Have you ever had a Kuma Grill? Maybe you’re just trying to step up your game? New grill owners make common mistakes, so no matter what brand of the grill is yours, I will cover all the possible ways it can go wrong in this article!
And now I will share with you three important tips that can make a world of difference. Let’s go back to the patio everyone.
I’m Jake and you’re watching Rum & Cook on Youtube today. We are breaking it with the Kamado, talking about mistakes that grill owners make when using their grill.
The market is full of different brands and models a Kamodo Joe, a Blaze, a Big Green Egg, or a Premo – it doesn’t matter. The following tips are applicable to all brands. There are a couple that can only be used by certain items, but other than these few exceptions you’ll find value in this video regardless of what brand your company has.
#1 The Preheat
The number one mistake that people make when they’re grilling is not letting their grill heat up long enough. If you want to get the most out of your grill, make sure it’s preheated before placing food on it.
This cooking tip is all about getting the most out of your food and preserving its natural flavors. For instance, making juicy dishes with an impressive browning to their crusts is possible thanks to radiating heat from every angle possible.
You can’t really duplicate this on any other type of grill, but it only works when you preheat these long enough. So if you’re not letting the temperature rise high enough you won’t get that perfect result. You’re not going to get all of that radiant heat. You’ll only be getting the direct heat and convection air moving, but those are enough.
Once you get up to temperature, let it preheat for 15-20 minutes. Then make sure your dome is hot before cooking.
If you’re making pizza, preheat your pizza stone even longer so that when it’s time to cook everything will be cooked through and crispy on top. This is what I like called a ‘weepy bottom crust.’
This grill has two layers of refractory cement and some insulation. The wait time before it’s ready to cook will be about 30 minutes, but this is something you need to keep in mind when planning your meal.
#2 Overcorrecting Vents
When you’re cooking, the second mistake that can get in your way of success is overcorrecting vents and chasing temperatures. Air flows through the vent system, taking air in. We go in through some lump tural and we come out a top vent. The more air, the quicker heat is released.
We’ve got a half moon-style vent here on our left side that can be adjusted for any need or preference with just one hand. And then we have one vent with holes that go from a big one down to small ones. It also opens up into two separate sections for more efficient airflow. The more air you let in and the more of it that is left, the more heat will rise.
Starting out is hard, but it’s also really important. If you’re new, get yourself a logbook and start to record your dial settings. Like any skill, cooking takes time and practice. It’s not bad at first – just 10-15 tries before you really get comfortable with it. Not everyone is going to love this, but once you get comfortable with it and learn some things – well let’s just say that your cooking skills will be on point.
On your Kamodo Joe, an eighth of an inch is going to make a big difference. If you’re off by 10 degrees, see the result after waiting ten minutes then adjust accordingly on this grill. It’s an eighth of a turn to a quarter of return is a big adjustment. Make the adjustment and wait and see what happens. If you don’t keep an eye on the adjustments, it’s going to be chasing the temperature for a long time. I would be willing to bet that you won’t enjoy cooking on this. You’ll probably end up frustrated and we both know how much of a pain in the neck they can sometimes get! So let’s just wait and see what happens, shall we?
For me, when it comes to the half-moon side I’m open about a quarter of the way and on this other side. If you’re going in at an angle like so then your target will be somewhere around 250 degrees Fahrenheit or higher which can get really hot if not dealt with properly. When the heat is too low, I just give it a little more down and then turn it to half. For 450 degrees Fahrenheit or higher on my grill settings will do. But what happens when you go to pizza mode? You open it up and get ready for some cooking.
You’re going to learn these temperatures and what they mean-it just takes some playing around with them before getting used to them. But don’t let the fear of overcorrecting keep from grilling all day long because every mistake is an opportunity for a good story.
#3 The Lump
The third mistake that you should avoid is not using quality lumps. The lump is your fuel source. It’s possible that it also acts as a flavor provider too.
