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My suggestion is to practice more and creep up to the temperature that you want to cook at. I use a chimney to light my charcoal and then dump them into the grill when ready. From there, I open the lower vent all the way so the charcoal can breathe and spread the heat. Not sure what kind of Kamado you have but on my BGE, once the heat has spread around and I'm within 25 degrees of where I want to be, I adjust the lower vent. If I'm looking to do a slow and low cook around 225 degrees, that vent is barely cracked open. If I'm doing a steak and need 450 degrees, it's only about a quarter open. Too much vent will make you spike past your desired temperature and it's very hard to bring it back down.
Great price on a good starter kamado. I had the original Akorn and used it for about 5 years before my wife got me a BGE. Some things to note about the Akorn:
-It's not ceramic but, instead, stainless with insulation to hold temperatures. It works just as good as a ceramic Kamado.
-Rust on the cast-iron grates was an issue. This just added to the spring maintenance. You can replace the grate with a weber one that will not rust as easily.
-The ash catcher is a pretty good design (much easier to clean than the BGE) but don't let moisture get trapped here because it will rust.
-The size of this is a little smaller than a Large BGE or Kamado Joe. Some of those accessories will work but do your research first.
If you are able to keep it under cover or out of bad weather, it will definitely last longer.
Man, if I didn't already have a large BGE and a small kamado, I would seriously consider this. Love that it has a bt/wi-fi temperature controller/thermometer built in and it also has the side tables.
Think what he is trying to say is you can get an entire grill and the electronics for the same price as they were selling the electronics (billow etc).
However, last few comments on that thread are people that absolutely love their purchase after using it, so I pulled the trigger as well.
I jumped on this been looking for something like this for a while. I also did not want a BGE as everyone i know that has one has had the ceramic break. when they work they are wonderful but something always happens to them then you are out $$$$$$$ big time. If this flops over or a kid hits it a dent might happen but at least you aren't out of it until you get a new one.
My suggestion is to practice more and creep up to the temperature that you want to cook at. I use a chimney to light my charcoal and then dump them into the grill when ready. From there, I open the lower vent all the way so the charcoal can breathe and spread the heat. Not sure what kind of Kamado you have but on my BGE, once the heat has spread around and I'm within 25 degrees of where I want to be, I adjust the lower vent. If I'm looking to do a slow and low cook around 225 degrees, that vent is barely cracked open. If I'm doing a steak and need 450 degrees, it's only about a quarter open. Too much vent will make you spike past your desired temperature and it's very hard to bring it back down.
Hope this helps.
^^This^^
Low temp 225-250 setting, open lower vent .25 of 1, open top vent also .25 of 1. Hard coal lasts all night. Experiment!
I also lined 3/4 of the bottom grate w aluminum foil to block/control air flow, stack coal on the 1/4 side that's open. This creates good heat circulation and maximize coal life.
I bought this grill earlier this fall when it went on sale for this price, maybe in August or so. It's my first charcoal grill, and I've had a good experience with learning how to cook with it. Really happy with it
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God I hope this doesn't suck. I'm going to put some thermoinsolation tape around the electronic's case. elecronics fail in these things a lot. Eventually it's going t9 ov3rheat by user error long enough to kill the electronics if haven't failed already. electronics don't like to be by heat especially long periods.
Last edited by jeffricks2051 December 6, 2022 at 08:44 PM.
^^This^^
Low temp 225-250 setting, open lower vent .25 of 1, open top vent also .25 of 1. Hard coal lasts all night. Experiment!
I also lined 3/4 of the bottom grate w aluminum foil to block/control air flow, stack coal on the 1/4 side that's open. This creates good heat circulation and maximize coal life.
That info is the first thing I was going to try to figure out. You're figure sound right. Probably save me a lot of time.
What's your favorite cuts to put in it? Low temp is exactly what I'm doing. Great info so want to pick your brain.
Last edited by jeffricks2051 December 6, 2022 at 08:52 PM.
I bought this on the last FP deal. It works ok. Last time I was getting fan errors that eventually went away on their own. I bought a replacement bottom section for their regular vented model so I can operate without power. I also got a cover, which fits nicely. I think there was a coupon code from their website.
I like the app, and the Bluetooth range is pretty good.
