dmclalin
Fire Starter
I have a new CG Kamado Kooker too and I couldn't get the temp down without smothering it. Either 400° or 98°. I used all wood charcoal and used some Stubbs. I used a charcoal chimney and since it was direct heat, I think I used to much charcoal. After searing (burned) I removed the ribs and finished in the oven. I ordered a diffuser stone and am trying to figure out how to insert a water pan. I also tried Bone Sucking sauce and it came out a little salty - but probably because I had temp control problems. How long do you let the coals burn down before you start grilling.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.
Dan