In a matter of speaking, we can say that some lumps are going to burn hotter than others. However not all the lumps will be equally hot or even close in heat level – it varies from one item/lump to another. Some lumps are going to burn hot and they’re just going fizzle out. This is the type that you will find on cheaper-priced fireboxes. It doesn’t have as much density or staying power, meaning it won’t maintain its heat for long periods before burning out quickly and going cold again once blown off steam. The product is a complete waste of money. One would be better off investing in some high-quality lump instead and getting good results.
You can expect different flavors depending on the type of lump charcoal you buy. Some will have a more intense, richer flavor while others may be mild or sweet in taste. Kamado has an innovative idea to use coffee as the base of their coal. The unique flavor profile is achieved through traditional methods and it will definitely make your flavor more interesting. They have an exotic char with cocoa flavor that’s made from coconut shells.
The flavor is now neutral, with no particular taste. The goal here is to control every aspect of your smoking experience and only get the woods that you put into it.
Charcoal is a great material for creating different tones. I’ve only tried the most popular brands, but there’s still some variety in what you can do with this black beauty. I’ve got plenty of experience with Kamodo Joe’s big block, and I can vouch for its quality. The coffee and cocoa flavors are my favorite.
When you’re looking for a new brand of charcoal, there are many options available. I have tried out several different brands and found that some work better than others depending on my needs or preferences- but don’t worry! We’ll make an article about this soon enough with all our favorites detailed.
Keep trying new flavors until you find the right ones for your taste buds. So you may find one charcoal that works for pizza, but not for steak. Don’t be afraid to experiment! Buy a bag at first and then buy different brands until you get the right combination in your mouth.
#4 Lighting Lump
The fourth mistake to avoid when smoking at home is not lighting enough lumps. When you’re using a charcoal grill, the right amount will help maintain your desired temperature and prevent flare-ups while keeping food taste fresh on its surface. When smoking at high temperatures, like 275 or more degrees Fahrenheit (135 Celsius), you only need a little bit of charcoal to get up to that temperature and maintain it. High temperatures – 450-600 degrees – can be difficult to maintain, especially if you want them at a specific level. However, with enough lump burning and patience, your goal could eventually become reality. So when people are new, they load up their basket, but they start one small area and the vents are all open, but they can never get up to those temperatures. And they get frustrated. The secret to that is just to light a bigger area.
The Kamodo Joe wax cubes are a must for any smoker. The best way I know how to enhance your smoking experience is by using these wax cubes. All you need are two, 225-to 275 degrees Fahrenheit and they will give off an aromatic smoke that smells great for hours.
If you’re planning on going a little bit higher than 300 degrees Fahrenheit. To do this, I recommend putting two wax cubes in and lighting both spots at once. With my increased amount of lump burning at one time, I will be able to get up to higher temperatures and maintain them longer.
#5 The Basket
Mistake number 5 is overfilling the basket with too much lump. Be careful not to overfill your basket as this will cause you more harm than good. This one sounds a little weird, but the problem is if you put too much lump in it and don’t let air flow through. Grills are often designed with small air holes, which allow the fire to breathe. Ans overfilling can cause problems when you put large amounts of a lump in there as it will smother your flames and prevent them from getting hot enough for cooking purposes. It kind of works the opposite way.
For example, on this grill, four pounds of charcoal will allow me to burn at 450 for an hour and a half or two! It doesn’t take many coals either-just remember that you’ll need more if your fire starts going out quickly. If you’re going to smoke, then I recommend running a quarter basket in this and you can do it all day long.
Half baskets are perfect for most grilling needs, so unless you’re doing a lot of them or special occasioning with your friends where they want the full experience it’s not necessary.
Your brand is your own. So it’s important that you know what will work. Yes, it is true that we get into a habit of overdoing things. But what I want you to know is there are limits as well. Learn to use less, because there’s just no point.
Charcoal is a great material for reuse, and it’s even better when you can mix old with new. I find it’s best to mix old with new, as this tends to give off hotter flames and makes lighting up easier than when using just brand-new pieces.
