Managing Temperatures on a Kamado Joe Grill | Tips & Techniques

Managing Temperatures on a Kamado Joe Grill | Tips & Techniques




Chef Eric Gephart brings us more valuable Kamado Cooking 101 advice on How to Manage Temperatures on a Kamado Joe Grill.

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/managing-temperatures-kamado-joe-grill)
RECIPE COOKED ON: (https://www.atbbq.com/sale/grills/ceramic/kamado-joe-classic-iii-ceramic-grill-with-cart.html)
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/3fDhNtT
WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM

________________________________________________

*** CHEF TOM’S TOP PICKS ***
BEST PELLET GRILL: https://bit.ly/3f5rK3X
BEST CHARCOAL GRILL: https://bit.ly/3hLJrHB
BEST GAS GRILL: https://bit.ly/3oDd4wm
KITCHEN TOOLS: https://bit.ly/3ytztRe
GET THE GEAR: https://bit.ly/3v8gE3Z
_________________________________________________

*** FOLLOW US ***
FACEBOOK: https://www.facebook.com/allthingsbbq
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson

source

3 replies
  1. ixlzz
    ixlzz says:

    As long as the lower draft opening can be made large enough to allow for the desired temp, one cannot put "too much" charcoal in the basket. The lower slide might have to be opened more, though.
    One could fill the basket to the top, and only enough charcoal could burn at any one time as can be fueled by the available inlet volume: this is how it is possible to get those 18-hour cooks at a paltry 225*F, without the whole load igniting at one time.

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply to ixlzz Cancel reply

Your email address will not be published. Required fields are marked *