First time using Kick Ash Basket

DieselkW

The Indianapolis EggFest Saturday had something different this year. For the first time, each egg had a KAB in it, and I assume, those that had deposits on the "used once" Eggs got themselves a little bonus down on the bottom. (Although I'm sure the price was reflected in the purchase)

I'd never used one before Saturday, but I told my wife a few weeks ago that I wanted one, just couldn't see paying $60 for something I know I could make myself if I only knew someone with a tig welder.

OK, 9am we've got fire going getting ready for a 10am start of the EggFest. I'm prepping uncooked brownie mix and cake batter, my brother in law is getting his pizzas assembled, I'm watching 2 Eggs come up to 350º slowly.

As the gauges pass 300º, I close down the bottom vents to what my 3 years experience tells me on a relatively ash filled Egg at home would give me 350-400ºf.  (two fingers)

Look away, like a pot that won't boil, and suddenly I've got two 400º Eggs. Don't panic, it's 9:20 and I have a little time because I'm making desserts - people will come to my tent last.

I shut the vent to the width of a credit card, top and bottom, butt smoking width, and give it some time to come down, which it did relatively fast given the fire was still localized around the starter.

I left it there.

All day. I was able to maintain 375ºf for a 350ºf recipe, (no problem) with both vents set to what I would normally use to smoke meat.

What I'm saying is, I was at the narrowest vent setting I could have, without fear I would put the fire out, and for 4 hours I could not get either of the Eggs down to 350ºf.

I told my wife, "I'm not sure I want a Kick Ash Basket anymore, can't smoke with it"  The horrified look on her face told me she'd already bought one for my upcoming birthday.

So, users of the much loved K.A.B. here - do you take it out and replace it with the original fire grate to smoke, or did I blame the KAB for something it didn't do?

Robo2015

I've got the KAB and have never had any problems keeping it in the 225-250 range.  I think you will be fine.  Enjoy the birthday present!

chadpsualum

^^^^^^
agree with this

RRP

oh, there is a learning curve, but sure you can smoke with it! Like when you first started egging the secret is to not let the fire get out of control from the get-go as the egg gets hot and stays hot. Better luck next time!

YukonRon

I bought the KAB for my XL, after cleaning it out after 5 days straight of multiple cooks per day. I have smoked low and slows numerous occasions since and have had zero issues maintaining temps of 225 at the grate and 250 at the dome. I have done some 200F grate 225F dome smokes for salmon.

Big_Green_Craig

Brand new Eggs burn extremely hot the first couple of times. I always notice that at each event that has brand new Eggs. I don't have this experience with my 4 seasoned Eggs. 

tarheelmatt

My redneck logic tells me the KAB would be a little different as there appears more air can distributed, so you'll have to closely keep check of your temps and make adjustments accordingly.  

I won a KAB from Butt Blast, but it's still sitting in my truck.  

bgebrent

tarheelmatt said:

My redneck logic tells me the KAB would be a little different as there appears more air can distributed, so you'll have to closely keep check of your temps and make adjustments accordingly.  

I won a KAB from Butt Blast, but it's still sitting in my truck.  

Matt, put that bad boy in your large.  It makes clean up a breeze and is easy to adapt to.  You'll love it.

jtcBoynton

Airflow (temp) is controlled by the top or bottom vent controls.  I have no problem getting smoking temps with a KAB.  "or did I blame the KAB for something it didn't do?" - yes.

DieselkW

I think @BigGreenCraig has the solution - new eggs run hotter than seasoned ones.
I'm looking forward to my birthday present, and then using the s**t out of it.

Jeepster47

@BigGreenCraig ... not disputing it, but why do you think new eggs run hotter?

Big_Green_Craig

Jeepster47 said:

@BigGreenCraig ... not disputing it, but why do you think new eggs run hotter?

It's a fact. I'm not sure why it is, but it's true. Maybe due to completely clean ceramics? I've probably cooked on a couple dozen brand new Eggs. Every one of them hotter and faster than a seasoned Egg. 

dh7

I just recently purchased a large green egg and also bought the KAB at the same time based on reviews.  I have no issues on keeping low temps-I was surprised how the vents are barely open on top and bottom but maintain low temperatures nicely.        

andrewwesty

If you're worried about it, leave the original cast iron fire grate in under the kab. The egg shouldn't run any different than it used to. Then the kab is just a charcoal basket that makes ash and lump separation easier. Better yet, run identical cooks, one with the kab, and one with the bge fire grate, and see if there's any difference.  My experience says no difference will be noted. 