Of course, you should always mix it up! The possibilities are endless when cooking with different types of woods. Just don’t overfill your basket or else the fire won’t burn as well and you may struggle to reach some temperatures depending on what brands are being used for certain tasks such as smoking food (or anything really).
#6 Heating Too Quickly
Don’t heat these guys up too quickly! There are some exceptions to this rule, but for the most part, it won’t work well. If you heat your grills (The Kamado Joe’s, the Big Green Eggs, The PREMOs) too quickly in the summer, it’s not really an issue with any of these products. When it’s winter and cold outside, the last thing you want to do is heat up your food. It will only crack. This grill is designed to expand when heated, but if you use it too quickly there can be grouting. It’s no secret that NASA-grade grout is the best for heating, but it also has one major downside. If you heat up your grill too quickly then cracks will appear in this durable material.
Well, you can avoid that by not heating it up too quickly. Just bring the grill up to temperature slowly and be careful when moving it. All of them, if you heat them up too quickly in the winter they’ll crack. They’re not designed to withstand high temperatures when cold and especially without being heated first.
It’s important to inspect your grill from time to time in order not only to maintain its quality but also to prevent the risk of cracks. As I mentioned before, this NASA-grade grout is very durable and will withstand high temperatures without cracking or chipping; however, it does require some maintenance by walking around. The best way to avoid cracks is by going around and inspecting. It’s easy, I’ll make a video on it. Take 10 minutes but you need to be thorough because as time goes by these things expand or contract depending on what kind of cooks we do with our machine-heating them too quickly can lead us to have some problems here so keep an eye out for any unusual discoveries.
The water will get behind the tiles and make your lid very heavy. Your grill will start cranking up on springs, but then find yourself struggling to lift it because of all that extra weight in wetness from not doing one simple thing – inspect. Just walk around. If you happen to notice that this gets a little heavy, all it takes is heating up at 600 degrees and letting the water burn for hours. The inside will start getting hot which causes evaporation; soon enough there’ll be no more liquid left. And then at the end, just ground it. And then wipe off the next day.
#8 The Cover
If you have a grill, it’s imperative to consider investing in some form of cover. The grow cover will keep your grill in good condition and make sure that you don’t run into any problems with mold or other contamination. Now for the Kamado, we talked about the grout. The thing about cracks is that they’re usually not too big of an issue. I would just recommend covering them up so you don’t have water seeping into your grill. Kamodo Grills are not cheap, but if you spend $100 on a cover and keep it covered then your investment will be worth it in the long run.
If you have a grill that’s not made of stainless steel, probably it will rust. You know what they say about covers being useful. I like to keep mine covered because if it rusts in certain spots, that just means more time spent polishing or protecting the metal and not using your grill!
#9 To Much Smoking Wood
The last thing you want to do is use too much smoking wood in your grill. You like smoking meat, don’t you? Well then get ready because this is just the thing for your next cookout.
You want juicy brisket, chargrilled chicken, or ribs that are so tender they melt in your mouth. The beginner’s mindset is to want more and more. When you’re first starting out, the thought process is more like: “I need as much wood to get better meat“.
The flavor of your smoking experience can be greatly decreased by adding too much wood. This is because when you add more than what’s needed, the fire gets stronger and now burns with a bitter smoky taste that many people don’t enjoy at all.
In addition, the lump is fairly predictable. When the fire burns, it mixes all of these different pieces together – different densities, different moisture, different sized chunks. And then all of a sudden your temperatures are going everywhere. You may have enough wood chipping, but not enough lump burning and you’re chasing the temperature.
The product of the two options is not worth it. You will end up with a lot more work on your hands, and you won’t enjoy your meat. So if you want a great smoking experience, use 5% of wood and 95 percent charcoal. You can always experiment with different ratios until the flavor suits your taste!
