The best way I found to get the auto kamado to 225 is to light the starter, close the lid and set the temp to 225. Let the fan bring the charcoal up to temp. After it runs for about 30 I would open it to check that the coals are ashed well and throw my wood chunks in.
Those look great. I have an auto Komado. I think wind and the amount of charcoal affect the temp of the grill. Too much wind or charcoal and it’ll overshoot.
@@ScottysBackYardBBQ we got about 10 inches, and then it added another 4 the next day. Monica and my son Kyle and I are all sore today from several days of shoveling. Prepare for next week, frigid temperatures as that Canadian Cold Front moves in.
To turn it into a manual kamado you will need to get a new ash pan. The one that comes with this unit is completely sealed, no vents. If you get the one that has adjustable vents you could close the fan door on the blower and open the ash pan vents and the one on the top to regulate temperatures and turn it into a manual grill. Great question, and I appreciate you stopping by and asking it!
Lack of consensus among the family members must mean they are good. They sure do look good. Hanging ribs is my favorite method. How does one diet in December?
His son said it looks like "squirt" 😂😂😂😂😂😂. How would that young man know what "squirt" looks like?😂😂😂😂. I didn't know what "squirt" looked like until my late 20's 😂😂😂😂😂😂😂😂
It is unfortunately required to open way too often when filming a "how to" video. I would think anybody would realize that. In any case thanks for stopping by Bob!
Eric, that’s what u call “Picture Book Perfect”!! I can just imagine the smell😎👍 Worth putting in the Grillers Hall of Fame!! Cheers, 😎👍🇨🇦
Thanks for your continued support Keith, I appreciate it!
The best way I found to get the auto kamado to 225 is to light the starter, close the lid and set the temp to 225. Let the fan bring the charcoal up to temp. After it runs for about 30 I would open it to check that the coals are ashed well and throw my wood chunks in.
Great advice, thanks Trey.
I'm definitely going to try letting it pull to temp with the lid closed. When trying to run 250ish or below, mine always overshoots
Those look great. I have an auto Komado. I think wind and the amount of charcoal affect the temp of the grill. Too much wind or charcoal and it’ll overshoot.
I have discovered that as well. Thanks for stopping by!
i been looking at them char grillers. one at walmart seemed a litte flimsy. ribs look good nice job
Thanks Scotty! I hope you are dealing well with all the snow that has been falling for the last few days, winters in Wisconsin are so much fun!
@@SmokingBBQ I got 8 inches in one day.about a foir all together. Lol digging the pits out today
@@ScottysBackYardBBQ we got about 10 inches, and then it added another 4 the next day. Monica and my son Kyle and I are all sore today from several days of shoveling. Prepare for next week, frigid temperatures as that Canadian Cold Front moves in.
Nice work. Do you leave the membfane on?
Most of the time I do remove the membrane. Thanks for stopping by Greg.
Good video. Question not related to this experiment. If the interface fails can this still be used as a manual kamado grill?
To turn it into a manual kamado you will need to get a new ash pan. The one that comes with this unit is completely sealed, no vents. If you get the one that has adjustable vents you could close the fan door on the blower and open the ash pan vents and the one on the top to regulate temperatures and turn it into a manual grill. Great question, and I appreciate you stopping by and asking it!
@@SmokingBBQ thank you!
Lack of consensus among the family members must mean they are good. They sure do look good. Hanging ribs is my favorite method.
How does one diet in December?
Hey Big Lew! Watched your deep fried Turkey video, I really enjoyed it. Glad to see you stop by, I appreciate it!
His son said it looks like "squirt" 😂😂😂😂😂😂. How would that young man know what "squirt" looks like?😂😂😂😂. I didn't know what "squirt" looked like until my late 20's 😂😂😂😂😂😂😂😂
Its really not necessary to check the temp of ribs, the meat will tell you when it's done if you know what to look for.
Too Much Charcoal, Don't Need that Much
Opening it way too often.
It is unfortunately required to open way too often when filming a "how to" video. I would think anybody would realize that. In any case thanks for stopping by Bob!
The AK takes one hr to warm up before you start cooking on it, no matter what fuel you use