Newbie at charcoal and Kamado. Emberpak?

Charcoal cookers (such as Weber Kettles)
Gumb

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Gumb » Tue Nov 06, 2012 10:54 am

Hope u guys don't mind me adding my 2c here.....

If you get the kamado too far above target, it's very hard to get it back down again. So,if I'm doing a roast, which I do at 200c, then I'll light the fire and leave the lid open until it gets going. Maybe 10 - 15 minutes.Then I'll close the lid so that the heat starts to permeate the dome. Bottom vent is half open, daisy wheel is moved completely away from the top opening. At about 100c, I'll then drop the deflector in at the low position. The fire is going well enough at this point and heat the deflector, which acts as a heat sink and will drop the internal temp quite a bit, until it warms up as well. I don't like putting a cold deflector directly on a hot fire, that could cause it to crack, so it's best to warm it up slowly.

Then I put on the grill which is (level with the opening) and close the lid, leaving the bottom vent half open and moving the daisy wheel to cover about half the top opening (the wheel itself is fully open). The fire should gradually increase and the temp will slowly get up to the target of 200c. Allow a good half an hour for all this to happen, maybe a bit more.

When it hits 200, move the daisy wheel fully across the top opening but keep the wheel vents open. Keep an eye o the temp and close the wheel vents gradually if it starts to go past 200. Don't panic though, smalll over runs can easily be controlled.

Put the meat on it will lower the internal temp again so I usually open the wheel right up for a short time. It will gradually come back to target and you can start to close the vents down. You'll find that once it's been cooking for a while and the heat is retained in the walls of the cooker, you will have the daisy wheel vents about half closed (maybe a bit more) and the bottom vent about 1/2 - 1/3 open. That should hold at 200 all day (or until you run out of charcoal, which ever comes first :) It's the top vent which is most important in all this so that's the one you have to learn to control.

I add the spuds after about half an hour by adding the top rack (grill extender) and putting them on there. You can move the meat up there if you like, and put the spuds down low, but the top rack probably gets a bit hotter and it the spuds are just placed on the rack and not shielded in a tray, they cook really well. If in doubt, put the meat on earlier and don't worry if it cooks before you are ready. Wrapping it in foil for 30-45 minutes is a good thing anyway so do that if the spuds need more time. Try and keep the amount of time the lid is open to a bare minimum.

Good luck, hope that helps. But in the end, it's a matter of getting to know your cooker and enjoying the experience of learning. We are all still prone to the odd balls up, no matter how long we've been doing this. :wink:


titch
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Location: Sth East Melbourne

Re: Newbie at charcoal and Kamado. Emberpak?

Post by titch » Tue Nov 06, 2012 11:01 am

Gumb said.
Good luck, hope that helps. But in the end, it's a matter of getting to know your cooker and enjoying the experience of learning. We are all still prone to the odd balls up, no matter how long we've been doing this.

Ha aint that the truth :lol: :lol:
Cheers
Titch

Pickeee
Posts: 16
Joined: Fri Nov 02, 2012 12:33 am

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Pickeee » Tue Nov 06, 2012 3:59 pm

Thanks gumb for the great run-through it will come in very useful come Sunday. I am spewing at the moment Emberpak closed early today for Melbourne cup :( left empty handed

Gumb

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Gumb » Tue Nov 06, 2012 9:32 pm

Pickeee wrote:Thanks gumb for the great run-through it will come in very useful come Sunday. I am spewing at the moment Emberpak closed early today for Melbourne cup :( left empty handed
Redhead brand 4KG bags from Bunnings are a good substitute if you can't get back to Emberpak.

Livewire
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Joined: Mon Aug 15, 2011 7:33 pm
Location: Pymble, SYDNEY

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Livewire » Tue Nov 06, 2012 10:02 pm

Pickeee wrote:Thanks gumb for the great run-through it will come in very useful come Sunday. I am spewing at the moment Emberpak closed early today for Melbourne cup :( left empty handed
Did you phone David to let him know you were dropping over, he can be out visiting a customer at times, he is a one man band

Glenn
Image
Kamado slow it goes as those lovely red embers glow
Royal Kamado, Weber Kettle K: 1988, Weber OTG DD:2000, Coolabah Mini Spit and 4 B Gasser

belandaaron
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Joined: Sun Oct 02, 2011 2:01 pm

Re: Newbie at charcoal and Kamado. Emberpak?

Post by belandaaron » Thu Nov 08, 2012 1:37 pm

Pickeee wrote:Thanks gumb for the great run-through it will come in very useful come Sunday. I am spewing at the moment Emberpak closed early today for Melbourne cup :( left empty handed
I've not had much luck either, I must say. I've called 3 times in the past few months and he's been out of stock on lump each time. I'm just unlucky it seems :)
Aaron

Weber Q 220
Kamado Joe

Pickeee
Posts: 16
Joined: Fri Nov 02, 2012 12:33 am

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Pickeee » Thu Nov 08, 2012 2:09 pm

Just got in contact with him. He is out of stock but said he will be getting some soon next week or two. Got him on his mobile. Another trip down to bunnings lol Just got 3kgs of ribs on for a 6 hour smoke. Picked up some nice ones from Minchinbury fruit market

Livewire
Posts: 1036
Joined: Mon Aug 15, 2011 7:33 pm
Location: Pymble, SYDNEY

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Livewire » Thu Nov 08, 2012 2:18 pm