Some smokers prefer a less intense smoke, while others like their barbecue with as much meat and wood flavors. If you’re one of those folks who like it lighter on the fire then by all means give this tip a go. Sometimes it’s important to start with less and then build up. You don’t want to go too far beyond that 95% rule, though!
#10 Clean Wood Fire
Next time you’re thinking about getting your grill up to temperature, consider burning a clean wood fire instead. It’ll help keep the smoke away and make sure that any new fires are easy for others around you as well. That dirty smoke will make your food taste bitter no matter what kind of smoker you are.
And if you have someone in your house that is just borderline on smoke, you’re gonna destroy ’em cuz they’re gonna hate it. When you’re first starting out, your smoker may still be smoking and it will take time for the smoke to clear. The clouds start to change as it cleans up, billowing white and then turning into a thinner blue. Sometimes you can’t even tell that there was any smoke. Sometimes you need to take a step back and look at the big picture. I have an ice green tree behind me in springtime, it lets me know how much smoke there is around us.
I’m not telling you that you’ll never gonna have white smoke. You’re going to have white smoke, and that’s okay. When burning wood, you can expect to see a little white smoke. This is because the pieces are already heated and will not produce thick billowy fumes like some other substances do when being burned for fuel purposes.
It’s important to experiment with different ways of putting your wood. Some people put their firewood on top, while others mix it in and store it at the very bottom. You’re going to have to find out what works best for you by experimenting. I think it all depends on what you’re doing.
The idea of putting wood on top of your lump is a great one, but make sure you wait 10-15 minutes before proceeding. Sometimes I like to mix my charcoal with a little bit of incense so that the smoke will come out more gradually and get better coverage on my food. I like to put mine at the very bottom and on long cooks, but not everyone does. I like to mix in a few wood chips just because if it’s at the bottom and you don’t want that smoke layer burning too quickly.
And though it’s going to burn and get really hot, after the smoke clears, you know. The process will take some time and the temp needs at least 165 degrees Fahrenheit before cooking on low heat can begin, to ensure I have some smoke going in there early. So I mix it in. The secret is that you need to make sure your smoke doesn’t have any white or billowy parts in it.
#11 Monitoring The Temperature
Monitoring the temperature of your oven is important while grilling. The grill thermometer at the dome is a useful tool, but it’s important to remember that temperatures can vary greatly depending on where you are.
What dome temperature should you use for smoking a pork butt? 250 degrees sounds about right. This will give your meat plenty of time to smoke without drying it out too much. But remember, each part cooks differently because the temp differs in some areas.
Monitoring the temperature in your grill is important so that you can maintain it and make sure nothing’s burning. The Smoke X 4 has four pit probes, which are basically like thermometer eyes on top of food as soon as it’s cooked.
You get yourself a pit probe. You need to make sure your grill is at the right temperature before cooking any meat, so put this clip on and you’ll know for certain. You can really tell that you’re smoking at 250 degrees.
#12 The Dome Temp
Congratulations, you’ve made it to the end of this list! The sun is shining brightly in celebration of your success.
Dome temperature is still important, but there are other factors that need to be taken into account when grilling. This is important for those who are grilling or making pizzas because they want to know what temperature their dome temps at when doing so. If you think the pizza is going to take eight or nine minutes, then 450 degrees might be too low. But if 550 will do just fine and there’s no need for extra time in order to keep things crisp-looking. We know that 450 degrees just isn’t going to give you the result you want.
You should always make sure that your sights are adjusted properly. This is easy to do and only takes a few seconds with the screwdriver in hand. Adjust it to 212. Water boils at 212.
Congratulations! You made it to the end.
I hope these tips help you out in your next grilling game!
Learning to cook at the perfect temperature will ensure that your food is cooked just right and tastes delicious. When you want to get really good at cooking, there’s no better way than by learning from the best. It’s easy to get lost in the sea of different cookers, meats, and thicknesses out there but doesn’t worry because we’re here for you. There are different kinds of fat. You’ll want to learn how your grill works and what temperature it should be at for the best results when cooking with fats, oils, or butter.