The Cen-Tex Smoker

DieselkW said:

The Indianapolis EggFest Saturday had something different this year. For the first time, each egg had a KAB in it, and I assume, those that had deposits on the "used once" Eggs got themselves a little bonus down on the bottom. (Although I'm sure the price was reflected in the purchase)

I'd never used one before Saturday, but I told my wife a few weeks ago that I wanted one, just couldn't see paying $60 for something I know I could make myself if I only knew someone with a tig welder.

OK, 9am we've got fire going getting ready for a 10am start of the EggFest. I'm prepping uncooked brownie mix and cake batter, my brother in law is getting his pizzas assembled, I'm watching 2 Eggs come up to 350º slowly.

As the gauges pass 300º, I close down the bottom vents to what my 3 years experience tells me on a relatively ash filled Egg at home would give me 350-400ºf.  (two fingers)

Look away, like a pot that won't boil, and suddenly I've got two 400º Eggs. Don't panic, it's 9:20 and I have a little time because I'm making desserts - people will come to my tent last.

I shut the vent to the width of a credit card, top and bottom, butt smoking width, and give it some time to come down, which it did relatively fast given the fire was still localized around the starter.

I left it there.

All day. I was able to maintain 375ºf for a 350ºf recipe, (no problem) with both vents set to what I would normally use to smoke meat.

What I'm saying is, I was at the narrowest vent setting I could have, without fear I would put the fire out, and for 4 hours I could not get either of the Eggs down to 350ºf.

I told my wife, "I'm not sure I want a Kick Ash Basket anymore, can't smoke with it"  The horrified look on her face told me she'd already bought one for my upcoming birthday.

So, users of the much loved K.A.B. here - do you take it out and replace it with the original fire grate to smoke, or did I blame the KAB for something it didn't do?

you can smoke with it. I did a brisket this weekend. Held temp like a champ.

Hub

Increased air flow is a good thing, and not a bad thing.  Plus, it makes clean-up a breeze (see what I did there?) Stop overthinking it.

RRP

andrewwesty said:

If you're worried about it, leave the original cast iron fire grate in under the kab. 

LOL - kinda like wearing suspenders PLUS a belt! I'm in the camp whereas I used my KAB ONLY and paid attention during the short learning curve. No need for the training wheels of using a fire grate in addition.

Miked125

I use a kab and chimney, no problems with Low temps.

WeberWho

RRP said:

andrewwesty said:

If you're worried about it, leave the original cast iron fire grate in under the kab. 

LOL - kinda like wearing suspenders PLUS a belt! I'm in the camp whereas I used my KAB ONLY and paid attention during the short learning curve. No need for the training wheels of using a fire grate in addition.

My thoughts is that the fire grate keeps some of the smaller embers from falling straight through the basket onto the ceramic base. With the grate and basket I could tell the vent settings were slightly different as I only use the lower vent to adjust 95% of my cooks. I've found no reason to go without the fire grate with the additional air increase already. Just my opinion though  

HoustonEgger

No problems with low temps on any of mine as well - though I do agree that you can get a hotter fire faster using the KAB. 

I think in this situation as others have mentioned you have case of a new egg & a KAB. That would lead to hotter temps in general. 

Raymont

I've got the Hi-que (similar airflow as KAB), and I do occasionally still put in the original fire grate when wanting low and slow (overnight with DigiQ). It certainly isn't mandatory, but I do believe that the restricted airflow from the standard grate makes it easier to maintain/adjust lower temps, and helps if there is any wind that might influence airflow/temp regulation. 

fishepa

I have a KAB and also have no problems maintaining low temps for smoking. 

bluebird66

I love my KAB!

DieselkW

Using the KAB in my 2 year old egg and it's working fine... I think Craig was right, new eggs just run hotter.

Of course, thinking about it, if you limit the amount of air coming in, it doesn't matter whether you have a KAB, a fire grate, or nothing at all... air in determines how hot the fire can get.

Maybe it's a little inaccurate to say new eggs run hotter - I think that new eggs cool off much slower.

Once I ran it to 400º, it took the rest of the eggfest (3 hours) to cool off, which is why I had the vent open to what would normally give me 250º, it wasn't about air flow, it was about cooling off a new overheated egg. My well seasoned egg will go from 400º to 350º in a half hour or so...

That's all.... Happy Egging everyone - I have crab stuffed chicken breasts at 350º and a casserole dish of lobster/scallop macaroni and cheese in her right now.... pictures to come.

NPHuskerFL

It's your egg. It's broke. I'll be by to properly dispose of it for you
No different than a factory fire grate...catch temp on the rise. Overshooting with either will take time to drop. Damn the efficiency of the ceramics. 

HoosierBBQ

i wish I was able to make it to that eggfest. Seems like something is always going on the same time they schedule those. Maybe I'll catch the one at Sullivan's