Char-griller Kamado Kooker 16619

Discussion in 'Charcoal Smokers' started by fins6969, Feb 22, 2012.

  1. fins6969

    fins6969 Newbie

    Has anybody tried this unit out yet for low temp smoking? I just purchased one and have one done grilling on it. Seems like its not holding a low temp 225-220, it wants to go up to 325-350 no matter how I adjust the vents. But I need a more accurate reading, I my only going by the outside temp Gage.
     
  2. Looks like a BGE to me.  It should go low and slow for you.  Anything on their website offering tips for adjustments to slow it down?
     
  3. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I would bet you are adding too many lit coals to it.  I would start by only using a couple of lit coals and see how it goes.  That design should be super efficient with coals look up the minion  method and you should be fine.
     
  4. fins6969

    fins6969 Newbie

    Their website doesn't have much because its a fairly new unit. I'll try less coals and see if that does the trick. I guess I could add a water bowl and see if that helps also. Thanks for the help!
     
  5. grinch

    grinch Newbie

    I use this kamado all the time and I I cook at low temps. What I do is use a charcoal chimminey and only let a few coals light then dump it out in the cooker. Then close the lid and open all the dampers. I let the temp go 25degrees above what I want because the meat will drop the temp. When the temp reaches what you want then I almost close the bottom damper and leave the top on about 1 to 1 1/2 and it holds themp temp for me every time.
     
  6. i am going to buy one of these, did you buy the smoker insert?
     
  7. grinch

    grinch Newbie

    yes i did but they didnt have the smoker plate yet  they said they will start shipping them the beginning of next week.i have been using a pizza stone from bed and bath that came with a rack and i set the rack upside down on the to pieces that stick out under the cooking grill.if you buy one buy the newest one that has the black top damper not the one with the stainless damper because that one is air tight. if you bought it already just call char-griller and tell the it leaks and you want the cast aluminum one with the o-ring it under warranty so they should send it to you no charge. just cooked a stuffed pork roast rapped in bacon.. i use 100% lump coal it works the best.

    enjoy[​IMG]
     
  8. grinch

    grinch Newbie

    :yahoo:
     
    Last edited: Apr 13, 2012
  9. no post
     
    Last edited: Apr 24, 2012
  10. Hey, newbie here and I had a question. I ran into the same issue. I will try the minion method this weekend but my question is should I use the lump charcoal or some briquettes like Stubbs'?

    I hear that the lump charcoal seems to burn hotter where-as the briquettes do not. 
     
  11. grinch

    grinch Newbie

    I like the lump coal it burn nice with less ash and it's Easyer to cuntrol.i used to use brickets but since I started using lump I will never use the brickets again. That's just my opinion
     
  12. Thanks G! one more for "Lump"
     
  13. i read somewhere that larger pieces of lump don't burn as hot as a bunch of small pieces
     
  14. grinch

    grinch Newbie

    Anyone have a good recipe for a leg of lamb or a lamb roast
     
  15. grinch

    grinch Newbie

    The Akorn smoking plate from char- griller arrived today also used the partyq from the bbq guru and put it right into use and made an oven stuffer came out excellent. Sorry only have an after picture.




    [​IMG]
     
    Last edited: May 15, 2012
  16. How to convert the Kamado Kooker to a water smoker. I got tired of waiting around for Char-Grillers to come up with one so I made my own.  You can buy a 17" charcoal grate from Home Depot, and set on the secondary shelf but the water pan is too tall for the cast iron Grill to set perfectly where it needs to be. And the meat would be directly over the water pan awith no room for air to circulate around it. 

    Basically cost me ~$20. I bought a 13" x 4" water pan from an off- brand company on Amazon (the same one as in the Brinkman dome smoker), Drilled 4 holes, headed to Home Depot for some chain and some threaded eye bolts.  The pictures tell the rest. I ended up only needing 5 chain-links as you can see in the first pic, I didn't know what I was thinking. [​IMG]

    1. The hardware: Trimed each down to 4 links and only used 4. 

    [​IMG]

    2. Fits perfect. About 3" over the briquettes/lump charcoal

    [​IMG]

    3. Although not needed the ceramic stone can be used and leaves about 1.5" for the water vapor to escape and permeate.

    There is also room in case additional fuel/hardwood chunks need to be added. 

    Commercial bakers use water vapor in ovens to make 'Crusty Breads' like baguettes and french bread. Can't wait to try

    this. I would set my pizza stone on top of the grill.  

    [​IMG]

    5. Sorry for the crappy iPhone pictures[​IMG]

    [​IMG]

    6. First water smoke was a 9 LB rubbed turkey breast (3.5-4 Hours) and some planked Sockeye (40 minutes)

    Came out wonderful. 

    The wires are from my Thermo Works 

    [​IMG]

    Hope this helps. CHAR GRILLER ARE YOU LISTENING?
     
  17. grinch

    grinch Newbie

    It's working
     
  18. I have the same unit. I light only 1/2 of a chimney at most and put the lit lump coals in the middle of the coals wood chunks mix where I made a hole. I put the smoking stone grates and drip pan on immediately and closer up. I close the bottom vent entirely and put the top vent on 1-1/12. She will come up to 225° fast and stay there. If you start out with too much coals it will blast right by the target of 225°. You may need to open the bottom vent a little and top vent more to regulate the temp. Once I get mine at an even temp, it usually stays at least an hour or more before another vent tweek is needed. Once I get it back up to temp if it goes lower then 225°, I completely close the bottom vent again.

    Works great....RTBBQ
     
  19. grinch

    grinch Newbie

    I had picked up the partyq form BBQ guru and I set it for the temp
    I want and open the top damper just alitte and once it stabilizes that's it I cooked a porkbut for 18 hours @ 250 works like a charm
     
  20. Super. I took me awhile to get the temp controlled but now it works like a dream...glad you getting it figured out. It about 1/3 the cost of the BGE and works every bit as good. My neighbor has an BGE and we smoke on it at the cabin....
     

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