- Do you want your chicken to be dry and crispy? Or, do you prefer it juicier with a softer texture that’s easier on the palate? There is no reason for an improperly cooked boneless skinless chicken – it’s just on you. You’re cooking it wrong! But don’t worry, I have the perfect recipe for you. Just pull off at 160 and let rest 10 minutes before removing it from the grill – your meat will be delicious with a texture like velvet when they come out of their respective dishes (no pun intended).
- It may seem like a daunting task to cook your whole chicken different than what you used, but with some new strategies and techniques in place for certain foods. The meat will be tender and delicious when cooked at 140 to 145 degrees Fahrenheit. The best way to ensure that your meat is cooked through and safe for consumption is by using a thermometer.
- When it comes to the temperature of our steak, there’s a big difference between 125 and 135. The texture is different depending on what we’re cooking; some people like their steaks medium-rare while others prefer them well done. If your guest wants medium, you better know how to cook at that temperature because using just your hands is not going to work!
The best way to ensure that your food reaches an oven-safe temperature is with a good quality thermometer. You can’t be too careful when it comes to such crucial matters, so make sure you get one. Nowadays, having the right tools for cooking is crucial to success. Right? Well, you need more than just a good quality thermometer-you also have to know how it works and when/where best to use them!
Thermoworks is the best BBQ cooker. They’ve been around for over 10 years and you can see them on all of our favorite cooking shows. There’s a reason why right? This is the MK4, which has been discontinued. The newest one just came out, but it works the same. You can see the screen light up and rotate depending on what you’re doing. With the new and improved design, you can now see what temperature it’s currently at with just one glance. In one second, they’re like 105-110 bucks, whatever they are while worth the money, you’re gonna buy it. And it’s gonna last you many, many years, and it’s just gonna improve your product by a great deal.
I showed you this device. The Smoke X4 is a great product for those living in larger homes or apartments. It can cover up to 2 miles. The best part about using a pitmaster? Monitor your meat’s temperature on the grill. I can see how hot it is, which means that when things are ready to turn and the smoke-cutter time comes around they’ll be cooked just right. I can be over with my neighbor, having a beer in his garage and I’m totally in control.
There are many products on the market today that can be used for grilling. I have chosen the meter plus model with additional features to make my life easier. This WiFi Thermometer has a different design than most other ones on the market. This one does not have any repeaters, so you need to hook it up directly into your wireless network instead and use an iPad or phone as a second reader for data collection from all over your grill. The meat thermometer is a must-have for any grill master. It makes sure you don’t have to sacrifice your steak or burger when cooking them on an open fire. These thermometers are great for rotisserie cooking too because they allow you to monitor the temperature of your bird’s interior without having any open flame or direct heat near it. I have a few thermometers, but I’m always trying out new ones. When they come out with something exciting and different – like this one. I love how these gadgets allow me to see what’s going on inside of my grill.
The last one. And especially for this grill. It is important to note that the use of Zep 505 will cut through grease like nothing, but it’s also worth mentioning this product has other benefits such as protecting against rust and corrosion. But I also recommend you look up a company called RAG, which has an amazing microfiber clause. These tiles won’t scratch your beautiful grill.
And if you’re a car guy, this product is going to be perfect for your collection. I’ve got plenty of them. I have found that they offer a wide range of colors for all different types of work – doing tires, interior, exterior, polishing.
The next time you need to keep your grill and stainless steel appliances looking brand new, reach for the 505 spray. It will make sure that everything stays chrome and shiny. When this grill is open, the smoke comes out and my stainless still piece will get black from soot. To clean up in two seconds I just need to wipe down both parts with a damp cloth.
And that’s all I have for today. Thanks again, and remember to always watch out for more videos like this one. Thank you so much for your continued support of the channel. We really appreciate it and we’ll be getting back into some more cooking soon. See you soon.
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