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PostPosted: Sat Nov 05, 2016 10:59 am 
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Joined: Thu Nov 03, 2016 8:55 am
Posts: 6
Ok ok. Now it makes sense. I actually have a Kamado Dragon not Classic..... Duh

It would be different now iguess as Dragon has no basket


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PostPosted: Wed Nov 09, 2016 11:48 pm 
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Ok I actually have a Kamado Dragon and find it very hard to keep the heat down on a long cook,

Cause if I limit coals then I have to lift off meat and grates to top up fuel


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PostPosted: Thu Nov 10, 2016 12:22 am 
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Joined: Thu Mar 14, 2013 8:45 am
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with kamados you get thermal runaway
the trick is to not lift the lid because it will add too much oxygen
also once you por in the coals and put on the meat then basically almost completely shutdown the vents and then only SLOWLY open them up to control the temp

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Thu Nov 10, 2016 11:31 pm 
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Thanks for the info! Are we talking one chimneys
of coals and just light a few on top, close vents
down and get temp to where it needs and put on meat??


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PostPosted: Fri Nov 11, 2016 12:18 am 
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about 1/4 a chimney

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ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Fri Nov 11, 2016 3:26 pm 
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Joined: Thu Nov 03, 2016 8:55 am
Posts: 6
Hi. Sorry this isn't a wind up. Just want to be clear. A quarter of a chimney
Leads back to my original question. With so little charcoal, how can I cook a brisket without taking
the meat of and refuelling?? Or are you saying a quarter chimney will last 10 hours in a Dragon??

Thanks again for your help,


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