Hark Chubby.... roast beef, roast pork so far.. tryin to use same size/weight to get it right... Not sure if the ambient temp of **** all in melbourne is making a difference...
Having issue keeping the temp even throughout the cook for hours on end. I dont want to stand there for 8 hours watching it. But it is losing its appeal rapidly.
There is certainly an art to it.... the day I picked it up a couple came in for another bag of charcoal and said 'we nearly have it right after 9 roasts'
thought about https://www.bbqschool.com.au/ but they want kidneys and both nuts to go there
Charcoals aren't all the same. You have to find one that is real low ash. I've tried gidgee in my Kamado and it created the most ash of any I have used. The charcoal get a coating of ash and that insulates the heat from the lump and your cooker drops temp. Then the lump shifts marginally, the ash falls off and the heat rises. You can chase for ages.
I have found the Weber lump charcoal works well with no ash after a 12 hr cook.
Try and stay away from Asian imports as well. Most are mangrove.
Check out John Setzler on the Kamado channel on YouTube.
He is a legend.
Cheers
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