" overnight cook I picked up a PID controller that will (hopefully) control temps in my Kamado Joe charcoal ceramic cooker within a few degrees via a bower fan into the firebox.

Amazing tech is now available for these types of cookers with this particular unit being able to cook at x temp until meat reaches x temp which then takes over keeping the meet at said temp for x minutes hopefully saving me from getting up 3-4 times during the night to check temps on 10+ hour cooks.

 

I have a KJ and thought several times about getting a controller. One of my beefs is having temperature go too high for a slow roast. Just never had quite enough confidence to actually go the full hog. A bit chicken, I guess. Might fish about for a second hand unit.

Hey SM, temps should never creep too high as long as you bring it up to temp slowly. If I'm doing a low & slow at around 220f I usually keep both vents fully open until approx 100f and i'll then adjust the lower vent to about 4cm and the top daisy wheel so the holes are closed approx 3/4. This should slowly get you to within range but as you probably already know it's much harder to get the temps back down if you overshoot than to slowly get them to where you need to be.

I also find the lump charcoal brand used makes a bg difference to temps and the most consistently stable has been the KJ branded stuff.

Hey SM, temps should never creep too high as long as you bring it up to temp slowly. If I'm doing a low & slow at around 220f I usually keep both vents fully open until approx 100f and i'll then adjust the lower vent to about 4cm and the top daisy wheel so the holes are closed approx 3/4. This should slowly get you to within range but as you probably already know it's much harder to get the temps back down if you overshoot than to slowly get them to where you need to be.

I also find the lump charcoal brand used makes a bg difference to temps and the most consistently stable has been the KJ branded stuff.

 

Good advice. I'm wondering if I should do a bbq course as did you. Anything you suggest for a Kamado?

No nothing here in Melb that's Kamado specific. The one I did was using a $10k Yoda pellet smoker so was more about meat prep and rubs than temps and how to hold them.

The Kamodo is very forgiving though and IMO doesn't require constant monitoring like a Weber or orther thin walled smoker. What charcoal are you using and how are you lighting it? ( i.e. Just I the centre or multiple places within the fire box?

No nothing here in Melb that's Kamado specific. The one I did was using a $10k Yoda pellet smoker so was more about meat prep and rubs than temps and how to hold them.

The Kamodo is very forgiving though and IMO doesn't require constant monitoring like a Weber or orther thin walled smoker. What charcoal are you using and how are you lighting it? ( i.e. Just I the centre or multiple places within the fire box?

 

Using large lump eucy charcoal and have always started it with a Weber chimney in the centre. Works great for steaks but a furnace for something more thoughtful. Will be spending more time with it soon.

Perhaps part of the issue is your starting with too hot a fire (with a chimney of lit charcoal). Instead id try lighting just a few pieces in the centre with a non petroleum firelighter or a heat gun and bringing up to temp that way.

Perhaps part of the issue is your starting with too hot a fire (with a chimney of lit charcoal). Instead id try lighting just a few pieces in the centre with a non petroleum firelighter or a heat gun and bringing up to temp that way.

 

Yep, reckon so. Will experiment. BBQ, beer and a sunny afternoon. Sounds good.

Yep, reckon so. Will experiment. BBQ, beer and a sunny afternoon. Sounds good.

Could be a while..........[emoji943]

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Still cooking heaps on the Primo Kamado, but also enjoying using my new Japanese Konro with binchotan charcoal. Fun way to cook.

Smoked up some ribs the other day.

 

 

 

 

Drool

Still cooking heaps on the Primo Kamado, but also enjoying using my new Japanese Konro with binchotan charcoal. Fun way to cook.

@@Zammo I got one of these on the weekend for my birthday. No chance to use it as yet Any hints? Thanks.

@@Zammo I got one of these on the weekend for my birthday. No chance to use it as yet Any hints? Thanks.

Source good binchotan or Japanese compressed wood yakitori charcoal. I get mine from Chefs Armoury (who sell the Konros). It's very dense charcoal, so I put it in a charcoal chimney over my outside wok burner for at least 25 mins to get up to heat before placing in the Konro, then leave a further 15 minutes to get evenly hot. Get yourself a good Japanese or Korean BBQ cookbook. Great recipes for using on the Konro. I have one called The Japanese Grill that I use heaps.

After deciding my oven at home is rubbish for pizza (no heat from below), had to give the barbie a go for it.

 

Tell you what, no more pizzas in the oven in this ole household. This is the way to go, best combo pizza/crunchiness/taste I've achieved methinks! Kids, wife and guests agreed 100%!

@betocool looks good.....might have to try that.

 

 

oh, did you have a go at cleaning the burners?

 

I gave the new setup a test run on friday.

So much better with the big plate.

(Although somewhat different, different heat)

 

 

 

The revived burners work well.

Not 100% but definitely more even.

 

 

 

 

 

 

Edited September 10, 20169 yr by Dirty_vinylpusher

Throwing a rack of baby back ribs on the smoker shortly....YUM

 

Also got my seasoning rub finally nailed so give this a try and let me know what you think (especially good on pork)

 

1/4 cup pepper

1/4 cup paprika

1/4 cup brown sugar

2 tbls coarse salt

2 tsp dry mustard

1tsp cayenne pepper (optional)

1tsp  garlic powder (I use granulated)

1-2 tsp onion powder

1-2 tsp white sugar

Shake all in a container to mix thoroughly 

Edited September 10, 20169 yr by Tubularbells

16 minutes ago, Tubularbells said:

 

 

1/4 cup pepper

1/4 cup paprika

1/4 cup brown sugar

2 tbls coarse salt

2 tsp dry mustard

1tsp cayenne pepper (optional)

1tsp  garlic powder (I use granulated)

1-2 tsp onion powder

1-2 tsp white sugar

 

 

....looks good from here.

 

 

 

 

 

@Dirty_vinylpusher Yes, I cleaned the burners, but I still had to replace one pair because the far end was already rusted through and the fire was coming out in the back. Gave the BBQ a good once over and it's working amazingly well now!

Loving my new big single plate.

 

 

Some decent size sweet potato there...

 

 

 

It's taking a bit of getting used to though as the ends get hotter than the middle, so have to set the end burners a bit lower than the middle ones to keep it even.

 

It's starting to get nicely seasoned now after a couple of runs and I'm loving not having that bit of wasted space in the middle where the two plates would meet.

Also no fat dripping on to the burners below is a plus.

 

 

 

 

 

Don't worry, there was some meat going on after these pics.

 

1 hour ago, Dirty_vinylpusher said:

Don't worry, there was some meat going on after these pics.

 

 

Phew that's a relief!  Now go throw a lump of protein on and keep those vegematics at bay!

And for anyone out there who hasn't tried sweet potato on the BBQ.....

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How do you even bbq sweet potato? What's your favourite?

looking forward to firing up the bbq this friday...pre grand final and what not ... not that we follow the footy...but any excuse

 

kids looking forward to a "sausage sizzle" hehe