How do I learn to be paitent

[ThaKaptone]

I have been using my Primo a bit and feel like I am learning something each time I cook with it. It's a brilliant bit of kit.

The biggest issue I am having is thinking it's ready to go only to find I am always a bit to early to start cooking but not being quite upnto temperature.
Did pizzas tonight, the first one was not so good(all were edible) but by the time I did the last it was holding a great temp and cooking well.

How did you all learn to be paitent and wait for the Komado tondonits thing. I feel like have given it time but I clearly haven't. Then I am chasing temps. All my food has turned out great but I think I can still step it up if I learn to slow down.

 

[JIMSMOKES]

When I think it's ready I finish the beer I'm drinkin then go get another.

 

[thirdeye]

How did you all learn to be patient..

Depending on what kind of set-up you are going for, ceramic cookers might seem to be in slow motion (barbecue, smoking, baking), or can go nuclear (roasting or grilling).

One interesting factor on some cooks is the ceramic itself. So, even though you might have a handle on fire management, the ceramic material itself aids in cooking as it warms up. Unlike the ads that boast "ready to cook on in 15 minutes", I allow at least 1-hour for the cooker to get up to temp and sometimes I might need 90-minutes.

The majority of my cooking is higher up in the dome, so I'm taking advantage of heat from the charcoal below, the natural convection of a kamado, and the radiant heat from the ceramic. Here is a perfect example, I have some delicate things in this pan which might be 7" or 8" above the charcoal, sitting on a ceramic plate setter (and an air gap with angle iron), and it's high enough to take advantage from heat from the dome lid.

In another example, this Magnalite roaster is surrounded by hot ceramic and I'm using ceramic spacers to create an air gap at the plate setter.

When I'm ready for the tenderizing step, adding the lid locks in moisture for the last couple of hours.

 

[BGKYSmoker]

You need to go to the Mr Miyagi school of balance and patience.

 

[Up_In_Smoke]

You need to go to the Mr Miyagi school of balance and patience.

Rub on, rub off.

 

[ThaKaptone]

I remember wax on and wax off and paint the fence but never saw the Komado directors cut.

I will just have to light it and then do some food prep while I wait. Thanks all

 

[Florida Chris]

There's one secret to gaining patience. It will carry you thru life in complete and utter peace.


I'll tell you the secret tomorrow

 

[jcam222]

Use multi probe thermometers to monitor ambient and meat temps. Don't mess with it until temps are achieved.

 

[ThaKaptone]

Use multi probe thermometers to monitor ambient and meat temps. Don't mess with it until temps are achieved.

Never thought of putting the probe in as it heats up. That's a good idea

 

[texomakid]

Years ago working on a project in Africa I had a Tool Pusher tell me "Patients is a virtue of life, and on this drilling rig it will get your ass run off!"

He said it to be funny but he wasn't kidding

A watched pot never boils ....

 

[DougE]

Make some bacon. One learns what patience is when waiting for 14 days for the meat to cure on their first attempt at bacon.

 

[ThaKaptone]

Cooked a chicken tonight for dinner. Lit the Primo and waited 10 minutes before closing the lid and opening the vents.
Thought I had things going well checking in 10 minutes intervals as the temp climbed. I made minor adjustments and thought I had it all dialled in.

The chicken cooked great but i still went 20 degC over and still climbing, slowly.
The waiting was made easier by doing the prep for the meal but I still went over.

I have thought that perhaps I had too much lump inside which gets up and running during the cook. Is that a possibility?

Getting better as I go

 

[fxsales1959]

I have been using my Primo a bit and feel like I am learning something each time I cook with it. It's a brilliant bit of kit.

The biggest issue I am having is thinking it's ready to go only to find I am always a bit to early to start cooking but not being quite upnto temperature.
Did pizzas tonight, the first one was not so good(all were edible) but by the time I did the last it was holding a great temp and cooking well.

How did you all learn to be paitent and wait for the Komado tondonits thing. I feel like have given it time but I clearly haven't. Then I am chasing temps. All my food has turned out great but I think I can still step it up if I learn to slow down.

my ceramic Kamado sits largely unused for the same reasons (Lifesmart 22" egg knock off)

 

[mneeley490]

In another example, this Magnalite roaster is surrounded by hot ceramic and I'm using ceramic spacers to create an air gap at the plate setter.
View attachment 710989
When I'm ready for the tenderizing step, adding the lid locks in moisture for the last couple of hours.
View attachment 710990

OMG, Thirdeye! My mother used to have a roaster exactly like that. I wondered whatever happened to it?