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thanks .... this Kamado is about 25 years old from what ive learned...it was basically unusable.. hairline cracks to be expected from ceramics left in the elements for many years no cover exposed... it is an absolute miser of lump still working on my first 20 lb bag .. close it up and...
i use a diamond start stick i would make a little volcano out the lump ... stick in the middle ... light it cover with larger lumps . i was fighting temps too open lid to put in meat ..oxygen.... the temp would ignite to 270 from 220.. little reading on the stickbox directions ...
the start up let it burn for 5-7 mins then shut the lid .. begin to tweak the upper and lower dampers ..... let it rise.. lower damper 1/2 what the upper is at all times ... hopes this helps!
just saw your Kamado it is a wonderful thing ! ive been using mine for a little over a month .... well guess the other smokers i have are gonna have to go ! it is the best so far ive used!
welcome Matt! I have Kamado smoker, grill ,oven and think it is the best product out there congrats, on the KJ! my first thing to say to cook low and slow you need a deflector plate .. KJ has these and can be used for pizza if you dont already have one . second is find a good quality Lump...
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