I bought this on the last FP deal. It works ok. Last time I was getting fan errors that eventually went away on their own. I bought a replacement bottom section for their regular vented model so I can operate without power. I also got a cover, which fits nicely. I think there was a coupon code from their website.
I like the app, and the Bluetooth range is pretty good.
I enjoy my manual Kamado but I end up grilling because the temp always goes high - what's the secret for keeping an extended, low temp burn? I use hardwood charcoal but not the green egg / expensive stuff
Trick is control air flow. Control the air flow out and in will control how much oxygen the fire can burn.
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Man I bought the expert grill for 150 but I do miss temp control I've been shopping around. Kinda wish I waited but ah well. Buy it if you're thinking about it!
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My suggestion is to practice more and creep up to the temperature that you want to cook at. I use a chimney to light my charcoal and then dump them into the grill when ready. From there, I open the lower vent all the way so the charcoal can breathe and spread the heat. Not sure what kind of Kamado you have but on my BGE, once the heat has spread around and I'm within 25 degrees of where I want to be, I adjust the lower vent. If I'm looking to do a slow and low cook around 225 degrees, that vent is barely cracked open. If I'm doing a steak and need 450 degrees, it's only about a quarter open. Too much vent will make you spike past your desired temperature and it's very hard to bring it back down.
Hope this helps.
-It's not ceramic but, instead, stainless with insulation to hold temperatures. It works just as good as a ceramic Kamado.
-Rust on the cast-iron grates was an issue. This just added to the spring maintenance. You can replace the grate with a weber one that will not rust as easily.
-The ash catcher is a pretty good design (much easier to clean than the BGE) but don't let moisture get trapped here because it will rust.
-The size of this is a little smaller than a Large BGE or Kamado Joe. Some of those accessories will work but do your research first.
If you are able to keep it under cover or out of bad weather, it will definitely last longer.
Man, if I didn't already have a large BGE and a small kamado, I would seriously consider this. Love that it has a bt/wi-fi temperature controller/thermometer built in and it also has the side tables.
One of us. One of us.
I had my doubts too. Went to the previous deal and there were a lot of haters due to it not being ceramic: https://slickdeals.net/f/16047316-char-griller-auto-kamado-half-off-224
However, last few comments on that thread are people that absolutely love their purchase after using it, so I pulled the trigger as well.
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I had my doubts too. Went to the previous deal and there were a lot of haters due to it not being ceramic: https://slickdeals.net/f/16047316-char-griller-auto-kamado-half-off-224
However, last few comments on that thread are people that absolutely love their purchase after using it, so I pulled the trigger as well.
One of us. One of us.
I had my doubts too. Went to the previous deal and there were a lot of haters due to it not being ceramic: https://slickdeals.net/f/16047316-char-griller-auto-kamado-half-off-224
However, last few comments on that thread are people that absolutely love their purchase after using it, so I pulled the trigger as well.
thanks op
My suggestion is to practice more and creep up to the temperature that you want to cook at. I use a chimney to light my charcoal and then dump them into the grill when ready. From there, I open the lower vent all the way so the charcoal can breathe and spread the heat. Not sure what kind of Kamado you have but on my BGE, once the heat has spread around and I'm within 25 degrees of where I want to be, I adjust the lower vent. If I'm looking to do a slow and low cook around 225 degrees, that vent is barely cracked open. If I'm doing a steak and need 450 degrees, it's only about a quarter open. Too much vent will make you spike past your desired temperature and it's very hard to bring it back down.
Hope this helps.
Low temp 225-250 setting, open lower vent .25 of 1, open top vent also .25 of 1. Hard coal lasts all night. Experiment!
I also lined 3/4 of the bottom grate w aluminum foil to block/control air flow, stack coal on the 1/4 side that's open. This creates good heat circulation and maximize coal life.
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Low temp 225-250 setting, open lower vent .25 of 1, open top vent also .25 of 1. Hard coal lasts all night. Experiment!
I also lined 3/4 of the bottom grate w aluminum foil to block/control air flow, stack coal on the 1/4 side that's open. This creates good heat circulation and maximize coal life.
What's your favorite cuts to put in it? Low temp is exactly what I'm doing. Great info so want to pick your brain.
I like the app, and the Bluetooth range is pretty good.
I like the app, and the Bluetooth range is pretty good.
You did good!!
This is a no brainer deal.
You can give to me if you don't want it, and I already have one, LOL.
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