Pickeee wrote:Just got in contact with him. He is out of stock but said he will be getting some soon next week or two. Got him on his mobile. Another trip down to bunnings lol Just got 3kgs of ribs on for a 6 hour smoke. Picked up some nice ones from Minchinbury fruit market
Since when were Ribs a fruit or veg :roll:
Image
Kamado slow it goes as those lovely red embers glow
Royal Kamado, Weber Kettle K: 1988, Weber OTG DD:2000, Coolabah Mini Spit and 4 B Gasser

Pickeee
Posts: 16
Joined: Fri Nov 02, 2012 12:33 am

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Pickeee » Thu Nov 08, 2012 2:47 pm

Lol they have a butcher in there. Nice meat reasonable prices. 2.8 kgs o ribs cost Around 35

Bill44
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Joined: Sun Jan 22, 2012 4:04 pm
Location: Gorokan, Central Coast NSW

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Bill44 » Thu Nov 08, 2012 3:24 pm

When you blokes say lump charcoal are you meaning big lumps? The reason I'm asking is because the courier dropped off a bag of what I'd call Stick & Branch to me this morning from David at Emberpak, he mentioned nothing to me about out of stock when I was talking to him yesterday.

BTW if you get onto Fastways website and check out the charges you will see the area covered by the Lime stickers (a big area), David will send you a 20Kg bag of charcoal to that area for $41.00, works out to $2.05/Kg. The local BBQ chain store wants $25.00 for a 5Kg bag of redgum charcoal, it's good charcoal but it's not worth $5.00/Kg.
Bill
Cast Iron Hibachi
Jackeroo Mini Spit
18 1/2" kettle
57cm Kettle
6 Burner Gasser sausage sizzler only.

Gatsby
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Location: Parramatta - Where the eels are

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Gatsby » Thu Nov 08, 2012 3:47 pm

Hi
Any reason you don't talk to BBQ aroma?
He is a member here and has a shop in the inner city on parra rd - not sure the suburb - I have got charcoal from him and have been real happy with it. Bags are mixed big lump - size of a coke can - 'to little bits
Cheers from the us of a

A

emberpak
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Joined: Thu Mar 03, 2011 11:49 pm
Location: Mt Druitt, NSW

Re: Newbie at charcoal and Kamado. Emberpak?

Post by emberpak » Thu Nov 08, 2012 5:00 pm

Hi All,

Thought an explanation was in order.

Over the last few months we have been experiencing an unusually high demand for our charcoal. Every time we re-stock, it's gone almost immediately! We haven't seen demand like this since before 2007.

Unfortunately, we are currently out of stock of both our large lump and the branch charcoal (Bill, you got our last bag) and won't have any more branch charcoal until early next week. Once stock comes in we will clear all backorders as soon as possible. We do not have an ETA on the large lump, it is currently on backorder with our suppliers due to increased demand from overseas markets.

Regards,

David

Joeka
Posts: 147
Joined: Thu Feb 09, 2012 4:00 pm
Location: Sydney - Inner West

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Joeka » Thu Nov 08, 2012 8:07 pm

Gatsby wrote:Hi
Any reason you don't talk to BBQ aroma?
He is a member here and has a shop in the inner city on parra rd - not sure the suburb - I have got charcoal from him and have been real happy with it. Bags are mixed big lump - size of a coke can - 'to little bits
Cheers from the us of a

A
That's a shop I've been meaning to check out, if it's the one I'm thinking of. Parramatta Rd Leichhardt (or maybe Taverners Hill, more accurately) about a block west of Norton St. Walked past one Sat & it looked full of charcoal-related accessories, like cages for fish or portuguese chicken etc - looked like heaps of different goodies in there. Keeps funny hours though, like 3-5pm (?) Saturday.

Pickeee
Posts: 16
Joined: Fri Nov 02, 2012 12:33 am

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Pickeee » Thu Nov 08, 2012 11:36 pm

emberpak wrote:Hi All,

Thought an explanation was in order.

Over the last few months we have been experiencing an unusually high demand for our charcoal. Every time we re-stock, it's gone almost immediately! We haven't seen demand like this since before 2007.

Unfortunately, we are currently out of stock of both our large lump and the branch charcoal (Bill, you got our last bag) and won't have any more branch charcoal until early next week. Once stock comes in we will clear all backorders as soon as possible. We do not have an ETA on the large lump, it is currently on backorder with our suppliers due to increased demand from overseas markets.

Regards,

David
Dave can you put me down for a bag of branch, large lump and also a box of briquettes when u have them. I
Sent you a txt MSG today and you called me back. Thanks mate!

Livewire
Posts: 1036
Joined: Mon Aug 15, 2011 7:33 pm
Location: Pymble, SYDNEY

Re: Newbie at charcoal and Kamado. Emberpak?

Post by Livewire » Fri Nov 09, 2012 9:07 am

Joeka wrote:That's a shop I've been meaning to check out, if it's the one I'm thinking of. Parramatta Rd Leichhardt (or maybe Taverners Hill, more accurately) about a block west of Norton St. Walked past one Sat & it looked full of charcoal-related accessories, like cages for fish or portuguese chicken etc - looked like heaps of different goodies in there. Keeps funny hours though, like 3-5pm (?) Saturday.
Joeka

Just make sure your wallet is left in the car and only take out how much you can afford to spend, like going to the casino :wink:

Great shop and Nick is very knowledgeable in most things charcoal BBQing

He pack a lot of gear into the small shop

Glenn
Image
Kamado slow it goes as those lovely red embers glow
Royal Kamado, Weber Kettle K: 1988, Weber OTG DD:2000, Coolabah Mini Spit and 4 B Gasser


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