MattPie Posted September 1, 2016 Report Share Posted September 1, 2016 Yeah the insulation helps with holding temp for long cooks, plus it adds the advantage over traditional ceramic kamado cookers in that it's more responsive to vent adjustments to alter the temperature. With a ceramic cooker if you overshoot your 225-250 target temp for a low and slow it will take forever to get the cooker temp back down. Getting distracted while having a few beers and watching a game and starting a cook has resulted in this has happening to me more than a few times. Make sense, thanks. That makes my interest even more irrational as I almost never do long cooks. The only thing I cook that's more than "make it hot" is paella, and that's done with the lid open all the time so I can't imagine it'd matter. Quote Link to comment Share on other sites More sharing options...
beerme1 Posted September 1, 2016 Report Share Posted September 1, 2016 Also a friendly reminder to all the charcoal grillers out there to stock up on your Kingsford this Labor day weekend...big sales are everywhere. What? Royal Oak Lump only please. Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted September 1, 2016 Report Share Posted September 1, 2016 What? Royal Oak Lump only please. I use lump for my egg of course, but Kingsford blue is fine and more convenient for the Weber kettle IMO. Quote Link to comment Share on other sites More sharing options...
MattPie Posted September 1, 2016 Report Share Posted September 1, 2016 I use lump for my egg of course, but Kingsford blue is fine and more convenient for the Weber kettle IMO. I'm partial to Wegmans Lump Charcoal, primary because I walk past it at the grocery store. :) Quote Link to comment Share on other sites More sharing options...
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