I can't get my Komodo over 350 degrees with this charcoal. Is it the charcoal or or the cook? I have everything wide open.
821136
Not sure. Are you using plenty? I leave everything wide open until it gets around 600, then scrape the grill and shut down to get the temp I want to cook at. B
821137
I use this charcoal in my large Weber. I find that I have to time my fires carefully, or I loose the heat. That said, I do like this charcoal for most of my cooking needs. I sometimes break up the larger pieces if I need a hotter fire, More medium to small pieces seem to give me a hotter fire.
821138
I've used FOGO for quite some time and found it to be the best lump available for kamados. I'm betting that your fire grate is block by ask or small bits of charcoal. Temperature is directly related to airflow. With your vents wide open, you should easily hit 700° with FOGO. Clean out the ash, clean your fire grate and enjoy the best lump charcoal on the market!
2128634
I seasoned mine with pork fat. I put strips of pork fat on the grate and cooked at 300 degrees for about 3 hours. I start my charcoal with a Weber chimney.
1400547
Perfect!!! That's all I cook with is charcoal...best drumsticks I ever had...try injecting them also
1232679
I have found the outside temperature affects it. Try adjusting your vents and place the grill vents towards the prevailing winds.
596309
The key to getting this grill hot, is air flow. Make sure you are not blocking the bottom air holes with e charcoal, and also make sure you keep the ash dump clear and open before each use. If you have the top and bottom vents open fully you should be able to get this grill above 600 easy!
1677465
Same results. i use Kingsford, Walmart, Grocery store etc... Make sure it is actual charcoal and not the charwood. some places sell the wood pellets, which have a much lower heat.
860884
you have to load thru the top. I usually use charcoal for ease of temp control. does seem to be easy on charcoal, 15 coals will do a dinner and that is about 1b so a bag will cook almost a week
1985706
Hi Dana, I grilled twice and it was a lot of smoke too. Even I tuned to minimum gas, it still burned the meat. I am trying also figure out if there is better way to do it. On the same boat. Stephen
43087
Pot is top of the line. I agree it could be that your burner will not go low enough. A flame tamer works great.
1677469
The cooking times are based on using Matchlite. Regular charcoal will work, but cooking times will be off.
1369684
I've found I can keep the temp at approx. 225 with back vent all the way open and temp on lowest setting. Other things that help are adding ice cubes to the water pan when i'm trying to cook/smoke at a lower temp.Outside temp can be a big variable too. I use a maverick remote thermometer and that gives me my box temp as well as my meat temp while i'm in the house. That's what works for me.
1757129
i can not help you sir! i got this to cook over open fire outside and have not used as yet ! cant get a fire to lite at -14
596305
humm...I assume you are using "lump" charcoal. On that basis try lighting it with a torch or one of the little wax impregnated compressed wood lighters. Lump cam be difficult to light, once you get the hang of it no problem. Yes, as someone else pointed out overfilling can be a problem as well. Consult instructions.
935829
I find you REALLY have to git 'er done and get the cover closed to maintain heat. I have only used the highest setting so far, and even then the temp will drop if you dawdle just a little bit. However, the flavor is good when you surround the edge of the grate with some wood chips. If you're going to do steak, make sure it's thick. I've done amazing pork tenderloin, ribeyes, filet mignon, fish, chicken...but you have to be strategic with the temperature drop.
1710355
It's very difficult in my experience. First, the temp gauge is very inaccurate, as I'm sure everyone would attest. I've used a separate temp probe in the box to keep track. The valve control knob is very sensitive, and just touching it can cause the temperature to creep up or down by 25 degrees or more. The burner's proximity to the tray where the wood chips go makes it so if you do get the burner down to where it will maintain about 225F in the box, the chips don't get hot enough to smoke. I've mostly given up on 225F, and try to maintain 250F to 270F for most meats.
2122412
I have had similar problems with mine. I have to play with the flame size adjustment on the bottom of the insert. I've also had issue with the insert not wanting to recharge it's butane. Over all I am unhappy with this lighter insert.
67686
The ilFornino Basic is not intended for very high heat. Charcoal produces high heat. Check the next model which is the Professional Series, it holds up to more heat since the Stainless is thicker and is of higher grade. once the charcoal is lit you push it to the far back of oven and you start cooking. Again we do not the use of Charcoal with the Basic but you can use it with the Professional or Elite Series.