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tweaked a couple of things on the signals/billows setup this time and was pleased with improvements I saw on temp stability
The top vent is the only thing you need to be mindful of ime, opening up the vent just a few millimetres can jump the temp 5-10 degrees. For low and slow I barely have it open at all and let the billows do everything.
Gewürzt-
that's pretty much what I learned this time. the previous cook it was open about a fingers width and over time the temp climbed up past the range I wanted (took a long time and was more or less done by then so it wasn't an issue really esp as it was just burgers and sausages). this time it was only open about a cm or so and worked perfectly.
the one thing I need to sort is the top vent. The joining rivets are much too long so the whole thing swings freely every time you lift the lid and you have to remember to re-set it every time which is just asking for trouble at some point. I'm wondering if i can get my hands on some silicon o-rings and use them to cushion the gap and provide enough friction to make it just a little harder to move.
HatBeard
£20 "cowboy steak" from ocado tonight, wanted to get one for my birthday "treat" last weekend but the delay in the kamado arriving and needing to focus on feeding more people at my bday bbq I postponed it to this weekend.
got temp up to 130c on ambient probe on indirect side of grill, cooked on that side til it reached 52c internal flipping once around 30c, took off and wrapped in foil while I opened both vents and get dome temp up around 230-250c, finished it off on direct heat side for about 2 mins a side (probably should have waited another minute or two to get the temps up higher and gone for 1 min). over shot the intended doneness inside by a teeny bit but was happy enough to put it down as another learning exercise on the kamado, tweaked a couple of things on the signals/billows setup this time and was pleased with improvements I saw on temp stability. bodes well for boston butt next week.
served with some gnochhi at end of its BBD that needed eating stirred through with some butter, cream, pesto and parmesan.
saved a few slices for a sandwich tomorrow. the dog helped me polish off the rest.