Quote:
Originally Posted by gasman
My only complaint is that I get a lot of smoke around the door flange. I was going to pick up some oven gasket and see if I can seal it up a little better.
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Don't gasket the lid, you want the airflow for the swings and to create the smoke. Too little airflow means too much stability means less pellet feeding and less smoke. If you're concerned about the temp swings or if its not getting hot enough or whatever, you need to adjust your chimney cap, and you should be adjusting it seasonally anyhow (lower in winter, higher in summer)
Quote:
Originally Posted by Ducay
I have a Kamado grill and generally smoke using lump charcoal, but the ongoing temperature management for a 3-4 hour cook is quite demanding.
You guys have me intrigued with these GMG grills. I've known they're all the rage forr the last couple years but never really looked into them given my Kamado was pretty new.
Must....resist. I already have 2 grills and a wood fired pizza oven (Uuni), so can't imagine the wife would be thrilled with another smoker.
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Don't be ashamed, I have a regular BBQ, a cabinet smoker, a Kamado, and a pellet grill. You can never have too many devices because they all have their strong suits (although, my cabinet never gets touched anymore)
As for the Kamado being demanding, for sure it takes some finesse, but the flavor is unmatched by the pellets. The smoke, the bark, the really authentic wood flavor, everything is just incredible on the Kamado. I will 100% admit that the pellet is incredibly convenient. I'm using it more than my regular BBQ now for almost everything, especially Jerky, potato skins, I've done a whole turkey, ham, ribs, roasts, burgers, etc. Its very set and forget. I couple that with the Fireboard using the temp probes only and I can carry on doing anything else I want and see whats going on all the time.
What made a huge difference for me and the Kamado was I got a Fireboard with the fan and controller. You light the Kamado, bring it to your target temp (or just above), let the temp drop off a bit and let the fireboard take over. It stokes and chokes the fire and maintains your temp without you having to fiddle with vents. It also cloud logs your cooks and temps so you can look at them anywhere. Its $$$, but its worth it if you want to do a marathon smoke like briskets or shoulders. As close to set and forget as you can get with them.